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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 Dec. 17, 2011 by mrsoak
Delicious traditional recipe like the kind I remember from childhood with a classic spice flavor. I used confectioner's sugar and water to make a hard icing to decorate these cute ginger bread boys and girls.
Reviewed on Jan. 04, 2011 by lj211
ok.
Reviewed on Dec. 14, 2010 by lindyhunt
I'm on my 3rd batch this week getting ready for Christmas parties. I have an old hand mixer that can't handle the thickness of the dough, so I've had to add a splash of water or milk each time I added flour. So far, I've gotten good reviews on the end result.
Reviewed on Dec. 10, 2010 by Marylou1947
Made gingerbread cookies with my grand-daughters 4 & 8 yrs old. Lots of fun, they turned out pretty good. No change, however, only left in fridge for 1 hr and they rolled out very well. Decorating was not easy as no directions provided but managed. The kids had a blast. Thanks
Reviewed on Dec. 07, 2010 by dadsdaughter
It doesn't give instructions for the hats. And is the icing to sticky (for packing purposes).
Reviewed on Dec. 02, 2010 by 3152004703
They came out pretty good! They taste more like molasses cookies but they were good
Reviewed on Dec. 21, 2008 by amarc001
I love these cookies!! I don't cook them in the oven quite as long as the receipe indicates - only about 5 mins. My family and I like them very moist and chewy.
Reviewed on Dec. 14, 2008 by rmlampkins
Reviewed on Dec. 26, 2007 by Anonymous
These are the best gingerbread cookies I have ever made. I did make one change in the recipe ( instead of using the brown sugar I used Splenda Brown Sugar Blend).
Reviewed on Dec. 20, 2007 by sfprincess
This recipe was a big hit with my husband's company. Thanks for sharing!
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