Thick and Chewy Gingerbread Cookies
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 gingerbread house but not when making a cookie meant for eating. More sugar and molasses came next, adding flavor and a pleasant sweetness. A little bit of milk gave the cookies just the right extra measure of softness and lift.