I made this recipe exactly as written and like many others, encountered the problem of crumbling dough because the flour ratio is wrong. I didn't know how to fix it and I didn't want to just throw everything away so I took a chance and added an extra egg for more moisture. It did the trick! My Gingerbread Boys came out absolutely perfect: crisp on the outside/chewy on the inside. Instead of cookie cutters, I used NorPro's gingerbread men cookie pan. Immediately after making the dough mixture, I pressed it into each individual mold of the pan. And then, I refrigerated the pans for 30 minutes. That's all it took. The trick to this seems to be putting COLD dough and a COLD pan into a hot/pre-heated oven. I baked for 11 minutes and the cookies were perfect. For decorations I used white and red icings, white for the eyes and smile ... and red for the three buttons. They were so darn cute. Everyone loved them. They were also very tasty! My husband who doesn't even like gingerbread LOVED these cookies! It's the orange peel that makes the difference -- and the fact that the ginger is not too overwhelming. I will definitely make these again!

Reviewed On: Dec. 16, 2007