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.

Love it!
Gingerbread Cookies
  1. 1 cup sugar
  2. ½ cup water
  3. ½ cup dark corn syrup
  4. 1 Tablespoon ginger
  5. 1 teaspoon cloves
  6. 2 teaspoons cinnamon
  7. 1 cup (2 sticks) Challenge Butter
  8. 4 cups all-purpose flour
  9. 1½ teaspoons baking soda
  10. ¼ teaspoon salt
  11. Colored icing
  1. 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. 2

    Preheat oven to 375°F.

  3. 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. 4

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

Source: Challenge Home Economist


Add Comment

I used mollasses instead of dark corn syrup and they turned out pretty good.



I've been using this recipe for years - since I ripped it out of a Challenge butter ad in a magazine. I LOVE it! It's not too spicy (kids don't like that)...sometimes I put a little less ground cloves even. I bake mine so they're soft and chewy...delicious!!



I have been making these every Christmas for 10 years or more. I do cut the spices in half though because they are too spicy. I roll mine out 1/3" thick and cook them until they puff up. I frost them with cream cheese frosting and store them in an air tight container. The frosting complements the cookies very well and they taste better the next day.


J Knudsen