Reviewed: Jan. 24, 2010

These came out great! They kept very well + were solid, but not rock-like. I did add more spices because I prefer a spicier cookie. Also, I found it easier to deal with the dough when I rolled it between two wax-paper sheets before putting it in the fridge - I stacked the sheets on a cookie pan to keep them flat.

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AutumnKat

Cooking Level: Beginning

Home Town: Easthampton, Massachusetts, USA

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Reviewed: Jan. 15, 2010

dough was a bit crumbly and tough to work with when I got it out of the refrigerator. Also, I needed to wait until the molasses mixture cooled more before adding the eggs. The cookies, however, were delicious and were eaten quickly by my chocaholic family--nice to know non-chocolate desserts go too!

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lochjess

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Reviewed: Jan. 6, 2010

Perfect!

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luv2eatlegumes

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Reviewed: Jan. 2, 2010

Very easy to make. Cookies were very mild and were complimented by everyone! I will definitely make them again.

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bigeyedfish

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Reviewed: Dec. 26, 2009

So easy to work with and really quick to make. Tasted great and excellent texture.

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LAURCL

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Reviewed: Dec. 23, 2009

This is my first year ever trying to make Gingerbread Cookies and I LOVE this recipe! It was super easy to make and after refrigerating over night the dough was very easy to roll out. I added just a teaspoon of vanilla and it still turned out Amazing! I like my cookies a little soft so I rolled the dough a little thicker and reduced the cooking time to 6 min. and they are scrumptious! I will recommend this recipe to everyone I know!

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Leigh

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Reviewed: Dec. 19, 2009

This recipe was very easy and they cut and baked perfectly. The only thing was the dough seemed a little dry and they were quite bland. Maybe more molasses and some cloves?

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Carrie

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Dec. 17, 2009

How cute! I made these for the first time. It was easy, tasty, crispy, and pretty. I made those for my students, and will make more for my family.

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Tetya

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2009

The dough was very easy to work with and the cookies held their shape well. The only change I made was to use Apple Cider Vinegar instead of White Vinegar (and this was because I realized too late that I had run out of white). It turned out really great, though, and it gave it a nice flavor.

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Eleven

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2009

These tasted like they were missing something so I added two dashes of nutmeg and one of allspice and that really helped a lot. Also letting them chill much longer helped. I made the dough in the morning and came back in the evening on my second batch and it was a lot less sticky than the first one.

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ErinG

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Reviewed: Dec. 1, 2009

I LOVE this recipe. I made it almost exactly, I just added a little extra flour for the high altitude here. The cookies really stuck to my non-stick cookie sheets so I took them off the cookie sheet immediately after coming out of the oven. That really helped them not crumble and break. The cookies are not super sweet but have a really nice ginger and molasses flavor!

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mommymudd

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2009

My first try at gingerbread cookies and what a wonderful experience! The dough was easy to work with, they all came out beautifully! I will add a bit more ginger and cinnamon next time simply because we like alot of that flavor in our gingerbread cookies. I've spent years buying gingerbread mixes.. no more! This is easy, fun and delicious. Thank you so much for sharing. Can't wait to bake them for the holidays!

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Becky Leach

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2009

I think the amounts in this recipe are perfect and the size is just right. I didn't have enough butter and added some oil instead and it still came out good. I also added a pinch of ground cloves but Im sure it would have been good as is.

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jennytc346

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Reviewed: Jan. 18, 2009

As gingerbread cookies go, these were very easy to roll out and work with. They turned out soft and pliable in the middle, but firm on the outside, and kept a nice texture for the 5 days we had them. The flavor was good -- not too spicy and not too sweet -- just right. We enjoyed them with frosting.

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Jennifer Bechtel

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Reviewed: Jan. 7, 2009

Simple and wonderful. Great recipe!

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Ericka

Cooking Level: Intermediate

Living In: Waterford, Wisconsin, USA

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Reviewed: Jan. 1, 2009

I bought one of those pre-packaged mixes and took those to one family dinner and took these to another.... The cookies from this recipe tured out much better than the packaged mix!

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Savannah Rose

Home Town: Whiteland, Indiana, USA

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Reviewed: Dec. 21, 2008

This recipe is perfect. Made exactly as written, except I used 1 tsp of pumpkin pie spice instead of the cinnamon and ginger. I froze the dough for an hour. This rolled, cut, and baked beautifully! Mine were done in only 7 minutes, so watch your time. 8 minutes for me was too long. These are chewy with a crispy edge and hold up well - no spreading! Nice gingerbread taste, too! This will be my go-to recipe for gingerbread from now on.

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 20, 2008

Very good, baked them for a little less time so they would be softer.

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angelina

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Reviewed: Dec. 15, 2008

Let me preface this review by saying I am a horrible baker - and have not made much more than choc chip cookies! This recipe is fantastic - super easy to make and the kids rave about them... I sprinkled lightly with sugar before baking to avoid having to do the icing thing. Great recipe!!!

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Isabel

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Reviewed: Dec. 12, 2008

This is a great gingerbread cookie recipe! It tastes great, it's easy to make, and gingerbread men are just so adorable! I really don't even like gingerbread but I just made these because I know how popular they are and I was making them for giving away. They are really good, but be very careful not to burn them because you won't be able to see if they're browning or not, and if they are, then they're burnt! Also, after boiling the molasses mix, let it cool all the way because if you don't then the egg will get all curdled and then it is ruined. Let it cool and if it gets too cooled, then just warm it up a little so it all melts again and pour it into the flour. Once again, GREAT RECIPE! PLUS, no lard or shortening!

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charbunny628

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Gingerbread Boy Cookies

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