I got so many compliments on these cookies (I did add a little fresh ginger to the mix). I do agree with the comments on hard to manage. Just start early, let the dough chill for awhile. I would also try to cut them out in a cooler room to avoid the frustration of sticky dough.
Rating: 4 stars
This has to be the best tasting gingerbread I've ever encountered. I had a bit of trouble with the dough as it was quite sticky but it's just the kind where you have to be very generous with the flour when rolling out. It's delish!
I just posted, but forgot something, I also add 1/4 tsp orange extract to the dough and I make my dough the night before.
I love this recipe and it really only takes about 15 minutes to make the dough in my stand mixer. I love them all year so I roll the dough into balls smaller than a golf ball, bigger than a gum ball and bake 18 minutes. Come out perfect every time and keep quite awhile in the cookie jar. These come out more on the dense cake side, crunchy around the edges, and are my go to grab and run snack for my commute. I also add a good bit more spice. Really, super easy and quick.
Rating: 1 stars
6 hours. MAN, I should have read that first. They aren't kidding.
You'll need a lot more than an hour to chill the dough. It warms VERY quickly - and does not handle well.
I couldn't even bring myself to try them. Took them straight to the cookie exchange - and will NEVER try this one again.
Short and sweet. Forget your fear of often difficult & frustrating gingerbread dough. This works wonderfully and the cookies are delicious. The spices can be played with if you like more punch for your buck. Key to success? Just keep the dough cold like the instructions say by sticking back and forth to the freezer and sprinkle flour on the rolling parchment.
Fool proof recipe and method.