This dough is very sticky and hard to work with despite the long chilling time. The results are worth it, though. If you have trouble rolling the dough out, shape it into balls instead and flatten it with the bottom of a glass dipped in sugar.
Makes: 36 cookiesHands-on: 25 minutesTotal: 45 minutesDifficulty: Medium
Makes: 36 cookies
- ½ cup unsalted butter
- 1½ cups sugar
- 1 egg
- 1 Tbsp. light corn syrup
- ¼ cup orange juice
- 2 tsp. orange zest
- 3½ cups all-purpose flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 2 tsp. ground ginger
- 2 tsp. ground cloves
- 1 tsp. cardamom
- Cream butter, sugar, egg, corn syrup, orange juice, and orange zest.
- Whisk dry ingredients together; stir into butter mixture until well blended.
- Wrap tightly; allow to chill 1 day. During this time the flavors will mellow and the finished cookies will be much better.
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Roll chilled dough out to ⅛" thickness on a floured surface. Cut into desired shapes with cookie cutters. Bake 8–10 minutes. Cool 15 minutes; remove from baking sheets. Cool completely. Flavor develops as it is stored 1–2 days.