After failing attempts at a couple other gingerbread cookie recipes, I tried this one. I guess 3's the charm! After reading the reviews, I decided to double the spices. I used butter, and I substituted 1/2 c. rice flour for 1/2 c. of flour. In the end, I had to add an extra 1/2 c. of flour, so next time I'll use 4 c flour & 1 c of rice flour. I did refrigerate the dough & brought 1/2 out at a time to roll. The rolling texture was perfect. I experimented by baking each batch for different times (8, 9, & 10 mins. each) @ 325. They all taste great, but I will see how they are when they are all completely cool. Tomorrow we'll decorate!
Was this review helpful?
3 users found this review helpful
After failing attempts at a couple other gingerbread cookie recipes, I tried this one. I...