Reviewed: Dec. 24, 2004

This is a really fun recipe to use and a very creative version of its bigger brother. I used this at my annual Christmas dinner and it was a huge hit!

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Hannah Sorensen

Cooking Level: Intermediate

Home Town: Port Hawkesbury, Nova Scotia, Canada

Living In: Belleville, Ontario, Canada

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Reviewed: Dec. 12, 2004

Not impressed. Only thing I did like about this recipe is that it contains no eggs, and so would be good for my vegan friends. (I myself have no prob w/ eggs). I found the dough to be hard when chilled, too gooey when room temp. Most of all, the flavor was disappointing. So I added half again as much sugar and doubled the spices plus an extra dash of ginger, and then some allspice. I added these to the dough just before the second rollout, since the first batch was so disappointing. This DID improve the flavor somewhat.

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OLDSKIER27

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Reviewed: Dec. 15, 2003

This cookie is absolutely wonderful!! Very soft, chewy and simple. This is a great recipe to make with the kids.

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JENNA813

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Reviewed: Dec. 14, 2003

Never having made gingerbread before, I figured that I'd try one out. As another reviewer pointed out, the hardest part was waiting until the dough chilled. I had also doubled the recipe, but was surprised at all the negative reviews. I did add slightly more ginger than the recipe suggested (1/8 tsp), but the taste was fantastic.

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VUARRA

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Reviewed: Dec. 22, 2002

Funny how what works for some doesn't work for others. The dough turned out too soft. After the cookies baked I attempted to remove them with a spatula to cool, but they squashed together and I ended up with "Gingerbread Sumo Wrestlers!" The flavor didn't really ring any bells either. Onward to the next recipes!

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RESONNANT

Cooking Level: Expert

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Reviewed: Dec. 22, 2002

My daughter and I had a ball making gingerbread shapes! I only used 6 cups of flour and found that the dough did not need to be chilled before cutting. I doubled the recipe (not necessary!) and froze half the dough for later. The cookies baked well but lack flavor.

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YOUNGPD

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Reviewed: Nov. 24, 2002

These cookies are just sweet enough and have nice texture. I cut the molasses with honey for my little one. I like spice and would have doubled the ginger for myself. The consistency of the dough is what I would expect for a rolled cookie but I did use a smaller cutter than recommended to get more mileage.

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aauger

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Reviewed: Dec. 5, 2001

Much easier to make than my old recipe and very tasty!

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WORTHMORE57

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Reviewed: Dec. 26, 2000

The dough was very easy to work with and we enjoyed cutting them out. However, our family did not care for the taste of these cookies AT ALL! They tasted like gingerbread that we tasted at a working colonial farm one time. I think this is because the major sweetener is molassas. We ended up feeding them to the chickens. Sorry!

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CATHOLICFAMILY

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Reviewed: Dec. 22, 2000

This cookie was okay, but has too much molasses for me. I didn't refrigerate the dough because it was so hard to begin with, and it rolled out just fine. This is a good recipe for kids because the dough is so tough, and easy to cut with cookies cutters. If you bake the dough a little longer than suggested it makes great ornamental cookies for the tree.

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SABRINAKR

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Reviewed: Dec. 18, 2000

My husband made the dough and said that it was very hard to mix. We left it in the fridge to bake the next day, and it rolled out beautifully! This is going to be an annual event, and we will be using the dough to make a gingerbread house!

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MRS.A

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Reviewed: Dec. 15, 2000

Dough was a little dry to work with after chilled. Kneading it in the hands warms and softens it, though it's still a bit crumbly when rolled out. Tastes great, makes nice soft cookies.

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SALLYFARLEY

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Reviewed: Dec. 10, 2000

This recipe is really great for the spur of the moment activity with kids. The kids just love getting to bake something that is good too. I loved it! But don't forget to read the recipe carefully because if not you could dissapoint many:)

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