The Perfect Gingerbread Cookie Recipe

Excellent for a Gingerbread House.

(Danish Recipe) 

150 grams brown sugar = (3/4 cup packed) 

250 grams pancake syrup = (3/4 cup) 

1 tsp ginger 

2 tsp cinnamon 

1/2 tsp cloves 

2 tsp baking soda 

150 grams margarine or butter = (1 stick + 2 tbsp)

1 egg 

500 grams flour = (4 cups)

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Method: In a large saucepan, bring brown sugar and syrup to boil. Take off heat and add the soda and stir well. This will make the mixture BUBBLE a LOT so be careful to use a large saucepan. Add butter and stir until butter is melted. Add egg and stir well. 

Add spices to the flour and mix; add flour to the syrup/sugar/egg/butter mixture in the saucepan. Mix well, turn onto floured countertop and knead. You may need to add more flour. The dough is now ready to roll and cut out cookies. 

Note: Do *NOT* refrigerate the dough - it will be impossible to properly roll it. 

shared at the Íslendingar í Ameríku Facebook page