gingerbread cookies

22 Dec

I used this recipe and followed directions for “crisper cookies” and used this recipe for royal icing. For the cookies, I used mostly King Arthur White Whole Wheat flour (I was almost out of AP) and blackstrap molasses. The cookies held their shape well and were pretty mild as far as spice goes, and baked up quite nice and crispy. Frosting also worked well but required a little more soymilk and corn syrup, but it did dry up nicely. Kids decorated using toothpicks. The almond flavor might have been a tad too much, may use vanilla instead next time.


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