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Gingerbread People Holiday cookie projects: White snowflakes, dreidel trios, and ornaments Recipe

Gingerbread People Holiday cookie projects: White snowflakes, dreidel trios, and ornaments

Recipe courtesy Gale Gand

Show: Sweet Dreams

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

Showing 1-10 of 26

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  • on December 24, 2009

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    Fairly easy to make. Not sure why others had a problem with the dough - it was the perfect consistency after refrigerating for about 2 hours. Didn't have cake flour - substitued by adding 2 1/2 cups all purpose flour, minus 3 T flour plus 3 T cornstarch.

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  • on December 19, 2009

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    I was really surprised that this recipe had so many stars! While the cookies taste good, you can not roll out the dough. The dough is too soft. I had to add more cake flour into the dough and heavily flour my surface to even cut them out. This recipe needs to go back to the drawing board and be tweaked some.

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  • on December 17, 2009

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    This is a fantastic recipe. I make gingerbread men every year. Last year we tried Paula Dean's which tasted like cardboard (sorry Paula. These cookies have wonderful flavor, and bake up perfectly. I did find the dough a bit dry to work with, and really had to let it warm up to be able to work with it. I rolled it out between 2 parchment sheets and did not use any other flour at all. My friend had recommended rolling out in saran wrap to avoid using flour for rolling. However the Saran wrap left crease marks. Between 2 parchment papers worked really well, and fast. once rolled out very thin, I cut the cookies, and put the tray in the freezer before attempting to pull them up at all. If you roll them thin, for a crisp cookie, as I did, the freezer is the only way to pull them up and move to a baking sheet with out damage. Then I froze them again on the baking tray, and then went from freezer staright to oven. They stayed nice and flat and crisp..Once baked they were perfect, and were not dry at all (as I had been worried when the dough seemed dy to me. My search for "THE" gingerbread cookie recipe is over, and this recipe it it. Thank you so much for posting this recipe!!!

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  • on December 09, 2009

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    This was so easy to make. The have the classic gingerbread cookie taste to them. They were so popular I had to make more batches.

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  • on November 09, 2009

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    I used all purpose flour, and they turned out great. I didn't roll them out because having an 18 month old and 30 week pregnant, staying in on place for long doesn't happen often. I used a 1 teaspoon spoon to make small balls, and I baked for 9 minutes, and they are the perfect little snack and dipping cookie!!! Thanks Gale, I miss your show!!!

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  • on December 20, 2008

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    I thought this recipe was very good except I thought the taste was a little too strong! The next day it tasted way better for some reason! Overall, this gingerbread recipe was very good!

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  • on December 17, 2008

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    They really are the best gingerbread cookies I have ever eaten! Thanks!!!

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  • on December 17, 2008

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    These gingerbread cookies were very tasty and easy. I used all-purpose flour and didn't have any problems with using cookie cutters. Overall it is a very good recipe

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  • on December 13, 2008

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    I adore Gale Gand and love all of her recipes, including this one. The taste of this gingerbread is the best I have ever tasted, but it is not for cutouts. The dough is EXTREMELY tender. It is just too soft to use a cookie cutter, even after I froze the dough. When I got the cutout to work, the cookie puffed up so much that instead of a gingerbread bread man, it becomes a huge blob. This cookie recipe will be good for the good old classic round drop cookie.

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  • on December 06, 2008

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    This recipe is a big hit and it's really easy! I highly suggest it

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