I Was Never Asked to Make Gingerbread Cookies Again
Sort by: Most Helpful
Virtually Helpful Most Positive To the lowest degree Positive Newest
12/twenty/2002
These cookies are succulent!! They are also easy to make but you need to let the mix sit for a good 40-50 minutes before rolling into cookie form, otherwise y'all'll just be playing with a large gooey mess. I wish I knew that before I got my hands in information technology.
01/16/2007
Warning...DANGER AHEAD...practise not make these cookies unless you are on an all cookie diet. You have been warned.
12/05/2006
Wow! These are the all-time cookies ever! They came out looking corking - tasted fifty-fifty better! Like others, I too put the dough into the freezer for about xxx minutes. It makes a HUGE difference. I baked mine for x minutes - they still stayed moist. I am planning to give these cookies every bit gifts for Christmas. Thanks for the great recipe! **Unfortunately, these cookies didn't last long enough to give away as gifts. So I fabricated another batch - this time I used fresh grated ginger, and instead of water for the liquid, I used Brandy-Orange Liqueur. What a difference! A nice gustatory modality for the holidays. Next time, I'll try G Marnier, Cointreau, Spiced Rum, etc....the possibilities are endless! Thank you once again for the great recipe!
12/21/2010
I made these cookies and followed the recipe exactly. My cookies tasted delicious simply were flat. I re-fabricated this recipe the side by side twenty-four hours, using 5 T of brown carbohydrate instead of molasses and added no water. The cookies were able to be formed into balls immediately after mixing, no refrigeration necessary as other reviews have said. My 2nd batch came out big, soft, and looking just like the picture.
12/13/2002
I made these cookies for a cookie exchange. They were a big hit and people wouldn't stop eating them. My hubby probably ate three dozen past himself. When rolling them into balls, spray cooking spray on your hands to proceed them from sticking.
12/09/2005
This recipe delivers...soft, fantastic ginger cookies. This is my first attempt ever at making ginger cookies and I am so happy with this recipe that it is already in my collection of favorites. I wanted to add...I froze a few so put a scoop of vanilla ice cream betwixt two for the most incredible ice cream cookie sandwich. They remind me of the ones establish during the holidays in the shape of gingerbread men...I think Perry's makes them. I modified it a fleck by using 2 i/2 c. flour to assist with the stickiness of the dough-placing it in the fridge for an hour or the freezer for 15 min. also helps. I also increased the spices slightly, used 1 1/2 tsp of baking soda, added 1 TBSP vanilla and used brown sugar instead of white. I besides used 6 TBSP butter and 6 TBSP of light butter considering I didn't realize I was out of regular butter until I started the recipe. These are so skillful that you won't fifty-fifty need that air tight container LOL...Thank you Amy for this cracking recipe!
11/22/2006
I just finished making these for Thanksgiving. I followed the directions exactly and they came out perfect. I did put the batter in the refrigerator for one hour, doing that made them easier to work with. O.grand., the merely complaint I take (and it is totally a taste preference)was that rolling them in sugar was a little overkill for me. They tasted very sweet (just really adept). The sugar leaves an later on sense of taste. Hopefully by tomorrow the flavors volition take mellowed out a niggling. I will make these again and will nix the rolling in the sugar. Update: On Thankgiving and the next solar day after these tasted better than when I outset made them. I did have some comments on them being slightly sweetness. I might just sprinkle some sugar on acme rather than rolling the balls in carbohydrate because these cookies are sooo good! Oh, and attempt putting some absurd whip between two cookies, this makes a yummy cookie sandwich!
12/23/2013
Yep, these are good and turn out perfectly, but I don't think they're as extraordinary as other reviewers seem to. This is a basic gingersnap recipe, found in nearly every cookbook, and then there's nothing unique about it. For best flavour use butter, and chill your dough till semi-firm, well-nigh an hour, to make handling easier and to forbid them from spreading too much. I made mine a little bigger using a small ice cream scoop so they all turned out the same size, and "underbaked" them a bit to ensure a soft cookie. An piece of cake cookie to make--perfect for the novice bakery!
