Classic Gingerbread Cookies

5 from 1 vote

These tried-and-true, perfectly-spiced cookies can be cut into your favorite shapes and decorated for a fun project with a delicious payoff!

Servings: About 3 dozen medium-sized cookies

Prep Time 1 15

Cook Time 10

Chilling Time 3

Total Time 4 25

1 cup (2 sticks) butter, softened
¾ cup (150g) light brown sugar
¾ cup (144g) granulated sugar
1 large egg
1½ teaspoons baking soda
2 tablespoons (30ml) boiling water
1 tablespoon (20g) corn syrup (like Karo)
3¼ cup (412g) all-purpose flour
2 teaspoons cinnamon
1 teaspoon each ground ginger, cloves, and allspice
¼ teaspoon salt
Optional: Royal Icing, decorator icing, or frosting of choice; sprinkles and/or sanding sugar

In a stand mixer or a large bowl with a hand mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg.
In a small bowl, stir the baking soda into the boiling water. Add the corn syrup.
In a medium bowl, combine the flour, spices, and salt.
Add the dry ingredients to the butter mixture alternately with the water/syrup mixture.
Chill the dough for at least 3 hours or overnight. (Tip: I like to divide the dough in half, form into two discs, and then wrap separately in plastic wrap. The discs will chill more efficiently and be easier to roll later.)
When ready to bake, preheat the oven to 375℉.
Roll the dough (about ¼-inch thick) on a lightly-floured surface and cut with your favorite cookie cutters. Bake on an ungreased cookie sheet for 10-12 minutes. Let cool on the baking sheet for a few minutes before transferring to a rack to cool completely. If desired, decorate the cooled cookies with icing, sprinkles and/or sanding sugar.