Reviewed: Dec. 23, 2012

This is the best cookie dough I have ever worked with. I did not have any problem with it being too dry; I attribute this to using butter that has been left out overnight. These cookies are firm but stay chewy and soft after baking and are perfect for decorating. The recipe is fantastic as-is, and also makes a fabulous base for any flavor of rolled cookie. You can use vanilla pudding mix, swap white sugar for the brown and nix the spices for a standard sugar cookie dough that will not get too sticky while rolling out. If I'm making spice cookies, I substitute nutmeg for the ginger and add a 1/4 tsp. of ground cloves. As others have pointed out, you can save yourself lots of frustration by rolling & cutting your dough on a sheet of parchment paper. Peel away the scraps between cookies and slap the whole sheet onto your pan for super easy and even baking.

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Reviewer:

Kuhjeerie

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Dec. 23, 2012

I have made this for 5 years running. It's so simple to do, yet festive and delish. I have found that using INSTANT pudding makes this dough far less sticky and easier to work with - not sure why, but it made a remarkable difference.

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Reviewer:

LEWIKE01

Cooking Level: Expert

Reviewed: Dec. 23, 2012

What an EASY recipe!!! My daughter doesn't like gingerbread men cookies because they are too "spicy" but she LOVED these!! Instead of butter I used 1/2 c butter flavor crisco and added 3 tsp of milk. I also used powdered sugar to dust the rolling in and rolling surface. It adds a little extra sweetness to the cookie. We made them about 1/4" thick and baked for 10 minutes. They turned out nice and soft. We frosted with a powdered sugar glaze (1 c powdered sugar and 1 1/2 Tbsp milk). This will now be a Christmas must!

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Reviewer:

KLWCPA

Reviewed: Dec. 23, 2012

It was ok. They are not soft. They smelled really good while baking and after removing from the oven but hard cookies. Not a fan of crunchy cookies. Will not make again. Only part of it I really liked is they turned out well in form but to eat, nah.

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Reviewer:

flo120776

Cooking Level: Expert

Reviewed: Dec. 22, 2012

The cookies turned out great! But why aren't there any instructions or a recipe to decorate like a reindeer? I can only guess how to make brown royal icing.

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Reviewer:

swilson

Reviewed: Dec. 19, 2012

A win with the kids! When my daughter's teacher asked me to make gingerbread men for her 1st grade class I was concerned that they would go to waste, as gingerbread isn't generally a kid favorite. This may not be a true gingerbread without molasses, but it sure went over well with the little ones!

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Reviewer:

GreenGirl24

Cooking Level: Expert

Reviewed: Dec. 19, 2012

Excellent cookies! If you are looking for a gingerbread recipe that simply doesn't use molasses but tastes just like gingerbread, then don't try this recipe. Like many other reviewers said, this is like gingerbread for people who don't like gingerbread. My son, who hates gingerbread, gobbled them up! We also made a gingerbread house with this yesterday and it turned out wonderfully. The pieces for the house had to be baked for longer than stated, and the gingerbread men and trees had to be baked for less time. Just keep an eye on them and you will not be disappointed. This is a keeper for us. It's now going to be a part of our regular holiday baking. Thanks, Kim!

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Reviewer:

purple_inferno

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 18, 2012

YUMMMY!! nothing else to add just followed recipe. I did remove them from the oven in 8 mins and let them sit before transferring them about 2 mins. Thanks so much for sharing will use this over and over.

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Reviewer:

beth

Reviewed: Dec. 18, 2012

WOW! super easy and delicious! We did have to add a couple tablespoons of warm water once we took to dough from the fridge but everything else was perfect!!! Definitely adding this to my collection of recipes :)

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Reviewer:

valerie

Reviewed: Dec. 17, 2012

This is a great recipe. I actually doubled all the ingredients except for the pudding (forgot to buy 2) and it came out just as well. The cookies are firm but soft enough, and when I store them in boxes with a slice of bread it makes them even softer the next day. After I took the batter out of the fridge to start rolling, I did use a fair amount of flour to keep it from sticking to my rolling pin. Also a cookie cutter should be listed with the ingredients ;) I started it and realized I never purchased one, so I ended up hand-carving all the cookies with an X-acto knife. Got lots of creative shapes, plus the head shapes of all my pets. =) Also only needed 10 minutes tops in the oven or it would have gotten too hard/overcooked.

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