11/08/2008
These cookies are absolutely delicious! I follow the recipe exactly as stated - and got exactly the results stated. This is by far the best recipe for cookies I have found on this site. If you haven't made these yet - make them - and add them to the top of your favorites listing! On one-half of my cookies, I drizzled them with orange glaze to actually bring out that ginger season. I but melted 1/2 loving cup of butter in a sauce pan, mixed in a cup of powdered saccharide with i/4 teaspoon grated orange rind and thinned it down with orange juice until information technology was the right consistency to drizzle (about iv teaspoons of orangish juice)
07/02/2007
I am an avid baker and have been baking for many many years. I make over 4,000 cookies at Christmas time....and wanted to let everyone know that these cookies are definitely worth making and adding to your recipe collection. I made them the other night for my son to take abroad to wrestling campsite, and they were eating them as quickly every bit I could make them. I had to shoo everyone out of the kitchen so I could finish. They were even eating the dough before I could become them baked! To overcome the problem of the dough being too soft to gyre, all you take to do is refrigerate the dough for a few hours. I had no problem rolling them once the dough was chilled. I used all butter instead of margarine. Hope this helps.
10/27/2008
SCRUMPTIOUS! I glazed them with the "Saccharide Cookie Glaze" drizzled over the peak flavored with orange extract to compliment the ginger nicely, and lightly sprinkled with cinnamon... Bang-up recipe Thank you *Won 3rd place in a big dessert competition... non too shaby when it went upwardly against favs...like cheesecake and such... I don't call up I've always received so many compliments on a cookie. The glaze definately fabricated it heavenly though...
ten/thirteen/2008
Fantabulous. I dearest these cookies so much that this has become my all-purpose cookie recipe. If y'all get out out the spices, add an extra teaspoon of vanilla, and substitute pancake syrup (or corn syrup) for the molasses, you can utilise this recipe for anything. I've made lemon (add the zest of one lemon), chocolate chip (add 2 cups chocolate fries), and sugar cookies (sub half h2o, half corn syrup for molasses and add 2 tsp. vanilla) using this recipe with great success.
11/25/2006
Simply the best soft ginger cookie I've always tasted. I put dough in tightly covered container and refrigerated overnight. I believe the cloak-and-dagger to making these perfect cookies is to be sure and flatten the dough balls before blistering and bake just viii minutes as suggested, even though cookies will not await "done". I also used orange juice as the liquid. This is now our favorite ginger cookie recipe! I also plan on putting 2 cookies together with my whoopie pie filling to create another care for we all savor.
08/06/2006
My cookies came out melt-in-y'all-rima oris crawly. I also did not have the sticky batter trouble. I used a hand mixer to beat the saccharide, butter, egg, and water until creamy. Maybe that was why. I did not alter a matter and found the recipe perfect. (I have eaten 2 while writing this). Too, I used one/2 white and 1/ii dark-brown carbohydrate and the taste is out of this world!
01/12/2003
I followed the recipe, simply cut the cookies into gingerbread men. The men were hard to get onto the baking sheet after cutting them considering the batter is very, very sticky! The cookies were very delicious, although they weren't as soft as I expected. So if you programme on cutting them into gingerbread men and want them to remain soft, make sure your men are pretty thick-maybe 1/3 inch instead of 1/4. I cooked them for about eight minutes and they came out perfectly.
08/03/2009
Wonderful cookies! Earlier I made these, I read probably 1/2 the reviews and tips. I decided to brand information technology with extra ginger.. but divine! I saw in a few reviews that they added more flour, or they omitted the water (liquid) altogether.. I don't recommend this. You tin add 1 Tbsp of liquid to any cookie recipe if you want it to be softer/chewier. This is the trick for any cookie recipe. Another tip, I took out the very outset batch exactly at 10 mins, but they were falling apart every bit I was transferring it to the rack, and so I carefully put them back on the baking sheet and waited for the batch that was in the oven to finish baking (xiv mins is best for me) so I placed it back in the oven and information technology rose upwards once again and after 5 mins information technology was perfect. For the extra saccharide sprinkling, I dipped the bottom of the dough ball in saccharide; placed it on the sheet, then I dipped my fingers in the carbohydrate and flattened the tops halfway. I as well found that you must absurd completely before yous put in a jar or they will fall apart and mush up. Give thanks y'all for this crawly recipe!
