Tuesday, December 24, 2013

Sweet Shortcuts - Iced Gingerbread Cookies

There is a brand of store-bought iced gingerbread cookies that I just can't get enough of - they're soft, chewy and a little spicy, and I'm completely addicted to them!

I decided to see if I could get similar results at home, and I did!  Even better, I used a boxed gingerbread cake mix.  


This is how you can make them:


Gingerbread cake mix
1/4 cup hot water
2 tablespoons butter, melted


Preheat your oven to 375 degrees.

Empty the mix into a medium-size bowl, and add the hot water and melted butter.

Stir gently with a wooden spoon until the ingredients are all incorporated.

Form the dough into one inch balls, and place on your cookie sheet.


Slightly flatten the tops of the dough balls, like this:


Pop them into your oven and bake for 8 to 10 minutes.

While they're baking, you can whip up the glaze:

3/4 cup powdered sugar
1/4 teaspoon vanilla
1 to 3 teaspoons of milk

In a bowl, whisk the sugar and vanilla, and drizzle in a little of the milk.

You want a consistency so that if you pick up the whisk and let it drizzle back into the bowl, you can see the drizzle for two seconds.

This is too thick:


So I added some more milk, and this is just right:


When your cookies are cool, just turn them upside down and dunk them in the glaze!  Flip them back over and let the glaze harden.


Gorgeously chewy gingerbread cookies!

- Sugar Baby

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