Prep 45 mins
Cook 12 mins
A twist on the usual cutout cookies. I love to make these in the fall and at Christmas time. Make sure you use fresh spices for the best flavor.
- 2 cups all-purpose flour
- 1 3⁄4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 pinch salt
- 10 tablespoons unsalted butter, softened not melted
- 1 cup sugar
- 1 egg
- 2 tablespoons grated orange zest
- 2 tablespoons dark corn syrup
- crystal sugar (crystal sugar has larger granules than granulated sugar it can be found at baking stores, If you can)
- Preheat oven to 350 degrees. Position rack in the middle of the oven.
- Line 2 large cookie sheets with parchment paper.
- In a large bowl, sift flour, baking soda, cinnamon, cloves, and salt.
- In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy.
- Add the eggs and beat until incorporated. Beat in the orange zest and corn syrup.
- Add the dry ingredients in two two batches, beating until the dough is well mixed.
- With your hands shape the dough into a disk, wrap it in plastic, and chill for an hour.
- On a lightly floured board, roll out the dough 1/4 inch thick, if you like a thicker cookie then roll out thicker and adjust your cooking time. With a floured cookie cutter of your choice, cut out cookies and place them 1 1/2 inches apart on the cookie sheets. If you wish, sprinkle with crystal sugar.
- Reroll the scrapes only one time, or the dough will become tough. The more you handle the dough, the tougher it will get.
- Bake the cookies for 12 minutes, turning the cookie sheets halfway through the baking time.
- Cool the cookies on the sheet, set on racks. Store in airtight containers.
- The size of your cookie cutter will determine how many cookies you end up with.