Easy Glazed Gingerbread Cookies

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.

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.