Delicious. Easy to mix up and the dough handles beautifully with a dusting of flour on the table and the rolling pin. Cookies are light, chewy, and not too sweet, frosting complements nicely. No eggs means that you can make this recipe with young children and not worry if they taste the dough. I made first with blackstrap molasses, which overpowered the flavor some, and I liked the flavor better on the second batch when I used 50/50 blackstrap and maple syrup.

This recipe was awful; to quote my dh they tasted like dog biscuits. There was absolutely no spice flavor that came through, and yes I used good quality and fresh spices. On the plus side I chilled the dough for quite awhile and had no problems with the dough, I did find that it rolled out better using a small amount of flour vs powdered sugar.

This makes alot of dough. I enjoy it and will make it again. I will add a little more ginger the next time though...other spices as well.

These were pretty good. Ended up with about 6 dozen cookies. Almost doubled the spices and next time will more than double them, although I prefer a spicy cookie. Refrigerated the dough 24 hours and it was no problem to work with. Will use this again for sure.

These cookies tasted great! Definitely not for making gingerbread Houses - the pieces come out so soft and chewy (YUM) and they'd likely crumble with the weight of candy and icing on them. I only made 2 changes: I accidentally spilled the cinnamon (with the help of children :D) in the dough, but it turned out to be perfect! I also added 1 Tbsp of ginger instead of 1 tsp. They came out really soft and chewy. I only gave 4 stars though because even though I refrigerated the dough and used wax paper, the dough was still terrible to work with. I gave up trying to use cookie cutters (couldn't remove the dough from the edges because it would stick to everything - the kids were disappointed) and ended up just enjoying it as a big glob! :)

Cookies turned out great and are really pretty. I tried this recipe because I was anxious to try the egg yolk paint to decorate the cookies. It was really fun!!! I used paint brushes and painted the icing on just like using watercolors as a kid. They're really different and pretty. I'll post pix as soon as I remember how. Thanks, Cindy! Update: I made these into little gingerbread men for our annual cookie exchange and they were a big hit!

Having misplaced my regular recipe, I decided to try these because of their high ratings. I was very disappointed in these cookies. They didn't even come close to being as good as my other recipe. For one thing, they weren't spicy enough. For another thing, they were too dry. Blah. Not a good recipe.

Tastes great, stays just soft enough for days. I found that kneading the dough before rolling it made the rest of the process easier. The dough held together enough so my toddler could pick up the cookies and put them on the cookie tray! I will make this recipe again and again!

These gingerbread cookies are the best and I used butter frosting and rasins to decorate. My boyriend ate the entire batch.

This was the first time I made gingerbread cookies. It was an easy recipe to follow. I agree with the other reviews about adding extra spices, which I did. I also added extra flour to get the correct consistency and chilling the dough definitely makes a big difference. Everyone thought the flavor and texture were good too.

I, like one of the other people, love ginger and increased it from 1 to 2 tsp. Absolutely the best gingerbread recipe I've ever tried. After chilling, I found working with it a pleasure. No breaking or ripping. I will be doing a gingerbread house next year with this one!!! Luci

These are o.k.

I personally do not like gingerbread cookies however these were such a hit at the christmas parties i went to and also they were a lot of fun to make. easy to cut out and we used colored royal icing to paint clothes and faces on them.

The texture of the cookies was perfect -- I hate crunchy gingerbread cookies, and these were nice and soft all the way through. The little guys puffed up nicely, and looked fabulous, but the taste was definitely lacking spice -- 7 cups of flour plus only 4 teaspoons of spice just wasn't enough. Next time I'll use 2 teaspoons each of cloves, cinnamon, and allspice, 3 teaspoons of ginger, and I'll add about a teaspoon of nutmeg. I also found the dough extremely difficult to work with, chilled or not. It did become slightly easier to work with once I added a teaspoon or two of water and kneaded the dough for a while. I may leave out some of the flour to make it easier to work with next time, instead of adding extra water. Definitely not my favourite tasting cookie, but beautiful for hanging on the tree.

I made this recipe (but used 2 teaspoons of ginger instead of 1) and made gingerbread boys and girls with my 3 year old niece! The recipe is delicious and the bakes into beautiful, spicy cookies. I will add these to my annual Christmas baking list from now on!

This the only gingerbread recipe that's worked for me...it was so easy...rolled out like a dream! I put in 2 tsp of ginger like others suggested and it turned out very yummy. The only hard part was stiring in the last 3 cups of flour...my whimpy arm was tired!

I really liked this recipe. Im an inexperienced cook and this was one of the first recipes i've tried. I wanted to have an old fashioned christmas so I dedided to make popcorn garland and gingerbread men so this recipe was perfect. I think it was extremely hard to stir in the last 3 cups of flour though, its a lot easier if you mix the ingrediants in a fairly large bowl and knead in the flour.