Gingerbread Cookies 101

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I read the other reviews and thought (with no humility whatsoever that I'm an experienced cook and everyone else didn't know what they were doing with the dough. I was wrong. Refrigerated 24 hours, liberally floured, cold kitchen, marble cutting board... and this was impossible to work with. I eventually broke down and rolled the dough directly onto parchment paper and still had trouble. While the taste truly is delicious, it's not worth the effort. I gave up halfway through my test batch in search of another recipe.

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I love it

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I've never made gingerbread cookies from scratch before, and this recipe was just awesome! I didn't change a thing (I don't like them to be too spice-y, except for sprinkling them with some granulated sugar before they went in the oven to add a little sweetness. These were great cookies and so easy! I didn't have a single problem getting the dough to form or rolling them out! I'm definitely making these for my family this Christmas =]

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Definitely double the spices, and add a little vanilla extract to heighten the flavor.

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I've finally found a good Gingerbread cookie recipe! They only thing is, put them in the fridge overnight! This dough is IMPOSSIBLE to work with if it becomes the smallest bit warm. It sticks to everything, falls apart, and the cookies spread out too far. Make sure the dough is really, really cold and only work with a 1/4 at a time. Also, be very generous with the flour you use when rolling out the dough - it makes a world of difference.

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This recipe is definitely a keeper and will be a holiday tradition from now on.

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Read the reviews- I got some great tips! I doubled all of the spices, and replaced the shortening with butter. I added an extra 1/2 cup of flour to the dough with the intention of using the seran/parchment method. I found this to be awkward. I ended up using confectioner's sugar in place of flour to roll it out on the parchment (a much tastier option. With a liberal sprinkle it wasn't sticky at all. I also refrigerated overnight and then only worked with 1/4 of the dough at a time and rotated through each portion as the dough got too soft (being cold makes it easier and your cookies don't get too big. Then I cut out the cookies on the parchment and picked out the extra bits. They can be reworked on a new piece of parchment. Finally I placed the parchment on the cookie sheet and baked at 325 for 8 min.

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This recipe was amazing: Best gingerbread cookies ive made yet. I doubled all the spices, and the gingermen turned out great. My husband fell in love with this cookie. My first batch only lasted a day(it was eaten fast, so by popular demand im making another batch today. Thank you!
The dough was kinda hard to work with(as with most gingerbread dough, so I made sure I made the cookies fast after sitting in the fridge. Lots of flower when making cut-outs.

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I substituted Bob's Red Mill brand gluten-free all purpose baking flour and Earth Balance vegan buttery spread for regular flour and butter, and my gingerbread men came out great. So many gluten-free things are dry and crumbly and less than ideal, but these gingerbread men were perfect. I took them to a party and everyone liked them. A couple friends asked for the recipe, and one of them said my gluten-free gingerbread men were better than regular gingerbread men!

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sooo delicious. perfect for makeing gingerbread houses. best ever recipie everone try it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!