It snowed on Saturday, and I’ve two small boys that need to move, so at 8 a.m. we bundled up, grabbed our sleds and headed for the terribly named Suicide Hill (a very small hill in our neighborhood park). We must have been out there for an hour or so having a complete blast. Once our noses had turned Rudolph-red, and our hands and ears ached from the cold we headed back home. To speed up the journey I pulled them both on the sled all the while they threw snowballs at the back of my head (they’re darling). When we got home I made them hot cocoa, and put on The Secret Life Of Pets. I then ran into the kitchen and started to prep for cookie baking. When I was ready to go I called out to my boys to see if they wanted to be my little kitchen helpers. They didn’t even answer me thanks to being tuckered out from our early morning snow adventure. Hooray! I get to bake alone! This is the best snow day ever! For the next two hours I drank coffee, listened to Christmas carols and baked delicious, chewy gingerbread cookies. All by myself.
I got this gingerbread cookie recipe from Cook’s Country. It’s chewy in the middle, crisp around the edge, with a perfect gingerbread flavor.
To a achieve a chewier texture it must be rolled to 1/4-inch thickness. Any thinner will give you a crisper cookie.
Also, make sure the dough is well chilled. The colder the dough the easier to roll and cut out.
I decorated them using King Arthur’s Flour Simple Cooke Glaze. Just mix powdered sugar, milk, and corn syrup together and voila!
- 12 TBS (1 and ½ sticks or 168 g ) Unsalted Butter
- ¾ cup (150 g) Dark Brown Sugar
- 3 cups (375 g) All-Purpose Flour
- 1 TBS Ground Ginger
- 1 TBS Ground Cinnamon
- ½ tsp. Salt
- ½ tsp. Ground Cloves
- ¾ tsp. Baking Soda
- ¾ cup of Molasses
- 2 TBS Milk
- 1 and ¼ cups (156 g) Powdered Sugar
- 2 TBS Milk
- 1 TBS Corn Syrup
- In a small saucepan over medium heat, melt the butter. Once melted, set aside to cool, about 10 minutes.
- In a medium-sized bowl, whisk together the brown sugar, flour, ginger, cinnamon, salt, cloves, and baking soda. Stir in the cooled melted butter, molasses, and milk. Knead the dough until it forms a ball.
- Cut the ball in half, wrap each half in plastic wrap, and refrigerate for at least an hour or as long as 24 hours. Dough will last up to 3 months in the freezer if wrapped well.
- Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper. Between two pieces of parchment roll out one of the halves of dough. Cut out shapes using your cookie cutter of choice, and gently place on cookie sheet. Repeat with second half.
- Bake for 8 to 10 minutes, rotating the cookie sheet half way through baking. They should appear slightly puffy and set around the edges when ready. Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack.
- In a medium-sized bowl mix together the powdered sugar, milk, and corn syrup until smooth. Depending on the consistency you desire you might need to add more powdered sugar to thicken or more milk to thin out.
- Pour glaze into a piping bag to pipe decorations on the completely cooled cookies. Set aside to allow the glaze to harden. Enjoy!
- Parchment paper
- Cookie sheets
- Saucepan
- Cookie cutters
- Wire rack
- Piping bag with piping tips
