Beautiful brown, crisp, gingerbread cookie without molasses. Delicious. Roll and cut for gingerbread men. I've been using it for years.
Ingredients
- butter: 1 cup
- ½ cups white sugar: 1 piece
- egg: 1 piece
- dark corn syrup: 2 Tbsp
- orange peel: 4 tsp (grated)
- all-purpose flour: 3 cups
- ground cinnamon: 2 tsp
- ground ginger: 1 tsp
- ground cloves: 0.5 tsp
- salt: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add egg and beat until light and fluffy. Mix in corn syrup and orange peel until well combined.
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Sift together flour, cinnamon, ginger, cloves, and salt in a separate bowl; stir into creamed butter mixture until blended. Shape dough into several balls, wrap in plastic wrap, and place in the refrigerator until thoroughly chilled, at least 1 hour.
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Working in batches, place one ball of chilled dough on a floured surface and roll to 1/4-inch thickness. Cut out cookies with desired cookie cutters and place on ungreased cookie sheets. Repeat with remaining dough.
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Bake in the preheated oven until edges are firm, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
