Thick and Chewy Gingerbread Cookies
These are FABULOUS! I added a couple 2 whole sticks of butter before I realized it was a few tablespoons too much, which may have been the reason the dough was SO soft and difficult to cut into shapes. I kept putting the dough back in the freezer so I could manage it. However, they are the best gingerbread cookies I've ever had. Even 2 days later they are super soft and yummy.
**By the way, if you can't find the molasses in the grocery store (or maybe I'm just dense) it is with the Karo syrup in the baking aisle. It took me 20 minutes of searching until I finally got someone to help me find it. In my defense, it was on the bottom shelf.
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