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Classic Gingerbread Cutouts

Reviewed: Dec. 22, 2007
First I would like to say that I really do not bake, that is more for my mom as I prefer cooking. This is the first time I have ever made gingerbread cookies and I searched everywhere to find a recipe that I assumed would be good. I chose this one, but followed the advice of many others on here by making small changes to suit my own taste. I cut the molasses down to 1/3 cup and used 1 tsp of the spices and added 1 tsp of nutmeg. I have never made icing in my life before and was a bit worried that I would do something wrong, but it turned out perfect. I let the dough stay in the fridge overnight as I did not have time to actually make, decoarte and clean once the dough was made, and it was so easy to work with. I cooked the cookies for the full 8 min(I used small cookie cutters too), and the cookies came out perfect. I was worried about the cookies after making the dough because the molasses gave off a pungent smell that was distastefull to me. My dad said they were great and the only dessert/treat he likes are chocolate chip cookies. They are soft too which is a plus but they are not 'cakey'. Overall it was an A+ in mine and my familys book and we will definantly be making again next year!
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