If you're a chewy cookie kind of person and love gingerbread, like myself, then THIS recipe is for you! This recipe mixes the delicious flavor of the traditional gingerbread with a sugary glaze that's chewy goodness.
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}]We are hosting our annual cookie exchange with my family and I had to bring it home this year. I love gingerbread, but I'm not a fan of hard, crunchy cookies. I'm not a great baker, so I had to look over a ton of recipes to find the perfect chewy gingerbread. With some tweaks and substitutions, I found
So without further adieu, let's make some Chewy Gingerbread cookies!
CHEWY GLAZED GINGERBREAD COOKIES
Prep Time: 30 Minutes
Cook Time: 5-10 Minutes
Post Baking: 30-45 Minutes
Total Time; 1.5 Hours
Servings: 50-60 Small Gingerbread Men
INGREDIENTS
Cookies
1 Cup Molasses
1 Cup Butter Flavored Shortening
1 Cup Sugar
1 Egg
1/2 teaspoon Vanilla
2 teaspoons Baking Soda
1/2 Cup Water, hot
3/4 teaspoon Ground Cloves
3 teaspoons Cinnamon
1 teaspoon Salt
1 1/2 teaspoons Ginger, ground
6 Cups Flour
Glaze
6 Cups Powdered Sugar
2/3 Cups Milk
4 teaspoons Vanilla
INSTRUCTIONS
Prepare the Gaze by mixing all the glaze ingredients together in a bowl. Set aside.
Cream the Sugar, Egg, and Vanilla.
Dissolve the Baking Soda in the hot water. Add to the Creamed mixture and mix well to combine.
Stir together the spices - Ginger, Ground Cloves, Cinnamon and Salt. Then, add to the mixture above and mix well to combine.
In a small saucepan, over medium heat, melt the Shortening and Molasses until it runs off the spoon. Do not overheat or it will scald. Mix this into the other ingredients above.
Add in the Flour little by little (1/4 cup at a time) until dough forms. It will be sticky, but don't worry... it will be great.
Spray a working surface with Cooking Spray and roll out the dough to about 1/4" thick.
Using a small gingerbread man cookie cutter (or whatever you desire) cut out the gingerbread men and place on a parchment paper lined cookie sheet.
Bake at 375 for 5-10 minutes until the gingerbread men are slightly puffed, and can be picked up without falling apart.
Once removed from the oven, dunk the cookies in the glaze immediately and let cool on a drying rack.
Repeat until the dough runs out. You will need to heat the dough in between batches because it's much easier to roll out and work with when warm.
Serve when cooled and enjoy!
