Ok I was sure I made this correctly, but the dough has come out really sticky and won't roll out... can anyone help? Do you think if I add more flour it would help? I'm thinking maybe somehow I left out a little...

http://www.foodnetwork.com/recipes/gale-gand/gingerbread-holiday-cookie-white-snowflakes-dreidel-trios-ornaments-recipe/index.html

You did refrigerate it right?

Yes you can roll it in some more flour as you roll it out. I'd avoid putting it back in the mixer with additional flour--just knead some in as you go is how I'd do it.

The recipe I was using the other day (for soft cookies) called for 4-6 cups of flour, and told you to add just enough flour to keep it from being sticky, so I would say that yes, you can just add more flour.

Are you making cookies to eat, or making a house? That will affect how you want the dough to be before baking.

- Leisel

I refrigerated it overnight. I'm just trying to make gingerbread people - not house. It's still sticky and I've just added a lot of flour... or at least it seemed like a lot of flour - just by hand. It seems to have just combined and it's still sticky

Anyone have a better recipe??

The recipe I used was the Soft Ginger Cookies in this thread:

http://cakecentral.com/cake-decorating-ftopict-49970-soft.html+ginger+cookies

The dough was still REALLY soft after I added all the flour (although different humidity/temps might affect that). I rolled it out on a silpat under waxed paper and then put it in the freezer for awhile, but it was still always fairly soft, and after cooking they had spread a bit (although I didn't realize that until I put the cookie cutter by them, the shapes still looked fine), and when I got to decorating, I realized that there was some distortion, too (I'm sure that had to do with transferring them after cutting them out), but they taste good and are soft.