Gingerbread Cookies

Nothing beats the spicy aroma of these homemade seasonal favorites. After a night in the refrigerator, gingerbread cookies bake in less than 15 minutes are as fun to decorate as they are to eat.




3 dozen




  • 1 cup sugar
  • ½ cup water
  • ½ cup dark corn syrup
  • 1 Tablespoon ginger
  • 1 teaspoon cloves
  • 2 teaspoons cinnamon
  • 1 cup (2 sticks) Challenge Butter
  • 4 cups all-purpose flour
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • colored icing


  • 1

    Combine sugar, spices, water and corn syrup in small saucepan. Bring to boil, stirring constantly. Remove from heat and pour over butter in large mixing bowl. Stir until butter melts; cool to lukewarm. Combine flour, baking soda and salt. Add in butter mixture; mix well. Cover and refrigerate dough overnight.

  • 2

    Preheat oven to 375°F.

  • 3

    Roll dough on lightly floured surface to 1/8-inch thickness. Cut with floured gingerbread people cutters. Bake on unbuttered cookie sheet 12 to 15 minutes or until golden.

  • 4

    Cool completely on wire racks; decorate as desired with icing.

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