Perfect, perfect. You may need to add extra liquid (I did)- but this is the perfect alternative to royal icing, should you not want to use raw egg whites (and/or don't have meringue powder on hand). It's so inexpensive and couldn't be easier with great, glossy results. Yahoo! :-)

Reviewed On: Dec. 4, 2009

i used butter instead of margarine, and doubled all the spices except for the cloves, which i only increased by 50%. the dough is definitely soft, but i chilled it and rolled it between pieces of waxed paper...and i'd say these are pretty great! they have a different texture than most gingerbread- they don't have that thick, heavy cakey crumb; instead, they have the chewy denseness of any recipe with a large volume of humectant...i don't know that i can explain it very well...a crisp chewiness around the edges like melted, then hardened marshmallow. anyhow- great with royal icing, and they stay soft forever! note that they're quite spicy if you double/1.5x all the spices-- and i highly recommend it!! (i know- it sounds like a pretty hefty amount of spice...but they're amazing). recipe update: i added another 2-3 tbs sifted flour and they're perfect for me :-) another recipe update (after making these for the third time in 10 days!!): this is 100% the gingerbread recipe i will use from now on.

Reviewed On: Nov. 27, 2009

These are great :-) No changes except I added chocolate chunks and a bit of extra cocoa (also, remember that brownies are at their best the next day). Very fudge-y!

Reviewed On: Apr. 11, 2009