Can someone please tell me how to make a "cakier" product? I have a gingerbread cookie recipe that makes a crispy cookie, but I'd like a less crisp result. Should I follow the guidelines on the brownie mix box and increase or decrease the eggs? I've tried baking a thicker cookie with a shorter baking time, but it's still not right.
Adding egg will do it as well as adding some liquid such as milk or water.
Thanks. Anyone have any other tips?
If your recipe is one that calls for oil, you can substitute applesauce for a more cake-like texture/taste that won't be as crispy/crunchy.