For the gingerbread cookies
- 6 T. unsalted butter, room temperature
- ½ c. dark brown sugar
- 1/3 c. molasses
- 1 egg yolk
- 2 c. all-purpose flour
- ½ t. baking soda
- ¼ t. salt
- 1 t. ground ginger
- 1 t. cinnamon
- ½ t. nutmeg
- ¼ t. ground cloves
For the icing glaze
- ¾ c. powdered sugar
- 1 t. unsalted butter, melted
- 1 T. Devils River Coffee Bourbon
- 1 T. coffee
- ½ t. vanilla
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and molasses for 5 minutes on medium speed.
- Add the egg yolk to the mixing bowl and continue to beat until combined, scraping down the sides of the bowl as needed.
- Add the flour, baking soda, salt, and spices to the bowl and mix until the dough starts to come together (it’ll still be crumbly, though).
- Lightly flour a work surface and turn out the cookie dough. Knead and press the dough together and then into a round, flat disc.
- Using a rolling pin, roll the dough out to about ¼” thick. Use a round cookie cutter just larger than the cookie stamps you plan to use (if using! These are totally optional and just for added decoration) and cut out the cookies. Place the cut-out circles onto a parchment-lined baking sheet, and if you’re stamping a design into them, stamp the individual cookies now. Then refrigerate for 30-40 minutes.
- While the cookies are chilling in the fridge, preheat the oven to 350°.
- When the cookies are ready, bake for 7 minutes.
- While the cookies are baking, make the icing glaze by adding all of the glaze ingredients to a small bowl and whisking until smooth.
- When the cookies are done, allow them to cool for 2-3 minutes on the baking sheet. Then transfer the cookies to a cooling rack with wax or parchment paper underneath. Use a pastry brush to brush the glaze over the tops of the still-warm cookies (the glaze will set after 10-15 minutes).
Created in partnership with The Whimsical Cook.