- 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
Classic Gingerbread Cookies
Yield: About 3 dozen medium-sized cookies
These tried-and-true, perfectly-spiced cookies can be cut into your favorite shapes and decorated for a fun project with a delicious payoff!
Ingredients
Instructions
- 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.