Reviewed: Nov. 18, 2009

This is a classic, spicey gingerbread recipe. I haven't made this recipe in a year, so I can't recall if I follow the baking time, but I like my cookies soft. You may need to bake a few minutes longer if you like them crisp.

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Reviewer:

Courtney

Reviewed: Dec. 17, 2007

This recipe is horrible! Dough is sticky after 1.5 hours in refrigerator. Recipe doesn't call for eggs, don't know if that matters.

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Reviewer:

ksoldati

Reviewed: Dec. 16, 2007

this was a great recipe & very easy to make. i added a few more spices than this recipe called for and they turned out awesome!

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2 users found this review helpful

Reviewer:

Stephanie Jill

Cooking Level: Intermediate

Reviewed: Dec. 3, 2007

This was very easy to work with and they tasted good. Several people felt that the molasses was too strong so I may cut that down to 3/4 cup and add corn syprup for the remaining 1/4 cup. I thought they were delicious!

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10 users found this review helpful

Reviewer:

shells86

Cooking Level: Expert

Home Town: Richland, Washington, USA

Living In: Boksburg, Gauteng, South Africa

Reviewed: Dec. 24, 2006

This is the perfect old-fashioned gingerbread recipe. We made it without an electric mixer and it worked perfectly. I didn't use the icing recipe so I can't comment on that. I can say that these are the type of cookies that need to be decorated as the extra sweetness makes them perfect. We made them about half a centimetre thick and used all different shapes of cutters but ended up with about 80 (or more cookies) from a single batch. We will definitely be making these every year.

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6 users found this review helpful