– Mary G.
In a large mixing bowl. Combine 10 tbsp. soft (or melted) butter, ¾ cup dark brown sugar, and ⅔ cup molasses. Use a hand mixer to combine well until smooth.
Add 1 egg and 1 tsp. vanilla extract. Continue to mix until smooth.
In a separate bowl, combine 3½ cups all-purpose flour, 1 tsp. baking soda, ½ tsp. salt, 1 tbsp. ground ginger, 1 tbsp. ground cinnamon, ½ tsp. ground allspice and ½ tsp. ground nutmeg.
Gradually add dry ingredients to the wet ingredients, stirring with a mixing spoon. The dough will begin to become sticky, hard, and a little crumbly.
Separate the dough into 2 parts, and either wrap each in cellophane or place them in ziplock bags. Flatten them out a bit – this will allow the dough to cool and harden faster. Refrigerate for at least 3 hours.
Preheat oven to 350 F. (177 C.). Remove dough bags one at a time. On a floured surface, roll the dough to ¼-inch thick.
Use your cookie cutter to cut shapes.
I find it’s helpful to use a spatula to shimmy underneath the dough to lift the shape cleanly, even when the surface is well-floured.
On Silpat or parchment-lined baking sheet, lay cookie shapes (you may have to bake in batches). Bake for 10 minutes. Once done, remove and cool for 5 – 10 minutes.
Stir 1 cup powdered sugar and 2 tbsp. fresh lemon juice, until a glaze forms. Glaze cookies with a pastry brush. Refrigerate for 10 minutes.
Place 6-10 ginger candies in a food processor and process on a “chop” setting for about 3 seconds to create ginger sugar.
Sprinkle ginger sugar evenly on the cookies. Store them in a container with a lid.