Yes, these are the best gingerbread cookies I've ever eaten as well. I needed a recipe without molasses and with all the ingredients already in my cupboard. I substituted honey for the corn syrup, and substituted allspice for the cloves. Fantastic scent filled the house as they were baking. You can stop the baking anywhere between 4-6 minutes, with 4 minutes being a light coloured softer cookie which still keeps its shape, and 6 minutes being quite a dark gingerbread shade of brown and stiffer, but still chewy. They didn't keep their shape very well, despite chilling overnight and putting in the oven still cold, but they puffed out--hope that wasn't because of the honey. Rolled the dough between two sheets of wax paper and baked on parchment paper. After a few days of refrigeration, the dough was quite hard and crumbly, but I eventually was able to roll it out as it warmed up. Was worried it had dried up, but that wasn't the case. Was just as delicious. For icing sugar, used the recipe in the video on gingerbread cookies and it was the best icing I ever used, better than Royal Icing on this website. I refrigerated the leftover icing and it heated up well with body warmth. Put the icing in sandwich baggies and squeezed out a tiny corner hole. Easy for the kids to use.

Reviewed On: Jun. 2, 2009

Perfect biscuits, and so easy to make. Kids ate them with blueberry jam inside. Used all whole wheat flour, added one extra tablespoon of sugar. Used stand mixer with kneading attachment. All dry ingredients were stirred before I used a knife to cut off thin slices of butter directly into bowl while it mixed. Waited for small crumbs to form (took a while), then very slowly added exactly 1C cold milk. Very quickly the mixture became a perfect consistency. A little sticky, solved as soon as I threw it onto a floured board to knead 8 times, then formed a cylinder. Divided into 12 biscuits: Using a sharp knife, cut full length in half, then each half into halves, then each of these quarters into thirds. These thirds were almost round, so re-formed them into circles by reshaping the edges. Baked them with 1T butter 1T honey mixture brushed onto the tops. Done after only 8.5 minutes in 415F Convection oven. Incredibly fluffy and moist with a crust. Fantastic. Thanks for the recipe.

Reviewed On: Jan. 20, 2009

Easy to make, and you can throw all the ingredients in in any order and it will still turn out. Pretty much foolproof, and has that great cracked crust that a brownie should have. Using 100% whole wheat flour doesn't change the taste much. Folded in the chocolate chips with a spatula after mixing the rest of the ingredients with a stand mixer. You really need to spread it out with a spatula into a 9x13 pan to help with an even shape, and use parchment paper to make cleanup and removal from the pan easier. Be careful about overbaking it as it won't seem done; the tester will be a little wet at the bottom--might be the chocolate chips. If you bake it too long this will turn into a hockey puck consistency and will dry out easily but will still taste good.

Reviewed On: Dec. 28, 2008