Reviewed: Apr. 28, 2012

I read many reviews first before making these cookies. I halved the recipe since 6 cups of flour seemed like a lot of cookies & used 1/3 c oj instead of water and used a whole egg. I also used half shortening and half butter. I didn't refrigerate the dough which didn't seem to matter. My cookies were nice and soft. I did find them a bit bland. I remade the cookies as above and doubled the spices (tripled the cinnamon)-much better tasting!

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Reviewer:

Pharmgal

Reviewed: Jan. 5, 2012

Great Recipe! i even used 1 1/2 teaspoon of cinnamon :-) PS: Due to unavailability of some ingredients in my country, i replaced the shortening with unslated butter and the molasses with melted sugar*. I melted 1 cup of sugar with drops of lemon juice and continuous stirring.

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Reviewer:

Katia

Reviewed: Dec. 26, 2011

the mixed reviews surprised me, this is a simple recipe that really works. i tried it yesterday and we all had a cookie frenzy in the evening after enjoyable colorful icing process. even before it was baked the dough was very delicious. i did not have some of the ingredients so i used margarine instead of shortening and skipped vanilla extract. it took more flour than recipe. i put less molasses, just above 3/4 cup. i am allergic to nutmeg to i replaced it with simple ground nuts. although i altered the recipe a lot, the end result was very tasteful. this gives you half soft cookies not all crunchy and hard ones. i recomend it.

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Reviewer:

mathias verinu

Reviewed: Dec. 24, 2011

I bake cookies for the past 12years. I am sorry there is something missing in this recipe. It never worked out. Wouldnt recommended it.

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Reviewer:

suecellen

Reviewed: Dec. 23, 2011

This was not the best gingerbread cookie recipe I've used. They ended up tasting like Molasses cookies, and NOT like nice, spicy gingerbread cookies. Overall, I'm sure they would be wonderful if the molasses amount was cut.

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Reviewer:

OkayILoveYouByeBye

Reviewed: Dec. 21, 2011

I was really disappointed with this recipe. The cookies turned out to be not very sweet and a bit cardboard-like.

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Reviewer:

Whaleberg

Reviewed: Dec. 21, 2011

This is a very mild gingerbread recipe but tastes good. My husband, the expert cookie dough roller in the house, said the dough is more crumbly than the sugar cookie dough he makes and you have to roll this dough out gently, at least until it warms up, but he said it's pretty easy to work with. My middle son wanted gingerbread cookies for his Royal Rangers class Christmas party so my husband looked for and found this recipe to try. We'll likely make these every Christmas now! They're just as fun to make and decorate as the sugar cookies he makes. We're wondering if anyone has ever frozen the dough, though.

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Reviewer:

Raquel G

Reviewed: Dec. 21, 2011

I made this exactly according to the recipe. It's good, and makes very soft gingerbread cookies. That is my complaint, they're too soft. Almost too soft to decorate. The spice was good but I wanted it spicier, so if I were to make this recipe again, I would use more ginger. This recipe makes a LOT of cookies!

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