They’re extra spicy and not too sweet. I’ve used maple syrup instead of molasses. They’re not as dark as traditional ones but they’re sure to turn Santa’s head.
1 cup unsalted butter, at room temperature
1/3 cup White Sugar
1/2 cup Authentic Maple Syrup
1/3 cup Water
4 cups all-purpose flour, plus extra for dough rolling
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
2 Tbsps. Ground Ginger
1 tsp. Ground Allspice and of Cinnamon and of Salt
With an electric mixer cream butter and sugar together. When they’re creamy, blend in eggs, then syrup, then water.
In a second bowl, sift flour, baking powder, soda, and spices together. Be sure that there are no lumps in the baking powder and soda. There’s nothing worse than chomping into a hunk of salty residue!
Make a well in the center and dollop in the butter blend. Mix by hand with a wooden spoon. Knead the dough a few times on a floured board, tuck it in a large ziplock baggie and chill in the fridge for 15 minutes.
Preheat oven to 350F.
Cut off half the dough. Lightly flour your working surface, rolling pin, and cookie cutters. Roll the dough out to about a 1/2 thickness and using your cookies cutters, make shapes. I haven’t got a Ginger Man cutter (yet). I have a heart, hand, star, and a flower. Place cookies onto two ungreased baking sheets.
Bake 10-14 minutes. Remove to a wire rack to cool or devour warm.
They’re delish dunkers!
Simple Icing Glaze to decorate (if inclined)
1 cup Icing Sugar
2 tsps. Water
2 tsps. Corn Syrup or more (until you get a glossy smooth mix)
1/2 tsp. Vanilla Extract
Food Coloring (assorted colors)
With a wooden spoon, mix together sugar, water, syrup, and extract. Separate mix into a few bowls and add different drops of food coloring to each. Spread some with a knife for full color on some cookies. Fill a pastry bag that has a fine tip at the end for detailing. Experiment!!!