These perfectly chewy European-style gingerbreadmen are the perfect spiced Christmas cookie. They have a traditional cakey interior with a thin, hardened, sweet glaze on the exterior. These rustic cookies are sure to become part of your holiday traditions!
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European-Style Gingerbread Cookies
These perfectly chewy European-style gingerbreadmen are the perfect spiced Christmas cookie. They have a traditional cakey interior with a thin, hardened, sweet glaze on the exterior. These rustic cookies are sure to become part of your holiday traditions!
Equipment
- baking sheet
- cooling rack
- mixer
- Rolling Pin
- cookie cutter
Ingredients
- 1 cup molasses
- 1 cup salted butter
- 1 cup raw cane sugar
- 1 egg
- 1 tsp vanilla extract
- 2 tsp baking soda
- ½ cup hot water
- 6 cups all-purpose flour, unbleached
- 1¼ tsp ground cloves
- 3 ½ tsp ground cinnamon
- 2 tsp ground ginger
- avocado oil spray for keeping work surface nonstick
Milk Glaze
- 3 cups powdered sugar
- ⅓ cup whole milk
- ½ tbsp vanilla extract
Instructions
Make the milk glaze
- In a large glass bowl, whisk together the powdered sugar, whole milk, and vanilla extract until fully combined. Set aside.
Make the cookie dough
- Preheat the oven to 375℉.In a small saucepan over medium heat, add the molasses and butter. Bring it to a simmer and let cook for 2-5 minutes, whisking the mixture together until it forms a sauce.Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the sugar, egg, and vanilla extract until smooth.
- Next, pour in the hot molasses and butter mixture and mix until incorporated.
- Measure out the hot water in a measuring cup, then stir in the baking soda until dissolved.
- Add in the spices, sea salt, and flour. Mix on low speed until all the flour has been absorbed.
- Prepare a couple of baking sheets with a sheet of unbleached parchment paper. Set out a cooling rack on the counter.
Roll out the dough
- Spray your work surface with avocado oil spray. Take about ⅓ of the cookie dough and turn it out onto the sprayed surface. Use a rolling pin to roll the dough until it is ½ inch in thickness. Use a cookie cutter to cut out as many shapes as you can while the dough is still warm.**Dough needs to be warm to roll out. If the dough cools down, warm it in a glass bowl in the oven or microwave for a few seconds.
- Bake in the preheated oven for 7-8 minutes for 3-4" cookies. *5 minutes for 2-3"*10 minutes for 5"
- Remove the baking sheet from the oven and while the cookies are still warm, dip the topside of each cookie in the milk glaze. Place the cookies on a cooling rack until the glaze has fully set (**rotate them after a few minutes so that they do not stick to the rack**). Enjoy!
Storage Tips
- Store in an airtight glass container or a freezer bag. To freeze the cookies, release as much air from the freezer bag as possible before sealing. Store cookies in the freezer for up to 2 months.
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