Gingerbread Boys and Girls

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I made these cookies yesterday and they were very good!! I took everyone's advice and removed one cup of flour from the recipe. The cook time was off as well, but it depends on the thickness of your cookie and the type of oven you use.

Overall, they were a huge hit!!!

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This is an excellent cookie, but where do I find the Gingerbread Girl Cookie Cutter. Pls help!

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I failed to read the comments before I made this recipe. I left the cookies in for the time shown in the recipe - big mistake. And, If I had read the comments prior to making the recipe, I wouldn't have used as much flour.. Some of the cookies are going to end up "dunkers" as they are simply too hard. I like a fairly soft gingerbread cookie. I think I need to keep looiing for that "right" recipe. But, boy did they sure smell good coming out of the oven.

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Paula, I prefer fresh ginger in my gingerbread. Have you ever tried using Gourmet Garden Ginger in a squeeze tube (found it in the Produce department at Safeway? It adds an amazing flavor and zing without the hassle of grating and mincing the ginger.

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I made two batches of this. I made the first one before I read the reviews about the flour. WIth the full 3 and 3/4 cups the dough is extremely stiff (my arm still hurts from stirring it by hand. When I first took it out of the fridge to roll out it was so stiff that I gave up and made a second batch first leaving a whole cup of flour out. Leaving a whole cup out made it too loose so I ended up adding just another 1/2 cup and they were PERFECT. Incidentally I ended up leaving the first batch with all the flour on the counter (abandoned and when I came back about an hour later I could roll them out. I ended up making them and they were still delicious. But all in all the rolling and prep was much easier with less flour.

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I followed the recipe, and the dough was so crumbly that it wouldn't even roll out. I read the other reviews after making the cookies and will definitely use the reduced flour suggestions. I thought the flavor was very plain....it needs a kick, and the fresh ginger sounds like a great addition.

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Add one heapingt ablespooon fresh grated ginger, and add the flour slowly. start with half cup less and add as needed. I used the held back flour to roll and the cookies were absolutely perfect. If you like them chewey roll thicker and cook a minute or two less. If you like them crispy, roll thinner and cook longer. I also added half teaspoon ground pepper and half teaspooon dry mustard to a batch I made for the grown ups. oh were they ever good. The kids loved the original recipe with the added fresh ginger.

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Molasses can easily be found in in the same area as the syrups. usually closest to the corn syrup and maple syrup.

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great recipe thanks to those who commented on the flour. I took out 1cup and they were perfect!

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This recipe has been around the the FoodNetwork for many years. I have
made it many times--the only change is that I spice it up a bit.
I don't make "boys and girls" I make Siamese cats which are that ginger
color with blue eyes, white wiskers and chocolate icing with jimmys
for tails,ears and feet. Everyone loves them and to put that much work
into something you have to have a very good basic cookie--writing this
makes me aware that I better get going.
Look for molasses with maple syrup or the honey/jam and jelly section.
It has been around for 100 years so ask because it is a very necessary
ingredient.