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
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.
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.
Heat oven to 375°F.
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.
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