EXCELLENT gingerbread cookies! My whole family, from 5 yr old to my teenager, to my husband LOVED them! I did find chilling them for 2 hrs was NOT enough, as the dough was too soft and they fell apart during transfer to cookie sheet. I also discovered, through trial and error, that 1/4 inch thick was the best thickness for keeping their shape before baking and still looking like gingerbread boys after baking. I think rolling them in wax paper is great, but it took me a few times to get the hand of knowing the thickness of the dough while it was between the wax paper. I'm used to the old flour/rolling pin method and it was a little hard to judge thickness at first, but I do like the wax paper much better.
I found rolling it out THEN refridgerating made the cookie cutter process go much smoother.
All in all, I will HANG ON to this recipe to make again...and again...and again!
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EXCELLENT gingerbread cookies! My whole family, from 5 yr old to my teenager, to my husband...