Gingerbread is the one cookie that I look forward to every holiday, but they have to be soft and not that sweet. This recipes strikes the perfect balance and the spice flavor continues from the cookie into the glaze. I recommend that you whip up a batch to savor the season.
GINGERBREAD COOKIES WITH CINNAMON GLAZE
2 cups flour
2 1/2 teaspoons cinnamon
2 teaspoons ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1/3 cup dark brown sugar
1/2 cup molasses
1 cup confectioners sugar
3 to 5 tablespoons milk*
1 teaspoon cinnamon
Directions: Sift flour, cinnamon, ginger, cloves, nutmeg, baking soda and salt in a bowl, set aside. In a mixing bowl, combine butter and brown sugar and mix until fluffy, about 3 minutes. Add eggs and molasses and continue to beat until blended. Place dough into plastic and chill for at least one hour.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Flour a working surface and roll dough until it is 1/2 inch thick. Using circular cookie cutter, or preferred shape, cut out dough and gently place on baking sheet. Bake for 10 minutes or until cookies are just set. Let cool on a baking rack. For glaze, mix confectioners sugar, cinnamon and milk. Mix until combined. Icing should be fluid* so that cookies can be glazed. Let sit on cooling rack for icing to dry.
*These cookies can be iced two ways - either dipped in glaze or prepared by creating a thicker lining (by adding less fluid and letting it dry) and flooding the center with the frosting. This takes longer but the result is just as good!
Recipe adapted from Martha Stewart / Styling & Photography by Alison