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Reviewed: Aug. 2, 2008

very good recipe and easy to follow.

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Goldylox

	Cooking Level: Intermediate Living In: Sebastian, Florida, USA
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Reviewed: Dec. 19, 2007

Easy dough to make and roll. I did think the cookies were very mildly flavored and could stand to be a bit more spiced for that real gingerbread flavor.

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Yummy! At first the dough seemed too much like batter, so I added about 1/3 C flour and it was perfect. After chilling for a couple hours as the recipe stated, the dough was very easy to work with. Instead of sprinkling flour to help keep the dough from sticking, use powdered sugar!

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HappyHousewife

	Cooking Level: Intermediate Home Town: Dallas, Texas, USA Living In: Western, New York, USA
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Reviewed: Dec. 13, 2007

This recipe turned out perfect. The dough was very easy to handle and rolled out perfectly. This is the only dough I've ever made that wasn't sticky at all. Thank you so much for the post. Only thing I changed was to roll out my dough on a surface covered with powdered sugar instead of flour. Many Thanks!!

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MOTER98


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Reviewed: Dec. 22, 2006

For as much time as this recipe takes, they aren't worth it. (Cooking, Mixing, Chilling, Rolling, Cutting, Baking and Icing) I made them for my daughters kindergarten Christmas party, they were cute but bland. I only used enought icing to make faces and a little decoration, would have been better if I covered the entire cookie with icing.

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L.Garver


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Reviewed: Dec. 20, 2006

This is a great recipe. So easy and the cookies turned out great! They are soft, yet firm. And they have a wonderful gingerbread taste. I can't seem to stop eating them! Try this recipe- it really is good and very easy.

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momof4


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Reviewed: Dec. 19, 2006

quick & easy! best of all- NO SHORTENING!!

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Grace

	Cooking Level: Intermediate
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Reviewed: Dec. 17, 2006

Great recipe. Quick, easy, and enjoyable to make. Cookies came out wonderfully.

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Michelle


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Reviewed: Nov. 26, 2006

I love this recipe. It's perfect; easy to make, short amount of prep. time, and it uses no shortening! My only recommendations about it deals with the whole egg adding process. Even with the mixture being lukewarm, it still is better to add about a quarter of the dry mix into the wet to cool it down even further. It works out the same, and you have less risk of the egg curdling on you. Overall, I will defiantly use this recipe again, thank you so much for sharing it!

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C.M.


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Gingerbread Boy Cookies

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Goldylox

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chellebelle

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HappyHousewife

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L.Garver

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momof4

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Grace

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Michelle

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C.M.

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