03/22/2007
REVIEW #2 - Outset review is beneath. New alterations: Used all KA WW flour, 1/2C butter, 3T water (to brand up for the first ii changes) two rounded T ginger, 3/4t black pepper. Measured 1T assurance. Rolled in sugar/ginger. Broiled 14 min on a cold rock. They had big, deep cracks across the top, (outset batch cooked ix min & they looked done, just the middle was super raw, and didn't cease firming up on the stone) would be less time on a metallic pan. Cooled 5min on stone. WONDERFUL! Didn't spread much (due to less butter), merely rose upward prissy and fluffy. The tops fell while cooling, and were overnice and flat - simply like the other photos. Ooooh... my pregnant tummy approves! REVIEW #one - I made these for a friend of mine who is pregnant. I was trying to replicate a super-spicy ginger cookie that really helps with her morning time sickness!! I ADDED 5 t. of Actress ginger and iii/iv t. fresh black pepper to brand them spicy plenty. They are AMAZING!! I fabricated them tiny, considering she needs tiny snacks throughout the twenty-four hour period. They are soft in the middle and slightly crisp on the outside. I rolled them in 1/2C saccharide mixed with 2t. ginger. Splendid recipe!!
03/16/2009
I've never made Ginger cookies so thought I'd give it a try. I made 2 batches this wknd. They are awesome! I did a few changes based on preference and others reviews: fresh orange juice instead of h2o, brown sugar instead of white, one/ii butter & 1/2 butter flavored crisco instead margarine, nutmeg instead of cloves. Chilled dough and pressed with fork. Cooked for seven min. They are PERFECT. I likewise made icecream sandwiches with them and wrapped in foil. Filled the freezer. Soooooo Goooood! Thank you for a nifty recipe :+) UPDATE: fabricated these many times, this time with all butter flavored crisco, all dark-brown sugar and aforementioned subs as before. Rolled small balls in cinnamon carbohydrate and placed on parchment paper, didn't flatten them out, cooked for eight minutes. They are perfect size and taste awesome!
12/21/2005
This is not the easiest recipe and almost scary to make. It does not wait like it will come up together but it does. The batter is gummy just the cookies would not come out as fabulous if it wasn't. I just pour sugar in a bowl for the coating process and even coated the lesser of the pub glass I used to smash them down with. I made this for work and anybody loved them. Messy recipe with wonderful results.
01/xv/2011
This is a not bad ginger cookie recipe. They are soft and delicious. The only matter I did dissimilar was employ butter instead of margarine.
12/06/2002
These cookies were absoluetly awesome! They were super easy, and anybody who had them LOVED them! They came out looking great with very petty effort... I would really suggest you attempt making these delicious cookies! Have fun.
03/29/2008
Very Expert. These cookies are similar soft gingersnaps! =P *TIP* Be sure to brand them plenty minor, because they flatten out a lot. (I used a stick of butter instead of the margarine) These are extremely sweet. I would decrease the corporeality of sugar to 3/4 cup at least, only I dearest the flavor of the molasses. These are a nice change from your typical chocolate flake cookie ~ and So Adept! (Neat for the holidays!!) *TIP* Be conscientious not to overbake these!!! Unless you want *crunchy* ginger cookies! Information technology is very easy to overbake them and make them crunchy. I had 1 batch come out soft (my preference) and the other batch come up out crispy.
01/30/2007
These cookies are absolutely delicious. I did have to bake them for the total 10 minutes. The person before me that suggested y'all drop spoonfuls of the dough in the sugar and roll it into assurance there is correct. That is what I did. Thanks for posting this. They fairly flew off the platter. :-)
01/16/2011
Ditto to all the other rave reviews. Establish this recipe on AR several years ago and take been making these wonderful cookies since. At that place is no demand to add additional flour to this recipe. If your dough is too soft or gluey to roll, put it in the fridge til it firms up. Apply the bottom of a glass to flatten slightly. Perfect every time.
x/27/2002
These are great!!! I used 1/four c shortening and 1/two c butter instead of the margarine. I besides used 1/ii c white sugar and i/two c low-cal dark-brown carbohydrate instead of i c white sugar. The dough is soft and difficult to work with, but the cookies nevertheless come out round and sense of taste dandy.
