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Gingerbread Cookies

Contributed by: Chris WebAdmin. of


  • 2 1/2 cups all-purpose flour 625 mL
  • 2 tsp each ground cinnamon and ginger 10 mL
  • 1/4-1/2 tsp ground cloves 1-2 mL
  • 1 tsp baking soda 5 mL
  • 1/4 tsp salt 1 mL
  • 1/2 cup butter or margarine, softened 125 mL
  • 1/2 cup packed dark brown sugar 125 mL
  • 1/3 cup Corn Syrup 75 mL
  • 1 egg 1
  • No Stick Cooking Spray


In bowl combine dry ingredients.

In large bowl beat butter and sugar until fluffy; beat in corn syrup and egg until smooth. Beat in dry ingredients 1/3 at a time until smooth.

Wrap in plastic wrap; chill at least 30 min or overnight.

On lightly floured surface roll out to 1/8" (3 mm) thickness. Cut into shapes. Place on cookie sheets coated with cooking spray.

Bake at 400°F (200°C) 6-7 min or until lightly browned. Immediately remove from cookie sheet; cool on rack. Makes about 48 (2 1/2"/6 cm) cookies.

Tip: Cookies may be frozen, in airtight container.

Prep Time: 15 min Bake Time: 6-7 min



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