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Our two boys linger around the kitchen when these aromatic cookies are baking. I make them throughout the year using a variety of cookie cutters. —Christy Thelan, Kellog, Iowa
Nutritional Analysis: 1 cookie equals 77 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 69 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.
Originally published as Gingerbread Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p84
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Reviewed on Jan. 18, 2013 by mishfish
These were absolutely delicious. The dough was so nice to work with and the kids loved decorating them!!
Reviewed on Dec. 25, 2012 by mrsbarenie
Had to add water to the dough - otherwise I couldn't roll it out because it just crumbled. Totally bland (reminiscent of cardboard) and needed a lot more sweetness! I would never eat these. On the plus side the cookies did have a nice chewy texture.
Reviewed on Dec. 22, 2012 by 7sophie14
Great taste, like the traditional ones I remember. I didn't have enough molasses, so used 1/4 c of honey. worked well. Next time I will add a little more water to keep dough from crumbling. All over, a great cookie. Really tasty.
Reviewed on Dec. 16, 2012 by kramerstacey15
Very good. Easy to make. Make A LOT of cookies.
Reviewed on Dec. 09, 2012 by KLKL
Simple Gingerbread cookie recipe & good.Be sure to refridgerate dough for the 3-4 hrs.
Simple Gingerbread cookie recipe & good.
Be sure to refridgerate dough for the 3-4 hrs.
Reviewed on Nov. 30, 2012 by seebs1977
It says to refrigerate 4 hours or more...I kept it in the fridge for only 2 hours and still had great results. Great flavor and excellent consistency! Thank you for such a great recipe!
Reviewed on Dec. 30, 2011 by annaf27
This recipe makes GREAT gingerbread cookies! I did have to add some water during the mixing process, otherwise the mixture crumbles. The cookies were easily molded & then came out really moist & soft. Love them!
Reviewed on Dec. 21, 2011 by kengrants
The best gingerbread recipe I've ever used. They're soft and chewy. The dough is also perfect. Not too soft to roll out.
Reviewed on Dec. 20, 2011 by Bella2010
Great recipe! I need not all of the flour. Turned out amazing!!!
Reviewed on Dec. 18, 2011 by spiderty5
made this in a big gingerbread man pan and gingerbread house it was so soft and good everybody love it
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