Servings: 60
1 cup, softened
White sugar
1 ½ cups
Orange zest
1 ½ tbsp.
Dark corn syrup
2 tbsp.
All-purpose flour
3 cups
Baking soda
2 tsp.
Ground cinnamon
2 tsp.
Ground ginger
1 tsp.
Ground cloves
½ tsp.
½ tsp.
Classic Gingerbread Cookies
15 m
10 m
Ready in:
25 m
  1. Combine butter and sugar and stir until smooth. Add the egg and stir well again.
  2. Add the orange peel and the dark corn syrup and mix well.
  3. Add all the remaining ingredients and mix until well-combined.
  4. Chill the dough for from 2 hours to overnight.
  5. Heat the oven to 375° F/190° C/Gas Mark 5. Grease cookie sheets.
  6. Lightly flour the working surface and roll the dough to about ¼ inch thick.
  7. Using cookie cutters, cut the desired shapes. Put the cookies on the cookie sheets, about 1 inch apart from each other.
  8. Bake for 10 to 12 minutes or until the cookies are firm and a bit toasted on the edges.