Super excited to share this recipe now that I have perfected it. What a lovely make-ahead gift idea for the holidays, and you can decorate them in any color scheme you would like! O really hope you enjoy this gingerbread cookie recipe, created just for you!
Also, haooy New Year’s Eve! We are spending the last day of 2018 reflecting on the past year, and are also looking forward to planning what the next year will hold for us. This year was filled with so many incredible projects and spending time with people we love and who inspire us! We also have a few exciting projects and travels ahead of us, but for now I wanted to share my favorite cookie recipe of the year!
This recipe was originally posted here - https://theviewfromgreatisland.com/soft-glazed-gingerbread-cookies-recipe/
Soft Glazed Gingerbread Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Cuisine: American, British
Author: Sue Moran
Yield: 12-14 cookies
Serving Size: 1 cookie
Calories per serving: 154
6 tbsp (85 g) unsalted butter, at room temperature
1/3 packed cup plus 2 tbsp (90 g) dark brown sugar
1/3 cup (100 g) molasses
1 large egg yolk
1 3/4 cups plus 2 tbsp (235 g) all-purpose flour
1 tbsp Dutch-processed cocoa powder
1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup sifted confectioner's sugar
1 Tbs/15g unsalted butter, melted
1/2 tsp vanilla extract
1 Tbsp plus 1 tsp warm water
Preheat the oven to 375F/190C.
Cream together the butter, sugar, and molasses in a stand mixer or with electric beaters. Beat in the egg yolk.
Sift together the dry ingredients. Slowly add the dry ingredients to the butter mixture, beating on low until the dough comes together.
Turn out the dough onto a lightly floured surface and knead it until all the floury crumbles are incorporated. Flatten the dough into a disk and then roll out to about 1/4 inch thickness.
Cut out shapes from dough and transfer them to parchment paper lined baking sheets.
Transfer the cookies to a lined baking sheet and bake for 8-10 minutes. You don't want to over bake these cookies, so do a test cookie or two to figure out the best timing for your oven. The cookies will be soft when you remove them from the oven, but will firm up as they cool.
While the cookies are baking whisk the glaze ingredients together until they become a smooth thin glaze. Add more water if the glaze is too thick, it should have the consistency of maple syrup or a thin honey.
Put the cookies on a cooling rack and brush them with the glaze while still slightly warm. The glaze will dry in about 30 minutes.
These cookie bake up perfectly to a soft cookie that holds it shape after just 5-6 minutes of baking!
I am also super happy with this frosting, because traditional powdered sugar icing tastes WAY too sweet, but with the addition of melted butter, the taste is rich and compliments the strong taste of these gingerbread cookies.
If you plan on freezing these cookies, I would omit the butter from the frosting recipe. It turned a bit white after being frozen on plates in Ziploc bags.
I even marbled a few colors of icing on some cookie by taking a small amount of each color on the toothpick, then transferring it to the cookies, then swirling the colors. Think of all the color combos you could make!
If you wind up trying these cookies out, tag me on Instagram as @happysolez, I would LOVE to see what you create! Happy New Year!