Soft Glazed Gingerbread Cookies

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This recipe makes about 24 cookies.

Ingredients

For the Cookies:

• 3 3/4 cup (450g) all-purpose flour

• 4 teaspoons ginger

• 1 1/2 teaspoons ground cloves

• 3 teaspoons cinnamon

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon freshly ground black pepper

• 1 cup (16 Tablespoons; 226g) unsalted butter, softened to room temperature

• 3/4 cup (148g) + 2 Tablespoons granulated sugar

• 1 egg

• 1/2 cup (170g) unsulphured molasses

• 2 Tablespoons light corn syrup

For the Glaze:

• 1 cup (113g) confectioners' sugar

• 2 Tablespoons warm water

Instructions

1. Prepare the Dough: whisk the flour, ginger, cloves, cinnamon, baking soda, salt, and pepper in a medium bowl and set aside.

2. Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Slowly add the sugar and mix on medium speed until smooth and soft. Scrape down the sides and bottom of the bowl as needed.

3. Add the egg, molasses and corn syrup and mix on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl again as needed.

4. With the mixer on low speed, gradually add the flour mixture. Beat until a dough ball forms and pulls away from the sides of the bowl.

5. Chill the Dough: Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 15 minutes before rolling because the dough will be quite hard.

6. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. Place cookie stamps in the freezer to chill.

7. Roll & Stamp: Measure 1 Tablespoon of dough and roll into balls. Arrange dough balls 3 inches apart on the baking sheets. Place the cookie stamp directly on top of each cookie dough ball, centering the ball as best as you can, then firmly press down until the dough extends nearly to the edges of the cookie stamp. Lift straight up. If your cookie dough is sticking to the cookie stamp, lightly dip the cookie stamp in a bowl of flour before stamping the cookie dough ball. If dipped lightly, the flour bakes right off the cookie.

8. Bake: Transfer the cookies to the oven and bake for 8-10 minutes, or until the edges are set and slightly darked.

9. Prepare the Glaze: sift the sugar into a bowl and add the 2 Tablespoons of warm water and whisk until smooth.

10. Let the cookies cool on the baking sheet for about 5 minutes and then transfer to a cooling rack. While the cookies are still warm, brush a coating of glaze on top of each cookie with a pastry brush. Alternatively, you can also dip the tops of each cookie in the glaze.