Glazed Gingerbread Cookies
11
- Prep Time30 mins
- Total Time1 hr 20 mins
- Makes26 cookies
Produced by Radiyah Chowdhury, Irene Ngo and Aimee Nishitoba; photography by Erik Putz; food styling by Michelle Rabin; Paper art by Ali Harrison of Light + Paper
This unique gingerbread cookie from Kooky Biscuiterie in Sherbrooke, Que. is soft and chewy. The bakery's customers say that eating one is like having a piece of Christmas in your mouth.
Ingredients
1 cup vegetable shortening
1 1/2 cups granulated sugar, (288 g)
1/4 cup packed dark brown sugar, (48 g)
2 large eggs
1/3 cup molasses
4 cups all-purpose flour, (480 g)
4 tsp cornstarch
2 tsp baking soda
2 tsp ginger
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp ground cloves
1/8 tsp salt
1/4 cup orange juice
Glaze
2 1/12 cups icing sugar, (300 g)
1 1/2 tbsp white corn syrup
1 tsp clear or regular vanilla
1 to 3 tbsp water
1/4 cup finely chopped candied ginger
Instructions
Position rack in centre of oven and preheat to 350F.
Beat shortening with granulated and brown sugars in a large bowl, using an electric mixer on medium, until fluffy, 1 to 2 min. Beat in eggs and molasses until combined.
Stir flour with cornstarch, baking soda, ginger, nutmeg, cinnamon, cloves and salt until combined. Beat into shortening mixture, along with orange juice, until combined.
Roll dough into 26 balls, arranging 4 in. apart on baking sheets. Press down lightly on cookies to flatten slightly.
Bake until edges of cookies start to brown, 20 min. (Cookies will appear undercooked but will firm up as they cool.) Transfer cookies to a wire rack and let cool completely, about 30 min.
Glaze: Beat icing sugar with corn syrup and vanilla in a large bowl until combined. Beat in water, 1 tbsp at a time, until glaze is runny but still thick. Use a spoon to drizzle over cooled cookies on rack and immediately sprinkle with candied ginger. Set aside until glaze is firm, about 2 hrs. Store in an airtight container at room temperature for up to 5 days.
