Soft and Chewy.... just the way gingerbread should be! Originally I used Pioneer Woman's gingerbread recipe but then I tweeked it a bit. I brought down the molasses and used a little dark Karo syrup to fill in the blanks. I also eliminated the maple flavor, its just not my thing. I cut them quite thick (1/4 or more!) and cooked them at *325 for 7 minutes exactly. Yummy. Chewy. Perfect with hot cocoa! QUICK NOTE: Feel free to add extra ginger, cinnamon, nutmeg and ground cloves. I prefer a little milder tasting gingerbread cookie however when baking for the Mancavers I up ALL spices, they like BIG flavor in their gingerbread cookies. Mix together dry ingredients in a large bowl: 6 C. Flour 1 tea Salt 1 tea Ginger 1/2 tea Fresh Nutmeg (fresh is my fave) 1/2 tea Cinnamon 1/2 tea Ground Cloves 1 Tbl. Corn Starch 1 tea Baking Soda In your KitchenAid bowl beat together wet ingredients using whisk ...
Why do you make everything look so good?
ReplyDeleteWell thank you! Most of it tastes pretty good but occasionally I fall flat.... Learning experience, I like to call it.
Delete