12 Dec
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The Recipe
Ingredients We Will Need (For approximately 25 cookies):
For the Gingerbread Cookies:
▪ ¾ cup (170g) unsalted butter, at room temperature
▪ 1 cup (200g) granulated sugar
▪ 1 large egg
▪ ⅓ cup (80ml) molasses
▪ 2¼ cups all-purpose flour (about 310 g)
▪ 2 tsp baking soda
▪ ¾ tsp salt
▪ 1–2 tsp grated ginger
▪ 1–2 tsp cinnamon
▪ a little extra sugar for rolling
For the maple glaze:
▪ 1 tbsp melted butter
▪ 1 tbsp maple syrup
▪ 1½ cups icing sugar (about 180 g)
▪ 2 tbsp milk (add a little more if needed)
▪ a pinch of salt, preferably
The Execution:
For Cookies:
1. Preheat the oven to 180°C.
2. Beat the butter and sugar in a mixer until fluffy.
3. Add the egg and molasses and mix until smooth.
4. Add the flour, baking soda, salt, cinnamon and ginger. Mix until a soft dough forms.
5. Form small balls (a little smaller than a golf ball) and roll them in sugar.
6. Place the balls on a baking sheet lined with non-stick paper and bake for 9–11 minutes.
7. Remove the cookies from the pan and let them cool — they will settle slightly as they cool, acquiring their characteristic “soft” texture.
For the maple glaze:
1. Mix all the glaze ingredients in a bowl until smooth and thick.
2. If it's too thick, add a little milk (1 tsp at a time) until it becomes buttery — we want it to remain thick so it will set nicely on the cookies.
3. Dip the top side of each cold cookie into the glaze.
4. Run the edge of the cookie over the edge of the bowl to remove the excess and place them on parchment paper.
5. If desired, sprinkle with a few Christmas sprinkles before the icing dries.
And here are our cookies ready! Fluffy, sweet and with a little dose of holiday magic, they are the perfect excuse to nibble on one… or two… or three! Share them, give them away or keep them to yourself… The truth is that with these gingerbread cookies, every day can become a little more Christmassy.