They look great! I've never had those but I need to remember the next time I'm at EPCOT for Christmas. My oven has a high heat spot, so I've got the habit now of using a double layer of parchment when baking cookies. It helps to prevent the bottoms from browning too much.
Flour needed when rolling or dealing with ginger cookie dough. Very sticky. At least that’s what I had to learn with my Nana when we made them each year. Which molasses did you use? We always used Brier Rabbit
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@@ajsnotachefthird
They look great! I've never had those but I need to remember the next time I'm at EPCOT for Christmas.
My oven has a high heat spot, so I've got the habit now of using a double layer of parchment when baking cookies. It helps to prevent the bottoms from browning too much.
Why have I never thought of doubling the parchment? That’s brilliant. Trying that next time, thank you!!!!
Those lattes are casually stealing the show :D
Great video. Will try to make and sell at a church bakesale!!
@@MichaelJewer-mm6zn let me know how it goes!
Flour needed when rolling or dealing with ginger cookie dough. Very sticky. At least that’s what I had to learn with my Nana when we made them each year. Which molasses did you use? We always used Brier Rabbit
@@MichaelJewer-mm6zn I think I used grandmas molasses
“Caramel coochie” 😂😭
Crazy they’d name it that
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Fifth I think