11/25/2006
Well, I feel rather sheepish given the glowing reviews and the fact that I consider myself to be rather good in the kitchen. My cookies came out hard – just like regular ginger snaps. I followed the recipe exactly and baked the first batch for 10 min and the second for viii. However, I think I practice know what the issue was. All the reviews stated that the dough was very mucilaginous and hard to work with – mine was just perfect to work with. I live at a rather loftier acme of 1083 metres (3556 feet) and the climate is very dry out. Next time I'll add together more than water or OJ and look at the consitency more closely.
xi/01/2011
these are fantastic! Crispy outside and soft inside. Worth the fourth dimension and effect! A couple tips *use existent butter *do not over soften the butter, that volition help with them non spreading and so much and the dough won't exist nearly as soft. *place dough in freezer for 20 minutes *bake exactly viii minutes (they will look underbaked, don't worry) *lastly, permit them cool on the pan for 5 minutes. If you remove them too before long they volition fall apart. *Them permit them cool on a paper sack. The sack will trap any excess butter to make sure they aren't too greasy.
11/24/2010
WOW THE BEST ginger cookie I've had in my life-- my married man's likewise!
12/17/2007
***Edit*** If you take trouble with the dough being likewise gluey to gyre, spray a niggling cooking spray on i hand, rub both hands together and you should have no trouble rolling the dough into balls. What a great ginger cookie recipe. In my opinion, it has just the right combination of ginger, cinnamon and cloves. These cookies will puff up in the oven and make y'all call back the stop consequence is going to be a large soft (cake-similar) cookie. Not so! Subsequently the proper length of baking time (mine needed the total 10 minutes) they volition flatten, crinkle up a bit and end up being soft and chewy. There's no need to flatten these on your cookie sheets before blistering as they practise that on their own without any assistance.
09/05/2005
I love these cookies. I do make a few changes though - I always add some cardamom to the batter, for a little extra spice. I also keep the batter in the refrigerator unless I'g actually scooping out cookies. I don't flatten them, either. They come out fluffy and perfect, every time.
09/29/2000
Beginning time making them for a group of friends and they were a success. Very soft and tasty.
12/04/2006
This recipe is like the 1 that my beloved grandfather used to make, and I could never get plenty of his cookies:) Quondam fashioned, wonderful taste and chewy. I have been searching for a recipe like this and take finally found it. I plan on making these as christmas gifts and attaching the recipe to the tin. I too used the orange juice instead of the water. I used real organic butter, organic flour, sugar and pastured egg. I also used my saigon cinnamon for a very unique taste:) I believe in using the best quality spices, as it does make a huge difference. Enjoy these while you can, as they will not last long around your home.
04/12/2000
YUMMITY-YUM. I ate a WHOLE batch in i day!!!!!!
12/23/2013
After reading reviews I idea I would chinkle in with some advice near flat cookies. -utilise staff of life or unbleached flour. -utilise parchment newspaper -E'er USE Common cold DOUGH -NO dough on warm or hot cookie sheets -Using baking soda/pulverization that isn't fresh tin brand your cookies flunk, as tin peeking at them by opening oven door repeatedly. -DO NOT over-mix in the creaming process. The friction Will cause as well much estrus and flunk the cookies while baking. -If dough feels also "gooshy", add flour until information technology feels "springier". -During creaming, butter/margarine MUST BE Cold. -Adding even a "tad" too much of baking soda volition flunk them. -And last...if doubling, tripling etc the recipe, you MUST measure ingredients past WEIGHT, non just past doubling or tripling the original ingredients. VERY IMPORTANT. Fresh, well measured and cold ingredients will assistance all cookies to be amend tasting and better looking. Hope this helped a little.
11/14/2011
Vegan version was very good. Used palm shortening for margarine and flax seed for egg. Kids loved them.
12/sixteen/2010
Crawly cookie! A touch sweet for me, I'd cut downward the carbohydrate a tad next time. And I'm going to endeavor icing them with foam cheese frosting adjacent time too.
eleven/22/2000
I didn't like ginger cookies until I tried these! But the correct corporeality of sweetness and spice. The tip to slightly flatten the assurance of dough is great, they finish up looking store-bought merely taste homemade.
11/22/2010
These didn't look all that highly-seasoned, merely the taste was fabulous! If you like ginger cookies, you'll LOVE this recipe!
ten/12/2003
I make mine with almost ane Tbl of fresh ginger, grated fine. Super gingery and so very good.
