Reviewed: Dec. 13, 2009

These are so easy to make and my family LOVES them!

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marcy

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2009

Wonderfully kid-friendly! I tripled the recipe with no problems using a stand mixer. Simply kept it going until it came together in a ball. I've made versions using butterscotch (instant) pudding and vanilla (instant) and noticed the butterscotch provides a more traditional, darker colored cookie as well as slightly better flavor. (I doubled the spices and used dark brown sugar as well.) The version with vanilla pudding came out lighter, as in the picture provided, but has the same texture. As mentioned in other reviews, the cookies need at least 1" apart spacing, as they puff a bit during baking, but do not spread, maintaining their shape.

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WeTwo

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Reviewed: Dec. 10, 2009

I had no problem with dryness in this recipe at all, it was no more of a dry dough than sugar cookie dough is. I love that I had all the ingredients except the pudding mix in my cupboard already. I really enjoyed the cookies, I think they're a great "holiday" tasting cookie for those who don't like the strong taste of gingerbread. This will be my Christmas gift cookie.

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JenF

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Spring Arbor, Michigan, USA

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Reviewed: Dec. 9, 2009

I'm not entirely happy with this recipe. I got everything blended, but no matter what the dough was a bit dry. It rolled out alright though, it didn't crumble too much, but the end result was disappointing. It tastes good, but the texture is a bit dry. It's not so dry it's inedible, but it could definitely be better. I think the icing will redeem these cookies a good bit, though. Next time I want something like this, I'll modify the recipe a bit. It's a great recipe, I just feel like it's a little too dry.

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Kat

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Dec. 8, 2009

Wow. First time making gingerbread cookies so I wouldn't know what a hassle molasses is but I can only imagine! These are amazingly simple and so delicious. I agree with another reviewer that they are almost like a gingerbread/sugar cookie. They have great flavor and texture and were complimented nicely by my eggnog flavored butter cream frosting! Only gave 4/5 because they definitely only needed 8 minutes to bake not 12 suggested.

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TheJayBird

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Reviewed: Dec. 8, 2009

These cookies are so yummy! I used a little more spice than called for and they turned out great!

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Hope

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2009

great mild flavor perfect for kiddos and soft cookie to please the guys in the house, too!

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Jrhome

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Reviewed: Dec. 7, 2009

These cookies were great!! My boyfriend couldn't stop eating them. Somehow I put a cup of butter rather than 1/2 a cup and they still turned out amazing but the dough was hard to cut. I made my own icing as well to put on top(icing sugar, vanilla, milk) and then sprinkled some decorative colour sugar on top of that. they were good like that but they are good with nothing on them as well. I may add a little more ginger next time but they were a big hit with my friends and family so i will definitely be making these this year for christmas! thanks for the recipe!

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chanel

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Reviewed: Dec. 7, 2009

I chose this recipe because I didn't have molases. It will become my go-to recipe for gingerbread. The dough was easy to work with and the cookies were delicious. I used "Sugar Cooking Icing" with it and the two went really well together.

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J Clayton

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Reviewed: Dec. 7, 2009

This wasn't my favorite. I thought it was kind of spicy...

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jm.helle

Cooking Level: Expert

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Reviewed: Dec. 7, 2009

Excellent cookie! This has a very mild ginger taste that is simply wonderful. I am not a big fan of the super spicy, molasses gingerbread and neither is my family. This is perfect to go along with all our other Christmas baking that we pass around to family, friends, neighbors and co-workers during the holildays. They are very easy to make. I roll mine out on parchment paper to avoid any extra flour and also bake them on the paper. Everyone loves them and the children have a great time decorating them.

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MARYSUNSHINE1

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

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Reviewed: Dec. 1, 2009

These cookies were not, as many people have stated, easy to work with at ALL. The dough was dry and crumbly. After fighting with it for two roll-outs I finally dumped some milk in it and mixed it up with my hands. That made it manageable, but I was so tired of working with it at that point that it wasn't fun anymore. The final product was just ok. There are barely two dozen somewhat bland-tasting cookies. I say skip this one...

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McK in Oki

Home Town: West Palm Beach, Florida, USA

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Reviewed: Dec. 1, 2009

10 STARS BABY! I do not like molasses gingerbread cookies and I found this and followed the recipe to the letter and WOW! Yummy.....SO DARN GOOD! I did a "test run" today before I made these to give away and I KNOW the people gifted with these will love them. Let me address the "cooking time". I used a BIG gingerbread man cutter and YES they DID take about 12 minutes....smaller cookies will NOT take as long.....but I am stickin' with my jumbo boys! Anyway try this fabu recipe and can I just say THANK YOU for posting and thank you ALL for the amazing pics which gave me GREAT decorating ideas! OH YES...someone advised buying more then one box of pudding ...... YES! Get more then one box.....TRUST that piece of advice.

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LOPIEKITTY

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Port Huron, Michigan, USA

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Reviewed: Nov. 29, 2009

I added a teaspoon of vanilla for better flavor. They are tasty, nothing special though. The cooking time is way off for this recipe- I only cooked mine for 6 minutes, and even then some came out burnt.

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SilverNBlack

Cooking Level: Expert

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Reviewed: Nov. 24, 2009

these cookies were a hit at my workplace pot luck thanksgiving luncheon. No changes to the recipe. However, i did make round cookies instead of the men to save time baking. I rolled the chilled dough into a log and cut off sections, shaped and baked for 15 minutes on a greased cookie sheet. They came out soft and fantastic. A great Recipe!

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maniac_mommy

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Reviewed: Nov. 10, 2009

These are delicious, soft, & easy to make. I didn't didn't have time to use cookie cutters, so I just rolled them into little balls & made them into cookies.

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1LOUPIE

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Reviewed: Nov. 8, 2009

Made this for Christmas and it turned out great! When out of molasses, this is the next best thing.

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Naive Metaphysics

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Reviewed: Oct. 30, 2009

FANTASTIC!!!! So easy to work with. I followed a very helpful suggestion from a review on this site and I am glad that I did. I used 2 1/2 teaspoons of ginger and 2 teaspoons of cinnamon and 3/4 teaspoon cloves. Great taste! I also doubled the recipe with no problems at all. This is definitely going into my cookbook. My grandchildren will love them this Christmas.

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Mimi

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Reviewed: Oct. 23, 2009

love this recipe, never lets me down. I made hundreds of these in bride and groom shapes for a wedding and they went down a storm! everybody loves them.

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SuzyFitz

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Reviewed: Oct. 22, 2009

These cookies came out perfectly. I followed the directions exactly except I baked them for only 8 minutes. I did double the recipe and we got about 2 dozen cookies. Thanks!

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MBSP96

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Boulder, Colorado, USA

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