Easy Glazed Gingerbread Cookies
Special Supplies:
Gingerbread Cookie Stamps Amazon Small Gingerbread Cookie Stamp and Similar Medium Gingerbread Cookie Stamp
Ingredients:
*3/4 cup Butter, room temperature or Shortening
*1 and 1/2 cups Granulated Sugar
*1/4 cup Molasses
*1 cup Whipping Cream or Canned Milk or (1/2 cup Sour Cream and 1/2 Cup Milk)
*1 tablespoon Vanilla Extract
*1 teaspoon Salt
*4 and 1/2 cups All-purpose Flour
*1 teaspoon Cinnamon
*3/4 teaspoon Ground Ginger
*1/2 teaspoon Allspice
*1/4 teaspoon Ground Cloves
*4 teaspoons Baking Powder
Instructions:
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Pre-heat oven 350*F.
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Cream together in stand mixer: Butter, sugar, molasses, cream, vanilla and salt.
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Sift together in bowl: Flour, cinnamon, ginger, allspice, cloves and baking powder.
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Slowly add the flour mixture to the creamed mixture in stand mixer on low speed and mix well and (scrapping down the sides of the bowl occasionally) forms a soft dough ball.
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Hint: Refrigeration of the dough will always make the cookies roll, cut and cook a little better; also using a cooled 1/2 baking sheet with each batch of cookies helps too!
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Roll out cookie dough using half the dough at a time, so not to over working the dough and cut cookies with a Gingerbread man cookie cutter.
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Place cookies on a Silpat covered half baking sheet or cookie sheet of your choice sprayed with cooking spray or covered with parchment paper.
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Bake for 8-10 minutes or when edges barely start to turn a little darker brown but not burned. Also depends on the size of cookie.
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Hint: I’ve always usually mixed my cookies by hand, but my daughter is a pastry chef and mixes everything in stand mixer but either way works great!
Glaze Recipe
Ingredients:
*2 cups Powder Sugar
*1/4 teaspoon Almond Extract or 1 teaspoon Clear Vanilla Extract
*2-3 tablespoons Water
*1/2 teaspoon Butter Flavored Crisco or White Shortening for extra white Icing, optional
Instructions:
In a bowl add the above ingredients and whisk until smooth.
***Use a pastry brush and brush glaze on gingerbread cookies. Allow cookies to set before serving.
Enjoy!
Lindy
