Comments on: Gingerbread Meltaway Cookies

By: Karli

Karli — Tue, 27 May 2025 05:01:06 +0000

In reply to Chip. I recommend freezing after you have frosted, but either will work.

By: Karli

Karli — Tue, 27 May 2025 05:00:50 +0000

In reply to mona. Yes, you can!

By: Karli

Karli — Tue, 27 May 2025 05:00:42 +0000

In reply to Mallory. These are probably a little too soft for decorating!

By: Karli

Karli — Tue, 27 May 2025 05:00:27 +0000

In reply to Beth. Yes!

By: Karli

Karli — Tue, 27 May 2025 05:00:19 +0000

In reply to Karey. In the dough it will be 1.5Tbsp vanilla and in the frosting you will use 1.5tsp vanilla.

By: Rochelle Lopez

Rochelle Lopez — Wed, 25 Dec 2024 06:20:57 +0000

This is the most INCREDIBLE gingerbread cookie recipe I have ever made or eaten in my 45 years on this planet. There is a reason they are called meltaways. Karli wasn’t kidding, they are literally pillowy soft and melt in your mouth!!! Thank you Karli, for yet ANOTHER stellar recipe so good, it was designed for the gods!🙌💯

By: Katie

Katie — Wed, 18 Dec 2024 15:30:15 +0000

First off, these cookies are really good. A co-worker made them, and shared the recipe with me. However, the cookies are so soft, that they broke apart while I was attempting to ice them, and I got cookies crumbs in my icing, so sad. I did see where she mentioned freezing them before frosting. I will try this, to avoid seeing my efforts end up in sad crumbs throughout my frosting. I had better luck using more milk, and a small spatula spreader to ice them by hand.

By: Chip

Chip — Fri, 13 Dec 2024 17:57:18 +0000

Would you freeze before or after frosting?

By: Karey

Karey — Wed, 11 Dec 2024 21:32:56 +0000

Just double checking, is it 1+ 1/2 tablespoons of vanilla extract in the cookie dough or 1+1/2 teaspoons? Thanks!

By: Katie H

Katie H — Wed, 11 Dec 2024 02:58:30 +0000

Soft and delicious! I added a little more milk to the frosting because I was worried the frosting may crack off in pieces.