Gingerbread Cookies 101

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This is my favorite recipe now for gingerbread cookies. The first time I made it I thought there might be too much pepper, so I didn't use all of it, but I used all of it the second time and it was just perfect.

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Excellent recipe! Made a double batch using 24 tablespoons of margarine, & used 1 cup of molasses & 1/3 cup of corn syrup since I ran out of the molasses. I made notes of suggestions from reviews onto my copy. Set oven to 325. Even after refrigeration, dough was very sticky so I used powdered sugar & made it like Play Doh. I rolled it on parchment paper to about 1/4 of inch, (I like my cookies thicker, which was covered with powdered sugar & topped with the plastic. Cut out the cookies, remove the scraps. Lined cookie sheet with additional parchment paper & sprinkled it liberally with powdered sugar again. I used a mini-offset spatula to take up cookie & place it on cookie sheet. Made sure cookie could move around otherwise it will stick. Place only 1 cookie sheet on the top rack & baked for about 5 minutes or so, until I could touch cookie & not leave an indentation in it. Removed from oven. Let sit for about 2 minutes on cookie sheet to cool enough before removing. If cookie is too warm when you move it to cooling rack it may break. Now for the fun part: decorating! These cookies are yummy! I will use cardamon next time in place of pepper & see that goes. I love the taste of these cookies but like to experiment. Hope this helps.

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This is a good base recipe. I followed the recipe to the 't' for my first batch; however, I spiced it up a bit for my second batch. I upped the ginger and cinnamon to 1t, the cloves and allspice to 3/4t and I replaced the black pepper w/cayenne pepper. The cayenne gives it a really nice kick.

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This was the first time I've ever made gingerbread cookies and the result was great. I did add about a quarter cup more of flour since I felt the dough wasn't stiff enough. And since I didn't have the patient to wait 3 hours for the disks to be adquately chilled, I put them in the freezer for an hour and they were perfectly chilled enough to be rolled straight from the freezer without having to set them on the counter for 10 minutes for them to get pliable enough to roll.

I will definitely use this recipe again. However, the next time, I'll follow the suggestions of a couple of the earlier reviewers and bake them at 325 degrees and roll them thicker.

You know, BTW, to me the smell of straight molasses was kind of yucky and nauseating. Does anyone else find the smell of straight molasses very unpleasant? Thank goodness the baked product didn't have a hint of that odor and smelled wonderful and fragrant. So the momentary nausea was well worth it. :

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These cookies were absolutely delicious! I made them for my kids' cookie party and they LOVED them.

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This was a very easy recipe. I've never made gingerbread cookies before and this was a snap to follow. I did use others suggestions and reduced the pepper to 1/8 tsp. I couldn't keep my four year old out of them so we could decorate them! They are very tasty and not too sweet....perfect for icing.

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i tjink those cokies are ok because they just dont have a nouhg flavor

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These have a great flavor and you can make them crunchy, if you like that; or chewy and moist, if you like that. We liked them both with icing and without.
We thought the icing recipe made just enough--but we like icing. Definitely a keeper.

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Great tasting gingerbread! Do it all, even the pepper. It gives a good kick and spicy aftertaste. A must for all gingerbread lovers.

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these were great holiday cookies...they smellled fanastic of molasses and were not as sweet as regular american cookies(which usually have twice as much sugar as there should be.
they make a fantastic decoration and treat, for the perfect holiday.