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Ingredients
| unsalted butter: 1 cup (softened) |
| granulated sugar: 1 1/4 cups |
| eggs: 1 |
| dark corn syrup: 2 Tbl |
| orange peel: 1 1/2 Tbl (grated) |
| water: 1 Tbl |
| all-purpose flour (unsifted): 3 1/4 cups |
| baking soda: 2 tsp |
| ground cinnamon: 2 tsp |
| ground ginger: 1 tsp |
| ground cloves: 1/2 tsp |
| salt: 1/4 tsp |
| eggs: 1 (white) |
| almond extract: 1 tsp |
| powdered sugar (unsifted): 4 cups |
Ginger Cookies
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
720 min -
Servings
10 serving(s)
Tags
- Cream butter and sugar in large mixer bowl with electric mixer. Beat in egg until light. Stir in corn syrup, orange rind and water.
- Mix flour, baking soda, cinnamon, ginger, cloves and salt. Stir into butter mixture to form a dough.
- Divide dough in half. Wrap in wax paper and refrigerate overnight.
- Heat oven to 325ºF. Have lightly greased baking sheets ready. Roll out one piece of dough at a time on a lightly floured surface or between sheets of floured wax paper to 1/8 -inch thickness. Cut into shapes with cookie cutters.
- Place on baking sheets, leaving 2 inches between each cookie. Bake until golden, 8 to 10 minutes. Transfer to wire racks to cool.
- For icing, mix egg white and almond extract in small bowl until frothy. Stir in confectioners' sugar until mixture is a drizzling consistency. Drizzle over cookies. Let stand until icing sets. Store covered.