I wanted to post one more quick last minute Christmas cookie recipe before the big day hits –
I made these last year and became nothing short of obsessed with them.Honestly, I’ve been waiting all year long just to share this recipe with you, I love it so much
I first came across this recipe from Yossy Areffi at Apt 2b. She adapted it lightly from Yotom Ottolenghi’s book SWEET, which happens to be one of my favorite dessert cookbooks of all time. If a recipe comes from that book, it’s bound to be good.
I’m sharing with you my adaptation, which is simply swapping half of the flour for cake flour(makes the cookies extra soft and cakey) and adding a bit more rum to the glaze.
I used an embossed rolling pin to print the design on these cookies, then used a scalloped cutter to cut them out.
A cookie stamp would also work great for this. Last year when I made them I actually rolled a cut crystal glass across the top to get a pretty design, then cut out the shapes.
A few notes:
Do make sure to not overtake these cookies. You don’t want the tops to get browned at all. Once they have puffed slightly in the oven and the tops are no longer shiny, they are done.
Add the glaze to the tops while they are still warm, but not hot. If you add the glaze while they are hot, it will bubble and crackle. If you add it when they’re cold, it won’t smooth out and settle into the crevices. Warm cookies are perfect for icing to get a smooth glossy finish.
Happy holidays and happy baking!
Soft Gingerbread Tiles + Butter Rum Glaze
Soft Gingerbread Tiles + Butter Rum Glaze Serves: 12-18 cookies
Serves: 12-18 cookies
- FOR THE COOKIES:
- 8 tablespoons Unsalted Butter, at room temp
- ⅓ cup + 2 tablespoons Brown Sugar, lightly packed
- 1 egg yolk
- ¼ cup blackstrap molasses(unsulphered)
- 1 cup All Purpose Flour
- ¾ cup + 2 tablespoons Cake Flour
- 1 tablespoon Cocoa Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Vanilla Powder
- 1 teaspoon Ginger
- 1 teaspoon Cinnamon
- ½ teaspoon Ground Cardamom
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Black Pepper
- ¼ teaspoon Salt
- FOR THE GLAZE:
- ⅔ cup Powdered Sugar
- ¼ teaspoon Cinnamon
- 1 tablespoon Butter, melted
- 2 tablespoons Black Rum
- FOR THE COOKIES:
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Place the butter and sugar in a large mixing bowl. Beat together for 30 seconds with an electric mixer. Add the egg yolk and molasses and beat until well combined.
- In a separate bowl, whisk together the all purpose flour, cake flour, cocoa powder, baking soda, vanilla powder, ginger, cinnamon, cardamom, cloves, pepper, and salt.
- Add the dry ingredients to the butter mixture. Beat in until a crumbly dough forms. Press dough into a ball and knead slightly. Press the dough down to flatten a little and place in between two sheets of parchment paper.
- Roll to a thickness of ½ inch. Use an embossing rolling pin and roll across the top of the dough to add a design. Final thickness should be about ⅓ inch.
- Cut circles out of the dough and place on the prepared baking sheet two inches apart. Bake cookies in the preheated oven for 8 to 10 minutes, or until just cooked through. Cookies should not be browned.
- Let the cookies cool for five minutes on the baking sheet. Brush the tops of the warm cookies with the butter rum glaze. Let cool completely, then store in an airtight container. Cookies will keep for up to a week.
- FOR THE GLAZE:
- Place the powdered sugar and cinnamon in a mixing bowl. Whisk together. Add the butter and rum and whisk until smooth. Add more rum if a thinner glaze is desired. Keep glaze covered when not using as it will dry out quickly.