Spice cookies just like Grandma used to make--buttery and crisp, so good they don't need frosting.
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1 1/4 cups sugar
1 cup Land O Lakes® Butter, softened
1 large Land O Lakes® Egg
3 tablespoons dark corn syrup or molasses
1 teaspoon vanilla
3 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
Powdered sugar
STEP 1
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, corn syrup and vanilla; continue beating until well mixed. Add all remaining ingredients except powdered sugar; beat at low speed until well mixed.
STEP 2
Divide dough into thirds. Shape each third into round ball; flatten to 1/2-inch thickness. Wrap in plastic food wrap. Refrigerate 1-2 hours until firm or up to 3 days.
STEP 3
Heat oven to 375°F.
STEP 4
Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 to 3-inch star cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 5-7 minutes or until set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely. Sift powdered sugar over cooled cookies.
- Store cookies in a loosely covered container at room temperature up to 1 week or freeze up to 2 months in an airtight container.
- If dough is too firm for rolling, let stand at room temperature until just soft enough to roll.
Explore reviews fromour online community
I divide this recipe into 3 logs, chill them, and simply slice them into 2 dozen per log. Bake as directed. Simple, easy, and delicious anytime.
The best ginger cookie recipe ever. I t is a holiday staple around our house now.
This recipe makes delicious cookies and I have emailed or shared it with at least three people in the past two weeks. I used the dark corn syrup instead of molasses. One recipe made 4 - 5 dozen 4 inch gingerbread men.
I have to be the Queen of these cookies. I have been making them for 10 years, every December.When I lived in NYC I sent them West. Now I mail them East and points further North from where I live in California. Everybody loves them. I'm late this year. About to start mt first batch.
I found the dough to be too dry so I just added a little water to make pliable. I would cut the flour down to 2 1/2 cups next time. I also added a 1/2 tsp. of cardamom. It was a very nice and tasty cookie. I will be adding this to my Christmas baking list for the years to come.
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