These ginger cookies are soft and chewy, with the glaze giving them an extra special finish. We love matching our Flourist Whole Grain Rye Flour with flavours of gingerbread and chocolate.
Glazed Soft Ginger Cookies
~ adapted from Sweet
8 tbsp (115 g) butter, room temperature
1/3 cup plus 2 tbsp (90 g) dark brown sugar
1/4 cup (100 g) blackstrap molasses
1 large egg yolk
1 3/4 cup plus 2 tbsp (235 g) Flourist Whole Grain Rye Flour
1 tbsp cocoa powder
1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground allspice
1/4 tsp black pepper
1/4 tsp salt
2/3 cup (80 g) confectioners' sugar
1/4 tsp cinnamon
1 tbsp butter, melted and warm
1 tbsp lemon juice
2 tsp warm water
In a standing mixer with a paddle attachment or with a hand blender, cream butter, sugar and molasses together for about a few minutes until smooth. Add egg yolk and beat until fully combined.
Sift dry ingredients, flour through to salt, and slowly add it to the creamed butter. Mix the dough until everything is fully incorporated. Once the dough comes together, tip it onto a clean surface and knead the dough gently until smooth.
Form into a disc and flatten slightly. Roll dough out to 1/4 inch thick, dusting the surface of the counter with flour to prevent sticking, only if necessary.
Preheat oven to 325°F. Line a baking sheet with parchment paper.
Dip the cookie cutters or stamps lightly in flour and shake off any excess flour. Cut out cookies into desired shapes. Carefully transfer cookies to prepared baking sheet, about 1 inch apart. Re-roll the dough scraps and continue. Bake 8-10 minutes, rotating tray halfway until cookies are firm to the touch.
Prepare glaze while cookies are baking as it needs to be brushed on while cookies are still warm. Sift icing sugar and cinnamon into bowl. Add melted butter, lemon juice and warm water and mix with a spoon until smooth and the consistency of honey. Add more warm water or lemon juice a little at a time until desired consistency is achieved. The glaze will thicken as it sits.
Remove cookies from the oven and let rest for 5 minutes. Use a pastry brush to glaze the tops of the cookies and transfer to a cooling rack to cool completely.