Wonderful dough recipe!! I used this to make tartlets in my mini muffin tins. I filled with dark and milk chocolate, caramel and a cheese cake mix. The were a hit! Will make again and again!
This is a fantastic recipe. I read the suggestions, after I had already made the dough. I had to refrigerate it overnight so I brought it out to warm up before working with it, but not all the way. I too didn't want to add flour by rolling in it, or have flour on the cookies, so I rolled it out on the plastic wrap I had used already with another piece on top. A couple of my cookie cutters were sticking to it so i just dipped those in flour and shook them off and it was fine. The plastic made it super easy to remove the cookies to the parchment covered cookie sheets. I baked mine for 10 minutes per tray and they are perfect. Firm enough for decorating but still soft and chewy enough.<br/>And we LOVE ginger so I actually added a little more to the recipe than called for, and they are perfect!
I made this recipe to the letter and it was a disaster! Way too much flour. I had to throw it out. I made a 2nd time with only 2 cups of flour and reserved a bit more but I didn't need more than 2 cups. Other than that the cookies tasted fine. I wouldn't say it was the most wonderful recipe I've ever made for gingerbread.
Right before Christmas I made this recipe so my husband could have his favorite cookies--Gingerbread Men/Girls. Yes, my hubby & I agree. These truly are the most wonderful gingerbread cookies in the whole world. And they keep their shape during and after baking which is a big plus. But, I have to admit this was the most difficult cookie dough I've ever worked with in my entire baking life. I refrigerated the dough in plastic wrap for a day and a half then brought half the dough to room temperature. It had to be re-moistened with a little cold water as it seemed just to want to break apart, which it did anyway. So I had to add about 1 TBSP more water and knead it into the dough. Then I rolled it out on a floured board and it would not roll evenly in any direction.. Took me 3 hours to roll, cut out the shapes, then bake. I was really glad I had bought artisan mats to use on cookie sheets as fighting with a roll of parchment paper would have been my limit. Thank heaven I only have to make these cookies once a year.
These are excellent! The past few Christmases I've tried two or three different gingerbread cookie recipes, and they've just been okay...but these are amazing. I pretty much followed the recipe to a T, except I left out the lemon zest and I doubled the cloves because I like my gingerbread spicy. I left them in the oven for 9 minutes, and that gave them a nice crunchiness that I like as well (I'm not much of a soft cookie person, except for chocolate chip cookies). <br/><br/>This is definitely my new go-to recipe!
Delicious! I followed the recipe exactly for the dough, and baked the cookies 1 minute less so they stayed a bit soft. I found that sprinkling my surface liberally with flour and dusting the cutter as well helped with getting my cookie shapes off in one piece. The chillier the dough, the better for me. So, so yummy.
Delicious, lovely cookies! The thick ones were soft, the thin ones were crisp, and the flavors were wonderful. (I skipped the zest.) They kept their shapes perfectly. I put the dough in the fridge for 2 hours and then only took out sections of it at a time to work with. I had to use a lot of flour and wax paper but we got a system going and the results were absolutely wonderful. The kids & I had a ton of fun and we got some really delicious cookies with great texture and flavor. We used Paula Deen's simple icing to decorate.
This is, hands down, the best gingerbread recipe I've ever found! Thank you!
I followed the recipe exactly, but after letting it rest at room temperature I chilled it in the refrigerator for 24 hrs. It turned out amazingly! The dough was very easy to work with, the shapes punched out so easily--all in all a GREAT recipe :)
I followed this recipe exactly and the cookies are delicious. The best I've made of this kind. Unless I am misreading, you do need to chill the dough for 2 hours. I refrigerated overnight and let it sit on the counter for 30 minutes before rolling. Baked for 7 minutes because I like them chewy.