Tuesday, March 4, 2008


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.


Melanie said...

Are these cookies soft or crispy?

Kristin said...

Soft. Part of why I love them.