Reviewed: Apr. 27, 2013

I halved the recipe for our small family and used a whole egg and butter instead of margarine. I used blackstrap molasses and whole wheat flour and they were the best gingerbread cookies I have ever had. They were soft, flavorful, and so much fun to make. The spices are perfect. These seemed to cook very fast, but I just took them out when they were still tender to the touch. Great recipe, thanks for sharing! I will be making these again. I have never seen my 2 year old eat so many of any type of cookie.

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Reviewer:

Memack

Reviewed: Apr. 1, 2013

It was yummy, decreased the cloves by half due to personal taste. Received lots of positive feedback; definite crowd pleaser

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Reviewer:

The List Maker

Cooking Level: Expert

Reviewed: Feb. 14, 2013

we ate all of them in one night!

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xvampiricsoulx

Reviewed: Feb. 7, 2013

I Adore this recipe. it was a total hit with my family and friends at Christmas time. Even my younger brother, who is very finicky with my cooking, loved them. If I do have anything to say though, it would be to chill the dough in the fridge between batches. I have learned through past baking experience that once it reaches room temperature it becomes too sticky to roll out. other than that it's to die for and stays very tender and crisp even after a week has passed.

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ichigoneko29

Reviewed: Jan. 26, 2013

my 6 year old loved these, my hubby said they needed to be iced more. But he doesn't really like gingerbread cookies. I iced them with homemade royal icing. I also tinted some of the dough red and put little hearts in the middle, since it is close to valentines day. The dough was very sticky and hard to work with even though I did refrigderate it and use whole wheat flour. Other wise this recipe is good.

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Reviewer:

karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Jan. 21, 2013

Made this recipe using Shortening rather than Margarine. -someone old me that margarine/butter doughs spread more, and shortening stays in shape better. Otherwise I followed recipe to a T. I would recommend rolling the dough out on the parchment paper that you'll be baking on, cut out the shapes, and remove the excess away. This way your cookies stay in shape and don't stick to the surface. Chilling scrap dough before re-rolling helps a lot. Rolling and baking on same parchment paper also helps when you move the cookies onto a cooling rack. Recipe also works for Gingerbread Houses. I rolled the dough out to about 3/8", dough made 1 house with a bit left over for trees, decorations, and a chimney.

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shelbers

Reviewed: Jan. 13, 2013

very good recipe. Husband loves gingerbread. They were moist for days.

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Andrea

Reviewed: Jan. 6, 2013

I wanted to try a gingerbread recipe this year and I chose this one after reading all the reviews till 2 in the morning!!! I selected changes I liked and went with it. My changes were to add 1/2 cup brown sugar and 1/2 cup honey to replace the sugar and molasses. I cut back on the cloves and doubled the other ones. I put it in the refridge overnight and started rolling in the morning. I too found the dough very sticky and carefully added flour quickly so I could roll fast. I used parchment paper and baked them for 7-8 minutes. My daughter-in-law could not stop eating them and kept telling me they were the best!! They came out soft and so flavorful!!! Thank you so much everyone for your inputs which caused me to have such a wonderful "first" gingerbread cookie. Take time to read the reviews and go for it, this one will NOT dissapoint!! Btw, it made 16 4" gingerbread men. Don't give up on the dough, persevere and you will be rewarded!!! Use the pastry brush to get rid of powdery flour on them also.

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bonbon

Reviewed: Dec. 29, 2012

It's a delicious cookie, but I agree with previous comments about it not being spicy enough!

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Reviewer:

Lauren

Reviewed: Dec. 27, 2012

Excellent! Followed Ingredients exactly with great results. I prefer a softrr cookie and cooked at 350 for 8 minutes. After they come out of the oven wait a couple mnutes to transfer to cooling rack so they dont break.

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