Reviewed: Nov. 23, 2009

I made this with my daughters, and it was super easy. Only thing I changed was to use Crisco instead of lard. And I agree with some of the others, they are not too spicy, but it was just perfect for my picky kids and husband.

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kurochkina

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2009

I love this recipe! I have used it for 3 years now and the cookie has always came out moist and flavorful. They don't stick around very long at my house.

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THESTRAUGHANS

Cooking Level: Expert

Living In: Dugway, Utah, USA

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Reviewed: Nov. 9, 2009

I made these last year and they were delicious, perfect gingerbread cookies.

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Jessica

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 28, 2009

Excellent! I make several batches of these during the holidays and the guys just eat them up. I drizzle them with mom's thin butter, milk, and powedered sugar frosting and it makes them even better - if that is really possible. My mother has even abandoned her old gingerbread recipe for this one!

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maryef27

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Sugar Land, Texas, USA

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Reviewed: Jul. 14, 2009

Yummy!!! Wasn't to sure at frist but, then I couldn't stop eating them... very addictive!

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Janine

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Reviewed: Jun. 2, 2009

My brother and his friends love these cookies... and they're all 20 years old. Don't leave them in too long, follow the recipe exactly! Otherwise they will be too hard.

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Jellybean

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Reviewed: May 30, 2009

At first a little bland but then they grew on me.

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Britt

Cooking Level: Intermediate

Home Town: Dothan, Alabama, USA

Living In: Ocala, Florida, USA

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Reviewed: Mar. 16, 2009

The cookies needed more spicing

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DaPieLuver

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Reviewed: Jan. 29, 2009

The dough was easy to work with, and the result is very good. However, I suggest adding more of all of the spices.

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Amelia

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Reviewed: Jan. 28, 2009

Yum! They were perfect! I made them for christmas and gave them as gifts (with other cookies) and everybody loved them! To me, they were awesome because they were not too spicy, just enough for me :) They're even better with frosting...I will to them again for sure! Thank you soooo very much!

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Julie C.

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Reviewed: Jan. 19, 2009

Soft, chewy cookies. Didn't get hard even after being out a couple of days. VERY easy to roll and cut. Didn't have any problem with dough sticking to anything, even without flouring sheet or cookie cutters. Great recipe. Will use over and over. Thank you!

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sunnytummy

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

This recipe was TERRIFIC!! It was easy to handle and the cutouts puffed out nicely. I made a two batches not truly trusting that this recipe would make 72 cookies for a cookie exchange. To my amazement it made 75. My only changes to the recipe is I used real butter instead of lard. The baked cookies were a perfect combination of outer firmness and melt in your mouth softness. When decorating the second batch, I used a scalloped circle cutter and dipped half in melted chocolate and sprinkled chopped walnuts on the chocolate. Very elegant looking and easy to make. I received rave reviews from choir members and co-workers where the cookies was shared.

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Ralyne L.

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Norwalk, California, USA

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Reviewed: Jan. 9, 2009

These cookies lacked in the flavor department. They baked up beautifully, but the taste was not there. Need to add a lot more spice .

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Todds Wife

Cooking Level: Intermediate

Home Town: Kent, Ohio, USA

Living In: Green, Ohio, USA

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Reviewed: Jan. 3, 2009

I made dozens of these frosted with "Sugar Cookie Frosting" from this site also and gave them as Christmas gifts. They were eaten up!

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Sunday Ross

Cooking Level: Intermediate

Home Town: Boerne, Texas, USA

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Reviewed: Dec. 27, 2008

These cookies are very good. I did change the spices based on others' comments to 1 T ginger and 1 t each of cinnamon, nutmeg, and cloves. My kids loved decorating them with the Royal II icing on this site!

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Margaret W.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 27, 2008

I made these cookies for Christmas and they went over very well. I did make some changes (canola oil instead of lard, more ginger as well as the addition of ground clove, nutmeg, allspice and vanilla extract), but the recipe was a great starting point.

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zeezeebaker

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Dorchester, Massachusetts, USA

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Reviewed: Dec. 20, 2008

These cookies taste wonderful, have a great texture, but best of all, the dough was easy to work with. I chilled it for exactly an hour, and it rolled out perfectly. I iced these using Butter Icing For Cookies, from this site. They were heavenly!

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Jen

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Dec. 16, 2008

Delicious! If you want an easy recipe for soft gingerbread cookies, look no further!

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RachelK

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Reviewed: Dec. 16, 2008

Great recipe. I used honey instead of molasses, because i have honey bees. Turned out fantastic! Thanks

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smartcookie

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Dec. 7, 2008

These took a while to make, but the end result was worth it. My only complaint is that they could be softer. I used shortening instead of lard. I will be using these in Christmas baskets as gifts.

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