Soft Glazed Gingerbread Cookies

You know how native New Yorkers can tell I’m a transplant? Because I’m not complaining about the lack of cold or snow during this abnormally warm winter. No, no it’s true – apparently northerners really do like the cold! They like freezing temperatures and sprinting from the flannel sheets to the shower because the floor is so cold. They like trudging to work in thick, puffy jackets and heavy snow boots, with only their watery eyes peeking out between their hats and scarves. They like the chapped lips and cheeks and dry hair and cracking skin. It toughens you up! Makes you a true New Yorker!

Truth be told, I think these 40 to 50 degree days are just peachy. I also happen to know that if New Yorkers weren’t complaining about the lack of snow, they would instead be complaining about the presence of the stuff. Last winter was rather brutal, and since no snow and mild temperatures mean comfortable commutes to work, let’s just call it even. Deal?

Whatever your stance might be on the current mildness of winter, I think we can all agree that such a time of year begs for an afternoon coffee break with a sweet, spicy gingerbread cookie. These are especially comforting during late afternoon as the harsh winter sun is just beginning to set and the chillier nighttime temperatures are inevitable.

Soft Glazed Gingerbread Cookies

.........................................................................................................................................................Yields: 12 to 20 cookies, depending on size of cutters
Recipe adapted from 'Tartine' by Elizabeth Prueitt

Since the flavor profile of gingerbread is perfect for fall and winter days, I love using the Snowman mold my mother gave me from House on the Hill. The design always makes me smile and think of the plentiful days I spent baking with my mom over the years.

Dough
3 ¾ cups all-purpose flour
1 tablespoon cocoa powder
4 teaspoons ground ginger
1 ½ teaspoon ground cloves
2 teaspoons ground cinnamon
½ teaspoon baking soda
1 teaspoon table salt
1 ¼ teaspoon freshly ground black pepper
8 ounces (2 sticks) unsalted butter, at room temperature
¾ cup + 2 tablespoons granulated sugar
1 large egg, at room temperature
½ cup dark molasses
2 tablespoons light corn syrup

Glaze
1 cup confectioner’s sugar
2 tablespoons water

To make the dough, sift together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and mix well.

Add the molasses and corn syrup and beat until incorporated. Stop the mixer again and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated. Remove the dough from the bowl, flatten it on a large piece of plastic wrap into a rectangle about 1-inch thick, cover the dough with plastic wrap, and refrigerate overnight.

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a nonstick liner.

Unwrap the dough and place on a floured work surface. Roll out the dough to ⅓-inch thickness and lightly dust the top with flour. If using a plaque with a design, press your cookie molds over the dough, and the cut out the shapes with a circle cutter or small knife and place on the prepared baking sheet, spacing them about 1 inch apart. Otherwise, using any cookie cutter, cut out shapes from the dough and place on the prepared baking sheet, spacing them about 1 inch apart. The scraps of dough can be formed into a flat disc, chilled, and re-rolled to make additional cookies.

Bake the cookies until lightly golden along the sides, but still soft to the touch in the centers, 7 to 15 minutes. The timing will depend on the size of the individual cookies, with smaller cookies taking less time and larger cookies taking more time.

While the cookies are baking, prepare the glaze. Sift the confectioner’s sugar into a small mixing bowl, then whisk in the water until smooth.

When the cookies are ready, remove from the oven and let cool for about 10 minutes. Then, while the cookies are still warm, using even strokes, brush a light coat of glaze on the top of each cookie, evenly covering it. Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish.

The cookies will keep in an airtight container in a cool place for about 2 weeks. They do not freeze well, however, as the glaze becomes watery when they are thawed.

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