03/05/2009
Ok I am seriously MAD. I don't become it. I am an experienced...GOOD cook. I have never had cookies fail like this. What is the bargain? These cookies turned out terrible! The concoction was unbelievably yummy, but it was very difficult to make the dough into assurance even after chilling it in the fridge for 20 min and putting flour on my hands before every cookie. I know that I followed the recipe exactly. Earlier the time was even upwardly, at similar 7 min, these cookies were non done on top and burnt on the lesser and stuck to the cookie sheet! My oven doesn't overcook things ordinarily? They were flat as heck...then those that said they needed to totally flatten them, I don't understand. The margarine I used was not melted, just the consistency/expect of the finished cookies looked like it..bubbly, flat looking. I'grand THINKING this recipe should have called for real butter? Sigh.
03/xi/2011
I followed the directions (not the ingredients) perfectly (butter instead of margarine, half dark-brown saccharide and one-half white, orange juice instead of water and did not use common salt) and these came out perfect! I didn't even need to squish them at all earlier baking. They flattened to the perfect thickness and were soft and succulent. I'm not fifty-fifty a big fan of ginger cookies, simply I ate ii 3rd of the batch I made :-)
11/05/2006
Delish. My tip: store extras in the freezer, and for a snack, put a slab of vanilla ice cream between two cookies for an ice cream sandwich. Yum!
12/30/2010
Much meliorate success when I used butter instead of margerine.
07/27/2007
This was the best ginger cookie I've ever had! Perfectly soft and tasty. The dough was a little sticky to work with and I almost added more flour, but I used spoons to make the balls and roll them in the sugar. It worked great and I'chiliad glad I didn't add the extra flour because they turned out perfect! Next time, I may put the dough in the fridge for a fleck to brand it easier to work with, but the spoons worked really well.
xi/27/2000
DO NOT DOUBLE THEY COME OUT Like WATER AND Information technology DOES Not GIVE YOU THE PROPER WAY TO ADD EVERYTHING.IT Simply WILL TELL Yous TO Add together ONE Cup OF Carbohydrate TO THE MARGARINE WHEN Y'all SHOULD Add together BOTH...THE Merely WAY TO DO THESE WHEN DOUBLE IS TO Refrigerate THE DOUGH OVERNIGHT
10/22/2006
Outstanding! I actually make these cookies quite pocket-size (about the size of a silver dollar) and bake them for simply five minutes. They are ideal to serve with a pumpkin-cream cheese dip. These wonderful cookies have now get a favorite with me too as many friends. Thanks for sharing this fabled recipe.
07/15/2007
I've been making this recipe at holiday time for the past two years--ever with rave reviews. They are delicious and stay moist for a few days. I usually bake them as much equally a calendar month ahead of the holidays and freeze them, first wrapping them in press-and-seal wrap, then putting them in a freezer bag. Let them defrost on your counter and they sense of taste like they did the offset day!
11/16/2007
I take made this recipe for years at Christmas. I do not add the water to the dough making easier to handle. For an extra treat I frost them with a lemon frosting. My family loves these. Frosting: ii c. powdered saccharide, 1/two c. butter, softened, iii T lemon juice
01/14/2002
Awesome cookie! We eat a lot of gingersnaps in this business firm and this is the best all the same.
08/28/2010
I made these cookies tonight because I was in the mood to bake cookies and didn't accept chocolate chips or oatmeal in the house to make my usual cookies. I am so glad I stumbled upon this recipe!!!! I followed the recipe exactly, except I used butter instead of margarine. These are my new favorite cookie! I made two dozen and I swear iv of united states ate 15 cookies already and it'south merely been a couple of hours since I took them out of the oven! They have the PERFECT texture, soft and chewy on the inside with a overnice crisp edge. The flavor is phenomenal! I might even add a little extra spice next fourth dimension to actually spice it upwards. My dough was viscous and I was a trivial concerned virtually it at first, only they turned out beautiful! I didn't quite scroll them into assurance because of the stickiness, but that didn't seem to matter. They exercise spread a lot so make sure you leave plenty of room between each cookie. I'k putting this recipe in my book of all time favorites that I'm putting together for when my children are grown.
12/24/2008
Male child, these 5 star ratings are getting kind of tiresome!! LOL! Honestly, these deserve all "the best" ratings! I have to admit that I did substitute brown saccharide for the white (idea they would be even more moist), but other than that, stayed with the recipe. I felt the spices were right on and they turned out nice and spicy. Would highly recommend these!
