Gingerbread Cookies 101

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I've tried to make these cookies twice and am still getting the same result. The flavor is amazing but the dough is too sticky to roll out or cut into shapes. Since I was unable to roll out the dough the first time, I thought I would use spoons to drop the cookies onto the baking sheet, but once in the oven, the cookies melted and became more like a crunchy delicious caramel. I've tried adding extra flour, I've cooled the dough overnight, and I've even used the parchment paper and saran wrap trick for rolling out the dough. I live near the coast and the humidity is very high, I'm sure that has to do with it. I am new at baking and could use some advice on what to try next. Thank you for any advice and happy holidays.

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I am an experienced cook, but less experienced baker. I always avoid working with dough that needs to be rolled out, but really wanted to make gingerbread. I've tasted plenty of not-so-great gingerbread, so I proceeded with caution. After reviewing oodles of recipes, this one seemed to have the best track record for success...and successful I was!!! I have made 2 double batches following the recipe to a "T" with the exception of omitting the shortening and replacing it with butter (simply because I was out of shortening. The dough went together easily and after chilling it for several hours or overnight found it to be no problem to roll out or cut the cookies. I've also never worked with Royal Icing before and found it to be easy to apply. My cookies looked and tasted great!!! For the folks who experienced problems, while I'm sure they would hate to admit it, I am confident it was operator error. For me, this recipe is a keeper.

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I'd never made gingerbread cookies before, and these turned out great! I didn't cook them for nearly as long - I didn't want rocks - only about 8 minutes total. The spices were great - a really wonderful recipe!

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These cookies were simple to make and rolled out easily. The taste and texture were disappointing, especially if you prefer a sweeter, moist cookie. I will not use this recipe again.

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I've made these cookies several times, and the dough is too sticky to effectively cut out the cookies. No matter how much flour I put on the rolling surface or on the rolling pin, it still stuck to both. I finally just used the drop method and scooped it into little balls. They turned out fine that way, and they taste great!

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I loved these cookies. I used the extra half cup of flour that someone else suggested. I used a whole teaspoon of both the cinn. and the ginger. I didn't have allspice so I used nutmeg instead. I rolled the cookies out a quarter inch thick. I baked the cookies at 300 degrees for about 8 minutes because my oven seems to be a little hot. They were perfectly moist and soft. They also stayed soft for a week after baking. Awesome cookies!!!

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I've tried many gingerbread cookies recipes and this is our favorite so far. The dough is easy to roll and the cookies taste great. It's just the right amount of spices and sweetness. This is the recipe we'll make from now on.

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My daughter and I made this gingerbread for Christmas, and it was so easy and especially tasty. My daughter wasn't too impressed with the taste of the raw dough--it really develops flavor with refrigeration for 24 hours. We used a snowflake cookie cutter and dusted the cooled cookies with powdered sugar.

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The cookies were delicious. Try making them soft and chewy.

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These cookies came out fabulously, and so festive. They have quite a nice flavor and, when rolled thicker, they remain soft just like I like them!