Eating In // Gingerbread Heart Cookies
Here is a fun Gingerbread Heart Cookie recipe for any upcoming event you may be attending.
Enjoy!
The Goods:
2 cups all purpose flour, plus more for rolling
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup packed dark-brown sugar
1/3 cup unsulfured molasses
1 large egg
For the glaze:
1 cup powdered sugar
2-3 tablespoons heavy cream
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Directions:
1. Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, salt and spices.
2. In a bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy. Beat in the egg and molasses and vanilla extract until well mixed.
3. On a low speed, add the flour mixture and mix until a dough forms.
4. Place the dough in plastic wrap and chill for 30 minutes. After it has chilled, divide it into two parts and start rolling.
5. Once the dough is rolled out to 1/4 inch thickness, start cutting shapes with the heart cookie cutter. Place on a baking sheet and bake for 8-12 minutes.
6. Allow them to cool completely on the pan. Meanwhile, mix together the cream, powdered sugar, cinnamon and vanilla. If the glaze is too thick, add more cream. Spread a thin layer on each cookie.
