Gingerbread cookies are the best. I like to bite their heads off first, then each arm, and then each leg. These are going to be the second cookie I am going to include in my holiday cookie boxes.
I have a few strong opinions on how I like my gingerbread and this recipe fits the bill on every front. These cookies are tasty, classic, spice-flecked and a rich shade of brown – exactly what they were supposed to be.
Let’s Make Strong Gingerbread Cookies
This isn’t the time for chewy, moist, or flaky cookies. When you are making gingerbread men (or women) it’s important to make a cookie that is crisp, sturdy, and a shade on the dry side. This is especially important if you are making large + tall gingerbread men, or using the recipe to create walls for a gingerbread house or structure. You should be able to hold you gingerbread cookies by one leg and not have the leg crumble or bend off. I’m not talking about making a gingerbread cracker here, but hopefully you get my drift. As you can see from the picture my gingerbread cookie is standing tall and straight. That’s what you’re after.
I love gingerbread cookies with some kick. No skimping on the spices please. This recipe is loaded with a generous dose of ground ginger, cinnamon, ground cloves, and pepper. Every bite should have a spicy tingle to it. As they are baking, people should flock to the oven from the far recesses of the house to have a peek at the source of the wonderful smells. You can’t be shy with the…