Directions: |
Directions:Preheat the oven to 375F/190C Put your cookie stamps in the freezer to chill.
Cream together the butter, sugar, and molasses in a stand mixer or with electric beaters. Beat in the egg.
Sift together the dry ingredients. Slowly add the dry ingredients to the butter mixture, beating on low until the dough comes together.
Turn out the dough onto a lightly floured surface and knead it until all the floury crumbles are incorporated. Flatten the dough into a disk and then roll out to about 1/4 inch thickness. I did not have to chill my dough before rolling, but if yours is very soft, you may want to. Or roll dough into a log and chill. Then slice into 18 cookies and stamp. Chill before stamping.
Press the cookie stamps firmly into the dough, and then use a round cookie cutter slightly larger or slightly smaller than the stamp itself to cut out the cookies.
Transfer the cookies to a lined baking sheet and bake for 8-10 minutes. You don't want to over bake these cookies, so do a test cookie or two to figure out the best timing for your oven. The cookies will be soft when you remove them from the oven, but will firm up as they cool.
While the cookies are baking whisk the glaze ingredients together until they become a smooth thin glaze. Add more water if the glaze is too thick, it should have the consistency of maple syrup or a thin honey.
Put the cookies on a cooling rack and brush them with the glaze while still slightly warm. The glaze will dry in about 30 minutes |
This recipe for Gingerbread Cookies w/ Powdered Sugar Glaze is from