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Gingerbread Cookies II
December 05, 2002

I was apprehensive, with the variety of reviews, but this recipe turned out great. I've made gingerbread cookies in the past; either the dough was too tough to work with, or they did taste like cardboard after baking (the frosting redeemed them). I did double the ginger, as suggested. The dough was soft, easy to work with, and did not get hard and tough as we continued to work with it. The dough we were working with mixed very well with the dough we added from the refrigerator. The cookies were soft when done baking. The kids and I both liked the flavor. I will use this recipe again.

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