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Gingerbread Cookies

  • Beginner
  • 4 dozen
  • 15 min
Baking Success Or Baking Mess


1/3 cup Mazola® Canola Oil
1/3 cup Beehive® OR Crown® Golden Syrup
½ cup molasses
¼ cup brown sugar
1 egg
3- ½ cups all-purpose flour
½ teaspoon baking soda
1 tablespoon ground cinnamon
1-1/2 tablespoons ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
Eggless Royal icing
3 cups of icing sugar
3-4 tablespoons warm water
1-1/2 tablespoons Crown® Lily White® Corn Syrup
1 teaspoon of vanilla extract
Various food colourings to tint your icing.


In a large mixing bowl whisk together the oil, corn syrup, molasses, brown sugar and egg.

In another large bowl combine the flour, baking soda, cinnamon, ginger, cloves and salt together. Add the flour mixture to the wet, stir with a wooden spoon until dough is formed about 3 minutes, don’t over mix.

Form dough into a flat disc, then roll out dough, if it is too soft to work with, cover with plastic wrap and chill in the refrigerator for 20 minutes up to one hour until firm.

Preheat the oven to 350°F. Line baking sheet(s) with parchment paper or silicone baking mat.

Roll dough out between two sheets of parchment paper to approximately a 1/8” thick. Cut out shapes with your cookie cutters and transfer to baking sheet(s). Roll up remaining dough and repeat steps until all dough is used up. Chill the raw cookies on the baking sheet(s) in the fridge for 10 minutes before baking. This helps the cookies retain a nice crisp shape during baking.

Bake cookies in a preheated oven for 10-12 minutes or until just golden at edges and tops look dry. Let cool for a few minutes on trays before transferring to a cooling rack to cool completely before icing.

To make the icing, add icing sugar to a large mixing bowl. Gradually add half of the water, mixing well, then add the corn syrup and vanilla extract, mix well. If the icing is too thick, add a bit more water, one teaspoon at a time until desired consistency. Divide icing into several small bowls, depending on how many different colours you want; tint each bowl of icing with a different colour. If your icing is thick enough you can spoon small amounts onto each cookie and spread it around to cover the cookie. Adjust consistency of icing with more water if too thick or more icing sugar if too runny. While cookies are still wet, decorate with sprinkles of your choice. You can also fill piping bags or small plastic bags with icing and cut a tiny whole out of the corner to use like a piping bag, have fun decorating your cookies!

*TIP* you can also add sugar sprinkles or candies pressed into the raw cookies before baking and skip icing them afterwards!

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