{"id":11084,"date":"2018-12-12T20:23:48","date_gmt":"2018-12-13T01:23:48","guid":{"rendered":"https:\/\/bakeschool.com\/?p=11084"},"modified":"2025-02-13T14:25:25","modified_gmt":"2025-02-13T19:25:25","slug":"soft-gingerbread-cookies","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/soft-gingerbread-cookies\/","title":{"rendered":"Soft Glazed Gingerbread Cookies"},"content":{"rendered":"\n

Is it possible to fall in love with a cookie? I think so. These soft lemon-glazed gingerbread cookies are perfection. The texture and the flavour are just what you want in a soft gingerbread cookie. The glaze gives a hint of tang that contrasts nicely with the deep molasses flavour of these gingerbread cookies.<\/p>\n\n\n

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I am a big fan of the combination of lemon and gingerbread. It's so unique and surprising to many, but works so incredibly well! My mom used to make a gingerbread and serve it with lemon sauce. This moist gingerbread cake<\/a> with white chocolate cream cheese frosting<\/a> is served with dollops of lemon curd<\/a>, a nod to that flavour combination. These stamped gingerbread cookies are another simple way of approaching those flavours.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

What is black treacle?<\/h2>\n\n\n\n

The original recipe calls for black treacle (or dark treacle), which is a dark molasses-like syrup from Britain. Black treacle is a by-product of the sugar refining process and has a very distinctive, pronounced earthy molasses flavour, on the verge of burnt even.<\/p>\n\n\n\n

The only black treacle I've ever found here is from the brand Lyle's (they also make golden syrup, which is another British ingredient used in baking) and it comes in a cute red tin. If you can't find Lyle's Black Treacle in stores near you, you can find it on Amazon<\/a>. Another option would be to replace the black treacle with blackstrap molasses, which is more readily available in North America. Usually, you can find blackstrap molasses at the grocery store in the baking aisle (should be next to the fancy molasses), or in the organic section. You may also find it in health food stores and organic grocery stores.<\/p>\n\n\n\n

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Making stamped cookies<\/h2>\n\n\n\n

There are 2 methods to make stamped cookies:<\/p>\n\n\n\n

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  1. Form balls of cookie dough, then press down with the stamp to stamp out the pattern onto each cookie, using floured cookie stamps<\/strong>. This is the method I used for these stamped chocolate cookies<\/a>. This method can lead to scraggly, uneven methods, and there's nothing wrong with that, but if you want a clean edge, use the other method.<\/li>\n\n\n\n
  2. Roll out the cookie dough into a sheet, stamp out the pattern on the sheet of rolled dough<\/strong> as many times as you can<\/strong>, and then take a round cookie cutter that is the same diameter as the stamp and cut out the stamped rounds. Make sure to leave a thin between stamps to allow for space for the cookie cutter. This method is more tedious and takes much longer, but this will lead to the cleanest, most professional look. This is the method I used for these lemon shortbread cookies<\/a>.<\/li>\n<\/ol>\n\n\n\n

    The recipe comes from the book Sweet by Yotam Ottolenghi and Helen Goh<\/strong>. I highly recommend this baking book and you can order it from Amazon<\/a>.<\/p>\n\n\n

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    \ud83d\udcd6 Recipe<\/h2>
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    Soft Gingerbread Cookies<\/h2>\n
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    Author<\/span>Author : <\/span>Janice Lawandi<\/a><\/span><\/div>\n
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    These soft gingerbread cookies are made using Nordic Ware cookie stamps and then finished with a lemon glaze for a festive holiday treat. Recipe by Yotam Ottolenghi & Helen Goh from the baking book Sweet<\/span><\/div>\n
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