American Revolution Gingerbread Cookies

Ingredients

3 cups all-purpose flour

1 cup brown sugar

1 cup butter

½ cup cream

1 tbsp ground allspice (I did 1/2 TSP)

1 tbsp ground ginger

1 tbsp ground caraway seed (I substituted equal parts cinnamon)

1 tsp baking powder

Glaze (I added icing, the soldiers were far too manly.)

2 cups powdered sugar

2-3 tbs water

1/2 tsp vanilla extract

Directions

Cream butter and sugar together in a tabletop mixer until smooth. Slowly add the heavy cream and all spices.

In a separate bowl, mix flour and baking powder together.

Add the flour mixture to the creamed butter mixture 1 cup at a time until thoroughly mixed.

Roll on parchment into a log about 2-inches thick and refrigerate for 40 minutes. (I just rolled it into a sheet and refrigerated it as is then cut the cookies)

Preheat the oven to 350°F. Remove the dough from the fridge and cut into cookies. Place on a sprayed cookie sheet and bake at 350°F for 10 minutes.

Let cool fully then dip in glaze and allow to dry for several hours before storing.

Notes

@telloandrose

Recipe from @mount_vernon. They were kind enough to send me the original gingerbread recipe written by the Superintendent of Bakers for the Continental Army, Christopher Ludwick.