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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Reviewed: Dec. 15, 2007

i really loved this recipe, i took the advice of others and only used 3/4 cup of molasses and added some all spice. The dough was easy to work with and the cookies turned out GREAT!! Everyone enjoyed them and asked for MORE!!!!!

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Heather

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Reviewed: Dec. 10, 2007

I found the flavor didn't quite come out. I must not have used enough ginger or something and the dough was hard to work with to get it soft. However, once the cookies were rolled out, they baked up nice as they didn't spread and were crisp on the outside and a bit chewy on the inside.

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chowsr

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Reviewed: Dec. 3, 2007

I followed the direction step by step...awful! The dough ended up crumbling when taken out of the fridge and it also tasted terrible.

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wtbagbq

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Reviewed: Nov. 18, 2007

this was a great recipe! It definitely doesn't taste like store bought mixes so if that's what you're expecting, plan to be disappointed. Otherwise, it's delicious! I too reduced the amount of molasses. I was also out of ground ginger and so I used about 3T of pumpkin pie spice as my only spice.I also substituted some wheat flour for white and the taste is hardly noticeable.

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Sarah C

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 2, 2007

A little strong on the molasses. If it was sweeter it would have been ok, but as it was, there was a little too much molasses.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Mar. 1, 2007

This year I had my neices, nephews and sisters out for a cookie baking party. We had a blast. This is the recipe I used. The first batch we didn't get even close to the number of cookies we were suppose. Then we realized we were making them too thick. Next time I might add some more molasses, cinnamon and allspice. I plan to make this my recipe every year. Thanks.

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Anita

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Reviewed: Dec. 28, 2006

This recipe was easy to follow, but I am sorry to have to say that I was very disapointed with the taste of these cookies. I would not make them again.

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ms e

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Reviewed: Dec. 27, 2006

This recipe is excellent. I chose to follow the suggested changes minus the all spice: the taste was wonderful, the dough was so easy to handle, and the results were perfect. Unbelievably delish!

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D.Helfer

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Reviewed: Dec. 18, 2006

The flavor is WONDERFUL, and they cook up nice and crisp. However, don't chill TOO long because the dough gets REALLY hard.

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JaninaGirl

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Reviewed: Dec. 14, 2006

I've never baked gingerbread cookies before, and aftyer trying this recipe, I'll probably never stray from it! The dough was very easy to make and work with, I don't know what others are complaining about. I was very (very!) generous with the spices. You have to make sure you are using fresh spices or you will get no flavor! I think I may have also added some allspice. I rolled the dough a little thicker than 1/4 in., and didn't bake for long. I ended up with a wonderful, soft cookie that held it's shape well during decorating and transportation. I made a simple powdered sugar glaze and added fresh orange juice and orange zest and some nutmeg to it -- it was the *perfect* accompaniment to the subtley flavored cookies and everyone loved it! Consider this recipe as a basic foundation, and be creative to suit your own tastes.

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pamelaneko

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Reviewed: Dec. 9, 2006

Really disappointing. I've baked gingerbread several years in a row now, and I like it savory, sweet and spicy. This recipe entirely failed in all those respects. The texture was fine, and I added more spices, but the baked cooked came out very bland despite that, with only an aftertaste of real spiciness. I think it might have been helped by more brown sugar and more molasses, but at that point, it's not worth changing the entire recipe to make it worth the effort.

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TYGRWMN

Cooking Level: Expert

Home Town: Menlo Park, California, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 24, 2006

No losing with this one. Just good ingredients and they turn out perfect. Anyone have ideas for an interesting frosting other than the plain white icing? Anyhow, I've made these many many times and they're just plain good.

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Simone

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Reviewed: Feb. 27, 2006

My husband loved these. They tasted great, and weren't too hard.

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Megan

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Reviewed: Jan. 29, 2006

THis is a sweet recipe! Very easy too! I love it, so does me family!!

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Chauncy

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Reviewed: Dec. 10, 2005

Recipe was easy to follow, dough looked great but compared to the genuine swedish recipe this was not good. I can not believe anyone ever got a compliment on these cookies. Usually the dough is great to taste too but this i could not even take a tiny bite. I decided to make them anyway thinking maybe when they are cooked they would taste better. I ended up throwing them all away! Tomorrow I am calling my mother for her recipe!

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Swedish girl

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Reviewed: Nov. 8, 2005

Reading some of the other reviews, I almost decided not to try these. But I'm sooooo glad that I did. I didn't change anything and they were great. I baked them only until they were slightly firm to the touch. Perfect. Thanks, Kim.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Dec. 28, 2004

I hate giving a bad review to a favorite recipe of another, but these tasted awful and I was extremely dissapointed. The shortening taste is more pronounced than it should be and the taste of molasses and cloves is overwhelming. For the cost of the spices and the time it takes to work the dough together, this recipe was a huge let down (my son and I had planned on decorating gingerbread men and had all the fixings to do so - we decided to make another dessert after tasting the cookie) I would choose a recipe with a "sweeter" base. These are spicy, but not in a way that will be pleasing to children and I have to agree with another reviewes when they said these tasted like dog biscuits. Sorry!!

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JOYOUS_E

Cooking Level: Expert

Home Town: Norwell, Massachusetts, USA

Living In: Rockland, Massachusetts, USA

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Reviewed: Dec. 22, 2004

The dough was pretty easy to work with,if you like your gingerbread cookies soft and chewy this is the recipe for you.Next time I might switch up the spices, the flavor was not that great and I had to add some icing but they were ok.

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SPARKLEGHOST

Cooking Level: Expert

Living In: Lewistown, Pennsylvania, USA

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Reviewed: Dec. 22, 2004

Excellent soft gingerbread cookies. I have received many compliments!! I must have been using potent powdered ginger: unlike other reviewers, I found my cookies to have a hot ginger taste. As suggested by others, I doubled the cinnamon & added 1/2 tsp allspice. Next time I would leave the cinnamon at 1 tsp, to keep the ginger dominant. I used 1/2 cup shortening (all I had on hand) and 1/2 cup margarine. I did not notice a 'molasses taste'. I recommend rolling the dough out between 2 pieces of plastic wrap, rather than using a floured surface, to reduce the risk of dry cookies. Bake only until the cookies don't look wet. They will be sturdy but still soft when cool.

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