Gingerbread Cookies for the Holidays

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I am an avid cookie baker. However, I have NEVER made gingerbread cookies. I just never thought that I would like them, basing my opinion on the taste of the gingerbread cookies at the bakeries during Christmastime. This was the perfect recipe to welcome me to gingerbread cookie bliss. They are so good! With really delicious flavor! I used a whole small-ish lemon (probably 2-3 TBSP of juice, and split the dough in 3 portions, instead of 2. I chilled it for about 6 hours.The dough was pliable when I took it out of the refrigerator, but not wet. And I incorporated minimal flour for rolling. I had a cookie sheet chilling, to which I transferred the cut cookies, and worked quickly. I baked them for 8 minutes, producing a softer cookie. I kept them unfrosted. I cannot write enough good things about this recipe. Just try it.

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After reading the reviews, I decided to use only half a large lemon in order to avoid the "sticky" issue. Worked great. I was also unsure of how much orange peel to use, so I used a fairly good-sized amount and it turned out fantastic. I have never had gingerbread cookies turn out this well, amazingly moist and flavorful. Never did make the icing part, they were great on their own!

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These cookies were of-the-wall great! I usually don't make cookies that need so much done but it was good.

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These were amazing! I skipped the icing, preferring to dust the tops with white sanding sugar, and it gives them a little added sweetness and crunch. To those who found the cookies bland, make sure you didn't omit a spice and that your spices are pretty fresh--years-old spices lose their oomph!
The recipe was easy to follow--just make sure you read all the way through before starting. I chose to refrigerate the dough overnight, which was actually just fine, and it rolled out beautifully. The yield for me was about 30 large cookies, and they do spread a bit while baking, so be careful not to crowd your cookie sheets. The house smelled SO good while they were baking!
Will absolutely be making these again!

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These cookies turned out great. I used lemon instead of orange and it tasted wonderful. These are the best tasting gingerbread cookies I've ever had. I didn't waste any scraps and came away with a lot of cookies.

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I'm not sure why everyone struggled with these cookies. Mine were anything but sticky! At first, my batter was the complete opposite .... VERY dry. I was worried that I would have to throw the whole thing out! I refrigerated the dough for about 3 hours and it was still very dry, but once i started rolling it out, it began to come together really well. Once baked, the flavor was amazing! Perfect gingerbread cookies. Only giving 4 stars because the dough was so dry at first. My suggestion? Add more flour if your dough is too sticky and let sit in fridge for a few hours and they will turn out great.

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although easy to make for novice rollout cookie baker, flavor came out bland. it called for rolling out to 1/2 inch thickness which, for us, made for a too thick, dense, a but hard to chew cookie. it definitely worked better at 1/4 inch.

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Exellent!

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I recently had a gingerbread cookie that had such depth of flavor unlike any gingerbread cookie I have had before. I chose to make this recipe because it is the only one that had orange zest in it, which is a flavor I clearly picked up in the cookie I recently had. This recipe did not disappoint. Incredibly flavorful, so enjoyable to eat. I didn't know what to expect in dough texture, and my dough did come our very sticky. I did, however, wrapped as directed, but refrigerated it overnight instead of 15 minutes. They were perfect for rolling and cutting the next morning. This recipe will be an annual tradition.

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I reviewed these back in 2009 and here I am again, 2011, making these cookies for my 3rd year in a row and they come out amazing as always. I was a bit tired this year from working and didn't decorate all of them with icing, and they are still as delicious. I seriously love this cookie and this recipe. It will be hard to try to use something different! If dough is coming out too sticky, I think perhaps too much liquid is being added at some point. A reviewer mentioned that it could be the lemon since the recipe doesn't indicate size. I usually use smaller lemons and I've never had problems. These are very enjoyable and so easy to make. Love them!