Reviewed: Aug. 7, 2009

This recipe is great! It has the perfect flavor and an amazing scent fills up the kitchen! My mother, who normally isn't a big fan of gingerbread cookies, loved them as well. Make sure to flour your surface well each time you roll out the dough, as it can be VERY sticky. :)

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Christy D

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Reviewed: Jun. 12, 2009

I did not like this at all. I do not blame the recipe. I just did not realize how bad molassus smells and therefore taste.

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lbcntrygirl

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Reviewed: Dec. 18, 2008

These were pretty good cookies. I didn't have any trouble rolling them out and they had a nice, but strong taste. The one problem I had was that I had turned my brain off and added the cold water to the shortening, molasses and sugar without creaming it. I was able to save the mixture but remember to cream the shortening before adding the water.

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DARLAJENKINS

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Reviewed: Dec. 15, 2008

This was okay - I wish they would've been more sweet. Other than that they were great. Dough was very workable and made soft but stable cookies. They were easy to decorate - check out the recipe called Decorator's Frosting by P. Oakes - yummy!

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aobrienid

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Reviewed: Dec. 14, 2008

I used this recipe BUT I mixed in two large eggs to bind it all. Even then I had to really knead the dough. Rolling it out was much tougher than sugar cookie dough because it is so much more dense. (but the good news is it doesn't stick like sugar cookie dough!!) Decent enough but the eggs are a MUST!!!!!!

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Dec. 14, 2008

How long does your oven take to reach 350? You might want to preheat the oven when you take the dough out of the fridge after 2 hours and not 2&1/2 hours before that.

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iroK

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Dec. 13, 2008

I made a gingerbread house out of this. It made nice thick, soft walls and tasted great. I love that it has no dairy, so the kids can eat the house 2 weeks later. Instead of the frosting, I used 2 egg whites and 5 cups powdered sugar for the 'mortar' of the house. It made clay-like icing that I rolled into ropes to hold the sides together. I wouldn't decorate with it, since it is too thick to pipe, but it is great for holding the house together, and especially good for kids because it isn't sticky at all, but more like clay.

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Kris

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

I wanted to add something on to my previous review. Let these cookies sit overnight in an air tight container with a slice of bread to help keep moist. Their taste improves overnight and I find they are even tastier after a few days. I just change out the slice of bread every two days to help keep them moist. They are not supposed to be a sweet cookie... that is why the glaze/frosting is used... oops my previous review didn't post... I used 1 1/2 cups robust mollasses. I also doubled all spices. I rolled them a wee bit thick and they were perfect. watch the oven times as they go from done to burned in about 30 seconds.

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rosburn

Cooking Level: Expert

Home Town: St. Cloud, Minnesota, USA

Living In: Grover Beach, California, USA

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Reviewed: Dec. 5, 2008

I made these cookies for our club's christmas party and they were a hit! I don't usually enjoy gingerbread, but I found I ate a lot of these! I rolled mine out to about 1/4 to 1/2 inch thick and they got nice and puffy. I had to bake them at 400 because we were making sugar cookies too and they held up fine (I had to reduce baking time to 8 minutes).

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Queathy

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Reviewed: Nov. 27, 2008

This is the same recipe I've been using for about 30 years! Kneading the dough is a "workout" - and that's part of the process. It's always been a big hit for presentation, and nobody has ever complained about the taste or texture. I used to make them with cookie cutters that were about 7" tall, decorated with Red Hots and white piped icing. The extra touch was to write names with icing, wrap in plastic wrap and red curling ribbon, and use them as "place cards" at the table.

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margomery

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Reviewed: Nov. 22, 2008

The ONLY recipe I use now for Gingerbread Men - a hit every time.

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Pamela Hazelton

Cooking Level: Expert

Home Town: Richfield Springs, New York, USA

Living In: Cape Coral, Florida, USA

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Reviewed: Nov. 7, 2008

This is the best gingerbread cookie recipe I've found. I made a couple changes, used butter instead of shortening, and for the dark molasses I used 1 1/4 cup Grandma's Original Molasses and a 1/4 cup Grandma's Robust Molasses (to give it a little kick). I cooked them for exactly 10 minutes. They are wonderful. Even my 5 year old said they were good! And thats before adding the frosting! I give a five star rating! Great! Will make again for Thanksgiving and Christmas! Oh, and they are great dipped in Eggnog too!

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Rosanne

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Reviewed: Mar. 21, 2008

I followed the recipe but substituted the molasses with golden syrup (I didnt have any molasses)and shortening with butter - the cookies turned out great and have a lovely taste! This is the second time Ive made gingerbread in my short time spent cooking and I was impressed at how well they turned out! This is the recipe Im definately going to use whenever I make gingerbread! Thank you!

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Miss Carla

Cooking Level: Beginning

Home Town: Sydney, New South Wales, Australia

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Reviewed: Dec. 15, 2007

this is such an easy recipe to make!! The final product is delish!

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Baker101.3

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Reviewed: Nov. 23, 2007

This is a long-time favorite in my family - I had it scribbled on the back of a 4-yr-old receipt, and searched to see if it had been published by anyone else and here it is. BUT the chocolate frosting is not included in my recipe (I would never add that, but that's just my preference). Instead, we glaze it with a confectioner's sugar and lemon juice/rind glaze.

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GRAPESWHIZ

Cooking Level: Expert

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Reviewed: Dec. 27, 2006

Delicious recipe! Makes a whole lot of cookies. I rolled the dough into logs and cut them up into little circular cookies. You could probably roll jelly into the dough if you do this, though you'll want to chill them longer than two hours if you do, to make sure they stay firm while you're cutting them. You can substitute butter or margarine for shortening. You can also use maple syrup instead of molasses for a more subtle taste, and brush a thin sweet mixture of confectioners sugar and water over these cookies when you're done instead of using store-bought frosting, for a more authentic taste. =)

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J. Meyers

Cooking Level: Beginning

Home Town: Deferiet, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Dec. 15, 2006

I agree, there is obviously something missing from this recipe. I added egg and more liquid but still don't think it will work! Very expensive, time consuming waste.

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Mary M

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Reviewed: Dec. 7, 2006

One more recipe in my quest for the perfect gingerbread man recipe. These were great. They were fairly easy to cut out (I always cut out cookies after rolling between two sheets of wax paper) and they puffed up nicely. They made a dense and tasty cookie. Not the best recipe I've used, but pretty darn good.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Dec. 6, 2006

I love this recipe even more so because it has NO diary--they just don't spoil and they last forever. If you don't like to eat gingerbread, decorate with them (they smell terrific) you can hang on your tree and when your hungry pick one and eat it. I got this recipe from my mother-in-law about 23 years ago. Been making it ever sice(except I don't use chocolate frosting nor any frosting). I give them as gifts and people LOVE them. The house smells incredible while I'm baking them. My kids and husband LOVE them!!! You can make them so many different ways, if you want a crunchy cookie make sure you roll the dough about an 1/8th of an inch (I prefer them that way--YUMMY!)--if you want a puffy soft cookie (like my son)roll dough 1/4 of an inch. These are the BEST gingerbread cookies. Don't know what that other person was talking about it being the worse gingerbread cookie--they are VERY wrong!!! TIP: use exactly 7 cups of flour and 2/3rds of water--no more--when rolling out dough make sure you flour your hands and dough a bit--it works PERFECT. Don't use water on your hands or on the dough-- when you bake then--ROCK hard cookies. Yikes! Follow the directions exactly--and you will be fine.

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