I've been looking for a soft, puffy gingerbread recipe for years. I bake a lot and try pretty much every gingerbread recipe I can find. This was pretty good, but didn't stay soft once it cooled. It did puff up when it was in the oven, but flattened again before it finished baking. It tasted really good and it kept it's shape really well, so it's definitely a good recipe, just not the best. By the way, this is much easier to work with if you roll the dough between two sheets of wax paper, loosen the paper on both sides, and then cut out with cutters. This way, you don't need excess flour which can toughen the dough.
Was this review helpful?
194 users found this review helpful
I've been looking for a soft, puffy gingerbread recipe for years. I bake a lot and try pretty...