Soft Glazed Gingerbread Cookies

Ingredienser

For the Dough

3 3/4 cups all-purpose flour

1 tablespoon cocoa powder

4 teaspoons ground ginger

11/2 teaspoon ground cloves

2 teaspoons ground cinnamon

1/2 teaspoon baking soda

1 teaspoon salt

11/4 teaspoon freshly ground black pepper

1 cup unsalted butter, room temperature

3/4 cup + 2 tablespoons granulated sugar

1 large egg

1/2 cup blackstrap or dark molasses

2 tablespoons light corn syrup

For The Glaze

1 cup confectioner's sugar

2 tablespoons warm water

Instruktioner

1. Stir together flour, cocoa, ginger, cloves, cinnamon, baking soda, salt and pepper into a medium bowl.

2. In a stand mixer with paddle attachment, beat butter on medium speed until creamy and fluffy. Slowly add sugar while mixer is running and continue to mix until smooth.

3. Scrape down the sides, add the egg, and mix on low until fully incorporated.

4. Add molasses and corn syrup and mix on medium until incorporated and scrape down the sides of the bowl.

5. Add in flour and mix on low until ingredients are well incorporated and a dough forms that starts to pull away from the sides of the bowl.

6. Remove dough, to a piece of lightly floured wax paper, place a large piece of wax paper on top, and then roll out to 1/8" thickness, and rest overnight in the fridge.

*Note: Tartine calls for 1/3* thickness but I found this to be too thick for my preferences.

7. Preheat oven to 350 degree as line a baking sheet with parchment paper.

8. Remove the top wax paper from your dough, lightly flour the surface and roll your patterned rolling pin over the dough and cut into squares. Alternatively, you can imprint your cookies with a cookie stamp, cut them out with a biscuit cutter, and then re-work & roll out the dough and repeat the process to use all of your dough.

9. Bake until slightly darkened along the sides and still soft in the middle. For a chewy cooky, I recommend taking them out earlier because they continue to firm up after taking them out of the oven. For a crispy cookie, let them bake until the middle is starting to firm up. My 2.5" cookies took exactly 9 minutes to have the perfect chew to them. It will depend on the thickness of your dough and size of your cookie.

10. To make the glaze, sift your sugar into a bowl, add 2T of water and whisk until smooth.

11. Let cookies cool for about 5 minutes and while the are still warm brush a coating of the glaze on top of each cookie with a pastry brush. Let cool completely before serving.