The instructions said the dough would be "very soft." That was no joke, as what I ended up with looked like brownie batter. I let it sit in the fridge for about two hours, and had to work fast to form the cookies.
Heeding all the warnings about spreading, I only put 6 cookies on my sheet and that was perfect. They did indeed spread A LOT.
just before baking
just after baking. um, wow.
The cookies are thin, sweet, and buttery, with a perfect cookie texture--crisp outside, chewy in the middle. I felt they were a little more bland than my usual gingerbread cookie recipe, so I might experiment with the spices next time, but I will definitely be making these again. Since the dough is refrigerated, and the full recipe only makes 24 cookies, I can easily have dough in the freezer to make myself a few cookies here and there. WIN.
Next week is another cake, a bundt cake this time. I'm not super excited about it, but it'll probably not be so bad.