These cookies were a gift from my best friend, whose son enjoys baking them just as much as he enjoys eating them.
| Prep Time: | 40 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 55 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 1 stick butter, softened
- ¾ cup white sugar
- ⅓ cup water
- 1 tablespoon dark corn syrup
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground cloves
- 1 ½ teaspoons ground ginger
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- 1 (16 ounce) package powdered sugar
- 1 stick unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon milk, or as needed
Instructions
- Combine butter and sugar in a bowl.
- Bring water, corn syrup, cinnamon, cloves, and ginger to a boil in a saucepan. Pour over butter and sugar and beat until blended. Gradually stir in flour and baking soda until dough is smooth.
- Halve the dough and form into discs. Wrap discs in plastic wrap and refrigerate, 8 hours to overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Let dough soften slightly. Roll it out to 1/8-inch thickness. Cut dough using gingerbread men cookie cutters. Arrange on ungreased cookie sheets.
- Bake in the preheated oven until tops look dry, 8 to 10 minutes. Cool on wire racks.
- Beat powdered sugar, butter, and vanilla extract together until stiff. Thin mixture out with milk. Spread frosting over cooled cookies.
- You can freeze the dough once it’s wrapped in plastic.
- Keep frosting covered with a damp paper towel while it is out on the counter. You can also keep it soft by placing it over a small bowl of steaming water.
Nutrition Facts
| Calories | 108 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 35 mg |
| Sugars | 12 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |