Gingerbread Cookies

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Tried this for the bake sale, had to throw away the whole batch, the cookies were so hard, that I was afraid the kids would chip their tooth.

What a waste of my time and resources.

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These are so yummy!! I don't know why so many people are complaining about it being too dry, but I can guess that maybe they do not have enough lemon juice. I have a lemon tree and get a large amount of juice from my lemons, but would never get that much from a lemon in the grocery store. I suggest doubling the amount of lemons you are using if they are the small thick rind kind from the store that don't have much juice. Perhaps that is the only downfall to this recipe, is it should give you a volume for the lemon juice, since it can vary so much from one lemon to another. Anyway, these are really tasty, my dough was really sticky and I had to add more flour, and it takes about 15 minutes to bake, and if I wanted them harder I think they would probably be fine with 20 minutes. I officially abandon sugar cookies and these are my new Christmas cookie!! I would agree they are not really gingerbread, though, since they do not have any molasses in them.

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These cookies were delightful. I would call them Ginger Spice rather than Gingerbread, because they just didn't have a true gingerbread taste or consistency to them.
Like other reviewers have mentioned, 8 minutes in the oven is just right. The cookies will come out chewy.
I used fresh ginger and shredded it. I also added a little water to the dough because it was quite dry.

Overall, a great cookie recipe!

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I just made these last night with my husband, and they turned out WONDERFUL. I was scared after I made the put my dough in the fridge and then came to read the comments made. BUT, my cookies turned out tasty, soft, and delish. I'm happy that I saw the comments regarding the baking time. I baked mine for 8 mins and they came out soft. I believe that the 20 min baking time are for the cookies that go on the tree. HARD AND NOT FOR EATING. But if you cook them for 8 mins they are soft and delish and edible. Happy Holiday's!!!

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The dough is IMPOSSIBLE to work with. Thankfully I read the reviews just after I put them in the oven, so I was quickly able to adjust the time to 10 minutes instead of 20...they came out perfect! Very tasty. I'm not getting the overwhealming baking powder flavor everyone's talking about. I'm tasting the spices and citrus and it's great. It's just too darn bad that the dough SUCKS to work with, totally crumbly. I was about to toss out the rest of the dough after just one batch until I tasted them. I'm going to suffer through the process again to make the rest b/c they really are delicious.

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Anne Burrell ... you are one of my favorites!!! I made them off the 12 days of cookies in 2008 ... and I must agree with many of the other reviews. They were soooo hard we couldn't bite them. After dunking in tea they became edible and were great tasting!! It was very disappointing considering how much of the batter I ended up throwing out! I am tempted to try making this again, since I am unsure if I mistakenly used powder instead of soda?? I will 1/2 the recipe however, if I do make them. Too bad ... the citrus tastes soooo good! kmd

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UGH! These cookies just did not work out for me. The dough just would not form and turned into a million crumbles no matter how much I worked with it! After a while i decided just to use the rolling pin to roll out the dough even though it was still extremely crumbly. Also, I took the cookies out of the oven a little early, as some other reviews recommended, and they did not seem hard. However, after a few minutes, they were hard as a rock! I even added some extra butter and rolled out the dough with a bit of confectioners sugar, and they still tasted like pure flour with an aftertaste of citrus. Very disappointed!!

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what does inactive prep mean??

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The only thing I can think of that people might be doing wrong with this recipe is using baking soda instead of powder. I got a little nervous when I read the other reviews, so I used a whole stick of butter. My lemons were very juicy, so I had to add more flour to be able to handle the dough. I found while I was baking them that shorter time meant softer cookies. It all depends on how crunchy you like your cookies. I like Amanda's ideas. I will try them the next time I use the recipe, but I think it is great the way it is. The citrus gives the cookies a very interesting flavor. I made some sandwich cookies out of some with cinnamon buttercream filling and red hots. They were really good. It is definitely a keeper!

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I stole ideas from another review and they were great! Double the ginger, only bake for 10 MINUTES, and use powdered sugar to roll them out in instead of flour. I love them and have had great reviews from my guests! Don't give up on this recipe!