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

In 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 7 minutes. Add 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 10 min



Saffie Leedy Farris
BubbleLife Media

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