Reviewed: Oct. 29, 2009

I made these with butter instead of shortening, and at high altitude, and they turned out great! I didn't roll them, just made balls and then flattened them with my palms. I thought that 12 minutes might have been too long since I really wanted them to stay soft, so I experimented and found that 11 min was perfect in my oven. Anything less and they didn't fluff up. I did add a LOT more spice and ginger; they are very mild without it and seemed slightly bland. I also dusted mine with powdered sugar after they cooled. They stayed soft and the dough kept well in the fridge for 2 days when I got busy.

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Kristen+5

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Reviewed: Oct. 21, 2009

These were very easy to prepare, not too sweet and have a beautiful brown color. I didn't decorate mine with icing, but it probably would have added the perfect touch. I will make them again, but I will consider adding more spices.

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Brooke

Cooking Level: Intermediate

Home Town: Kingwood, Texas, USA

Living In: Budapest, Pest, Hungary

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Reviewed: Oct. 8, 2009

great cookies and sturdy to decorate.

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STACEYFEINDT

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Reviewed: Jan. 14, 2009

Having never made or even eaten a gingerbread cookie ever these were fantastic. My kids really wanted to bake some for Christmas cookies and I thought that they would be tricky. But they turned out wonderful & were very soft, but not so soft that they fell apart on you. Follow the directions & you can't go wrong. The ONLY thing I did differently was I had to add just 1-2 tbs. more of water, These will definitely be a Christmas tradition at our house.

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LES09

Cooking Level: Expert

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Reviewed: Jan. 6, 2009

Very easy recipe!!! My kids loved helping cut out and frost these cookies. I didn't have all the molasses that the recipe called for so I substituted 1/4 karo syrup to make up for the difference. Cookies still tasted great. I am making this recipe again in the very near future. Thanks!!!!

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familychef8

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Reviewed: Dec. 29, 2008

This was my very first time making gingerbread but they came out absolutely fantastic. I know I like my gingerbread a little spicier so I took the advice of others and added ginger, cinnamon, allspice, cloves and nutmeg on top of the spices in the recipe. The dough was sticky. I suggest only rolling out a small portion and keeping the rest refrigerated until ready to use. If it gets too sticky, put it back in the fridge and pull some from the chilled portion. I've tried different types of icing but I like Paula Deen's for decorating cookies. 3/4 cup powdered sugar and add 1 Tbl milk. Mix. If you need more milk, add by the dropful. A little milk goes a long way.

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steph7271

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Bella Vista, Arkansas, USA

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Reviewed: Dec. 29, 2008

I followed the recipe to the T, except added 1/2 tsp more ginger and also cinnamon. It turned out too dry and flaky and wouldn't bind so I had to add more water - I'd say I added another 1/3 of a cup. Because the dough was so stiff I didn't chill it - it rolled well but it was difficult to get very thin. I used 4" cutters and the recipe made 16 cookies - not sure why the recipe says 5 servings? So the Nutrition Info is incorrect. I only baked them for 9 minutes and 12 would have been WAY too long for sure! Thank goodness I am an obsessive watcher of my baking! They were quite cakey, but I like that, however even with extra spice they still weren't very gingery. Would be good for people who like it very mild! Was great to decorate and it is more delicious the day after for sure! It's not super sweet, so that's what sold me on this recipe in the end!

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Cherry Rae

Cooking Level: Intermediate

Home Town: Birmingham, Staffordshire, England, U.K.

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 25, 2008

I love this recipe, but I have to give it four stars rather than five for the following reasons. The baking time was entirely to long, perhaps because of altitude differances? I found 12 minutes made them burn, and cut back the bake time several times until they came out perfect, Finally settled at 7 1/2 minutes baking time for a perfectly browned and soft cookie!! The dough was a bit bland, so I added 1 tsp. ginger 1 tsp allspice 1 tsp cloves and 1/2 tsp ginger. The first batch I made and followed the recipe exact and was not pleased that 1/2 of my cookies were ruined due to finding an appropriate cooking time. the second batch I made with my alterations. This recipe is a four but mine with alterations got rave reviews.

