Heritage wheat wins again. I was able to go back to my favorite gingerbread cookie recipe, but make it with Heritage Wheat All-purpose flour from Sunrise Mills. They came out so nice! I do roll out my dough on parchment paper, then pop it in the fridge (because I am never patient enough to put it in the icebox for three hours). I cut out the shapes on the parchment paper, then remove the excess, so the cookies stay the right shape. By the end, I’m sick of cutouts, so roll out the remainder and use a pizza cutter to make squares. We tried buttercream frosting, but it overwhelms the cookie, and is a pain to store (no stacking!) They do go very well with cranberry jelly, or lemon icing.