12/24/2007
TIP: Instead of margarine, effort 1/2 cup butter. Also, decrease the amount of saccharide to three/4 loving cup. Throw in a few extra tablespoons of flour. I just made these three adjustments to the posted recipe and my cookies look exactly like the moving-picture show. Not flat at all. They are fabulous!
09/29/2008
Like a lot of people, I used orangish juice instead of water. Unlike another reviewer, I did Not have to flatten them. They flattened like pancakes. Mayhap it has to do with the distance... When I did slightly flatten them, they turned out like gingersnaps yous would buy at the shop. (Only soft) :) If you lot freeze the dough information technology makes it VERY easy to handle. They are and so delicious! Ok, I take to update this. I made them again. The outset time I made them with crisco instead of margarine. They came out flat and chewy. Succulent. The second time, I tried information technology with margarine and they COMPLETELY stuck to the airbake cookie sheet. Something I've NEVER experienced. BUT they came out puffy and VERY SOFT. (Only broken from scraping them off the sheet) Also, I tried them with the crisco and a little bit of brown sugar considering I ran out of white, and they were TOO SWEET. Stick with the white sugar. I put the sugar cookie glaze on them with orangish excerpt, but I definitely think they're better on their own. ALSO, the dough was MUCH more manageable with CRISCO rather than margarine - which to ME, is WORTH it. Hope this helps someone!
12/xv/2006
This was the worst cookie I've ever tried to make. The cookies didn't rising at all, and I fifty-fifty cooked it for 15 min and it was notwithstanding not washed. Maybe instead of baking soda, information technology should be blistering powder? I'm not going to try the recipe again to discover out. I am changing my stars to a 4. I but had to add together about another three/4 of a loving cup of flour and they turned out fine.
11/eighteen/2002
I made these cookies for christmas concluding year as gifts to co-workers and although I'm not a big fan of gingerbreadman cookies, I got rave reviews. A lot of my co-workers requested this recipe. A "must take" if you similar gingerbread cookies.
02/03/2011
Clearly something went wrong here. While my cookies tasted dandy, they were as flat as tin be, greasy, and floppy (not set). All of these negative factors outweigh the good flavor. I reviewed the directions, and I don't meet that I did anything wrong. I desire thick, soft cookies with crackles on top like I come across in the photos!
12/14/2011
I am a pastry chef at a college. Since me make over 1400 cookies a solar day for students, I was looking for a recipe that would really "wow" them. My bakers and I re-calculated the recipe to about 740 cookies. Nosotros ran them through our cookie machine and they dropped beautifully. Nosotros sugared them and baked them in our big oven. We received more compliments on this cookie than whatever other nosotros've done. THe taste, texture and shelf life of this cooke are bully! Nosotros fifty-fifty ran out of some molasses and substituted the rest with Sorhgum syrup and they notwithstanding were really tasty. Nosotros volition definitely put this on our rotating card.
08/29/2010
Amazing!! The spice blend is perfect, and the cookies are soft and chewy. (except the terminal batch that I forgot to turn on the timer, they are more like ginger snaps, and they are delicious too:)
08/13/2000
These cookies stay fresh and soft for over a calendar week in the cookie jar. Great to eat with a warm cup of tea.
09/15/2010
I did non try yet this recipe, just i am getting ready for christmas and then I will give it a try this week. My lovely son adores cut cookies and decorating them. I am thinking of adding more flour to the dough so we can cut stars, cars and so on. Did anyone tried information technology using this recipe? Reading the reviews , I am absolute sure that they will exist fantastic, though i will be using dark dearest(woods honey)instead of the molasses. So, delight, if anyone has an idea on how to turn this dough into a shapeable dough, mostly my son volition appreciatte information technology(lol) Thx
08/09/2010
These are absolutely the all-time cookies! Chill the dough for at least an hour and information technology volition not be so sticky. I besides doubled upwards on the spices, used butter instead of margarine and melted the butter. This gives the desired flat wait with the cracks instead of a puffy cookie.
12/12/2008
YUMMO! Best cookie ever! I used butter considering that is all I had. I rolled into balls, and so rolled into saccharide and then slightly flattened with a cup. They spread and were very thin. And then the next ones I left in balls and they were PERFECT! And so soft, and moist! I used the "Saccharide Cookie Glaze" from here and drizzled over. Simply delicious!
