I've been asked to make gingerbread cookies shaped like gingerbread men for my daughter's class to decorate. I've never made gingerbread cookies, because I don't like them. Should I expect any gingerbread cookie recipe to be a cut-out cook recipe that will hold it's shape? Any tips are greatly appreciated.

Last year, I bought a roll of the ready made Pillsbury gingerbread dough at Kroger, and it was so awesome to work with! I went back to buy more, but it was sold out! and it was sold out at all of the Krogers and WalMarts near me. So this year when I saw it, I bought 10 rolls and froze them! It saves so much time and tastes delicious!

The Peggy Porschen recipe is fabulous. It holds it shape and it tastes great. It doesn't get as hard as some other recipes that I've tried. The recipe is in the following thread...

http://www.cakecentral.com/cake-decorating-ftopict-610806-.html

It's really easy and doesn't contain molasses, so really no special ingredients except for the ginger itself!

Good luck!

Use the recipe at

www.karenscookies.net Her recipes are excellent, and I believe she is a member here.

The gingerbread, and cinnamon spice are excellent and don't spread.

The cinnamon spice is great if you really don't like gingerbread. It doesn't have molasses in it.

My tip for perfect rolled sugar cookies or gingerbread cookies are:

Use two 1/4" square dowels (you can buy them at the craft store or hardware store). Place under your rolling pin, one on each end to roll your dough to the perfect thickness.

Divide your dough into 3 balls

Roll your chilled dough between two sheets of parchment or wax paper.

Place on cookie sheet and chill for 30 minutes.

Cut out shapes, chill again for 15-30 minutes. This helps your cookies not spread as much.

Easy, Peasy...no fuss and little mess.