Gingerbread Cookies

  • 1 cup Gold ’n Soft® Vegetable Oil Spread
  • 2/3 cup brown sugar
  • 2/3 cup dark corn syrup
  • 1 egg - beaten
  • 2 teaspoons vanilla
  • 4 cups flour
  • 3/4 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 tablespoon Ginger

In a medium saucepan over low heat, melt the Gold ’n Soft® Vegetable Oil Spread; stir in brown sugar, and dark corn syrup until dissolved.

Pour into a large mixing bowl, and let cool for 5 minutes.

Stir the egg and vanilla into the melted mixture until smooth.

Sift together the flour, baking soda, cinnamon, and ginger; stir into mixture.

Cover and chill dough for a few hours (can be left in fridge overnight - take out one hour before rolling).

Preheat oven to 375º F.

On a lightly floured surface, roll out dough to 1/4 inch thickness.

Cut into holiday shapes using a cookie cutter, and place on a cookie sheet.

Bake for 10 to 15 minutes.

Cool, frost and decorate.