12/03/2002
My mom loved these and she said that she might make them again in the 19 days that I am back at school for, between Thanksgiving break and semester break
02/14/2007
I should accept added the extra flour that some reviewers did. The cookies came out apartment, only they were still good. My 2 yr old niece could not stop eating these. I inverse the sugar coating to cinnamon saccharide mixture and it tasted much meliorate. Overall, a prissy-tasting cookie.
12/01/2000
Fantabulous cookies to give to friends and family for the holidays. Everyone love's them!
01/24/2003
I made gingerbread men from this recipe and they were succulent and stayed soft for two weeks!
12/16/2009
Fabricated the cookies this night as a double batch for a cookie exchange. I wasn't sure I'd have time to stop them every bit many reviewers recommended chilling the dough to curlicue it, but as it turns out I didn't demand that pace at all and they turned out perfectly. I think next time I'll drizzle them with icing. Anyway, I added OJ concentrate considering I didn't want to bother mixing the orangish juice. I didn't roll the cookies in sugar but even without it they were really quite good, and I cooked them for 8 minutes with great results. Seriously, the recipe was super easy and this evening I scrolled through the cypher and ane star comments to figure out why people didn't like it - I'k stunned. Don't worry as well much almost this recipe, they are easy and yummy cookies without any fancy steps. Oh, and if yous worry about the molasses season (as i reviewer stated ruined her cookies, which I thought was funny because information technology's such a central ingredient), make certain to purchase the MILD flavored molasses. The dark molasses is very potent, merely well-nigh people can tolerate the mild in cookies and other baked goods.
12/03/2000
This was a mild gingerbread. I prefer mine a fiddling spicier. I will add more than spice and molasses next time.
eleven/21/2000
These are the best Ginger cookies I've ever fabricated!
12/23/2008
At that place is no manner to describe how perfect these cookies are. Anybody who had them raved about them. I used orange juice every bit some other reviewers had suggested. I doubled the recipe and I practise think I would take halved the cloves if they were for personal use, only I am non large on their flavour. I drizzled a mix of powdered sugar, milk and almond extract over them later they cooled. I will definitely be calculation these to my holiday blistering listing!!!
12/20/2005
I just whipped up these cookies... the terminal batch is in the oven at present... They are GREAT!!! I took another "rater's" communication, and let information technology sit for about 45 minutes, prior to baking. And they are soft fluffy!!!! I besides used butter instead of margarine, and added an additional 1/4 cup of flour (since there's many reviews mentioning it's 'wetness' and i didnt take fourth dimension to refrigerate).... this gave information technology the perfect consistency to work with, without sacrificing the texture of this cookie. I likewise did not have any cloves, so I replaced that with 1/8 tsp nutmeg and 1/8 tsp of pumpkin spice. And for good measure (and because i beloved ginger) I also threw in 1/four cup of finely chopped candy-coated ginger. These cookies are perfect!!!! Sooooo yummy! I didnt accept any oranges kick around (to replace the water) just side by side time i'm going to give that a shot equally others have!
12/30/2011
used applesauce instead of margarine and whole wheat flour instead of regular flour....still amazing!!
12/07/2011
Well, what more tin can I add to the already fabulous reviews - just these definitely are "Big, Soft, and full of wonderful Ginger flavor". I did sub orangish juice for the water and the dough was a bit difficult at first, but chilled it and later that information technology was A LOT easier to work with... Overall, a bang-up cookie for Christmas!
02/09/2007
Astonishing and and so soft & chewy! I made them with whole wheat all purpose flour (trying to be healthier) and they came out great!
03/07/2010
I was looking for a nice, thick, chewy, crackle-topped molasses cookie (like the one pictured).. unfortunately, I followed the directions to the letter and what I got out of this recipe was a large, puddle-like cookie that had a crunchy ring around the edge and a squashy, greasy centre. I got the aforementioned result out of my 2nd batch, thinking that maybe I'd done something wrong. Won't be making these once more.
10/13/2007
these disappeared quickly! i added freshly grated candied ginger and nutmeg and rolled in turbinado carbohydrate. mmmmmm...
02/06/2007
Wonderful flavor and easy to make, perfect recipe for a cookie. Chilled dough much easier to handle. A keeper in my firm.
