Reviewed: Oct. 13, 2011

This is my go-to holiday cookie recipe! I make several batches every year, as the family, extended family, and co-workers beg for it. I do add a bit more spices - extra cinnamon, nutmeg, clove, some all-spice... Just taste the dough until it gets to the point where you are satisfied. Comes out golden and chewy, hardens to a spicy (not too-sweet) cookie - delicious with a hot cup of tea!

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Reviewer:

Rachlean

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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Dec. 21, 2010

This is the second year we are using this recipe. We use Fancy Molasses, and follow the recipe exactly. These cookies ares slightly chewy if stored in a closed container, but if left out a while are crispy. These are possibly the best gingerbread cookies I have ever tasted.

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Reviewer:

metter

Reviewed: Dec. 21, 2010

I really enjoyed this recipe! It was exactly the balance I was looking for between chewy and still being able to hold the shape nicely. I used the fancy molasses instead of the darker molasses and I also added about 1/2 a cup of brown sugar (just to add a little more sweetness). I found the consistency of the dough to be just fine (as long as... you chill it for at least a few hours, are patient while rolling it out, and remember to flour your cookie cutters). I baked them for just 10 minutes because as another reviewer noted, they firm up on their own as they cool. Thank you for a wonderful recipe that I will use for Christmases to come :)

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Reviewer:

Kerry

Reviewed: Dec. 16, 2010

Not a bad recipe - I followed it to the letter. The cookies came out a bit too spicy for my kids to enjoy. For me, I enjoyed munching them with a nice cup of coffee. My kids prefer sweet so next time I'll try the golden syrup in place of molasses. The dough turned out OK and fairly easy to handle after chilling overnight. Thanks!

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Reviewer:

ulomz

Reviewed: Dec. 10, 2010

this is old fashioned gingerbread at its finest. It held up to houses and baked up beautifully. Be sure to let it cool overnight in the fridge, I added a small amount of flour to roll the dough but it is very soft and easy to work with. Thanks for the great tasting cookie

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Reviewer:

redneck gramma

Cooking Level: Intermediate

Reviewed: Jan. 16, 2010

Great recipe for traditional gingerbread. You can really taste the molasses.

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Reviewer:

Bon

Reviewed: Dec. 20, 2009

Used dark molasses. Tasted very good, although I had to add some water because it was so crumbly. It gets hard enough to build with. For frosting, I used 3 egg whites and 6 cups powdered sugar. For intense color, use color gel food coloring instead of liquid food coloring.

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Reviewer:

BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: San Francisco, California, USA

Reviewed: Dec. 19, 2009

Excellent spicy cookie, good for making shapes with. My complaint is that the dough is very sticky, so roll it on parchment paper or it'll stick to the table even with a layer of flour. I added a 1/2 tsp cloves, with good results. My taste tester approved of the flavour. :)

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Reviewer:

Phalene

Reviewed: Dec. 9, 2009

Made the best gingerbread cookies I have ever had. Made it more than twice each season because people were eating them up--more that one person mentioned they "hated gingerbread" but these cookies were fantastic. The dough was easy to work with. I used generic unsulphored molasses, too!

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Reviewer:

Amanda Litherland

Cooking Level: Professional

Home Town: North Ridgeville, Ohio, USA

Reviewed: Nov. 21, 2009

I had never made gingerbread men before. This was simple and easy. It did require a lot of elbow grease to stir the dough, but it was well worth it. Flavorful and versatility of this dough will make me use it over and over!

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7 users found this review helpful