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Delicious. Recipe turns out great!! Your house will smell so good!! Your tummy will be happy!
Easy, perfect recipe for a first time gingerbread baker!<br/><br/>This was the first time I baked gingerbread. I followed the recipe as instructed except for the cloves and lemon zest (omitted). I chilled the dough for two hours then let it sit at room temperature for about 45 minutes. I rolled it out on a lightly floured sheet of waxed paper like others suggested, and had no problems. Easy and they tasted GREAT! They are a little spicy, but you could always reduce ginger to 3/4 tbsp. I didn't even use icing. I think they're perfect as is!
These cookies were easy to make and delicious to eat. I see this original recipe dates back ten years here and I'm sure it will continue to be for a long time. Just enough ginger molasses combination. I baked the full time to enjoy crispy and dunked in a glass of milk!
My first time ever making gingerbread cookies.<br/><br/>I didn't have any lemon zest so I used 1/2tsp lemon extract, but follow the rest of the recipe ingredients as written.<br/><br/>I rolled the dough out between sheets of parchment paper and that made it easy and non-stick. <br/>I baked them on a rimless sheet pan for seven minutes because I like them on the soft side.<br/><br/>These came out GREAT and the taste is probably the best gingerbread cookie I've eaten.<br/>I most certainly will be making a LOT of these.
super, super easy! Followed this recipe to the letter. Rolled out and baked beautifully! I'll be sure to save this recipe for next time. Thanks for posting it!
I signed up for Food because of this recipe! It really is the most delicious Gingerbread recipe I have made and I've tried many many. This dough is rich and beautiful to work with. I refrigerated overnight and used at room temp the next day. I am thrilled with taste and ease of use. Would highly recommend. I live in very humid UK and had no issues with dough being too soft. Thanks for sharing this lovely dough....now for the perfect sugar cookie?????
Made these for my 1st gingerbread cookie attempt and they were gone in 24 hours! They were delicious and the texture was soft, chewy, yet firm and easily decorated with royal icing. I followed the instructions but omitted the zest and let the dough rest for about 4 hours. The dough was easy to work with and cut, I did the recommended 1/4 thick which baked perfectly in 9 minutes.
I had my Offender Bakers make this for a pre-Christmas treat for our medium security mens facility. We ended up making 2500 cookies. They were fantastic. We did sub margerine for butter and orange zest for the lemon.