How To Make "cakier" Gingerbread Cookies?

Baking By cutthecake Updated 13 Nov 2010 , 9:31pm by Unlimited

cutthecake Posted 13 Nov 2010 , 4:46pm
post #1 of 4

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.

3 replies
LaurenLuLu Posted 13 Nov 2010 , 6:59pm
post #2 of 4

Adding egg will do it as well as adding some liquid such as milk or water.

cutthecake Posted 13 Nov 2010 , 7:19pm
post #3 of 4

Thanks. Anyone have any other tips?

Unlimited Posted 13 Nov 2010 , 9:31pm
post #4 of 4

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.

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