Reviewed: Dec. 17, 2008

I tried out this recipe yesterday to try and make ~big~ cookies for my daughter's J.K. class. For me, the recipe turned out a fairly crumbly cookie that could not be made large (they all fell apart). Also, I found that the cookies were too pale in color and didn't look very "ginger-bready" at all. I tried another batch using some brown sugar instead of all white sugar and those looked and held together a bit better. Still, I could not make them any bigger than about 4 inches (which, of course, not many people would want to do anyway). Overall, I'd have to say that I do not like the taste or mouth-feel of these cookies very much, but I appreciate the fact that this is one of the only recipes I could find that did not include molasses. I don't think many kids are big fans of molasses. So, I think they would like these.

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Reviewer:

Moo

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Reviewed: Feb. 14, 2008

I loved this recipe and although they are more spice biscuits than ginger, they were delicious. After reading the reviews I added an extra half a cup of flour and the biscuits kept their shape beautifully. This recipe will definitely be a favourite of mine and my family's

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Diane_W

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Reviewed: Dec. 23, 2007

My kids loved this recipe. I wouldn't consider it true gingerbread, but they were delicious and the dough was very easy to work with when kept chilled. The icing was a great consistency for piping as well.

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MEGWEST

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Reviewed: Jul. 19, 2007

I love this recipe! I have used it many times and it always turns out great! I get complements every time I make these. The cookies most of the time do spread out too far after being baked, but you can just put designs with icing on them and they will look really nice.

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Becca

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Reviewed: Dec. 3, 2005

The kitchen smelled fantastic! My dough turned out too runny, though. We couldn't cut shapes out of it at all but dropped it by spoonfuls and ended up with some really great tasting gingerbread cookies.

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Reviewer:

Granny Sue

Cooking Level: Intermediate

Home Town: Choudrant, Louisiana, USA

Living In: Simsboro, Louisiana, USA

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Reviewed: Dec. 23, 2004

This recipe was SO bland, maybe why kids liked it. But even mine didn't care for it. Also, the dough spread on the cookie sheets so much, that you couldn't tell what the shapes were! I would not recommend this recipe.

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MENAWEE1

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Reviewed: Dec. 28, 2003

This is the first time i've made gingerbread cookies, and these were fantastic. I live in New Zealand, and used Golden Syrup instead of corn syrup or molasses (as one reviewer suggested). I also didn't use ginger, as I was out. I know, gingerbread cookies without ginger? I added a bit more cinnamon and used nutmeg instead. The cookies weren't at all spicy-hot (probably because of the lack of ginger), but they tasted wonderful! Can't wait to make more.

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SLIPHGRRL

Cooking Level: Expert

Home Town: Homestead, Florida, USA

Living In: Auckland, Auckland, New Zealand

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Reviewed: Dec. 13, 2003

I added 3 tablespoons of molasses for a more gingerbread taste. Also the gingerbread "people" looked looked like bloated blobs, probably too much baking powder? On the plus side, they were very tasty! Either way I won't be making this recipe anymore.

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CHRIS

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Reviewed: Nov. 14, 2003

This are good cookies, I liked them, but I found them a little bit spicier and sweeter than I would've liked. I tried to do boys and girls, and they spread out so much, you couldn't tell what they were once they were done. I will definetly try another recipe for the next time.

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CRISTITA

Cooking Level: Expert

Living In: Guadalajara, Jalisco, Mexico

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Reviewed: Dec. 24, 2002

The cookies are soft enough to be edible, but firm enough to make good building material, about the texture of a good sugar cookie. They are lightly spiced enough that even the people who don't like gingerbread usually even enjoy them, but still have that wondeful gingerbread bite.

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KYRICHRISTINE

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Reviewed: Dec. 8, 2002

These were wonderful. My son says they are nice and moist. The dough did spread when baking, my people looked very fat, but they tasted great.

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Reviewer:

Cathy

Cooking Level: Expert

Home Town: Mc Donald, Ohio, USA

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Reviewed: Jan. 1, 2002

This recipe is more like a gingersnaps recipe rather than a soft and/or chewy gingerbread people recipe. However, they were really tasty and worked well with cutouts. The icing recipe worked very well. We added food coloring and it was great!

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