These cookies were given to me by my best friend, whose son loves to make them as much as he loves to eat them.

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Recipe Summary

prep:
40 mins
cook:
15 mins
additional:
8 hrs
total:
8 hrs 55 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Buttercream Frosting:

Directions

Instructions Checklist
  • Combine butter and sugar in a bowl.

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  • Bring water, corn syrup, cinnamon, cloves, and ginger to a boil in a saucepan. Pour over butter and sugar and beat until blended. Gradually stir in flour and baking soda until dough is smooth.

  • Halve the dough and form into discs. Wrap discs in plastic wrap and refrigerate, 8 hours to overnight.

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

  • Let dough soften slightly. Roll it out to 1/8-inch thickness. Cut dough using gingerbread men cookie cutters. Arrange on ungreased cookie sheets.

  • Bake in the preheated oven until tops look dry, 8 to 10 minutes. Cool on wire racks.

  • Beat powdered sugar, butter, and vanilla extract together until stiff. Thin mixture out with milk. Spread frosting over cooled cookies.

Cook's Notes:

You can freeze the dough once it's wrapped in plastic.

Keep frosting covered with a damp paper towel while it is out on the counter. You can also keep it soft by placing it over a small bowl of steaming water.

Nutrition Facts

108 calories; protein 0.7g; carbohydrates 17.9g; fat 3.9g; cholesterol 10.2mg; sodium 34.8mg. Full Nutrition
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