Reviewed: Nov. 16, 2007

my wife and I found this recipe rather dry and un-maleable untill we added 1/2 cup of water. this was determined after checking several other recipes as well. once hydrated the dough rolled out nicly with golden gingerbread men.

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David Winks

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Reviewed: Oct. 12, 2007

I like this recipe, but only after making a few changes. I replace the molasses with golden syrup, the shortening with butter, and up the amount of ginger. I use about a tablespoon of crushed ginger, and a teaspoon of the ground. All of my flatmates love it, it usually disappears within a day.

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ingsa313

Cooking Level: Expert

Living In: Dunedin, Otago, New Zealand

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Reviewed: Sep. 7, 2007

1. Very easy to make; cleanup was a breeze 2. Gingerbread cutouts came out with right texture and didn't lose their shape 3. This is definitely a "darker" tasting gingerbread. I personally thought the molasses overwhelmed the gingerbread so I couldn't really taste the spices...

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Orihime

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Jan. 13, 2007

These were great! My favorite new recipe for gingerbread. I used brown flour and they were still soft when we went to decorate them for Santa.

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Bernice

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Reviewed: Jan. 8, 2007

I got started and realized I had forgotten to pick up molasses. Mis En Place! I used Good quality maple syrup. It was a much mellower flavor but still tasty. I put the men too close together in the oven..they were partying. (used a huge cookie cutter)

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 5, 2007

Very tasty. dough is on the sticky side.

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AUTUMNFIRE71

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Reviewed: Dec. 29, 2006

Very good if you like spicy gingerbread men (and we do!) we made this as Christmas cookie handouts and everyone loved them. However we made a few changes, we increased the cinnamon to 2 tsp. and added 1 1/2 tsp. of black pepper for some more kick. They came out awsome and especially the older relatives who were used to a spicer, not sweet gingerbread loved them (we did too, and kept some for ourselves!). Will definitly make again.

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sphinxwinks

Cooking Level: Intermediate

Home Town: Fort Hood, Texas, USA

Living In: San Francisco, California, USA

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Reviewed: Dec. 24, 2006

truly spicy. nice dough. needs more sugar.

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JOBEBBE

Living In: Hengyang, Hunan Province, China

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Reviewed: Dec. 22, 2006

This dish is so yuumy. We served it at your holiday party and many of our guests asked for the recipe.

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Kris and Cornell

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Reviewed: Dec. 21, 2006

I almost gave this recipe a 5, but held back because they were a little difficult to roll out - I tried rolling them out on floured parchment with the thought to take off the extra and then bake on the parchment - but the dough was very sticky. It did much better on a floured pastry cloth and then transfered to the parchment lined cookie sheet. Also sprinkle on extra flour as you roll it out( i may add a little more flour to the recipe next time, but you will still need some when rolling. I also added 1/4 teaspoon each of ground cloves and nutmeg with the other spices for a little more kick. They taste wonderful. Mine are possibly a little thinner than a 1/4 inch because I like a little crunch -but the thicker one a just a little bit chewy which is good too! I used minature tree and gb boy cookie cutters and they are so cute -one bite cookies. I did not use the raisins, but used Sugar Cookie Icing from this site - using a #3 decorating tip to dot and drizzle the icing(you could also use a freezer ziploc bag with the corner cut out, but you will have less control). I will be making these again - and if I could I would give them a 4 3/4 stars. My 20 year old son says he doesn't like ginger bread and he gobbled them up!

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Ginger C.

Cooking Level: Intermediate

Home Town: Red Bank, New Jersey, USA

Living In: Windermere, Florida, USA

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Reviewed: Dec. 19, 2006

D-E-L-I-C-I-O-U-S!! We're eating them as we type (with one hand). For the topping we (Jess) found the Royal Icing III... highly recommended! We couldn't wait the recommended 24 hours to chill the cookies, so we stuck them in the freezer for 10 minutes... I think 15 minutes would have worked better... but the cookies were awesome, no ill-side effects to the freezer treatment. This is our new gingerbread cookie recipe!

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jess-and-dad

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Plano, Texas, USA

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Reviewed: Dec. 17, 2006

I love this recipe and my kids love it too. i only put 1/2 tsp of ginger in it though because i do not like it too strong. it is VERY easy to make too!

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Cindy

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Reviewed: Dec. 11, 2006

This was easy and they turned out great! I followed the recipe exactly. My 5yr old had a blast decorating - and now eating - them!

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SUZBURAK

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Carrollton, Texas, USA

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Reviewed: Nov. 25, 2006

These are the way I remembered them as a child. I love this recipe. Thanks.

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cdagirl

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 25, 2006

This recipe was great! I really enjoyed making my first batch of gingerbread men with my 2 year old daughter. I used parchment paper instead of greasing the pan and didn't burn a single cookie! I will use this simple recipe year after year.

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jbds

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Reviewed: Jan. 31, 2006

love this! the only good, easy, chewy gingerbread recipe i ever found!

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tanya!

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Reviewed: Jan. 18, 2006

Found the dough way too dry; had to add closer to 1/2 cup water. Perhaps the ingredient portions need some adjustments? The taste was good.

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Tasty Eater

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Reviewed: Nov. 24, 2005

WOW! These came out great as a gluten free cookie! We used 2c soy flour and 1 1/2 c white rice flour. Awesome! Stuck the dough in the freezer for about 20 minutes and it worked fantastically! Easy to cut too, we did them by hand and with a little flour dusting every now and again and a clean knife, it was really easy to work. Will definitely make these again, and again! :)

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KIKU333

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Reviewed: Mar. 6, 2005

I added cinnamon to make them spicier, and applesauce in the place of some molasses. I forgot to chill the dough, which didn't seem to have too much of an adverse effect. A word of caution: the cookies came out of the oven squishy after 12 minutes, but hardened a ton as they cooled.

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Abigail

Cooking Level: Beginning

Home Town: New York, New York, USA

Living In: Burlington, Vermont, USA

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Reviewed: Apr. 18, 2004

I have made this with my kids twice and we all loved them. The second time I substituted the molasses with golden syrup and preferred it, but both times were great!

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KRISP1

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