Gingerbread Cookies 101

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These are so, so good! I really like a spicy gingerbread cookie so I increased the spices as some of the other reviewers suggested and they were perfect!

I didn't find the dough too difficult to work with once chilled completely. It is easier to roll out the cookies on a piece of parchment paper, cut, and then remove the excess dough. Then slide the parchment paper on a cookie sheet and bake. Also, I sometimes use wax paper to roll out the dough and then chill the sheet with the cut cookies so that it is easier to move them to a lined baking sheet. Either way works great when working with sticky cookie dough.

This will be my new yearly gingerbread recipe from now on!

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GREAT recipe! Except though I am vegan. So I made a few adjustments and they turned out PERFECTLY! I used wheat flour instead of the white, 8 Tbsp of vegan margarine instead of butter, 1/4 c of coconut oil instead of vegetable shortening and 1/2 c of water instead of an egg. I don't have a gingerbread man cookie cutter so I just rolled little balls and made them normal cookies (kind of like ginger snaps. And instead of refrigerating the dough for a few hours I baked the cookies right away. I don't know what the refrigeration is for but if you are in a hurry there is no need to refrigerate. Sometimes I bake them for 10 - 15 min, flip them over for another 10 - 15 and sometimes I just bake them one side for 20. Either way works. So incredibly delicious, I think I have found a recipe for life! Thanks Rick Rodgers for the recipe!

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This recipe was SO good! I'm a complete novice, and I was still able to make the cookies I'd been craving. I will certainly use this recipe next Christmas!

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After reading the reviews I was a bit nervous to try this recipe-- it was my first attempt at rollout cookies. The dough was sticky and tore when I lifted it but it cooked right back together and you couldn't tell it had torn. I did take other reviewer's advice and double the spices-- without that it would not have been as tasty, so that's why only 4 stars.

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This recipe was AWESOME! I was a little aprehensive as I have read all the reviews about it being tough to roll out but I didn't have a SINGLE problem! I used a little extra shortening & therefore a little extra flour & I made the dough Sunday morning & rolled & cut the cookies Monday evening. I didn't mess with the oven racks & turning the cookies...I just baked them for 8 minutes & they came out PERFECT! And stayed soft!!! They were a HIT at my work cookie exchange! Thanks for sharing the recipe!!!! :o
Danielle Smedley

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I love these cookies. They taste really good too! A few people said it was really hard to make these but I am the farthest thing from Betty Crocker and I made these with no problems at all. I just used a lot of flour when rolling out the dough and everything went smoothly. I am thinking of making another batch to give to people since I ate most of this one. :-D

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This recipe is the one I have been looking for for years. It has all of my favorite qualities in one recipe. It is easy to make, easy to work with, keeps its shape when baked, turns out crisp and tastes great! What more can you want?

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I kept my cookie cutters well-floured and even washed one of them to keep the dough that had caught in its edges from sticking to the dough that I was cutting. I rolled out the first batch of cookies thin but as I progressed, I rolled it out thicker and thicker to about 1/4" thick. I cooked it for 5.5 minutes. Consequently, the first cookies are brittle while the later ones are soft. I made these for my Christmas party because some people love it, but if I have to rate it I'd give it a 5 since it was easy to work with, very simple to make, and it's tasty.

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These cookies had very good flavor. I had no problems at all with the dough, just use a little flour and plastic wrap to roll it out. Make sure your dough is chilled or it will become too soft. I didn't wait 10 minutes for it to warm up. I will for sure make these again!!

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These are wonderful. I've never made gingerbread cookies before, but you don't have to be an expert for these cookies to be an instant favorite! Yum!