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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Reviewer:

Ralyne L.

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Norwalk, California, USA

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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Reviewer:

Todds Wife

Cooking Level: Intermediate

Home Town: Kent, Ohio, USA

Living In: Green, Ohio, USA

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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Reviewer:

Honor Ross

Cooking Level: Expert

Home Town: Boerne, Texas, USA

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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Reviewer:

Margaret W.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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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Reviewer:

zeezeebaker

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Dorchester, Massachusetts, USA

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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Reviewer:

Jen

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

Reviewed: Dec. 16, 2008

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

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Reviewer:

RachelK

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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Reviewer:

smartcookie

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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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Reviewer:

Cook4U

Cooking Level: Intermediate

Reviewed: Dec. 5, 2008

I don't care for these much at all. My husband and kids, however, LOVE them. We visit Nauvoo often since we live close and they always have to stop at the historic bakery where they serve these. Unfortunately, when we remodeled our kitchen this summer the recipe was lost. Nice and easy to work with. I also bake on wax paper or silpat-too forgetful to ever buy parchment paper. lol Otherwise, it's next to impossible to get whole gingerbread off the pans. I also use Crisco instead of lard because I think lard's nasty. I like spicier cookies so I usually make 2 batches and double the spices in one. Last year we made ornaments out of them by adding a whole jar of cinnamon, cloves, and ginger from Dollar General. We poked holes in the tops before we baked them and the kids threaded them with ribbons. They still smell great this year. :)

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