Updated: Dec 18, 2020
Gingerbread is another must to add to your holiday baking list! These are supper easy and so delicious. A great recipe to add to your list of holiday baking.
1/2 cup butter, soft
3/4 cup brown sugar
1 orange, zested
2 Tbsp corn syrup
2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp cloves
1/2 tsp salt
1/4 tsp bitters *optional
1 1/2 cups all purpose flour
In large bowl cream together the butter and sugar until smooth. Beat in egg until well mixed. Mix in orange zest, corn syrup, cinnamon, ginger, cloves, salt and bitters. Add in flour 1/2 cup at a time until fully mix, mix until just incorporated. Form into a ball with your hands.
Preheat oven to 375˙F.
Roll out dough to 1/4" thick. Ensure to flour counter while rolling out. Using a cookie cutter cut out gingerbread, try to get as many as you can out of rolled out dough. Place onto parchment lined baking sheet. Remove scraps of dough and re from into a ball. Roll out again and cut out more cookies, repeat this step until all the dough is gone. Once you have a full sheet of cut out gingerbread place in fridge to allow to chill for 20 minutes.
Bake for 12 minutes. Cookies will still be slightly soft. Let cool for 5 minutes before removing from baking sheet and placing on cooling rack to cool fully. Store in air tight container at room temperature.
These are the cookie cutters that I used below:
It would also work to make the dough the day before as a time saver. Just ensure to let sit out at room temperature for about 15 minutes before rolling out so it is not too hard to roll.
Bitters is optional, it just adds a nice flavour and is a nice combination with the orange.