These cookies were THE best gingerbread cookies I've ever tasted! Everyone loved them and they were gone in a day! Thanks for the recipe :)

This is a keeper! I followed this recipe exactly, and the cookies were sturdy enough for my three year old and her 2 1/2 year old friend to decorate (only three broke out of the whole batch). They were still chewy a few days later. They were a bit spicy, but that's what I expect in gingerbread.

I found these to be the best cookies when it came to gingerbreads. They were soft,chewy and very very flavorful. Thank You very much for sharing them!

Cookies didn't have as much flavor as I would have liked.

I have been looking for years for a soft gingerbread cookie recipe. I've finally found it! My husband who doesn't even like gingerbread cookies practically inhaled these cookies.

Did I do something wrong? These are terrible. (They look beautiful but taste like bread dough.) I went back and reread the recipe and am positive I didn't leave anything out.

This were pretty yummy, but I had to add an additional 1/4 cup of flour to the mix and use lots of flour on the countertop and dough to cut out cookies. Also, I had to make the cookies pretty thick and cook them for only 7 minutes to get a soft cookie. Otherwise, they were crispy as soon as they cooled. You can microwave them though and they will be soft again!

I agree these so delicious and are low in fat and yummy. I made them as little cookies. I also put 1/2 wheat flour and 1/2 white, and added 6 egg beaters. Then, my children had a tea party with them! Sooo good. I bet you could add a little more flour to make them cut outs.

I don't recommend this recipe to anyone. I wouldn't even give these cookies to neighbors I didn't like. The only thing I could taste when putting them in my mouth was molasses and allspice. They were so bland, icing didn't do them justice. I didn't even finish making them.

I thought these cookies were quick and easy! The flavor is mild gingerbread with a soft,yet firm texture, which made for easy decorating. I loved them and my kids loved them. We used the decorater's frosting made with butter, milk, vanilla, and powdered sugar found here at allrecipes. That frosting is sweet enough to make the cookies perfect. I don't know why some people had a hard time working with the dough. I divided it in half and rolled it out using flour as needed. Quickly cut them out and baked them. Could not of been more simple. In a nutshell: If you need a quick, easy, yummy gingerbread cookie recipe, this is it!

These cookies were pretty good and baked up perfectly. I omitted the cloves, added more of the other spices and upped the molassas to 1 c. I also rolled out between waxed paper and had no issues with it sticking. This is a good mild tasting cookie, good for people who don't like to spicey of a flavor (like kids).

I thought these were pretty good...I don't know why people were so negative. I changed the 3/4 cup molasses for 1 cup and the 1 tsp ginger for 2 tsp. The extra molasses helped keep the dough together and the extra ginger balanced the flavor out so they didn't taste so much like molasses.

Awesome!!!

As many have noted, these cookies are not very sweet at all. I wish I had read them beforehand, but I was under a deadline so I just jumped in. These cookies are bland as sand, with a texture about as good. Ended up throwing them all away.

This recipe was excellent! Very tasteful even without the frosting (of course they are excellent with frosting too!). My husband who does not like gingerbread cookies actually liked these. My son and his friends all loved them too! The cookies aren't that sweet (which is exactly the way our family like) but very flavorful, soft and moist. The only changes I made were adding 1.5x of ginger than stated. Dough was bit hard to work with, but it is worth it!!!! Thanks for sharing this recipe... this will be our Christmas trandition :-)

This recipe was fantastic. My husband, who doesn't like anything without chocolate in it, loved these cookies. I did tweek the recipe a bit though. I did not use cloves and I used 1 tsp. cinnamon, 1 tsp. allspice and 2 tsps. ginger. This gave them a little more flavor, in my opinion.

I've been looking for a soft, puffy gingerbread recipe for years. I bake a lot and try pretty much every gingerbread recipe I can find. This was pretty good, but didn't stay soft once it cooled. It did puff up when it was in the oven, but flattened again before it finished baking. It tasted really good and it kept it's shape really well, so it's definitely a good recipe, just not the best. By the way, this is much easier to work with if you roll the dough between two sheets of wax paper, loosen the paper on both sides, and then cut out with cutters. This way, you don't need excess flour which can toughen the dough.

These are the first gingerbread cookies I've baked, and I was very pleased with the results. The dough was a little difficult to work with, and I found it had to be very cold or it would soften too much and not be easy to cut out. Some of my batches turned out a little crispy so I had to watch the baking time very carefully, or they would over cook. There is a fine line between soft and crunchy with these cookies! The cookies turned out nice when baked properly, though. Nice, soft texture and good flavor. They didn't puff too much and retained their shape very well. We decorated using a butter cream icing and they tasted great! I'm making them again for our Christmas party this weekend.