Food columnist Judy Walker says that to make these gingerbread cookies softer, roll them thicker. For a crisp snap, the dough should be is 1/4 inch. Do not overcook. "This cookie was adapted from the ...

1. Heat oven to 400 F. Line with parchment or grease two cookie sheets. 2. In a large bowl, whisk together flour, cream of tartar, baking soda, baking powder, salt and pumpkin spice. Set aside. 3. In ...

Yields 3 dozen small or 2 dozen large cookies. Recipe is by Teresa B. Day. 3 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt 1 tablespoon pumpkin ...