Description
Beautiful brown, crisp, gingerbread cookie without molasses. Delicious. Roll and cut for gingerbread men. I’ve been using it for years.
Ingredients
- 1 cup butter
- 1 ½ cups white sugar
- 1 egg
- 2 tablespoons dark corn syrup
- 4 teaspoons grated orange peel
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add egg and beat until light and fluffy. Mix in corn syrup and orange peel until well combined.
- Sift together flour
- cinnamon
- ginger
- cloves
- and salt in a separate bowl; stir into creamed butter mixture until blended. Shape dough into several balls
- wrap in plastic wrap
- and place in the refrigerator until thoroughly chilled
- at least 1 hour.
- Working in batches
- place one ball of chilled dough on a floured surface and roll to 1/4-inch thickness. Cut out cookies with desired cookie cutters and place on ungreased cookie sheets. Repeat with remaining dough.
- Bake in the preheated oven until edges are firm
- 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 2 hrs 10 mins
Servings: 60