I love this recipe I didn't have molasses so I used golden syrup and they turned out lovely! My son added choc chips for eyes and some had three eyes because they were ALIENS! I will definitely make these again!

turned out so good! soft and yummy.

I love this recipe! I made these gingerbread boys for last Christmas and "Summer Cookies" a couple of weeks ago when the kids started their summer vacation: I decorated them with royal icing and mm's and they came out gorgeous - no to mention delicious. I added a bit more orange zest than the recipe suggest because I love the flavor. Thank you for the great recipe!

Amazing! Even people who don't like gingerbread love these cookies!

After I got these cookies to work, they became one of my favorites. However, it took three batches before they were enjoyable. This recipe is absolutely unusable with it's current flour content and cooking time; I ended up having to use another whole cup of flour, and decreased baking time to about eight minutes. The flavor of the dough, however, is incomparable. The combination of light orange flavor and spices were a delicious combination, and I didn't miss the molasses at all.

Tasted like cardboard for me.

These are good, but do not taste like a typical gingerbread cookie at all. However, the dough was easy to work with & the kids loved them.

I loved this one- especially that little hint of orange. Personally, I used molasses and liberally added cinnamon. I cooked them around 10 minutes, which gave them a nice crispiness.

Excellent recipe, mild but tasty. I also used molasses as that is what I had and the cookies were very good, spread just a little. The batter was stiff, but I didn't have any problem with it. I refrigerated overnight for convenience. Will definitely make again!

Great recipe!! My daughter and I made them for Christmas. The dough seemed to be a perfect consistency. I concur with the others that the orange peel added a wonderful flavor. Next time, I'll roll out the dough to 1/4" before putting in the fridge so all I have to do is cut out the shapes. The dough gets sticky fast. I may even try replacing the corn syrup with molasses or even honey next time just to be healthier. Definitely a keeper!!

Great recipe. Perfect amount of spice for my taste, plus the zest added something different, but still complementary. The first thing that my mom commented on when she walked in the kitchen was how great they smelled! Definetly will make again next Christmas! Thanks for a yummy recipe!

The recipe was easy to mix and roll out and cut, but the cookies flattened out and became shapeless after baking. I think the recipe needs 1/2 cup extra flour to make the cookies keep their shape. Disappointing results.

Really tasty receipe. However, the flour ratio is wrong. Had to add more corn syrup to get it to blend right. And, less orange zest. Will probably cut down zest by 1/2 next time. Family loved them....it's a keeper.

Love love love this recipe! Although I didn't have corn syrup on hand, so I ended up just substituting molasses. Came out great! I actually took these to a cookie party. I used a moose cookie cutter and store-bought cream cheese frosting to decorate. Won first place! Will definitely make again.

These cookies are fantastic! I can't stop eating them. My only complaint is that they spread a little more than I would like as they bake, so the boys and girls didn't look very sharp. But with a little icing, I was able to make them look like boys and girls again. Next time I will roll them a little thinner and bake for a little less time, while spreading the cookies out a little more. They rolled out beautifully and have a wonderful texture. I will be making these boys every December from now on! My only change to the recipe was molasses instead of dark corn syrup, partly because I don't have dark corn syrup and also because I prefer to not use corn syrup when possible.

I really like this recipe. I chose it because I really don't like molasses, and I like how this recipe uses dark corn syrup instead. Upon reading the reviews that the dough was dry and hard to work with, I added 2 extra "squirts" of the corn syrup. I chilled it for a couple hours, but let it soften on the counter for a while before rolling it- it was rock hard when it came out of the fridge! It rolled fine, wasn't too dry or too sticky, like some people mentioned. The cookies did puff up a lot in the oven, but flattened once they cooled. I used a cup of whole wheat pastry flour. My kids and I decorated these last night with a buttercream icing. My one-year old sat in his highchair, watching us, and munched on mini gingerbread boys and girls. We all had a blast with these!