56 Reviews of Gingerbread (For Cookies or a Gingerbread House)

From: applee

On Jan 10, 2007

FUN!!! Making this dough was a lot of fun - especially when it bubbled up. Made enough for one gingerbread house with 5x5 walls and roof. Tastes great too!! I also would cut out a window and before baking would add crushed candies such as jolly ranchers and then bake - came out as stained glass windows!! Thanks!

From: XxXxkittykat

On Oct 7, 2006

this is amazing! i haven't had gingerbread this good in a long time. great recipe, i'll be using it at christmas time. thanks.

From: mamafabun

On Dec 3, 2007

This recipe really is fantastic! The only thing I did differently was to use shortening instead of margarine. The dough is extremely easy to work with and tasty, as well. I was able to roll and re-roll it and it held up. Thank you for the recipe!

From: Lavender Lynn

On Dec 7, 2008

Great tasting, fairly staight forward in a complicated way, haha. I like mine a bit softer so I've shortened the bake time to 9 min, they're kinda fragile but deliciously fluffy. I didn't have time to finish baking my other half, so I stuck it in the refrigerator, and warning to future bakers, this is NOT A GOOD IDEA. I was able to salvage it by crumbling into pieces and adding some water and kneeding it back together, but the refrigerator really made it very dry and hard(literally) to work with. Aside from that, this recipe is fabulous. Absolutely wonderful texture. Thank you! [MLP]

From: Chef #680440

On Dec 9, 2007

This dough was a pleasure to work with! The recipe yielded two small houses and a dozen cookies that we used as ornaments by poking a small hole through the top edge of the cookies with a straw before baking. I will definitely be using this recipe yearly from now on. It is truly unique, easy, and delicious!

From: Fairy Nuff

On Dec 21, 2008

An excellent recipe. I used this to make my very first Gingerbread House and the rest of the dough was made into Gingerbreadmen. Easy to follow recipe and the dough was great to handle. I subbed butter for the margarine. My house didn't turn out as pretty as the ones posted but I'm very chuffed with it! Thanks for a great recipe!! Oh, I got the templates for the house by googling "gingerbread house templates free".

From: Karen=^..^=

On Mar 26, 2006

This was easy to work with and tasted really good. My son used this for a high school Government project. He made the Berlin wall, two soldiers and a base. I think we probably rolled it a little thick, because I don't think we would have gotten 3 houses out of it if that was what we were going for, but it worked for us. We will be using this recipe at Christmas to make Gingerbread houses. Thanks for posting!

From: jennifer in new jersey

On Dec 15, 2007

Very nice recipe. Made this with my four yr old daughter. We followed the recipe except subbed organic whole wheat white flour and organic butter for the margerine and for the sugar we did half turbinado and half brown to make the half cup. The directions couldnt have been simpler and this being my first time making gingerbread from scratch I was not sure if I could do it. The dough came out perfectly and we made a little house, some trees and people/angels to go with it. My daughter was thrilled and gave the taste and texture two thumbs up as well. Taste was just like what we get at wholefoods; not too gingery but rather just right, and the texture was great; not cakey, but not too hard either. Terrific and thanks for sharing! This helped make a nice Christmas memory for my daughter and myself.

From: mymomcancook

On Dec 8, 2007

Wow! We have made gingerbread houses 3 days this week and have had a ball! This is the easiest dough I have ever worked with. I think adding the flour to the warm mixture cooks the flour somewhat and makes a dough the consistency of play dough. I lightly floured the surface to roll the dough out, but only enough to keep it from sticking. I loved this recipe and am already sharing it with all my friends! This will be a new tradition for us! Thank you for the GREAT recipe!

From: Perth Cook

On Sep 11, 2007

Thanks so much for this recipe!!! I tried this out this afternoon and it turned out perfect. I have the gingerbread mold from Pamper Chef and use this recipe on this mold. I found the recipe that came with the mold way too dry and not very tasty. This worked really good and tasted great. I just baked it for 17 minutes and it was fantastic, can't rave enough!!! Thanks again.