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Well, I'm embarrassed. I'm a new baker, and everyone seemed to have no trouble with the recipe. My dough was very dry and crumbly, so I added a little bit of milk and made it too sticky! When adding the dry ingredients to the wet ingredients, I used a hand mixer. Was that the trouble? Should I have stirred them in by hand?

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NewbieCook_pdx December 24, 2009

These turned out perfect tasting and looking gingerbread men. Thanks for such a great recipe. This ones a keeper for me.

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sweetp December 24, 2009

WoW factor! I had the children help me with making these wonderful cookies. The aroma is just so Christmas! Thank you

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Catherine Robson December 23, 2009

I made these 1/4 thick or just little taller and baked them for 9 minutes and they came out perfectly soft, but cooked through. This was my first attempt at homemade gingerbread cookies and they are now my favorite Christmas cookie. Excellent recipe; thanks for posting!

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Angie P. December 22, 2009

This recipe is fantastic. I made a double batch for a large party, and was very impressed that the cookies turned out so well. There's a reason this recipe is rated the highest of all gingerbreads. I stored these airtight for three days with good results.

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Elsie H December 22, 2009

Delightful! I made them vegan by using margarine and corn starch in place of the egg, and they turned out great. Thank you for this great and easy recipe!

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Vegan_Danny92 December 22, 2009

This is a great recipe! The dough was soo much fun to work with..very easy for the cookie cutters compared to most doughs..great for a beginner baker to use and feel successful. Thank you!

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mchell1227 December 21, 2009

What an easy, yummy recipe! I got 12 large men + a little extra for me ;) The dough was so easy to work with- no problems at all! Thank you for sharing! I'm making more today for a huge gingerbread house!**So, as I was making the dough, I noticed that I only had half the molasses- but I went ahead & finished the recipe bc I was already started- and I actually like it even better!!

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Chunx December 21, 2009

very delicious and easy to work with! I used salted butter and left out the added salt, I also only had light brown sugar. I found that it worked best if let to room temp for 1 hour and then chilled in fridge for 1 hour. Very cute and delicious. Contemplating making a house next!

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luvtocook99 December 21, 2009

This is a great recipe. I made the dough 2 days ago and baked off the cookies yesterday morning before making breakfast. Mine were a bit crisper but I prefer mine like that sometimes. for everyone else I would bake them for a more chewy texture. I will defiently use this one again.

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StickyBunz December 21, 2009
The Most Wonderful Gingerbread Cookies