Ingredients
For the Cookies
- 10 tbsp. unsalted butter – softened
- ¾ cup dark brown sugar
- ⅔ cup unsulphured molasses
- 1 large egg
- 1 tsp. real vanilla extract (e.g., Beyond Good Madagascar Vanilla Extract)
- 3½ cups all purpose flour, plus extra for surface
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tbsp. ground ginger
- 1 tbsp. ground cinnamon (ideally Saigon cinnamon)
- ½ tsp. ground allspice
- ½ tsp. ground nutmeg
For the Glaze
- 1 cup powdered sugar
- 2 tbsp. fresh lemon juice
- 10 ginger candies (e.g., Pure Ginger Hard Candies)
Instructions
- Prepare the dough: In a large mixing bowl, cream the softened unsalted butter together with the dark brown sugar until light and fluffy. Add the molasses, egg, and vanilla extract, mixing thoroughly until all ingredients are well combined.
- Combine dry ingredients: In a separate bowl, sift together the all purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground allspice, and ground nutmeg to ensure even distribution of the spices.
- Mix wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently until a smooth dough forms. If the dough is too sticky, dust your work surface with additional flour and knead lightly until manageable.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up, which will make rolling and cutting easier.
- Roll and cut: On a floured surface, roll out the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut into desired shapes and place them on a parchment-lined baking sheet, leaving space between cookies for expansion.
- Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are just beginning to brown and the centers are set but still soft.
- Cool the cookies: Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the lemon glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and slightly runny. Adjust consistency by adding more lemon juice or powdered sugar as needed.
- Glaze and decorate: Drizzle or spread the lemon glaze over the cooled gingerbread cookies. Immediately press 1 ginger candy onto each glazed cookie to garnish before the glaze sets.
- Set the glaze: Allow the glazed cookies to sit at room temperature for about 30 minutes or until the glaze is firm and the candies are secured.
Notes
- For softer cookies, reduce baking time slightly; for crunchier cookies, bake a bit longer but avoid overbaking.
- If you don’t have ginger candies, substitute with chopped crystallized ginger or omit for a more traditional gingerbread cookie.
- Make sure the dough is well chilled before rolling to prevent sticking and maintain cookie shape.
- Store cookies in an airtight container at room temperature for up to one week, or freeze unglazed cookies for up to 3 months.
- Use fresh lemon juice for the best-tasting glaze; bottled lemon juice may alter flavor.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
