Gingerbread Cookies II

Gingerbread Cookies

by Adina Frid

This recipe is adapted from “Spice and Spirit – The Complete Kosher Jewish Cookbook”

YIELDS: 4 dozen cookies


  • 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


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).