These were the best tasting gingerbread cookies I have ever made. I used a good quality ground ginger and cinnamon. The crumb was particularly fine for gingerbread cookie and even non-cookie lovers enjoyed them. However, the dough was difficult to work with. I found it easiest to roll it out between two sheets of parchment paper, freeze it, cut out the shapes, freeze those and pop them in the oven. It was worth the effort given the compliments.
Followed the recipe exactly-all ingredients were at optimum temperature and used my trusty pans which work with all other cookies-yet these were a disaster-they were difficult to roll without extra flour added, and spread beyond any recognition. Tasted fine, though.
These are a nice light cookie. I roll them in a tube and put them in a paper towel holder and freeze them. This keeps them in a nice round shape. When I need them, I take them out cut them 1/4 inch thick and 10 minutes later - cookies.
These cookies are good, although I was disappointed with the amount of spread during baking (even with cool cookie sheets and chilling the dough overnight). I thought these were rather mediocre.
I found these to be quite bland and boring and I even doubled the ginger! Also they were a pain to roll. Very disappointing.
Simply the best gingerbread cookies ever.