Gingerbread Cookies without Molasses

This recipe for gingerbread cookies uses no molasses but still produces a beautifully crisp, gingerbread cookie that's perfect decorating or eating as is.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 73 Calories

Ingredients

• 1 cup butter
• 1 egg
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 ½ cups white sugar
• ½ teaspoon ground cloves
• 3 cups all-purpose flour
• 1 teaspoon ground ginger
• 2 tablespoons dark corn syrup
• 4 teaspoons grated orange peel

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add egg and beat until light and fluffy. Mix in corn syrup and orange peel until well combined.

Step 3

Sift together flour, cinnamon, ginger, cloves, and salt in a separate bowl; stir into creamed butter mixture until blended. Shape dough into several balls, wrap in plastic wrap, and place in the refrigerator until thoroughly chilled, at least 1 hour.

Step 4

Working in batches, place one ball of chilled dough on a floured surface and roll to 1/4-inch thickness. Cut out cookies with desired cookie cutters and place on ungreased cookie sheets. Repeat with remaining dough.

Step 5

Bake in the preheated oven until edges are firm, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.