Delicate Glazed Gingerbread Cookies ~ on the off chance that you cherish preparing occasion treats I wager you're generally on the chase for another formula, one that is not very hard, however has that wow factor. These simple stepped treats are delicate and rich, splendidly spiced, and daintily coated to draw out their wonderful examples ~ this could be your knockout treat for the season!
Gingerbread treats can be crunchy or delicate, fiery or mellow, profound and dim, or increasingly brilliant. I happen to cherish my gingerbread on the delicate side, so these are simply ideal for me. These treats remain delicate, as well, for a long time (on the off chance that they keep going that long.)
Gingerbread is described by molasses alongside a mix of flavors, yet every gingerbread treat will be one of a kind relying upon the definite blend of flavors you use. I don't suggest utilizing a premixed zest mix, it's smarter to utilize individual flavors. In the event that you like you can make your very own custom gingerbread flavor mix toward the beginning of the Christmas season. At that point you'll have it convenient for spicing up cocoa, latte, flapjacks, or anything that needs an occasion vibe. Don't hesitate to modify the proportions of the fixings to your specific taste.
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Equipment
- cookie stamps
Ingredients
- wet ingredients
- 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
dry ingredients
- 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
glaze
- 1 cup sifted confectioner's sugar
- 1 Tbs/15g unsalted butter melted
- 1/2 tsp vanilla extract
- 1 Tbsp plus 1 tsp warm water
Instructions
- Preheat the oven to 375F/190C Put your cookie stamps in the freezer to chill.
- 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. I did not have to chill my dough before rolling, but if yours is very soft, you may want to.
- Press the cookie stamps firmly into the dough, and then use a round cookie cutter slightly larger or slightly smaller than the stamp itself to cut out the cookies.
- 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.
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