Ingredients Jump to Instructions ↓

  1. Ginger Cookies

  2. Yield: 80 Servings

  3. 1 c granulated sugar

  4. 1/2 c dark corn syrup

  5. 1/2 c water

  6. 1 tb ground ginger

  7. 2 ts cinnamon

  8. 2 ts ground cloves

  9. 1 c unsalted butter or margarine

  10. 4 c all-purpose flour

  11. 1 1/2 ts baking soda

  12. liquid food coloring, If desired

  13. Put sugar, syrup, water, ginger, cinnamon and cloves into a large

  14. saucepan. Cook and stir over medium heat until mixture boils and sugar dissolves. Remove from heat. Add butter. Stir until butter

  15. is melted and mixture is no longer very hot.

  16. Mix flour and baking soda. Gradually add flour mixture to butter

  17. mixture and stir to blend thoroughly. Dough will have a soft texture.

  18. Place dough in an airtight container and refrigerate overnight or 12 hours or as long as

  19. 1 week.

  20. Heat oven to 375 degrees. Remove about one-sixth of the dough and knead it until it is slightly softened. Roll dough directly onto

  21. ungreased cookie sheets until it is about 1/4-inch thick. Use a

  22. cookie cutter to stamp shapes in dough, allowing a 1-inch margin

  23. between each cookie. Remove excess dough by lifting it and peeling

  24. it away. Scraps of dough can be kneaded together and re-rolled.

  25. Bake until golden brown, about 7 minutes. Allow cookies to cool

  26. slightly and become crisp before removing them from the cookie

  27. sheet. Cool thoroughly on wire racks. If desired, you may "paint"

  28. the cooled cookies using a clean, small paintbrush and food coloring

  29. that has been watered down slightly. Store cookies in airtight

  30. containers. Note: After the 12-hour resting period, this cookie

  31. dough can be hand-molded like clay--rolled, pinched, poked and pressed--and it will keep its shape, expanding slightly while

  32. baking. Thin cookies will become brown and bake quickly, large and thick shapes will require longer baking. Can be cut into any shape

  33. desired but make the cookies uniformly thick. The microwave oven

  34. can be used to cook the sugar mixture in step 1.


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