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Rachel Dobbs

Cooking Level: Expert

Living In: Hobbs, New Mexico, USA

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Reviewed: Dec. 23, 2008

These were delicious and easy to make! We went to the neighbors and decorated them and had a great time. Perfect crunchy and chewy gingerbread cookie.

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sweeteva

Cooking Level: Beginning

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Reviewed: Dec. 19, 2008

I doubled the recipe to give me a nice army of gingerbread men. I ended up cutting the molasses with about 1/4 cup of honey because when I smelled the molasses, I became horrified and worried I wouldn't like the cookie flavor. I added all other ingredients as written. The dough is wonderfully easy to work with, unlike Eileens Spicy Gingerbread men. I baked them for about 9 min and they came out crispy on the edges, tender in the middle. The flavor is mild, and not too spicy. Overall, I think this is a good recipe. I like my gingerbread men a tad more "cake like" so I will keep with Eileen's Spicy Gingerbread Men recipe nest time.

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BettyBoopCutie

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Reviewed: Dec. 15, 2008

My two year old daughter and I made these today. The dough was so easy to work with and I loved that we could roll them out right away instead of having to let the dough chill. I agree with some of the other reviews that they may not be the best tasting cookies- but they are definitely kid friendly which for this project was more important :) Thanks!

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Carmella333

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: Dec. 8, 2008

Since this was my first attempt at making Gingerbread Men, I found this recipe extremely easy to make AND roll out. The dough was glossy and smooth, on a lightly floured surface rolled out perfectly! Lifted up with no effort, and I agree with the recommendation to use a wide spatula. Flavor was good, not too overpowering. Just right mixture of ginger and molasses. Decorated with Royal Icing recipe from this site, and it was tons of fun for my 7yr old! She was amazed at how good they came out! Thanks!

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LISA3267

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 6, 2008

perfect recipe, doubled ginger, kept in lock n locks very well

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Todd Fogleman

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Reviewed: Feb. 15, 2008

Me and my family thought this was delicious. The one problem was that when I kept them in the oven for as long as this recipe told me to, they came out really hard.

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BonAppetit

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2008

My son is allergic to dairy and eggs and this was great for him. Made it for a kid's Christmas party and the cookies were a big hit!

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Colleen

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Reviewed: Jan. 14, 2008

What a great recipe! Every cookie came out perfect...nothing like a perfect man!

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Davana

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Reviewed: Jan. 2, 2008

These are pretty good. I rolled the dough out on floured parchment as another user suggested and it was very easy to work with. They aren't spicy enough for my taste and have a stronger molasses taste. They have a nice chewy texture that I like. A good cookie, but not quite what I was looking for.

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Tiffany

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Reviewed: Dec. 24, 2007

Great recipe. I was looking for a recipe that didn't come out of the oven hard; these are soft in the middle but not "cake like"; I did keep the cookies in a tupperware container which I think kept them from going hard.

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Sara

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Reviewed: Dec. 19, 2007

classic gingerbread recipe, goes perfect with this icing: 1 tablespoon margarine 3 tablespoons boiling water 1/4 teaspoon ground ginger 1/8 teaspoon salt 2 1/2 cups confectioners' sugar also, dont overcook these, you will be able to taste it and they do get hard when they dry and butter your pan as they stick i would also recommend decoring heavily with icing and using margine such as sticks like Parkay. thay turnd out fine that way

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mike

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Reviewed: Dec. 19, 2007

I used the recipe for smaller (2 to 3 inch cookies), and they are perfect. I ended up with about 50 cookies per batch. The only problem is that they weren't gingery enough for my tastes. I would suggest adding a pinch or 2 more ginger. Also try the "Gingerbread Frosting for Cookies" for added kick.

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troublebaker

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Storybook Gingerbread Men

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