Tuesday, March 4, 2008

Gingerbread

Heather Bassett gave me the recipe.  It makes the best gingerbread cookies I have ever had.

1 c. butter, softened

1 ½ c. sugar

1 egg

2 TB. corn syrup

3 c. flour

2 ts. baking soda

2 ts. cinnamon

1 ts. ginger

½ ts. ground cloves

½ ts. salt

 

Cream butter and sugar.  Add egg; beat until light and fluffy.  Add corn syrup; mix well.  Sift together all dry ingredients; stir into creamed mixture.  Chill dough.  Roll dough on to large cookie sheet until ¼ inch thick.  Bake in preheated oven (375 degrees) for 8-12 minutes or until rich brown.  Immediately cut into desired shapes.  Let cool completely before removing from the pan.

2 comments:

Melanie said...

Are these cookies soft or crispy?

Kristin said...

Soft. Part of why I love them.