The Perfect Gingerbread Cookies

Note: This recipe is from my sister in law, Anne Marie. They are the best gingerbread cookies that I have ever had, and the kids love decorating them.  

• 2 ½ cup flour
• 2 tsp cinnamon
• 1 tsp ginger
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup margarine (you can sub in butter—we have a food allergy in the family and make them with dairy free margarine)
• ½ cup brown sugar
• ½ cup light corn syrup
• 1 egg

In a small bowl, stir flour, cinnamon, ginger, baking soda and salt. 

In a large bowl w/ mixer at med speed, beat margarine to soften.

• Add sugar, beat until well blended.
• Beat in corn syrup and egg until smooth.
• Add flour mixture, 1/3 at a time, beating until smooth.

Divide dough into quarters and wrap each. Freeze ½ hour, then transfer to fridge.

On floured surface, roll out one portion of dough at a time to 1/8-inch thickness.

With cookie cutters, cut into shapes. Bake on ungreased cookie sheet at 375 degrees for seven minutes. Add icing:

Icing

• 1 pkg (16oz) powdered sugar
• 3 egg whites at room temp.
• ¼ tsp cream of tarter

In large bowl w/ mixer, stir powdered sugar, egg whites and cream of tartar until well blended. Beat on high speed for ten minutes. Enjoy!

Saffie Leedy Farris
BubbleLife Media

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