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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RueBarbe

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2004

The first taste impression from these cookies is that of shortening. The ginger is a distant second. Rats! Still searching for a good gingerbread recipe.

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COOKYMAVEN

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Reviewed: Dec. 19, 2004

I'm sorry, but these were awful. No flavor.

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LORRIEC13

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Reviewed: Dec. 2, 2004

my first attempt at making gingerbread cookies and they were so yummy

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SPIKEYSARR

Cooking Level: Intermediate

Home Town: Dorchester, Massachusetts, USA

Living In: Dallas, Georgia, USA

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Reviewed: Oct. 14, 2004

I knew I should have added different spices! These cookies taste okay, but if you cook them even just a little too long, they end up tasting terrible. Add allspice.

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ENGLANDJEWEL

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Reviewed: Apr. 1, 2004

These came out like dog bisquits - I won't try these again.

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COUNTRYLADY2712

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2004

I like it a lot and the kids loved them to. It is a moist recipe and easy to work with. I used 3/4 cup molasses. Next time I will use 1 cup. I think icing is a must.

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MOE79

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Reviewed: Dec. 25, 2003

The dough was easy to handle and they rolled out great. For me they had too strong of a molassas flavor. Maybe next time I will reduce the molassas. Once they were frosted they weren't too bad and they seemed to go over well with family and friends.

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JAYNEO

Cooking Level: Expert

Living In: Sidney, Ohio, USA

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Reviewed: Dec. 24, 2003

I have been looking for a SOFT gingerbread cookie and THIS IS IT! It is perfect. I wouldn't add or take away anything. Kids will scarf them down right away....THANKS!!

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JAMI3

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Reviewed: Dec. 20, 2003

This recipe was very good. I did take the advice of a previous review and increase the cinnamon to a tablespoon and add 1 tsp allspice. Friends have been asking for more! My husband likes it because the cookies are soft not crunchy.

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JoanMK

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Reviewed: Dec. 13, 2003

The flavor was awful! It baked up very soft.

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HKINGTON

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Reviewed: Dec. 10, 2003

A fantastic recipe! Followed the directions exactly and turned out wonderful. Dough rolled out so easily. Definately a keeper. Thanks for sharing.

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BHURSEY

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Reviewed: Nov. 21, 2003

This was a yummy recipe!! Some small changes though, little more than 3/4 molasses, not 1 cup, 1 Tbsp cinnamon (says 1 tsp) and 1 tsp of all spice. Those spices really kicked up the flavor. Also make sure to use lots of flour to roll out the dough as it is sticky.

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JEGGINK

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Reviewed: Nov. 15, 2003

I doubled the cinnamon, left the ginger the same (a whole *tablespoon* is plenty), and cut the molasses to 34 cup. They came out tasting great :) I also dumped the cloves because I don't like that flavor. The dough wasn't the easiest to work with, but I didn't wait the full three hours to roll it out, so I can't complain. The cookies held their shape in the oven and stayed soft in the middle. Another minute or two would have added some crispiness, and I'll probably try that next time. Great cookies, thanks for the recipe :)

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Angie

Cooking Level: Expert

Home Town: Champaign, Illinois, USA

Living In: Frederick, Maryland, USA

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Reviewed: Jan. 16, 2003

I found them fairly easy to make. I doubled the ginger and still did not find them as flavourful as they should be. Maybe some fresh grated ginger next time.

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MIKIPACZEK

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Reviewed: Jan. 10, 2003

Saben riquisimas estas galletas...PERO las trate de cortar en forma de Gingerbread men y la masa estaba demasiado pegostiosa. Cuando finalmente pude hacer algunos monitos, al salir del horno algunas se quedaban medias crudas y aunque las dejaba mas tiempo comoquiera seguian crudas....si tuviera paciencia las volveria a hacer...pero neee

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GISSY_PMG

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Reviewed: Jan. 5, 2003

I did all that work and the taste was awful! 1 cup of mollasses?! The cookie tasted like mollasses!

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KATRINA12

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Reviewed: Dec. 31, 2002

Excellent recipe! I'm only 14 and before these cookies, my cooking experience was limited to popping a lean cuisine meal into the microwave. The recipe was very easy, and the cookies came out great. Now whenever I could something and ask for a reaction from my family, they always say, "Good, but not as good as those gingerbread cookies - those were great!" I definately recommend this recipe.

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Onehitwonder

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Reviewed: Dec. 23, 2002

I added more cinnamon and other spices the second time I made it. I thought the dough rolled out GREAT and they were moist (2 things that have been lacking in other gingerbread cookie recipes I've tried) but they needed a pinch more flavor!

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SNORRED

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Reviewed: Dec. 20, 2002

These are WONDERFUL homemade gingerbread men! There is a definite molasses taste, as others have mentioned, but if you like real gingerbread you will love the taste it gives these cookies. They are really moist, and I have gotten lots of compliments on them!

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TwoDCsPlus1

Home Town: Hagerstown, Maryland, USA

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Gingerbread Cookies II

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