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These cookies were great! My husband loves gingerbread and because this recipe is so easy and with ingred. usually on hand, I'll be making them more often. He loved these cookies and I used royal icing with a tad bit of lemon extract added. Delish! I followed the recipe exactly, and btw, the 100g is a 3 oz. box and 175C is 350 degree oven. Just for those of you who don't want to mess with the conversions...Thanks for such a great and easy recipe!
I was looking for a recipe for gingerbread that didn't have a long list of ingredients - and this fit the bill. I was a little nervous about how the taste would compare to gingerbread made the traditional way, but everyone who tast tested these gave rave reviews! I added a shake extra of both ginger and cinnamon, and I did not "firmly" pack the brown sugar. Other than that I followed the recipe extactly. It was a breeze. Thanks so much for the recipe!
Rather disappointed in this recipe. I followed it exactly and the gingerbread men turned out like big puffy snowmen. Not at all like traditional gingerbread men. When eating one, it was much like cake in texture.
I made a double batch of these cookies to give to my students today after their final, and everyone who has tried them (including myself!) has really enjoyed them! They are very tasty. They needed 13 minutes to get nice and crispy in my oven, but I prefer crispy cookies.
At first I was worried that the amount of flour was too much for the lack of liquid, but I just kept going at the dough, and it all eventually mixed together. Huh!
Awesome and easy. Not too strong in flavour. Two 4 year olds put this recipe together in no time. We put the dough in the fridge overnight and rolled out the next day. A very nice dough to roll and cut. Rolled out on plastic wrap and wrapped plastic over rolling pin for easy cleanup.
The kids decorated with a quick icing sugar and lemon juice icing and about a pound of candies.
Nice cookies with a great texture. Not gingery enough fur us though. I will maybe double the ginger next time.