Alton Brown Gingerbread Cookie Recipe: A Surprisingly Underwhelming Experience

Gingerbread cookies are a classic holiday treat, and when it comes to recipes, few names are more iconic than Alton Brown's. But does his recipe live up to the hype? I recently tried out his gingerbread cookie recipe, and unfortunately, my experience was underwhelming.

The first thing that struck me was the ingredient list, which didn't particularly stand out in any way. The addition of bread flour and egg yolks seemed intriguing, as these are not typically found in traditional gingerbread recipes. But would they really make a difference?

I baked the cookies according to the recipe, and while they looked great, their texture was less than impressive. They were slightly overcooked on the outside, with a dense, rock-like center that failed to deliver on the promised chewiness.

As I continued to test out different recipes, one chef stood out from the rest: Alton Brown himself. His giant gingerbread cookie recipe, which uses a single large dough ball instead of multiple small ones, produced a cookie that was surprisingly tender and moist. The addition of bread flour and egg yolks seemed to make all the difference, resulting in a cookie that truly lived up to its reputation.

In the end, my experience with Alton Brown's gingerbread cookie recipe was a bit of a letdown. While it didn't completely fail to impress, it certainly wasn't the standout recipe I had been hoping for. If you're looking for a chewy, delicious gingerbread cookie, you might want to consider trying out one of the other recipes on this list. But if you do decide to give Alton Brown's recipe a try, be sure to adjust your baking time and temperature accordingly - and don't be afraid to get creative with those bread flour and egg yolks!

Alton brown gingerbread cookie recipe