Gingerbread Cookies for the Holidays

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These are delicious! The fresh grated orange peel really adds the special kick to the flavor. I didn't do the frosting because I made mini cookies. It makes a beautiful cookie dough that was easy to roll out. After rolling out the scraps the second time, I baked the scraps to eat right away (YUM since these are for cookie trays and a tea I'm hosting. I will definitely make these again!

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These are delicious cookies. We made the orange frosting too and it is a wonderful accompianment to this cookie. I am not necessarily a baker but this recipe was easy for me to follow with great tasting results. I baked mine on cookie sheet lined with parchment paper. It worked well and didn't have any problems getting them off the pan once cooled. Also, my store was out of orange liquer so I substituted with orange extract.

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This recipe has great flaovor, not too strong. Produced an easy to roll and cut dough. Will defintely use it again!

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I love the taste, I did find that the colder the dough was it rolled out better.

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So tasting looking

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These were good but not a traditional gingerbread cookie. For me they had too much orange flavor which overpowered the spices. My dough was sticky but I chilled it first and then used plenty of flour on my board and rolling pin and it was fine to work with. I won't be making these again though because the citrus threw the flavor off. I made Marion Cunningham's Gingerbread recipe from The Fannie Farmer Baking Book and it was exactly what I was looking for! Perfect crispy outside, soft middle and spicy.

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These will be great for our classroom cookie exchange. The kids will love them. Here are some other ideas. http://www.bit.ly/fXsZs6

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came out perfect.. used only half a lemon juice. not sticky at all

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I think those of you that are having problems with sticky dough may have put in too much lemon juice. If you think about it, that's the one liquid that she didn't give a measurement for, and lemon's can give off a wide variation in amounts of juice. A quick Google search came up with this (from a number of sources:
1 medium lemon equals approximately 1 tablespoon of lemon zest and 2 tablespoons of lemon juice.

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I am tired of recipes that require massive intervention to get an acceptable product. Double checked that intructions were followed exactly--but when taking it out of the bowl to waxed paper could tell it was 'way too sticky. Chilling for two hours, then using floured cutters on the unrolled patted out disk got three cookies that had to be carefully pried from the cutter. After that, too warm and had to use large amounts of flour to get anything to roll out. Good tasting dough, though. But not worth all the extra work.