These cookies were given to me by my best friend, whose son loves to make them as much as he loves to eat them.
Ingredients
- stick butter: 1 piece (softened)
- white sugar: 0.75 cup
- water: 0.33333 cup
- dark corn syrup: 1 Tbsp
- ½ teaspoons ground cinnamon: 1 piece
- ½ teaspoons ground cloves: 1 piece
- ½ teaspoons ground ginger: 1 piece
- ½ cups all-purpose flour: 2 piece
- baking soda: 0.75 tsp
- powdered sugar: 1 pack (16 ounce pack)
- stick unsalted butter: 1 piece (softened)
- vanilla extract: 1 tsp
- milk: 1 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Combine butter and sugar in a bowl.
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Bring water, corn syrup, cinnamon, cloves, and ginger to a boil in a saucepan. Pour over butter and sugar and beat until blended. Gradually stir in flour and baking soda until dough is smooth.
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Halve the dough and form into discs. Wrap discs in plastic wrap and refrigerate, 8 hours to overnight.
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Preheat the oven to 375 degrees F (190 degrees C).
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Let dough soften slightly. Roll it out to 1/8-inch thickness. Cut dough using gingerbread men cookie cutters. Arrange on ungreased cookie sheets.
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Bake in the preheated oven until tops look dry, 8 to 10 minutes. Cool on wire racks.
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Beat powdered sugar, butter, and vanilla extract together until stiff. Thin mixture out with milk. Spread frosting over cooled cookies.
