it's a good problem to have

made a second batch of gingerbread cookies just now, and while last night's batch were too sweet, these are not sweet enough, gah.

(they'd be good with frosting or a chocolate glaze or something, I think? or... crumbled into ice cream? I dunno - also i grated a ton of fresh ginger into them and can't really taste it? so confusing.)

I did not measure the sugar and obviously went too light. but i think it's also in part due to the fact that they are primarily buckwheat, which is a bitter flavored flour, compared to the other gluten free alternatives.

next time, i'll use more rice flour and measure the sugar.

3rd time's a charm?

so many gingerbread cookies!