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.
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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
Dec 9, 2007
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