Reviews & Comments

I wasn't pleased with this recipe at all. My gingerbread turned out hard-more like a gingersnap. The gingerbread also had a weak taste. Not a pungent, spicy gingerbread taste. I won't be making these again next year. What a disappointment!

ok I made the dough last night, was very worried because it looked very dry and almost like it was crumble-y, but big pieces (if that makes any sense) but I just trusted the recipe. I put it in the fridge overnight and baked this morning with my 5 inch cutter (made almost 36 using that cutter). I would say let them be a smidge thicker, closer to 1/4". especially for kiddos. my kids like softer cookies anyway. My only thing is that they need more ginger in them. next time I cook them I will increse the amount 50% for that one thing. This morning I had to let the dough warm up a minute on the table and then work it with my hands and smoosh it in a ball before rolling out. HAVE FUN THEY ARE GREAT!

These are the best gingerbread cookies! My mother has been making these for almost 30 years - she found this same recipe in a Betty Crocker Cookie cookbook that I purchased at a school book sale when I was about 7 years old. Family and friends look forward to these every Christmas, they are soft, flavorful and delicious!

I made the dough and chilled it overnight, then made the cookies the next night. Makes it easy if you don't have a lot of time in one night. Very easy to make. Easy to handle. If you want softer cookies, I suggest rolling them thicker. The taste is light and not overpowering.

I love this recipe! I have been making this for at least 12 yrs. Everyone always comments on them and cant wait till the next xmas to make them.