Kooky Biscuiterie's Glazed Gingerbread CookiesBy Chatelaine
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1 h 20 min
"We bake cookies that go beyond your imagination. This unique gingerbread cookie is soft and chewy. While our customers say eating these is like having a piece of Christmas in your mouth, we’re confident you’ll enjoy them all year long."—Mathieu Benoit, owner, Sherbrooke, Que.
- 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
- 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
- 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.