01/30/2007
This is a uncomplicated recipe that produces BEAUTIFUL looking cookies! This has been super popular with friends and family unit. I've had many ask me to make them again, or for the recipe. Thank you for sharing! This will exist the only Ginger Cookie recipe I use in the time to come.
02/thirteen/2007
These were crawly!!! My family loved them. I used my Pampered Chef cookie scoop and had 34 cookies, you may want to double the bach. Y'all won't be disappointed. The but changes I made were to add 1/iv cup more flour and broiled them for about 12 minutes until cookies started to crackle. They turned out perfect, very soft and chewy.
02/06/2007
We beloved chocolate then it was strange that I even tried these cookies. Everyone in the family is glad I did! I used coarse sanding sugar on the outside. Succulent!
10/07/2012
Loved the texture....followed the instructions exactly merely "heaped" the measures when calculation the spices. Wish I would have added more. They were really good, but I wanted just a bit more than ginger-y taste.
08/20/2000
carbohydrate had to be added later on baking cuz information technology got captivated during baking. i baked for a little less than 8 minutes. very soft!!!!
01/03/2001
Awesome!!! So piece of cake, (every bit long as you call up to refrigerate the dough) and so fast and very tasty!!!
ten/29/2008
WOW these are good! Nothing more to say!
08/25/2009
I was surprised to realize I have not reviewed these nonetheless. I've made these cookies many, many times, and they always come out perfectly. The spices are just right, and the cookie is neither flat nor puffy - it's big and chewy. A existent favorite of everyone who tries them!
12/22/2010
Very good! Received great comments on these cookies. My only trouble now will be deciding whether to make these cookies, the gingerbread biscotti recipe from this site, or the Spicy Gingerbread men. I dear them all!
12/02/2006
Bully Cookie...wonderfully moist (I detest crunchy cookies). I did, however find that the dough was a bit as well soft to coil into assurance after mixing, so I popped the bowl into the freezer for a good 15 minutes, and information technology was perfect for rolling. It didn't affair if I fabricated them flat before blistering, as I forgot to do so for the commencement batch and so did so with the rest, and they all were uniform...couldn't tell the difference. Overall, like shooting fish in a barrel and tasty!
11/xvi/2008
soft & chewy, very easy to make
12/23/2010
I wish I could give more stars!!! These are the BEST COOKIES EVER! Usually I'grand all abut chocolate, merely when I made these I skipped eating the chocolate treats to fill up on these! Making them at present for the 2nd time...this time I'g making a double batch!
02/18/2007
Amazing cookies. Everyone begs for more! Sometimes I dip half of the cooled cookie in white chocolate and permit harden. They are excellent!
12/22/2002
A revision of my original review: add an extra 1/4 C. flour and chill for easy rolling and cut. I added allspice and nutmeg for actress spice, and as previously mentioned, this also worked well with all butter instead of margarine.
12/21/2000
Best I have ever baked or bought. Thanks.
12/19/2010
Fantastic!! Outset time I fabricated Gingerbread cookies. These are like shooting fish in a barrel to make and come out perfect. I will be making these year round.
11/28/2006
Great Recipe -- Will go on this one for my vacation baking for years to come up! Perfect Ginger/Molasses cookie! Thank you!
01/nineteen/2007
Good flavour...needs more flour. Neat with coffee!
05/22/2007
These were bang-up - tasted simply like my grandmother'due south. Chilling the dough is important or else they volition spread and get actually thin while baking!
03/twenty/2011
I had been searching for a recipe my god mother gave to me, which I lost. THIS IS Information technology!!!!! Yummy x10000!
xi/07/2010
I baked these for my hubby and he loved them. Excellent cookies. I flatten them a piffling before blistering.
12/02/2012
This is almost the same recipe that was given to me past a friend. Her cookies are amazing. Her recipe has no water or white sugar. With that in listen I did not add h2o. Dough was like shooting fish in a barrel to work with without refrigerating. Used about 1/8 loving cup dough for each cookie. Didnot press downwardly. Broiled viii minutes. Nice and moist, looked similar to the cookies in the motion picture.
Source: https://www.allrecipes.com/recipe/17165/big-soft-ginger-cookies/
0 Response to "I Was Never Asked to Make Gingerbread Cookies Again"
Postar um comentário