At LUX, we adore cookies. We dream of them, smell like them and, with the addition of Cookie Love to our neighbourhood, you can basically call us experts on these little baked confections.
While the holiday season is packed with reasons to feel merry and bright, the excuse to bake cookies is definitely near the top of our lists. There are so many classics to sample, but nothing beats a perfect gingerbread cookie on a cold December night.
This gingerbread recipe perfectly pairs a tart citrus glaze with the spicy not-too-crunchy cookie to make an innovative masterpiece that bests any other gingerbread recipes out there. If you have the time (and patience) we swear these cookies taste even better if you let the icing set over night. And just in case gingerbread cookies aren’t your favourite, be sure to visit our Holiday Pinterest board for other delectable desserts ideas.
We are cookie experts after all!
The Gingerbread Recipe (makes 12 gingerbread men)
3 cups of all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
2 tsp ground ginger
2 tsp ground cinnamon
3/4 tsp ground cloves
1/2 tsp finely ground pepper
3/4 tsp coarse salt
1/2 cup of unsalted butter, softened
1/2 cup of packed dark brown sugar
1 large eggs
1/2 cup of unsulfured molasses
Mix all your dry ingredients (except sugar) together in a small bowl and set aside. Then beat butter and brown sugar together until they are well mixed and light and fluffy. Add your egg and molasses to the butter mixture and beat until smooth. Slowly add the flour mixture on a low mixer speed until just combined. Split your dough into two balls, and wrap each in plastic wrap before chilling for at least an hour.
Preheat your oven to 350°.
Once chilled, roll out dough to at least a 1/4 inch thick before cutting into preferred shapes and placing on a parchment lined baking sheet. Bake for 12-14 until the edges start to brown.
Let cookies cool on wire racks and then place them in the fridge to chill for an additional 15 minutes before moving on to icing them.
The Citrus Glaze Recipe
2 cups of confectionery sugar
1/3 cup of citrus juice (at least half lemon)
Simply whisk the juice (grapefruit is our go to although orange would also work) and sugar until smooth, before pouring in a large edged plate for dipping your gingerbread men. Lightly dip each one before placing on a cookie sheet and putting in the fridge to set. Allow the icing to firm before dipping them for a second time and then letting your cookies completely set in the fridge overnight.
Recipe c/o Carey Nershi from Reclaiming Provincial