Ok, so I know that I just posted gingersnaps yesterday, but
this was the original ginger cookie recipe that I had planned to make this
Christmas! I almost always make a couple of ginger recipes this time of the
year since I love ginger so much. So many people limit their baking with ginger
to the holidays, but I bake with ginger all year long. The flavor is so great,
how could you not?
These cookies are roll outs, but compared to the dough for
yesterday’s cookies, this dough is not dry at all. It’s very soft dough and the
cookies when baked are soft. You roll the dough between parchment sheets right
after you make the dough, then chill it. I had thought about skipping this
step, just refrigerating the dough and then rolling it out. It wasn’t too hard
to roll out the dough and then it was very easy to cut into circles. Super easy
clean up, too!
The orange gingerbread is fantastic. It’s amazing how adding
orange brightens up the flavor so much. The glaze contains rum (that doesn’t
cook out), so if you are making these cookies for kids, you might want to make
the glaze with just powdered sugar and milk. I like the flavor the rum adds; I
think it makes the cookies more sophisticated.
Orange Gingerbread Cookies with Rum Glaze
¾ cup packed brown sugar
Zest of 1 orange
3 cups flour
1 tablespoon cinnamon
1 tablespoon ginger
½ teaspoon ground cloves
¾ teaspoon baking soda
½ teaspoon salt
¾ cup butter, softened slightly and cut into pieces
¾ cup molasses
2 tablespoons milk
2 cups powdered sugar
2 tablespoons dark rum
2 tablespoons milk
Place brown sugar and orange zest in a food processor,
process about 30 seconds. Stop the food processor and add the flour, cinnamon,
ginger, cloves, baking soda, and salt; pulse until combined. Sprinkle the
butter evenly over the dry ingredients and process until sandy. Add molasses
and milk; process dough until it comes together.
Divide dough in half and roll into ¼ inch thickness
between two sheets of parchment paper. Refrigerate until firm, at least one
hour.
Preheat oven to 350 degrees. Line two baking sheets with
silicone baking mats.
Remove the chilled dough from the refrigerator and cut
into circles. I used a 2” round cutter.
Place the cut cookies on the prepared baking sheets, about 1 inch apart.
Bake until centers are just set, 8 to 11 minutes. If you
bake two sheets at the same time, rotating the baking sheets halfway through
the baking time. Allow to cool on the baking sheets for 5 minutes before
removing to a wire rack.
Once the cookies are cool, prepare the glaze: in a medium
bowl, whisk together the powdered sugar, rum, and milk until smooth. If the
glaze is too thick, add additional milk. Spoon a small amount of glaze on the
center of each cookies and spread to the edges. Allow to set before serving.
Recipe from Sweet Pea’s Kitchen
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