Reviewed: Dec. 23, 2008

Very good. We had lots of fun baking them. Everyone loved the taste

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Laurent Saint-Louis

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Reviewed: Dec. 22, 2008

Such a fantastic recipe! I was looking around for an overnight gingerbread recipe, and I am so glad I found this one. I found it helpful to let the dough warm up a bit before working with it.

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betsyjean79

Cooking Level: Expert

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Reviewed: Dec. 21, 2008

These are fabulously balanced in flavor. For all who think the flavor is insufficiently spiced - buy new bottles of the spices, or buy fresh and grind yourself. Certainly if you want something more of this or more of that, you can, but for balance, overall taste, consistency and ease of use, you must try these as they are. And take it from a guy that has licked every desert mixing bowl near me since in 40 years, including at the restaurants I worked at, the dough is edible raw.

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BreadMan

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2008

not good... is it too much flour to other ingredient ratio?

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fgrove

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Reviewed: Dec. 17, 2008

They were very soft, but lacked flavor. I followed the recipe exactly, but they just weren't good. They were indeed soft though, excellent texture!! But I recommend going much heavier on the spices.

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JulieB123

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 17, 2008

While this recipe was super easy to work with, it turned out quite bland- it did not pass the husband test. I guess I prefer a spicier cookie. If I make it again I'd add more spices overall. I'll keep searching for a good gingerbread cookie recipe!

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Nicole

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Reviewed: Dec. 17, 2008

I read reviews after I had already adjusted and made up dough from recipe to make 3 dozen cookies and was concerned about the taste when baked but the cookies were delicious and the dough was so easy to manipulate to move from counter to cookie sheet. I will definitely make this recipe again.

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RSHRODE

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Reviewed: Dec. 16, 2008

Wonderful!! My cookies are still soft after a couple days! Delicious also!

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Keara

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Reviewed: Dec. 13, 2008

These held the cookie cutter shape perfectly. They also stayed nice and soft for over a week (stored in a zip bag). My only complaint is that the flavor seemed to be lacking something. I suspect that all three of the above qualities (soft and shapely yet bland) are caused by the shortening, which I usually try to avoid using anyway. So, I will keep looking for the perfect gingerbread recipe.

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Tasha

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2008

i just made the dough it is in the fridge right now though following others opnions i made my own changes. i upped each spice to 1T and after seeing somone complain about the taste of the shortening i cut that to 1/2 a cup with a half a cup of melted butter to make up the difference. with the additional spices and butter the dough tasted pretty good but i'll update after i roll it and make the cookies

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aura_bryt

Cooking Level: Intermediate

Home Town: Gretna, Louisiana, USA

Living In: Grayland, Washington, USA

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Reviewed: Dec. 10, 2008

I hate to give this only 3 stars but I just didn't like them. I only used 3/4 cup of molasses like others suggested but followed everything else. The taste too much like flour. They cooked nice and rolled excellent (my 5yr old was able to do it) but even my cookie loving husband doesn't like them much. I was careful not to use too much flour when rolling but maybe I did something wrong.

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Coffee Girl

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 8, 2008

These were great! Me and my amily loved them! I used a teensy less molasses since I am not a huge fan and they were great! I also added a bit more cinnamon since its one of my favorite spices. These were not too sweet and not too spicy, just right!! I would definitly recommend them to anyone! I will definitly be making these again next holiday season!

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Charity

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2008

I was disappointed in this recipe for gingerbread. My family gets together for baking Christmas cookies and we were disappointed in the taste. I did change the cinnamon to a tablespoon and cut back on the molasses but apparently it did not help. I would not recommend this cookie.

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EDELGAIL

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Reviewed: Dec. 5, 2008

I gave this two stars only because the texture and look of the cookies was nice, but otherwise, bland, bland bland. These did not satisfy my craving for gingerbread cookies at all.

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WorldRoamer

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 17, 2008

This is not gingerbread. what a disappointment. I made this recipe because it makes so many cookies, not really realizing my usual recipe that makes less than half the cookies has the same amount of spices. Do not make this recipe. Make the Good Housekeeping cookies.

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yvettef

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Reviewed: Nov. 9, 2008

These cookies were absolutely delicious and addictive!

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Williamsmom

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Reviewed: Sep. 15, 2008

Sorry, but these gingerbread cookies were horrible. The spices were overwhelming and I thought the overall taste was just awful. I ended up throwing the entire batch in the trash.

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Betty Baker

Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Jan. 17, 2008

I made these for Christmas and did not alter the recipe at all. They had a very interesting flavor and the soft texture was wonderful. My entire family really liked them.

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Seeker

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Reviewed: Dec. 21, 2007

I did not care for this gingerbread recipe. Poor texture, not tasty, very disappointing!! I've been making gingerbread cookies for years, and thought I would try a new recipe. Do not try them!!!

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cookie-oh

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Reviewed: Dec. 18, 2007

this is the gingrbread recipe that I have been looking for. wonderful, spices are not overpowering but I did follow the suggestion for 3/4 molasses and 1tbl of cinnamon. I also added 1 teaspoon pure orange extract. Thank you for this perfect gingerbread cookie

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CMoynan

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Gingerbread Cookies II

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