The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Nov. 24, 2009
this recipe worked out great, my daughter and I made them for her kindergarten class, the only thing was I didn't have any lemon extract, I added about 2 cups more flour, and used regular milk (had no evaporated milk...but it worked) I will definitely make these again very soon
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Nov. 17, 2009
A friend of mine made cookies just like these years ago and I had never had another like it until I made these!! These are so moist and fluffy my whole family eats them as we bake them! The ginger is not too overpowering and there is no vinegar. They are amazing with or w/o frosting and can be made thin and crispy also. We can never make enough to still have some in the morning with coffee! They just disappear!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 23, 2009
I grew up on these cookies. I can still remember when I could go to Colonial Williamsburg and get them straight out of their stone ovens. The smell was amazing. Those were the best. Unfortunately they don’t do it that way anymore. When making these cookies you must remember these are intended as drop cookies not cut outs. I know in the directions it is done but, this recipe was never intended to be used as such, so frustrations with working the dough are understandable. For a simple traditional gingerbread cookie these are the best and smell amazing in the oven.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Feb. 3, 2009
These cookies were absolutely delicious and easy. I had never made gingerbread cookies before and was a little nervous. We loved these so much that we froze some for later!!There is nothing like the smell of gingerbread baking. . .
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Jan. 27, 2009
This was the first time I made gingerbread cookies and this recipe was very easy. It definitely needed more flour (at least another cup) and more spices. The cookies came out pretty good but too bland for my taste. I am going to double the spices like someone else suggested the next time i make them. Overall, great recipe!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.34 star rating.
Reviewed: Jan. 26, 2009
I was very disappointed in this recipe. The dough did not hold it's shape at all. I tried all the tricks in my book including more flour, and chilling the dough. It spread dramatically. I eventally ended up rolling the dough into balls dipped in sugar, and pressing out slightly with a glass. This made a passable cookie, but I was still saddened by the lack of cool cut outs.
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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jan. 11, 2009
This is by far my favorite gingerbread cookie recipe ever! I added quite a bit of extra flour, probably almost 2 cups. Watch your baking time carefully! Cookies are done when you press lightly and the indent springs back. Cook these too long and they will be extremely hard. I love the full flavor and haven't changed a thing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 25, 2008
This recipe is wonderful. I didnt have the lemon extract so I left that out. I rolled the dough into balls and rolled in sugar to make drop cookies. Bake at 350 for about 15 min. for a chewy delicious gingerbread cookie.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 24, 2008
This is an awesome recipe! I followed the advice of the other users and decreased my time to 8-10 mins, and decreased the heat 25 degrees. Other than that, I didn't chance anything else. It does take quite a bit of flour. I added the 1/2 cup suggested by the author, plus I used plenty while I was rolling the dough. I have no complaints. The flavor was fantastic, the cookies remained soft, and the recipe is easy. I will make these again!!
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MTG

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 24, 2008
They were really good! I've never made any gingerbread cookes before, but they were great. Other people's suggestions were correct, it needed a lot more flour, perhaps an entire cup more. But over all, easy to make and really tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 22, 2008
I made this recipe last year and everyone loved it. Very moist and flavorful!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 22, 2008
My husband, coworkers, and I really loved this recipe! I used butter instead of margarine, and ended up having to add at least an extra cup of flour. Even then, the cookies didn't hold their shape if I used cookie cutters, so I just made round cookies. Also, I only baked them about 8 minutes, so they were soft. To top them off, I made a cream cheese frosting which went really well with the flavor of the cookies. I'll definitely add this recipe to my collection!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 20, 2008
Really great recipe. The cookies are delicious. I had to add a TON of flour and ended up just adding a little by hand and kneeding the dough before rolling some out. I only baked them for 8 mins and would recommend doing the same thing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 20, 2008
The first time i made these cookies I thought they tasted too molassesie. I made them a second time with just 1/2 Cup of molasses and they were perfect! Once we added frosting to the first batch of cookies it did cut down on the molasses tast but i do prefer them with less molasses. I will deffinatly stick with this recipe!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 20, 2008
This was an odd recipe. I could not add enough flour to get it to a "workable" condition. I put them on the cookie sheet like chocolate chip cookies - in globs. It made for a very thick, very dense cookie.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 18, 2008
My cookie due was too dry (I may not have had enough molasses). I had to knead in some milk to save my dough. The cookies' flavor turned out good, but not as soft as I would have liked.
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 18, 2008
I did not care for this recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 18, 2008
i too needed a lot of extra flour, at least a cup if not a cup and half to get the dough to be workable. i think it's because i had to add the extra flour that the cookies taste a little bland. i think i'm going to make another batch (as these aren't enough for my gift needs) and take the advice of doubling the spices. otherwise, not a bad recipe, just needs some tweaking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 17, 2008
Absolutely Wonderful!!! I did take the advice of the other reviews and made a few changes. I doubled all of the spices as well as the vanilla. I used butter flavored crisco instead of the butter and 1/2 &1/2 in place of the milk. I also added a 5th cup of flour to the recipe and probably used another while rolling it out. I basted each cookie in powdered sugar water after it cooled and it kept them extra moist. I also put just a little butter cream icing on each one. YUMMY!!!! They were amazing. I made two batches for my husbands office and clients and they literally vanished. I wished I would have kept more for ourselves at home.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 16, 2008
Changed: added 1/2 again as much spice & added 1/4 tsp grnd clove Taste: GREAT! Gingerbread Men: Awful! 375 is too hot for their little legs and arms which burnt before their bellies were cooked Better: cook at 350
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Cooking Level: Intermediate

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