These are better if you roll them a little thicker.
My 5 year old daughter and I made these and we both really like them. They have a very mild taste, good for kids.
This is a really good recipe and a great option for a lighter treat. I used whole wheat pastry flour instead and the dough turned out too dry so I added an extra 1/4 c. of butter which did the trick. My husband loved them and couldn't tell they were whole wheat gingerbread cookies. I made them 1/4 inch thick and added 2-3 minutes to baking time.
I made these exactly as the recipe stated, figuring I could modify it if I needed to. But they turned out so well that I will keep it as written. My family ate them up before I got the chance to frost them!
Good flavor, but they were a little more dry than my other recipe. I will probably use my old one most of the time, but I will make this one again if I need one that is lower in fat. The family had no complaints and have been happily eating them up.