I think gingerbread cookies aren't just for Christmas. They require a bit of prep work as you have to chill the dough for at least a few hours (or overnight if you have the time). However, your neighbors will be jealous by the lovely, lovely scents coming out of your kitchen.
Gingerbread Cookies - makes 18 cookies
- 1 cup butter
- 2/3 cup packed brown sugar
- 2/3 dark corn syrup
- 1 egg, beaten
- 1.5 teaspoons vanilla extract
- 4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
In another bowl, sift together the flour, baking soda, ginger, cinnamon and cloves. Once combined, mix into the wet mixture in 1/3rds until combined. Cover the bowl and refrigerate for at least 4 hours or overnight if possible.
Preheat oven to 325 degrees. On a lightly floured surface, roll out the dough until about 1/4" thick. Dip cookie cutters into flour and press out shapes. Gently lift off the board and place on unbuttered cookie sheet. Bake for 10-15 minutes, until cookies are firm. Let them cool and decorate if you wish - or just devour!