Gingerbread Cookies

• ¾ cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• ⅓ cup molasses

• 2 ½ cup Red Fife Multipurpose flour

• 2 tsp baking soda

• ¾ tsp salt

• 2 tsp ground ginger

Maple Glaze

• 1 tbsp butter melted

• 1-2 tbsp pure maple syrup

• 1 cup of powdered sugar

• Pinch of salt

Directions

Cookies

1. Preheat the oven to 350°F.

2. In a large bowl or stand mixer, cream butter and sugar together until light and fluffy 3-4 minutes. Add egg and molasses and mix until incorporated.

3. Add you Red fife multipurpose flour, baking soda, salt and ginger. Mix on low until dough forms.

4. Using a small cookie scoop, scoop small balls (1.5’’) onto a parchment lined cookie sheet. Bake for 11 mins, remove from pan to cooling rack gently. The cookies will flatten as they cool.

Maple glaze

1. In a small bowl, whisk all ingredients until smooth. The glaze will be thick, add a tsp of milk or water to thin it out. If it gets to thin, add a bit more powdered sugar to get desired consistency. 

2. Dip the side of the cookie into the glaze, running the cookie along the edge of the bowl to remove excess glaze. Set cookies on parchment paper while the glaze sets. You can add festive sprinkles and decor to the cookies, though you want to move quickly before the glaze sets completely. 

With these cookies, I attempted a “holly design” using what I had in my pantry. I added green sprinkles and a pink peppercorn for design. Pink peppercorns are not spicy like black pepper and actually give a nice kick to the gingerbread cookie for 1 bite!

Enjoy!