Cookie dough
Icing
Make the cookie dough
In a medium bowl, whisk together flour, ginger, cinnamon, and salt; set it aside. In a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand-held mixer), beat the butter, brown sugar and molasses on medium speed until slightly pale, about 1 minute. Add the egg and beat on medium speed for another minute. Scrape down the sides and bottom of the bowl. Add melted chocolate and vanilla extract and beat until fully combined. Add the dry ingredient mixture and begin combining on low speed and gradually increase to medium speed until no traces of flour remain. Scrape down the sides and bottom of the bowl again.
Divide the dough in half and roll each half between two pieces of parchment paper to ¼” thick. Chill the dough for at least 30 minutes or up to 2 days.
Preheat oven to 350°F and line two baking trays with parchment paper. Working with one sheet of dough at a time. Peel back the top layer of parchment, place it back over the dough, flip the sheet over and peel back the other piece of parchment – set this piece of parchment aside. This process ensures that your dough isn’t sticking to any parchment paper for easy cookie removal and eliminates the need to flour your work surface while cutting out cookies.
Using your desired 3 ½” cookie cutter, cut cookies and place on prepared baking trays leaving 2” between each cookie. Repeat process with the second sheet of dough. Extra dough can be re-rolled between parchment. Refrigerate after re-rolling to let the dough rest and become firm again. Bake cookies for 8-10 minutes until firm to the touch at the edges and still a little soft in the middle. Cool completely before icing.
Make the icing
In a small bowl, whisk together confectioners’ sugar, Pure Almond Extract, light corn syrup, water and salt until smooth. The right piping consistency is when the whisk is lifted out of the bowl and the ribbon of icing holds its shape for a few seconds before leveling out. Adjust consistency with more confectioners’ sugar or water as needed. Select a very small round pastry tip (such as a 3mm tip), prepare a pastry bag or zip-top bag and creatively pipe icing onto cooled cookies.
Cookie dough
Icing
Make the cookie dough
In a medium bowl, whisk together flour, ginger, cinnamon, and salt; set it aside. In a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand-held mixer), beat the butter, brown sugar and molasses on medium speed until slightly pale, about 1 minute. Add the egg and beat on medium speed for another minute. Scrape down the sides and bottom of the bowl. Add melted chocolate and vanilla extract and beat until fully combined. Add the dry ingredient mixture and begin combining on low speed and gradually increase to medium speed until no traces of flour remain. Scrape down the sides and bottom of the bowl again.
Divide the dough in half and roll each half between two pieces of parchment paper to 6 mm thick. Chill the dough for at least 30 minutes or up to 2 days.
Preheat oven to 175°C and line two baking trays with parchment paper. Working with one sheet of dough at a time. Peel back the top layer of parchment, place it back over the dough, flip the sheet over and peel back the other piece of parchment – set this piece of parchment aside. This process ensures that your dough isn’t sticking to any parchment paper for easy cookie removal and eliminates the need to flour your work surface while cutting out cookies.
Using your desired 9cm cookie cutter, cut cookies and place on prepared baking trays leaving 5cm between each cookie. Repeat process with the second sheet of dough. Extra dough can be re-rolled between parchment. Refrigerate after re-rolling to let the dough rest and become firm again. Bake cookies for 8-10 minutes until firm to the touch at the edges and still a little soft in the middle. Cool completely before icing.
Make the icing
In a small bowl, whisk together confectioners’ sugar, Pure Almond Extract, light corn syrup, water and salt until smooth. The right piping consistency is when the whisk is lifted out of the bowl and the ribbon of icing holds its shape for a few seconds before leveling out. Adjust consistency with more confectioners’ sugar or water as needed. Select a very small round pastry tip (such as a 3mm tip), prepare a pastry bag or zip-top bag and creatively pipe icing onto cooled cookies.
Pure Vanilla Extract
Pure Almond Extract
