I've just finished making the Gingerbread cookie dough. Can you tell me what the consistency of the dough should be. I like to weigh all my ingredients so after adding the flour, the dough was VERY wet. I checked to make sure I weighed everything correctly and thought maybe I was off on the molasses being 9 oz. After weighing only 3 oz. of molasses I realize that 9 oz. is correct for 3/4 cup. I ended up adding another 1 1/2 cups of flour to make a soft dough that didn't stick to my hands. So is the flour amount off? I'm making these cookies for decorations on a tree so they probably won't be eaten but I'd like to know if they have a chance of retaining their shape while baking. I also realize that the dough will firm up with chilling. Do you think the dough will be okay? This is a soft dough, not a stiff gingerbread dough. It does firm up with chilling. Mary @ KAF

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