Soft Glazed Gingerbread

Soft Glazed Gingerbread
Makes 1 to 2 dozen cookies, depending on the size of the cookies
These cookies are so moist and flavorful you won’t miss the traditional gingerbread cookies one little bit. The additions of nutmeg and black pepper give the subtle kick, and the sweet glaze on top of these not too sweet cookies is the perfect compliment. We use a patterned rolling pin to imprint a design onto the surface of these cookies before baking but you could use cookie molds as well. Keep in mind, if baking in stoneware cookie molds, baking times will vary.

Cookie dough:
3 3/4 cups all-purpose flour
1 tablespoons cocoa powder
4 teaspoons ground ginger
1 1/2 teaspoons ground clove
2 teaspoons ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon baking soda
1 teaspoon salt
1 1/4 teaspoon freshly ground black pepper
1 cup unsalted butter, room temperature
3/4 cup + 2 tablespoons granulated sugar
1 large egg
1/2 cup dark molasses
2 tablespoons light corn syrup

Glaze:
1 cup confectioners sugar
2 tablespoons water
1/2 teaspoon vanilla extract

To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Slowly add the sugar and mix on medium speed until mixture is pale, fluffy and completely smooth. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and mix well.

Add the molasses and corn syrup and beat until incorporated. Stop the mixer again and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated. Remove the dough from the bowl, flatten it on a large piece of plastic wrap into a rectangle about 1 inch thick, cover the dough with plastic wrap, and refrigerate overnight.

Preheat the oven to 350 ∞F. Line a baking sheet with parchment paper or a non-stick liner.

Unwrap the dough and place on a floured work surface. If using a plaque with a design, roll out the dough to 1/3 inch thick, lightly dust the top with flour, press your cookie molds over the dough, and then cut out the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart. Alternatively, using the mold as a guide, cut around it with a small knife, flip over the mold so the design is facing you, and place the dough over it, pressing the dough into the design. Unmold the shapes onto a prepared baking sheet, leaving about 1 inch between them.

If using a patterned rolling pin, lightly dust the lined baking sheet with flour and transfer the dough to the pan. Lightly dust the top with flour and roll it into a rectangle about 1/3 inch thick with a plain rolling pin. Then, using the patterned rolling pin, roll over the dough with enough pressure to ensure a clear impression of the design. This works best on a rimless baking sheet. Trim the sides with a small knife. A pastry cutter or pizza cutter also works well for this. Note: it is not necessary to cut into smaller sizes before baking.

Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 7-15 minutes. The timing will depend on the size of the individual cookies, or if you have made a single large patterned piece that will be cut after baking.

While the cookies are baking, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar, vanilla and water until smooth.

When the cookies are ready, remove from the oven and let cool on the pan on a wire rack for about 10 minutes. Then, while cookies are still warm, using even stokes, brush a light coat of the glaze on top of each cookie, evenly covering it. Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish. If you have used a patterned rolling to make a single large plaque, cut into the desired sizes using a small knife or pastry wheel. The cookies will keep in airtight container in a cool place for up to 2 weeks. They do not freeze well, however, as glaze becomes water when they are thawed.