I picked this recipe because it looked fairly simple, and it called for butter instead of shortening. Overall, not bad at all. I would, however, recommend at least doubling the spices. I doubled them, but next time I make gingerbread cookies, I will probably add a bit more. I also recommend letting the dough 'rest' in the refrigerator for a bit before rolling out to cookies. Baked up nice.

Reviewed On: Dec. 15, 2008

I've made these a few times, and they are a hit with everybody who has tried them. I do end up doubling the spices, but other than that, this recipe is great! Followed the directions exactly on mixing and baking, they turn out just fine.

Reviewed On: Nov. 7, 2006