Could have been the altitude, too - next time, I'll add a bit more flour. The dough was really soft and spread really easily once in the oven, but I found that a few minutes in the freezer right before baking did the trick.
SOFT GINGERBREAD COOKIES PLUS
Great spices and great flavor! I didn't have shortening so just used 2 sticks of butter plus a little extra. If you like a more doughy cookie, bake for closer to 9 minutes, if you like them a bit firmer (but still soft) bake for closer to 11 minutes. Remember they will continue cooking as they sit on the baking sheet. Love these!! At first I thought they were too spicy, but after they cooled down the spices mellowed out. The soft gingerbread cookies should be just puffed and set around the edges. I'm tempted to add allspice and clove in the future. I couldn't find crystalized or candied ginger for a non-ridiculous price, but the powdered and fresh ginger were very flavorful on their own. The blackstrap molasses really adds a depth of flavor (with slight bitterness) to these cookies. Less sweet and darker brown than other versions of molasses ginger cookies that I have made. These are ginger molasses cookies for grownups. I also used regular molasses because I couldn't find blackstrap, which may have contributed to the spreading as well, so watch out for that too. I highly recommend printing out the recipe, so you can make these delicious cookies every year for the holidays. Made with a perfect blend of spices and molasses for that classic gingerbread flavor. They taste great, but they're a bit ugly. This is my favorite recipe for Soft & Chewy Gingerbread Men Cookies, frosted with an easy royal icing. The silicone allowed them to spread much too quickly, and I ended up with flat cookies. It's a very soft dough, so I used silicone pan liners to make clean up easier.
These cookies taste amazing, but be careful how you bake them. You will need the two spoons or you'll lick you fingers every time you put a cookie's worth of dough into the raw sugar. I used two sticks of butter (no lard) and followed all directions. And however unlikely the recipe and the instructions give you perfect cookies. If there are better ginger cookies, in more than 60 years of baking I haven't found them. Also, the crystallized sugar clumped up in parts, so next time I'm going to mix it with the flour before adding it, to keep it from clumping. I used regular unsulphured molasses and they turned out fine - not too sweet, which was a worry. I baked them for 12 minutes and I think they were slightly underbaked, but I actually prefer them soft and chewy. This is an amazing recipe! The cookies are delicious. i doubled the spices as i like a really spicy gingersnap. I used a dark black treacle in place of the molasses (I live abroad and it's hard to find molasses) which produced a soft distinct flavor and also chopped up candied ginger which really popped the ginger flavor of this cookies.
The mix of spices comes alive with the first bite and lasts until the last bite. However, they are so very simple to make. They are so amazing and taste just like bakery cookies. Yummmmy! These are lovely! Great for the Holiday Cookie Box. If you love soft and chewy cookies, this delicious soft gingerbread cookies recipe will be a hit.
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