These are the best gingerbread boy cookies I've ever eaten. They have a nice light flavor with a hint of orange.
Ingredients
- ½ cups white sugar: 1 piece
- butter: 1 cup (softened)
- egg: 1 piece
- dark corn syrup: 2 Tbsp
- ½ tablespoons orange zest: 1 piece
- all-purpose flour: 3 cups
- baking soda: 2 tsp
- ground cinnamon: 2 tsp
- ground ginger: 1 tsp
- ground cloves: 0.5 tsp
- salt: 0.5 tsp
Metric Conversion
Stages of cooking
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Cream sugar and butter together in a large bowl. Add egg and mix well. Mix in dark corn syrup and orange zest. Add flour, baking soda, cinnamon, ginger, cloves, and salt; mix until well combined. Wrap dough in plastic and chill in the refrigerator for at least 2 hours to overnight.
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Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
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Roll dough out on a lightly floured surface to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.
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Bake in the preheated oven until cookies are firm and lightly toasted on the edges, 10 to 12 minutes.
