Cookie Cutter Ginger Crisps

Name: Cookie Cutter Ginger Crisps
Prep time: 30 min
Total time: 1 h
Yield: 14 dz.
Ingredients: 1 c. (2 sticks) butter, softened; 1/2 c. brown sugar; 1/2 c. sugar; 1/3 c. molasses; 2/3 c. light corn syrup; 4 1/2 c. sifted flour; 1 1/2 tsp. ground cinnamon; 1 1/2 tsp. ground ginger; 1 tsp. salt; 1 tsp. baking soda; 1/2 tsp. ground cloves

By Susan BranchPublished: Aug 29, 2007

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Susie Cushner

Yields:

14 dz.

Prep Time:

30 mins

Total Time:

1 hr

Cal/Serv:

This recipe will yield plenty of cookies, which you may not need right away. Roll unused dough into logs, wrap well, and freeze for up to one month. Cookies make sweet placecards. Tips for success: Make extra cookies in case of breakage and cool them completely before writing names with icing. Find decorating icing in the baking section of grocery stores.

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Ingredients

1 cup (2 sticks) butter, softened
1/2 cup brown sugar
1/2 cup sugar
1/3 cup molasses
2/3 cup light corn syrup
4 1/2 cups sifted flour
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1 tsp. salt
1 tsp. baking soda
1/2 tsp. ground cloves

Directions

1. Step 1Heat oven to 350°F. Beat butter and sugars together, using a mixer on medium speed, until light and fluffy. Beat in molasses and corn syrup until well combined. Add in the remaining ingredients and stir until a smooth dough forms. Chill for 30 minutes.
2. Step 2Roll out on a lightly floured surface to less than 1/8-inch thick. Cut with floured cutters. Bake on greased cookie sheet for 8 minutes.

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