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Gingerbread Cookies Recipe

Gingerbread Cookies

Recipe courtesy Marshall Roth, St. Regis Hotel, Aspen, CO

Show: Follow That Food

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on December 11, 2012

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    with all the flour in this recipe I added two eggs to it and you defintately have to up the flavor a bit but the cookie came out soft and almost cake like which is exactly what i was looking for since all the other ginger bread recipes I have tried were hard and crisp. It was perfect and it makes lots of cookies

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  • on December 19, 2010

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    This is a high altitude cookie recipe. If you're not in the mountains you can't expect it to work for you without making some changes.

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  • on December 08, 2009

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    I imagine most of you are baking at sea level! This chef lives in Aspen...hence the extra flour. If you decrease the flour by maybe a cup you should be fine!

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  • on December 28, 2007

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    My nephew cannot eat ANYTHING with dairy and I am always looking for recipes that everyone in my family can eat, including my nephew. This recipe is great! I went with the last suggestion and I added an extra 2Tb of shortening, reduced the flour by a half cup. Great flavor!

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  • on December 23, 2007

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    Unless you plan on decorating these cookies, do not use this recipe. I used the exact measurements given by the recipe. The cookies are extremely bland. I guess they would be sweeter with icing, but I had no itention on decorating them. These cookies take a long time to make (rolling and cutting and I was very disappointed in the end.

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  • on December 16, 2007

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    These cookies were quite easy to prepare, and the results were GREAT. Only thing that was bad was that I refridgerated the dough over night and the next day it was very hard, but once I began working with it it was fine, even my 3 year old cousins loved them... Very Soft

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  • on December 15, 2007

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    I added an extra 3Tb of shortening, reduced the flour by a half cup and wet my hands to incorperate a bit more moisture. Doing that I came up with great cookies. They are much closer to a cake than a cookie and had great flavor.

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  • on December 24, 2006

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    Those who are attempting this recipe strictly from the written version, not using what was shown on TV, should know that there is not enough shortening called for in the recipe to start, I found it needs at least 2/3c, not the 1/3 called for here. Also, this recipe calls for SEVEN cups of flour (whereas most other recipes I've found call for around five. I thought it was a bit odd, but I went ahead and used seven cups. Not only was the texture of the dough very chalky (I ended up having to add more water to get it to stick together but the cookies tasted like flour with just a hint of spices lingering WAY in the background (and I used brand new spices. Perhaps pre-sifting before measuring the flour is required for these measurements to be accurate. I don't know what recipe the other "raters" tried, the written one or the one directly from watching the show (I didn't see this episode, but this recipe either has serious typographical errors, or those people were intending to review a different recipe. I hope this keeps others of you from wasting the money on ingredients that I did for an extremely bland cookie recipe. I'm going to try to salvage it, perhaps make a gingerbread house out of it and mask the terrible flavor with all the royal icing. Use another recipe, or alter this one first.

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  • on December 20, 2004

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    they are the best gingerbread cookies I have ever had!!!!!! They are very moist and chewy!!!!!!

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  • on December 18, 2004

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    These are so yummy

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