Alison's Spicy Soft Gingerbread Cookies
Servings 0
Ingredients
Cookies
- 3 3 ⁄4cups Outrageous Baking All Purpose Gluten Free Flour
- 1 tablespoon cocoa powder*
- 4 teaspoons ground ginger
- 1 1 ⁄2teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 1 ⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1 1 ⁄4teaspoons black pepper freshly ground
- 1 cup unsalted butter at room temperature
- 3 ⁄4 cup and 2 tbsp granulated sugar
- 1 large egg room temperature
- 1 ⁄2 cup blackstrap molasses
- 2 tablespoons light corn syrup
- 1 tablespoon of water
- *I use black onyx cocoa powder for richer flavor but any will do
Glaze
- 1 cup confectioners' sugar
- 2 tablespoons water
- Optional: 1-2 tsp of ginger syrup
Instructions
- Make the dough
- Stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed. Once creamy, slowly add the granulated sugar and mix on medium speed until the sugar is fully incorporated and the mixture is smooth (not grainy). Stop the mixer and scrape down the sides of the bowl with a rubber spatula after each addition.
- Add the egg and mix well.
- Add the molasses, corn syrup and water. Beat until incorporated. Scrape down the sides of the bowl.
