Gingerbread Cookies
by Adina Frid
This recipe is adapted from “Spice and Spirit – The Complete Kosher Jewish Cookbook”
YIELDS: 4 dozen cookies
Ingredients
- 5 cups flour
- 1 1/2 tsp. baking soda
- 2 tsp. ground ginger
- 1 tsp. cinnamon
- 1 tsp. ground cloves
- 1/2 tsp. salt
- 3/4 cup oil
- 1 cup sugar
- 1 large egg
- 1 cup honey OR maple syrup
- 2 Tbsp. vinegar
Directions
In a bowl, mix flour, baking soda, ginger, cinnamon, cloves and salt.
In a separate bowl, mix oil and sugar. Add egg, honey, and vinegar. Mix well.
Stir in flour mixture, a bit at a time.
Chill dough for 1-3 hours.
Preheat oven to 190 c / 375 f
On a floured surface, roll out a portion of the dough to about 1/4-inch thickness.
Cut shapes using a sharp knife or a cookie cutter.
Place the cookies on a lined tray.
Bake for 5-7 minutes.
Optional: When cooled, decorate using Royal Icing (recipe here).
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