Thick and Chewy Gingerbread Cookies
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Appears in Cook's Illustrated November/December 1999
Most recipes turn out dough that is best used for building material. Is there a way to make gingerbread cookies that actually taste as good as they look?
WHY THIS RECIPE WORKS
Because we wanted a thick and chewy gingerbread cookie recipe, we added more butter for moisture. A ratio of anything less than 4 tablespoons of fat to 1 cup of flour produced a very dry cookie—which may be desirable when building a gingerb...
