Description
These stamped Bourbon Glazed Gingerbread Cookies are a delightful blend of spicy gingerbread warmth and a boozy bourbon-infused glaze!
Ingredients
Units
Scale
Cookies:
- 1/2 cup unsalted butter, melted
- 1/3 cup dark brown sugar
- 1/3 cup blackstrap molasses
- 1 large egg yolk
- 2 cups flour plus extra for pressing
- 1 tbsp cocoa powder
- 1/2 tsp baking soda
- 2 1/2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 1/2 tsp allspice
- 1/4 salt
Glaze:
- 3/4 cup powdered sugar
- 1-2 tablespoons bourbon
- 1 tsp vanilla
- 1 tsp warm water
Instructions
- Preheat the oven to 350 degrees.
- Add the melted butter, brown sugar, and molasses to a large bowl. Stir until combined. Add in the egg yoke and mix.
- Add in the remaining ingredients and mix until a shaggy dough forms.
- Turn the dough out onto a lightly dusted surface and knead.
- Roll the dough out to ¼ inch thickness and then use cookie stamps to imprint your desired design. Use cookie or biscuit cutters to finish cutting out the cookies.
- Transfer the cut cookies to a lined baking tray and freeze for 10 minutes.
- Bake the cookies on a lined baking sheet for 9-10 minutes.
- While the cookies cool make the glaze by adding the powdered sugar and 1 tablespoon of bourbon and stir until combined. Add the vanilla and stir again. If the mixture is still thick and not a brushable consistency, add more bourbon for a little bit of time until the right consistency is reached.
- Brush the glaze on top of the cookies and let set.
Notes
- Store baked cookies in an airtight container at room temperature for 2-3 days. You can also refrigerate or freeze the cookie dough; just be sure to bring them to room temperature before baking.
- *Measure your flour properly. This is my best baking tip! I typically fluff my flour, then scoop and level.
- If your cookie stamps stick to the dough, add a bit of flour to the dough before stamping.