SO good and relatively simple! I kept the receipe the same and all went well, I experimented with thickness, thicker=chewier, thinner=crispier. The only difficulty I had was decorating, but that's my own deficit
TanyaAlisa Posted: 12/11/08
jblank Posted: 12/30/08
I've made these cookies a few times and my family loves them! Some times the dough turns out a bit gooey, but they still taste great. They're perfect to take to holiday gatherings!
lollypaul Posted: 12/24/08
My first time making gingerbread; I just made two rolls and cut them as little round cookies. They were very tiny, but I got 59 1/8 inch wide cookies. I rolled the logs in colored sugar before baking, and drizzled thin icing over them--very festive! The dough consistency was perfect; however, I used whole wheat flour.
heathertup Posted: 12/29/08
I followed the refrigeration directions exactly and it made a gooey mess! I almost tossed it out, but decided to try and make "something" out of my efforts. Am glad I did because after battling sticky hands and coating myself with flour, the cookies actually turned out really flavorful. Softer cookies roll out dough thicker and cook less time. Did NOT make the amount it said it would make.
gunnercade Posted: 12/23/10
I took the easy way, rolled the dough into a log and cut small cookies. The spicing was just right, and they were not too sweet (I used slightly less sugar). Easy and yummy. A keeper.
ines04 Posted: 12/14/08
these were okay, it didn't make 5 dozen cookies by FAR! I was able to make just barely 2.5 dozen cookies and these were thinly rolled! They did crack a bit when I baked them but the dough wasn't too dry when rolling and cutting these cookies out.
Sarah1234 Posted: 12/12/08
I made this recipe exactly following the ingredients and directions and it was so dry it would not roll out without crumbling. I could not form even one cookie to bake. I threw out the batch and didn't get any gingerbread!!
TraceyinNY Posted: 12/15/08
I loved this recipe! Like a gingersnap cookie, very crisp. Once frosted, they soften a bit but the spicy flavor is wonderful. Kids made the dough then we refridgerated it overnight. Rolled & baked the next day, the spices were able to blend nicely. I used blackstrap molasses for a very rich taste & color.
Mom4Ransome Posted: 12/04/09
The cookie dough was great BUT too sticky to cut with cutters. I tried refrigerating, freezing, adding flour, etc. Each time I rolled it out & cut, I could not pick up the
Avivale Posted: 11/20/11
I am super impressed with this recipe. This is one lowfat cookie recipe that actually crunches! Great gingerbread flavor too. I upped the butter to 1/3 cup, and only needed maybe 9 oz of flour in the dough. My dough was not sticky or difficult to work with. A little fragile but I rolled the cookies very thin. They only needed to bake 8 minutes-- the centers were still soft when I took the cookies out, but they crisped up nicely while cooling. 5+ stars!
TheAspiringChef Posted: 12/08/13
My first time making gingerbread cookies and these were AMAZING. I had trouble getting my sugar to stick to the icing, but didn't matter; they were still delicious. The icing is really sweet so go light on the decorations if you don't want too much sugar. Will definitely be making these again and putting them in permanent holiday rotation! Note: I chilled these overnight, used a 3 inch cookie cutter and only got 2 dozen cookies out of the dough, nowhere near the five dozen the recipe states. Guessing I didn't roll them as thin as 1/8" but the thickness was perfect for me (see my pic for reference).