Gingerbread Cookies 101

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After reading all of the positive reviews I agree with all of the findings. I was so pleased that these cookies have such a good balanced flavor, not too sweet or overspiced that the spices linger on. They are delightfully soft but cut into shapes with cutters perfectly. My friends/family loved them. This is my favorite recipe to keep. Thanks to Foodtv and the excellent chef Rick Rodgers.

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I had never made gingerbread before, so I looked hard before picking a recipe. This was the right one! Not to sweet or spicy (but I left out the pepper, and when rolled about a quarter inch thick, it is just the right mix of cruncy on the edge and soft inside. I used my parchment paper trick to roll them out, which I would like to share it with other bakers. This works with all roll-out and cut-out cookies, and after you try this you will wonder why you ever did anything different!

Instead of doing the usual holiday cookie "yuck" of over-flouring the cookies with multiple roll-outs on floured boards (so the last of the dough is almost inedible, and the torn or distorted shapes from scooping up soft, sticky dough, try this: Roll your cookie dough out on piece of parchment paper which is cut to the size of your cookie sheet. Use another piece of parchment, or seran (seran works better on the top of the dough to prevent the dough from sticking to the rolling pin and tearing. Roll to desired thicknes, and remove top seran. Cut your shapes out on the parchment at least a half inch apart (to provide enough room for rising, and then pick out the scraps from between the shapes. Pick up the parchment, cookies and all, and put on your baking sheet. Cook according to directions, and let cool two minutes before removing to cooling rack. This will give you PERFECT cookies every time, NO tearing, NO distortion, and the last cookie tastes as good as the first. The only recipe adjustment I ever make is to add a little extra flour than the recipe initially calls for, because you are not adding any during the roll-out process.

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Excellent cookie and very moist

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I'd tried gingerbread boys once before and they just stuck to my counter. It look a bit of practice, but these worked well and tasted good too. The recipe did make the amount it says.

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I found the oven temperature too high
try turning it down to 325 degrees.
Also I didn't find the cookies rich
enough for my taste, but rolling was
a breeze.

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These are the perfect gingerbread cookie. I made them exact to the recipie and there is nothing I would change next time. The taste and texture is outstanding. The whole family enjoyed personalizing them and wrapping individually and giving.

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This was the worst dough I have ever tried to use. Unless it was almost frosen you could not roll it or work with it.

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I made this recipe for co-workers and everyone loved the cookies. I added cardamom instead of pepper and used only butter. I would recomend this recipe for those wishing to make gingerbread cookies to decorate for the holidays.

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This cookie recipe is rich and delicious. The butter and brown sugar make all the difference.

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I have mixed feelings about this recipe. First, my oven may be off, but I ended turning it to 325 and cooked for two four minute segments, instead of two five minute segments at 350. Second, I did not add the icing, I added a powdered sugar sprinkle. The cookies were not very sweet. Some may like this. The cookies also have a slight shortning aftertaste. Rolling out and cutting was easy!