Total TimePrep: 25 min. + chilling Bake: 10 min./batch
Makesabout 6 dozen
- 1 cup butter, softened
- 1 cup sugar
- 1/2 cup dark corn syrup
- 1 teaspoon each ground cinnamon, nutmeg, cloves and ginger
- 2 large eggs, beaten
- 1 teaspoon cider vinegar
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- Red Hots candies
- In a large saucepan, combine the butter, sugar, corn syrup and spices; bring to a boil, stirring constantly. Remove from the heat and cool to lukewarm. Stir in eggs and vinegar. Combine the flour and baking soda; stir into sugar mixture to form a soft dough. Cover and refrigerate for several hours or until easy to handle.
- On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. gingerbread man cookie cutter. Place on greased baking sheets. Use Red Hots for eyes and buttons. Bake at 350° for 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts2 each: 147 calories, 6g fat (3g saturated fat), 25mg cholesterol, 98mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 2g protein.
Dec 1, 2011
why is the dough crumbly? I love ginger bread and wanted to make my own but when I added the flour to the sugar it was all crumbles and I wasnt able to work with it please help me thanks michelle
Oct 13, 2010
we really liked this recipe, I was looking for a ginger bread recipe that didn't have Molasses (I just didn't have any molasses on hand) this is what I found. I did change it a bit.. We like our cookies to be sweet so I added an extra cup of sugar to it then I added 3/4 c. water to get the consistency back. My family likes them and the extra sugar didn't make them too sweet.. You should try it with the sugar.. It's GOOD
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