Gingerbread Cookies 101

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Nothing special about this gingerbread recipe. I've had better. I followed the recipe exactly except for using 1/8 tsp of pepper instead of 1/4 tsp. After reading the rave reviews, I was very excited to try it, but am rather disappointed. Cookies are a little dry and I purposely underbaked them a couple of minutes so this wouldn't happen. Won't use it again.

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I made these for a kindergarten class to go with a gingerbread man story. I followed other baker's advice and doubled the spices. They are good. I think they would be better if I had used butter rather than a dairy free "buttery stick" but one boy who has a severe milk allergy would miss out... Can't do that to a 5 year old. I'll make them again for my family with butter. The dough is pretty sticky... Just used lots of flour.

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These would be 5 stars if the following changes were made:
Add 1/2-1 cup of flour to form a very stiff dough (WAY too sticky
Double all spices except salt (bland otherwise
Bake them a day ahead (these were super bland the day I baked them and delicious and spicy but not too spicy the day after

I also gave up on rolling and cutting them. It was sticky and messy and just annoying. I rolled them into balls, pressed down with a fork and baked until cooked through but soft (about 10-11min. Then I drizzled the royal icing in a zig zag going the opposite way of the fork marks. They came out cute and really soft/tender and were so much easier.

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Excellent cookies! Doubled all the spices like recommended, and omitted salt as all I had was salted butter.

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Delicious! A hit with my 2 year old's daycare for the kids and the grownups. I had leftovers after that event and made them for a Christmas get together a couple of weeks later - another home run. I am not sure why others find it flavorless. These are now a yearly tradition.

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I am so bewildered given the reviews I read for these cookies. This is the first time I have ever left online feedback on anything..I felt compelled to do so because these cookies were soo blah! I doubled the spices and still..blah. I baked these for a cookie swap at my sons school and was embarassed to admit they were mine! I can not understand who would rave about such tasteless cookies. Bake these at you own risk. Or better yet, find another recipe! Really!

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Everybody LOVED these cookies, and the more you eat them the more you like them. When I saw the recipe I wasn't sure about the black pepper in them, but I ended up loving it! I'm still making them half way into January.
The first time I tried to roll out the dough it was just too sticky and soft to work with, I tried many tricks suggested by others, such as rolling the cookies out on on parchment paper, but the cookies would not keep there form. I added a cup of flour to the batter, and everything came out exactly as it should. This is now one of my go to recipes!

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These cookies are truly what gingerbread cookies are meant to taste like, I will admit I was really afraid to double the spices and terrified to add pepper to a cookie receipe............Boy was I surprised these cookies were the best gingerbread cookies Iv'e tasted, so glad I decided TO FOLLOW THE REVIEWS AND DOUBLE THE SPICES, AND NOT TO OMIT ANY INGREDIENTS. This is a keeper will use it always.

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I made them a little thicker and they were absolutely delicious. I had planned on making frosting for them, but I actually just left them plain and have been enjoying them with coffee or tea. It's the right amount of every ingredient! Great recipe!
I did need to use a lot of flour on my rolling pin and the surface in order to keep the gingerbread from sticking, but the cookies came out great. I cooked them for a little less than the recipe called for...9 1/2 minutes to make them nice and soft.
Enjoy!

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very good recipe,love it!