Prep 25 mins
Cook 15 mins
I have never really liked Gingerbread cookies until I found this recipe. It has a mild flavor, thanks to the fact that the recipe doesn't call for Molasses. This recipe was adapted from the Whistlestop Cafe. They make soft on the inside, slightly crispy on the outside cookies
- 1 cup butter, softened
- 2⁄3 cup dark corn syrup
- 2⁄3 cup brown sugar
- 1 egg, beaten
- 1 tablespoon vanilla
- 4 cups flour
- 3⁄4 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 tablespoon ginger
- Combine butter with sugar and corn syrup until smooth.
- Add the vanilla and the egg, mix well.
- Sift together dry ingredients and add slowly to the sugar/butter mixture.
- Blend until dough is smooth.
- Cover with plastic wrap and place in the fridge for at least one hour, or overnight.
- On a floured surface, roll out dough until 1/4 inch thick, cut with cookie cutters.
- Bake on a slightly greased cookie sheet in a preheated oven at 375 degrees for 10-15 minutes.
- Allow to cool before decorating with icing.
This is a great recipe for kids! I made it for my daughter's class at school. The kids loved eating them. We dressed them up with a little royal icing and M&Ms. It was fun, and they were so cute!
they were wounderful.i cut the recipe in half and they turned out perfect
We made these with my Girl Scout troop over the holidays. You can make the dough and refrigerate it before use and it's fine. We decorated with different colored icings in easy flow cans (like cheese wiz). They came out great and I don't even like gingerbread. You can also put a hole in the top before baking and make ornaments.