141 Reviews of The Most Wonderful Gingerbread Cookies

From: ~jb4~

On May 3, 2004

I didn't realize you posted the recipe. Otherwise I would have reviewed them months ago. I made these for 26 kids in my dd's K class for Christmas. They all got to decorate them. They are "THE" best gingerbread cookie I have ever eaten. I would give them 10 stars if I could. This is definitely a keeper from now on.

From: CrystalA

On Dec 1, 2004

Ive never had a gingerbread cookies before, so nothing to compare to. But these were really chewy and good. I used dark karo syrup in place of the molasses and accidently used a cup of brown sugar . Still they came out great.

From: Sherri35

On Nov 24, 2004

These are so delicious. The dough rolled out very nicely and we cut them out into gingerbread men shapes. I rolled them thicker than 1/4", baked them for exactly 10 minutes and they came out nice and puffy and stayed a little soft. Yummy!

From: podapo

On Dec 20, 2004

I had so many reservations about these, not sure why, maybe it was the addition of the grated lemon. BUT I am SO glad I followed the recipe exactly, this is my new Gingerbread Cookie Recipe. I had lost my favorite one years ago, and have been spending every Christmas since trying to find one just as good... I found one BETTER.. Thank You for sharing.

From: pheasant farmer

On Dec 17, 2005

These are terrific cookies - the dough is tender, but still rolls and cuts well, and they taste great. I frosted mine - the sweetness of the icing and the spice of the cookies is terrific. I baked mine for 7 minutes and they are perfect. Thank you very much

From: Kate Lawrence

On Dec 10, 2007

This is the best gingerbread ever! So soft, not at all like the usual crunchy kind. Even my friends who don't like gingerbread like this stuff. Thanks!

From: Chef #685336

On Dec 12, 2007

I love this recipe! It tastes fantastic. The recipe is not hard to make at all. I did leave out lemon zest (I didn't have any and I don't like lemon - not even a wedge with my ice water). The dough was hard to work with but after some refridgeration (2 hours or more) and flour to prevent sticking, everything was great. It is the best gingerbread cookie I ever tasted.

From: Mixmaster

On Oct 30, 2006

My kids ( 6 and 2 ) treated this dough with no more respect than a hunk of modelling clay ! They rolled it and re-rolled it a dozen times in the process of making their xmas gingerbread men, and it almost seemed even easier to deal with the more they messed with it! This is a fantastic recipe in that respect and the fact that it tastes so great also makes this a winner at our house.

From: aussiegoddess

On Oct 1, 2007

I froze half the dough for three weeks and then defrosted in the fridge and brought up to room temp. You couldn't tell at all, just as delicious and great texture as the first time.

From: kansbaker

On Dec 27, 2004

I made these for christmas this year.The only change I made was to omit the lemon zest and used sorgum instead of molasses.I rolled the dough cold between waxed paper.I froze the baked cookies and defrosted and decorated.Very good recipe!