I tried making these using gluten free flour but the dough was not stiff at all, even after refrigeration, and the cookies really spread out. The icing is amazing though! Was it the flour do you think?

I added th Xanthum Gum and they were a little dry. I might add 2 tsp total to the 3 cups of GF flour next time. I also found that ¼ cup of buttermilk for the glaze made it far too runny. I needed to add over 2 more cups of powdered sugar to thicken enough. Still very flavorful though, with the brown butter.

Didn't have buttermilk so used regular milk plus lemon oil - yum! Consistency of the glaze was perfect as written.

I’m making these for a holiday cookie exchange and need to make a larger amount of smaller cookies- I’m thinking about 30g/cookie rather than ~70g/cookie as the recipe is written. Do y’all have suggestions about altering the bake time to accommodate the smaller cookie? I think I will start at 8-10 minutes, then proceed from there. I was also thinking about adding a scant Tbsp of meringue powder to the icing to help dry/stabilize it for transportation in baggies. Is this advisable or might it ruin the texture of the icing?

I just made this dough exactly as described and I have cake batter, not cookie dough. I let it sit for 5 minutes and it got a little more stiff but still not like cookie dough. I put it in the fridge to firm up and hydrate. The batter tastes good but it looks nothing like the picture in the demo.

I made these exactly as written and weighed all my ingredients. The consistency of both the batter and the icing were perfect. The only adjustment I needed was a little extra time in the oven. I have made many, many molasses cookies over the years and these are fantastic. The icing is so good!

"Refrigerate leftovers in an airtight container for up to three days." I'm confused by this. What in these cookies need refrigeration?