recipe reviews for:

Gingerbread Boys And Girls

“These cookies are formed by cookie cutters. By using a toothpick to make a hole in the top of the cookie, you can hang them on the tree. You can also make paint out of egg yolks, and food coloring to make them more colorful--use as much food coloring as needed to create desired hue. My girls and I would spend hours making these cookies each Christmas so we could hang them on the tree.”

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Reviewed: May 17, 2012

Great recipe. The only problem is that these little brown men are just too cute to eat....so I only make deformed cookies for anything other than decorations. Bravo!

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1 user found this review helpful

Reviewer:

Azora Aadam Rashad Abdullah

Reviewed: Dec. 12, 2010

All you have to do is instead of cutting them out before, cut the gingerbread men out after baking. A great recipe.

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2 users found this review helpful

Reviewer:

K.Robinson1999

Cooking Level: Expert

Home Town: Apple Valley, California, USA

Reviewed: Dec. 9, 2010

These are the absolute best gingerbread cookies I've ever tasted. I've been baking these for the past 3 years and everyone loves them. I get requests from co-workers each Christmas to make them a batch. The key for me to keeping them nice and soft (which I love) is to roll the dough about 1/2 inch thick and to bake them for only 10 minutes. YUMMY!!!

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3 users found this review helpful

Reviewer:

Trish

Reviewed: Nov. 16, 2009

Doubled the ginger and used one and a half times the other spices. I had never eaten gingerbread before but they were so good. I outlined with a little royal icing and added mini m&m eyes and buttons. I had friends tell me they had never had such soft and wonderful gingerbread before. They were the perfect snack for our trip to cut our Christmas tree. This will become a new Christmas tradition in our house. Thank you for the recipe.

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5 users found this review helpful

Reviewer:

Lisa Raye

Reviewed: Jan. 22, 2009

This is the first Christmas I made gingerbread anything. My husband and friends are from up north and they absolutely love gingerbread cookies. Our friends automatically asked me for the recipe and I ended up making 3 batches for Christmas. I thought the flour measurement was off, but it turned out just right. I used sugar cookie icing for the gingerbread. Thank you for submitting this recipe.

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1 user found this review helpful

Reviewer:

laura978

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Reviewed: Dec. 31, 2007

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.

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4 users found this review helpful

Reviewer:

Kate

Cooking Level: Intermediate

Reviewed: Dec. 29, 2007

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.

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4 users found this review helpful

Reviewer:

Renee

Cooking Level: Expert

Home Town: Kilgore, Texas, USA

Living In: Zimmerman, Minnesota, USA

Reviewed: Dec. 19, 2007

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.

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4 users found this review helpful

Reviewer:

Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

Reviewed: Dec. 1, 2007

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.

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5 users found this review helpful

Reviewer:

Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

Reviewed: Nov. 11, 2007

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! :)

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7 users found this review helpful