Tuesday, January 27, 2009

Ann's Famous Gingerbread Cookies


I truly love this gingerbread cookie recipe. I usually try to make a big batch between Halloween and Thanksgiving, and then again at Christmas for gifts. It makes a crispy, light gingerbread, that melts in your mouth. roll the dough thin and decorate the men with raisins, red hotsa, and sugar sprinkles. The other cut-outs I just use sugar sprinkles in various colors. This recipe originally came from "Taste of Home" magazine about 14 years ago. Grandkids love these too!! They take a little time, but are worth the effort and sit back and enjoy the compliments-


  1. 1 cup butter, softened

  2. 1 cup sugar

  3. 1/2 cup dark corn syrup

  4. 1 teaspoon EACH ground cinnamon, nutmeg, cloves and ginger

  5. 2 large Eggs, beaten

  6. 1 teaspoon vinegar

  7. 5 cups unbleached white flour (I use Pillsbury or King Arthur)

  8. 1 teaspoon baking soda

  9. Red hot candies, raisins and sugar sprinkles in assorted colors

In a large saucepan, combine the butter, sugar, corn syrup and spices; bring to a boil, stirring constantly. Remove from heat and cool to lukewarm. Stir in the eggs and vinegar. Combine the flour and baking soda; stir into sugar mixture to form a soft dough. chill for several hours. On a lightly floured surface, roll dough to a 1/4 inch thickness. Cut with floured cookie cutters and place on GREASED cookie sheets. Reroll scraps and cut them out also. Decorate with red hots, raisins and colored sugar sprinkles. Bake at 350 degrees for 8-10 minutes, until lightly browned. Remove to cooling racks. Makes about 5 dozen cookies.


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