Last week I shared my favorite chocolate cookies with you; this week I’m sharing my new favorite gingerbread cookies. (I’ll share another cookie recipe with you next Monday, since I suspect many of you, like me, will be baking right up to Christmas Eve. I’ll also share the little DIY gifts I’m making for friends and family if I can get my you-know-what together in time.)
But back to these cookies. Friends, they are delicious. They are large and chewy and spicy and the vanilla glaze takes them over the top. I knew when I taste-tested the dough (like you don’t eat raw cookie dough, too!) that they’d be good, but I was even more pleased after they baked and sat for awhile and the flavors settled. Best of all, they come together so quickly and are easily double-able.
Here’s the recipe, if you’d like to make them yourself:
Gingerbread Cookies with Vanilla Glaze
Adapted slightly from this recipe on Freutcake
2 1/2 cups all-purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Dash ground cloves
3/4 cup unsalted butter, at room temperature
1 cup packed dark brown sugar
Splash of vanilla extract
Vanilla glaze, recipe follows
Preheat oven to 350.
In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, salt, nutmeg, and cloves; set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and molasses. Beat until combined, scraping down sides of bowl occasionally. Beat in egg until combined. Beat in a splash of vanilla extract. Gradually beat in flour mixture until just combined (do not over-beat).
Cover and chill dough about 1 hour, or until easy to handle.
Line two cookie sheets with parchment paper. Roll dough into small balls and place on baking sheet a few inches apart from each other (the cookies will expand while baking). Flatten balls slightly with your fingers.
Bake for 10 to 12 minutes or until edges of cookies are set. Cool on cookie sheets for 10 minutes. Transfer cookies to a wire rack and cool completely. Spread cookies with vanilla glaze and let stand until icing is set.
2 cups powdered sugar
4 teaspoons whole milk (plus more if needed)
1/4 teaspoon vanilla extract
Combine powdered sugar, milk and vanilla in a small bowl and whisk until frosting reaches a spreadable consistency, adding more milk as needed.
Photo via Freutcake