Gingerbread Cookies 101

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delicious and easy!

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I prepared exactly according to instructions but I did not cook for so long. I belive I baked for about 8-9 mins. Remember: the thicker, the softer.

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This was a very simple recipe and the cookies are delicious!!! They taste like their from a professional bakery. They are soft and chewy and the icing tastes great. I didn't think I needed alot of icing so i used a third of the recipe but if you want all the cookies to have icing you really do need 3 egg whites. fantastic recipe.

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I really like this recipe. They taste wonderful, and the dough is really easy to work with.

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My husband has been eating these like crazy. A wonderful reciped!

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No matter how you like them, soft and chewy or snap, this is the easiest to make, roll and bake cookie you can find. I have looked for 25 years! This is it and no need to frost, they are great plain or sugared too!

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I wouldn't bother using any other recipe. This dough is easy to work with and very tasty. The only recipe changes I made was to omit the pepper (we ran out and lower the baking temp. to 325F. I also rolled the dough in powdered sugar instead of flour. Keeping the cookies on the thicker side means a more forgiving canvas for your young cookie decorators.

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This is my first time making these gingerbread cookies for my holiday party. They came out delicious. The recipe is true if you roll out the dough a little thicker the gingerbread cookies will turn out moist to perfection. Whatever you do...don't
leave the cookies longer than expected bc they turn hard as rocks especially @ 350 degrees regardless how thick you roll it! I had to learn the hard way. In addition, instead of putting the cookies in for 350, I put it in @ 325 then switched trays from top to bottom after 4 min. Other than that, I love this recipe and I will continue to use from now on.

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I think this is a very excellent recipie

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These taste, smell and look awesome! Make two batches if you plan to roll them thicker, though.