These gingerbread men are not for the faint of heart. In fact I make my with blackstrap molasses in order to make them even spicier. I make these at Christmas time and every year before baking time comes I get requests in order to make sure that they'll appear on the plates I make up. This recipe is great if you like your gingerbread to be of the more old-fashioned variety rather than the sweet. I'm so very glad that I found this recipe. It's a wonderful tradition now in our house!
I added cinnamon to make them spicier and applesauce in the place of some molasses. I forgot to chill the dough which didn't seem to have too much of an adverse effect. A word of caution: the cookies came out of the oven squishy after 12 minutes but hardened a ton as they cooled.
They were a bit too dark and treacley (?) for me. Next time I will use golden syprup instead of Molasses.
I almost gave this recipe a 5 but held back because they were a little difficult to roll out - I tried rolling them out on floured parchment with the thought to take off the extra and then bake on the parchment - but the dough was very sticky. It did much better on a floured pastry cloth and then transfered to the parchment lined cookie sheet. Also sprinkle on extra flour as you roll it out( i may add a little more flour to the recipe next time but you will still need some when rolling. I also added 1/4 teaspoon each of ground cloves and nutmeg with the other spices for a little more kick. They taste wonderful. Mine are possibly a little thinner than a 1/4 inch because I like a little crunch -but the thicker one a just a little bit chewy which is good too! I used minature tree and gb boy cookie cutters and they are so cute -one bite cookies. I did not use the raisins but used Sugar Cookie Icing from this site - using a #3 decorating tip to dot and drizzle the icing(you could also use a freezer ziploc bag with the corner cut out but you will have less control). I will be making these again - and if I could I would give them a 4 3/4 stars. My 20 year old son says he doesn't like ginger bread and he gobbled them up!
WOW! These came out great as a gluten free cookie! We used 2c soy flour and 1 1/2 c white rice flour. Awesome! Stuck the dough in the freezer for about 20 minutes and it worked fantastically! Easy to cut too we did them by hand and with a little flour dusting every now and again and a clean knife it was really easy to work. Will definitely make these again and again!:)
D-E-L-I-C-I-O-U-S!! We're eating them as we type (with one hand). For the topping we (Jess) found the Royal Icing III... highly recommended! We couldn't wait the recommended 24 hours to chill the cookies so we stuck them in the freezer for 10 minutes... I think 15 minutes would have worked better... but the cookies were awesome no ill-side effects to the freezer treatment. This is our new gingerbread cookie recipe!
I have made this with my kids twice and we all loved them. The second time I substituted the molasses with golden syrup and preferred it but both times were great!
love this! the only good easy chewy gingerbread recipe i ever found!
Found the dough way too dry; had to add closer to 1/2 cup water. Perhaps the ingredient portions need some adjustments? The taste was good.
