Reviewed: Dec. 21, 2008

GREAT COOKIE!!! easy and tasty! i will make them every christmas

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Reviewed: Dec. 20, 2008

I thought I reviewed this back in 2006, but I guess I never did. This is a fantastic alternative to the classic gingerbread men! It is not over loaded with molasses and ginger and instead offers a butterscotch ginger flavor that is perfect!! I couldn't find ANY instant or stove top butterscotch pudding so I went ahead and bought a 4 pack of kraft ready to eat butterscotch pudding. This worked like a charm! I also baked the cookies 2 minutes under the original time and they came out so moist and delicious! Thank you for this awesome recipe!

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Sarah

Cooking Level: Expert

Home Town: Port Townsend, Washington, USA

Living In: Oxnard, California, USA

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Reviewed: Dec. 19, 2008

Very good gingerbread cookies! Was also very easy to make! Thanks :)

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MAMAKNIGHT

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Reviewed: Dec. 19, 2008

These are FANTASTIC! I love the fact I didn't need molasses. I HATE the smell and texture of it. Last time I made gingerbred men I was actually gagging from the molasses, so I nver made them again. These cookies taste wonderful and were so easy to make. I reccommend adding a small dash of ground cloves to give it a more authentic gingerbread taste, and you may want to double the recipe. You don't get very many men out of the recipe provided. At first I encountered the problem of it being too dry. I couldn't mix the dough properly but I adsed a splash of water and the dough came out perfect. I gave holiday cookies out this year as gifts to co-workers and friends, and every single person commented on how great the gingerbread men were! Thanks for a fantastic recipe!

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BEEGE24

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Reviewed: Dec. 18, 2008

This is a great recipe, especially for kids who don't like the "spiciness" of a traditional gingerbread man. I followed the recipe exactly, but listened to the other reviewers, who said to decrease the baking time. I'm glad I did! I baked the first batch for just under 10 minutes, then decreased the time for subsequent batches. They turned out really well. I'll definitely use this recipe again. Thanks for posting it!

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whatsanoven

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Reviewed: Dec. 17, 2008

These cookies were freakin awesome. People who don't like gingerbread, love these cookies. They are soft and so yummy. For the reviewer who is worried about the lack of 'liquid' in the recipe, it turns out great just how it is!

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Michelle

Cooking Level: Intermediate

Living In: Clovis, California, USA

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Reviewed: Dec. 17, 2008

Not as potent as the typical gingerbread cookie containing molasses. Simple enough to let my nieces mix this together as I "help" them. Going to try it with chocolate pudding and see what I get. Keep the baking time to 8 minutes for the perfect cookie. Also sprinkle some cinammon sugar mix onto them before baking to forgo frosting ;)

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Cornpop

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Dec. 17, 2008

I followed this recipe exactly and as other members have mentioned, the dough was very dry and crumbly. It became a challenge at times to roll this dough out without it cracking or crumbling, but with patience, you can get some fine little gingermen. The resulting cookie was at least very gingery, but I'm afraid I did not it worthy of 5 stars. I will probably try other gingerbread cookie recipes before returning to this one. Thanks for the recipe!

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Liz

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 17, 2008

YUM YUM YUM! These cookies are great tasting and great to work with. They are just spicy enough to classify as gingerbread, and great for kids. Even with sugar-free pudding, they were great. It didn't know it would be so hard finding butterscotch! We decorated them with a frosting that hardens, and it was a fun family activity.

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LISANN1671

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Reviewed: Dec. 17, 2008

really good version for kids.

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LiLi

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Dec. 16, 2008

these cookies were great! i love how it doesn't require all these random ingredients. i was a little bummed about how the shape of the cookies turned out. i actually used a snowflake cookie cutter, and the cookie came out like a flower, instead of a snowflake. but it's ok, because i was able to save the cookie with piping the decorations. i also baked them for 7 minutes, and let them rest on the cookie sheet for 2 mintues after removing them from the oven. overall, everyone was pleased, and the cookies tasted great!

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AVYGIRL

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Reviewed: Dec. 16, 2008

I was surprised how well these turned out with such little ingredients! Very yummy. We used them for a gingerbread man birthday party. All the kids loved them and the parents asked for the recipe. No problems with the recipe at all.

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LADY_ULALA

Living In: Champaign, Illinois, USA

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Reviewed: Dec. 16, 2008

I hate when people do this, but I did change the recipe, but only a little bit!! I added 1 tsp of vanilla, 1 tsp of ground cloves, and 1/2 tsp of nutmeg. I was worried after I read a reviewer say they were "just a brown cookie." I found this recipe with my small additions to be very good. Not overly spicey, easily chewed, and perfect for children. My son loved these (and the dough too, unfortunately!). I iced them with some powdered sugar, butter, and milk. Very nice for holiday plates.

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Swank

Cooking Level: Beginning

Home Town: White Bear Lake, Minnesota, USA

Living In: Hudson, Wisconsin, USA

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Reviewed: Dec. 16, 2008

I didn't like the crunchiness of these at first but after letting them sit for a day they were softer and delicious. The butterscotch gave it a nice flavor. Gingerbread isn't my favorite cookie but these made me want more. My boyfriend took them to work and got rave reviews from his colleagues. I decorated mine with homemade icing and cinnamon dots for buttons and followed the recipe exactly.

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Carrie

Cooking Level: Intermediate

Home Town: West Milford, New Jersey, USA

Living In: Morristown, New Jersey, USA

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Reviewed: Dec. 16, 2008

I made these as gifts and thought they were great. Some people don't like the strong taste of ginger so these were a great recipe for all.

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Tink

Cooking Level: Intermediate

Home Town: Edwardsville, Illinois, USA

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Reviewed: Dec. 16, 2008

The softer taste of this recipe is great. My fater asked for a box of them just for him.

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marley102va

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Reviewed: Dec. 15, 2008

Great flavor and consistency. Cooks up firm to touch but soft on the inside, not too hard.I also had trouble with the crumbly dough, even after chilling. Solved it by mixing in another egg which made it hold together but also made it a little sticky. Adding more flour bit by bit made a nice soft dry dough easy to roll out.End result....delicious and easy to handle.

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Wendy

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Reviewed: Dec. 14, 2008

The recipe instructions did not seem very clear to me. I followed directions exactly, but I had to add 3 eggs (instead of 1) to allow the mixture to become dough. I baked them for the time that is instructed and the timing was perfect. Also, I tried this recipe using whole wheat flour and it turned out terrible. Needless to say, my fiance & I got a lot of laughs from trying to decorate these cookies.

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Tara

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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Reviewed: Dec. 14, 2008

I like that these cookies are more 'mild' than normal gingerbread and they are more soft also. They rolled out very well and I has no issues at all! I made my usual butter cream cookie frosting and frosted them. Will definitely make again.

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lross224

Cooking Level: Expert

Home Town: Marblehead, Ohio, USA

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Reviewed: Dec. 13, 2008

This recipe was a mess. It was very crumbly and we had to add a lot of butter to make up for the crumbly bits. We packed the dough into a ball and put it in the freezer.

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sallyskellingtonlawstudent

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