Bake up a big batch of these gingerbread cookies for a new take on the classic recipe.
A generous sprinkle of sparkling sugar takes them over the top.
There’s no piping required.
Photo:Fred Hardy
These cookies are slightly chewy in the center, with crisp edges and bold brown sugary notes.
The glaze works double duty as it adds moisture back into the cookie, making the center irresistibly tender.
This is a softer dough that most definitely requires chillingdont skip this step.
Be sure to lightly flour the parchment as well as the dough when rolling.
If the dough softens too much, simply transfer it to the freezer for 5 minutes.
This recipe was developed by Melissa Gray.
Add molasses and egg; beat on medium speed until well combined, 20 to 30 seconds.
Divide dough in half and form into 2 disks.
Wrap each disk in plastic wrap; refrigerate until firm, about 90 minutes.
(Dough can be refrigerated for up to 2 days.)
Preheat oven to 325F.
Line 2 baking sheets with parchment paper.
Transfer dough and parchment paper to a third baking sheet; freeze until firm, about 15 minutes.
Remove from freezer and cut using a lightly floured 3 3/4-inch star cutter.
Place stars 3/4 inch apart on prepared baking sheets.
Reroll, cut, and refrigerate scraps as needed.
Repeat with remaining dough disk.
Place sparkling sugar on a large rimmed plate.
Dip top of 1 cooled cookie into glaze; pull straight out, letting excess glaze drip off.
Quickly flip cookie, glaze side up.
Holding cookie over plate, generously sprinkle with sparkling sugar until glaze is completely covered.
Repeat with remaining cookies, glaze, and sparkling sugar.
Let cookies stand on baking sheets until glaze is set, about 4 hours.
Store in an airtight container at room temperature for up to 5 days.
Sure to shine in any box, these cookies bring the bling!
Use whatever color sparkling sugar appeals.
2,000 calories a day is used for general nutrition advice.
