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Gingerbread Cookies for the Holidays Recipe

Gingerbread Cookies for the Holidays

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (93)

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Average Rating:

Total Reviews: 93

Showing 61-70 of 93

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  • on December 22, 2009

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    I went through 3 pages of recipes and about 40 reviews before getting to this one. I followed the directions exactly leaving out only the orange zest and it's exactly what I wanted for our snowmen and gingerbread men. She's right about them plumping up while baking. I only got 8 on a sheet for a 4 inch gingerbread man. Very easy recipe and they tasted wonderful.

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  • on December 21, 2009

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    I followed the recipe to the "T" and everything was turning out well, until the time came to roll out the cookies. The dough was gummy and sticky, I had to add more flour about 2 cups worth.My cookies also took longer to bake and didnt have the traditional brown color that gingerbread men have. All in all, the cookies tasted great, my family loved them.

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  • on December 21, 2009

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    I am not a big gingerbread fan, but my daughter wanted to make these. I'm glad I didn't read the reviews first, as I usually do, because I probably would have been dissuaded. These are my favorite new cookie of the year. The citrus adds a lot to the flavor. The icing is delicious. Just refrigerate the dough an hour or so and have a well foured board and rolling pin and they are easy to roll out. They do tend to puff up a little so don't use a large cookie cutter. Worth the bother, definitely.

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  • on December 21, 2009

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    Outstanding reviews. If you are trying to find a twist on gingerbread? try this recepie.

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  • on December 19, 2009

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    This recipe was a little of a let down. Like others have said, there wasn't that strong traditional gingerbread taste. It reminded me more of a gingersnap. Also I did occur needing more flour.

    I topped my gingerbread cookies with an almond extract glaze! A lovely tasteful touch!

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  • on December 17, 2009

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    I made this recipe last night and was extremely dissapointed. The dough was very gummy and sticky. I've read some of the comments below and other viewers say they had to add additional flour. If you have to add additional flour, then the recipe needs to accurately note that. The food network needs to test all recipes before they post them. There is no way possible that this recipe could produce the cookies in the photo. My faith in the foodnetwork is shot and this will no longer be my "go to" site for recipes. I was going to make these for my daughters volleyball team for Christmas gifts and actually had to resort to store bought Pillsbury dough...........very dissapointing. Alex Guarnascheli should be very embarrased by these comments.

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  • on December 15, 2009

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    I really love the taste of the cookies, but living in the south with 100% humidity I had to add 3 cups of flour to them so I could just roll them out! I really do not think that if I even lived in a dry climate that would still be sticky! I had to play with it a bit, but in the end everything worked out great and I had some great tasting cookies!!!!

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  • on December 15, 2009

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    The flavor of these cookies was very delicious - although not a 'classic' gingerbread, I really enjoyed the additional spices and citrus . However, I agree with many of the other reviewers. I consider myself an advanced cook/baker and do not usually experience too many difficulties when following recipes. This dough is extremely difficult to work with - I chilled the dough for about two hours, added a significant amout of additional flour and only after many failed attempts and reworking of the dough, was I able to roll it out and salvage some shapes. Alex notes in the recipe instructions that the dough spreads "a bit"...I couldn't agree more. After all the trouble of rolling out the dough and getting the shapes into the oven, the gingerbread men turned into gingerbread blobs. The flavor is great, but the effort and time spent on these cookies is not worth it.

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  • on December 15, 2009

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    This was my first go at making gingerbread cookies and I thought it was a pretty easy recipe that resulted in nice cookies. However, I did a half-hearted attempt with the frosting as I didn't intend on using it on all the cookies, I just combined the powdered sugar with about 1/2 tsp of orange zest and some orange juice and a splash of water. As it was, the taste was strong with orange and I'm glad I didn't put it on all the cookies.

    The cookies were good, the recipe easy and my 3 year-old had fun with the cookie cutters. I'd call it a success.

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  • on December 13, 2009

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    These are Ridiculous. With a capital "R". But then i love my gingerbread.

    I realized on a very rainy, cold day that I had no oranges or lemons (! so I substituted tangerine rind for orange (i'm serious and added cream of tartar to tangerine juice to make it more acidic instead of lemon juice. Then I hit it with some orange oil for good measure.

    I tasted the raw dough and I baked a batch immediately (though I planned to make and freeze the dough a few days ahead of actually baking them. I just couldn't help myself. Hopefully some make it to the frosting stage, i bet another layer of orange flavor would be delicious.

    I like that these a little soft, because they're better like this for frosting.

    And THANK YOU, FN, for "Alex's Day Off" - it's my favorite show now. All I need now is a regular Nigella Lawson show.

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