Gingerbread Cookies 101

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I followed other posters' advice a doubled the spices, but left out cloves and black pepper. We don't like cloves and there's a young one here : My opinion is: Delish! Will be making batches and batches of these : The dough was strange to me... like a paste almost... but after it chilled it was easily um... roll-able : It was still soft, but very much roll-able. These are for our "Happy Birthday, Jesus" celebration but some have gone missing already :

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it was good and easy to make!!!!!!!!!!!!!!!!!!!

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These are fantastic. The flavor is exactly the way a gingerbread cookie should taste. I didn't make this icing, I made a much simpler version that I'm familiar with using to decorate them. Extremely happy with the results of this recipe.

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These turned out great, fantastic flavor. they have crispy edges and soft centers, the way a cookie is supposed to be.

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I am so happy w. the results of this recipe! The flavor is great. I took others' reviews into consideration by adding heaping amounts of all the spices (didn't quite double the amounts - except for the salt and pepper. Also, I didn't bother w. making the cutouts or the icing. I simply rolled the dough into balls and criss-crossed w. a fork and sprinkled turbinado sugar on top. The edges turned out crispy w. soft and chewy centers. Perfect!

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This was an amazing recipe.. due to popular demand, I had to make 2 batches! I doubled all the spices except for salt and pepper. Both times I let the dough sit overnight. The scraps were hard for me to re-roll and work with at first, but I finally had the patience to let the dough refrigerate in plastic wrap before re-rolling, per the recipe's suggestion. Like other reviewers, I simply cut around the parchment paper and transferred the shapes to a baking sheet. At first, I had a major problem with the cookies cracking. By the last batch I finally realized that I wasn't rolling the dough thin enough. This was my fault--the recipe says to roll the dough to 1/8" thick-- but I let it be thicker because the other reviewers suggested it. I'm not sure if my oven is different, but any cookies of mine that weren't rolled very thin cracked. The ones that were as thin as the recipe suggested came out perfectly. I will definitely make these again!!

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After reading several of the reviews I was hesitant on baking these but I took the advice and did double the spices and the results were incredible. I did refrigerate the dough for several hours and used flour liberally to roll out and I had no problems. I did omit the pepper because I didn't have any on hand but the cookies are sweet/spicy enough to eat without any frosting. They are not spicy enough to turn off young children either- very very good!

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These are great cookies. Very easy to roll out and cut once they have been refrigerated, so it was a fun project with the kids. The kids and adults loved to eat them! I was skeptical about the pepper, however turned out great.

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These are delicious and easy to make. I took a cue from the reviews and upped the spices by half. My cookies were darker than those in the picture and think it's due to the molasses I used.

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Great, easy and tasty. This is my first time making gingerbread cookies. I read the reviews and doubled the spices. I also used powder sugar in place of flour to roll out. Tasted so good I ended up winning the "tastiest cookie" at my companies holiday cooking contest.