Reviewed: Oct. 30, 2009

This made an incredibly fragrant Halloween gingerbread house. I let the larger pieces bake a little longer, then let them sit in a 200 degree oven until they felt very firm. This was my first gingerbread house from scratch and I'm very happy with the results. Thanks for the recipe.

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foodelicious

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 16, 2009

i did not try it but it loked so adorable Love it !!!!!! Libby

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Libby

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Reviewed: Oct. 12, 2009

Besides the spices being doubled, this is the same recipe I use for my 'reduced fat' gingersnaps. The dough really needs to remain refridgerated or it's going to stick. Instead of rolling it out on a floured surface I rolled the dough between some folded wax paper. They were nummy nummy! I found they have more flavor when soft, rather than crisp. Thanks! I'll for sure use this low fat recipe again

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Jun. 19, 2009

I rolled a little thicker for supporting the ginger bread house and it was great. Had a nice spicy flavor... until I put it back int he oven for safe keeping then the oven got pre heated...red hots dripping down the gingerbread house looked like blood. I cut little squares in the house cut outs and crushed up peppermint candy canes and put them in the holes. When everything was done cooking I had wonderful stained glass windows. I highly reccommend that small detail to any gingerbread house!

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tomopaste

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Milwaukie, Oregon, USA

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Reviewed: Jan. 22, 2009

This recipe was perfect for building gingerbread houses!!

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Trishie

Cooking Level: Intermediate

Living In: Dublin, County Dublin, Ireland

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Reviewed: Dec. 29, 2008

This was my first attempt at making my own gingerbread house from scratch. I doubled the spices and it was delicious. I made it pretty thick and cooked it almost twice as long (it was almost 1/2" thick when done) so it wouldn't be too soft. The royal frosting was perfect. All my worries about how it would set up were for naught -the house stood perfectly with just the frosting and set-up nicely. Using the icing in a zip-lock bag with the corner cut was a breeze - so much fun! My 5 and 7-year-old and 5-year-old friend had a blast putting candy all over it and have since had more fun eating it. I can hardly wait until next year to make it again! (I also can't wait to get over this cold so I can taste again - this was really yummy!)

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Jen64

Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

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Reviewed: Dec. 22, 2008

very easy and no need to refrigerate first

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judyvcpa

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Reviewed: Dec. 21, 2008

Loved this recipe. Easy and quick to make, and very quick to bake - and it made TONS of cookies. The only problem I had was at the point at which I added the eggs and molasses to the creamed sugar/butter - it caused the butter/sugar mixture to separate horribly, which wasn't ideal. However, as soon as the flour went in it wasn't a problem any longer. The dough was wonderful to work with. I can only imagine those who say it was too dry or too sticky have never made dough before - adding the flour is an art, not an exact science! ;) You have to stop adding flour when you get the right texture! (Doesn't every cook know this?) I also doubled the amount of spice, and I'm glad I did. The gingerbread is tasty without being overbearing - I can't imagine how bland they might have been with half as much spice. Will definitely be using this recipe again. Thanks to the author - love it!

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Pixie

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Reviewed: Dec. 21, 2008

Absolutely love this recipe. It is a must have each holiday.

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GSKUCHAR

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Reviewed: Dec. 20, 2008

This is ... a bad recipe to say the very least. Too much flour .. I couldn't even get the thing to roll out and get one cookie ...sad ... *sigh*

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Shirran T.

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Reviewed: Dec. 19, 2008

3 stars for flavor because it is fairly bland for gingerbread. 5 stars for simplicity - it was great to not have to chill it.

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lmshields

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Reviewed: Dec. 19, 2008

Good recipe, rolled out well and didn't stick. I doubled the spices as was suggested. Will use again.

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cardamon

Cooking Level: Expert

Living In: Port Alberni, British Columbia, Canada

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Reviewed: Dec. 19, 2008

I've made this a few Christmases now and each time I have to hide the cookies when they're done or else I won't get any. This comes off a soft, cake like cookie, especially if you roll it thick enough. I highly recommend using the parchment trick (rolling out your dough between two pieces of parchment). I found that if I did that, I could easily get the dough cut, put on a cookie sheet, baked, and transferred off without any issues. The only problem I have had is around Christmas time I get never ending questions from my wife, friends, and co-workers about when gingerbread time starts.

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Mackie

Cooking Level: Intermediate

Home Town: Carson City, Nevada, USA

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Reviewed: Dec. 17, 2008

This is a great recipe! I actually needed a bit more flour, but the consistency of the dough was beautiful. I used the template on the site for the house, and prematurely did a few cut outs and was left using scraps for the roof. But I was able to make it work. Over all, its easy and very tasty! Even for non-molasses likers.

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Rachel

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 15, 2008

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.

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Keri

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2008

Really enjoyed this gingerbread....did not have any difficulty rolling it out, did not stick to the rolling pin or the table. Made very nice gingerbread men :) I added a little more cinnamon/ginger and did not have allspice so I used a 1/2 tsp. of nutmeg to round out the ginger/cinnamon/cloves. All in all a very nice gingerbread. I will probably use it next year for a whole gingerbread house. :)

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Leo

Cooking Level: Intermediate

Home Town: Melfort, Saskatchewan, Canada

Living In: Taber, Alberta, Canada

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Reviewed: Dec. 12, 2008

Very yummy! The dough is really great, it's just like playdough, so easy to use! I made a gingerbread house with this, and still be making regular cookies too (lots of dough left!). I found they're better rolled to about 1/4 inch thick rather than 1/8, that way they turn out soft. These things smell SOOOO good! I didn't have allspice or cloves unfortunately, but even without it they taste grand, I'm sure they'd be even better with all the spices! Wonderful!

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MIKEY

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Dec. 11, 2008

Fabulous recipe! I used this to create my first homemade gingerbread house (usually just make one from a box!). I was absolutely amazed at how soft and supple the dough was (so easy to roll out it's ridiculous). Worked out great and the smell is divine. Great recipe! If I ever make another one of these, this is the recipe I'll use. I also love the rich, dark color of this gingerbread. Fantastic.

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IKERONIOUS

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Dec. 10, 2008

my first time making gingerbread cutouts and I was not disapointed with this recipe. The main reason I chose it was because the dough did not require refridgeration. Came together easy, rolled beautifully. I kept a careful eye not to over cook the boys...absolutely key in producing soft cookies. Made icing with icing sugar, milk and vanilla mixed to the right consistency. I will definitely make this again.

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Lauren

Cooking Level: Expert

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Reviewed: Nov. 18, 2008

This is a great recipe. I added more spice. 2 1/2 tsp ginger, 2 tsp cloves, 2 tsp cinnamon and i also added nutmeg for that extra kick. They are awesome. Soft and delicious. I will definatly be using this recipe for my gingerbread house. Oh and just so u know, use Fancy Molasses for gingerbread. I didn't know that there are 5 types of molasses. I used cooking molasses for my first recipe and they turned out really dark and tasted too licorishy. Although cooking molasses is a mixture of fancy and blackstrap its way to strong for gingerbread, but great for ginger snaps. Hope this helps. I used the royal icing recipe , it turned out great. Ofcourse i added color to some and made them extra special.

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H.A

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Newmarket, Ontario, Canada

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Classic Gingerbread Cutouts

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