When I was a teenager, my friends and I celebrated Christmas in July together for a few summers. Since we spent the winter holidays with our families, this was our way of celebrating together. I figure that’s a good enough excuse for why I decided to bake gingerbread cookies in this heat. This recipe is too delicious to only bake up once a year! These chewy, tender cookies incorporate a festive blend of spices. They are very flavourful snacks, making it hard to eat just one. I simply sliced the dough into rectangles instead of making them into gingerbread people, so I ended up with 52 cookies instead of the 30 the recipe intended.
Recipe adapted from Cook’s Illustrated
Yields 52 portions
15 ounces (3 cups) all-purpose flour
5 1/4 ounces (3/4 cup) packed dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
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