I now know this recipe by heart because I made it multiple times this week and because it has only a handful of ingredients. It makes the best gingerbread cookies – somewhere between a sugar cookie and traditional gingerbread, which gives them mass appeal, perfect for your holiday gathering.
And who doesn’t like to eat cookies in an array of shapes – little men, snowflakes, ornaments, trains, mittens, etc.?
I’ve overbaked several batches (not burned them), but there hasn’t been an issue…thanks to people who like crunchy cookies.
This gingerbread recipe is perfect for icing, only I prefer mine plain. I’ve also thought about dipping them in chocolate – white, dark or milk. If you dip them, let me know how they turn out!
- 1 cup margarine
- 1 1/2 cups sugar
- 1 egg
- 3 teaspoons orange zest
- 1 teaspoon fresh orange juice
- 2 tablespoons light corn syrup (or dark, if that is what you have)
- 2 teaspoons ground cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 3 cups all purpose flour
- 2 teaspoons baking soda
Cream margarine and sugar. Add egg, blending until light and fluffy. Add orange zest, orange juice and corn syrup.
Sift spices and baking soda with flour. Slowly add to margarine-sugar mixture. Refrigerate dough at least 4 hours or overnight.
When ready to bake, pre-heat oven to 375 degrees. Line baking sheets with parchment paper (may also bake unlined). Roll out one quarter of the dough (place rest of dough back in refrigerator until ready for next batch) to about 1/4 inch thickness and cut out with desired cookie cutters. Place 1 inch apart on baking sheets. Bake for 8 to 10 minutes or until lightly golden. Cool 2 minutes on baking sheet and remaining time on wire rack. Ice with royal icing or eat as is!
Makes approximately 4 dozen with medium cookie cutters or 6 dozen with small cookie cutters.