“This is a deliciously spiced egg-free gingerbread recipe. The cookies turn out nice and crisp and are perfect for making gingerbread houses. From http://artofdessert.blogspot.com/.”
READY IN:
30mins
YIELD:
2 houses
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, cook the butter, sugar, milk and corn syrup at low heat until the butter has melted and the sugar has dissolved.
  2. Remove from heat then pour into a mixing bowl and let it cool for a few minutes.
  3. Sift together the flour, cloves, cinnamon, ginger and baking soda; add to the butter mixture and mix until combined.
  4. Refrigerate the dough for about 30 minutes, then roll the dough to about 1/8 inch thickness.
  5. Cut out shapes and transfer them onto a cookie sheet lined with parchment paper. Bake at 400 degrees F for 10 minutes, or until golden brown.

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