Delicious soft gingerbread cookies with a rum butter glaze and gingerbread hot chocolate! Beautiful delicious and perfect Christmas cookies that look so pretty and taste so delicious! This recipe is from apt2bbakingco . Yossi Arefi adapted it from Yotam Ottolenghi and Helen Goh’s book Sweet. I love their recipes and this one is no exception. I’ve been baking these every Christmas and yes this has been on my to-do list for so long! A must-try Christmas cookie!
I’m partnering with Da Vinci Gourmet to bring you the perfectly flavored gingerbread hot chocolate for the season!
This holiday season is all about baking cookies nonstop and continuously sipping in the Gingerbread hot chocolate made with @davinci_gourmet ‘s Delicious gingerbread syrup and chocolate syrup! It’s so delicious and this hot chocolate has been on repeat lately! The syrup gives the perfect gingerbread flavor to the hot chocolate and makes it so apt to enjoy this holiday season!
Here you go with the recipe!
Ingredients:
Cookies
8 tbsp unsalted butter, at room temperature
⅓ packed cup plus 2 tbsp dark brown sugar
¼ cup blackstrap molasses
1 large egg yolk
1¾ cups plus 2 tbsp all-purpose flour, plus extra for pressing
1 tbsp Dutch-processed cocoa powder
½ tsp baking soda
1 tsp ground ginger
½ tsp ground cinnamon
⅛ tsp ground cloves
¼ tsp salt
¼ tsp freshly ground black pepper
Rum Butter Glaze
⅔ cup confectioners’ sugar
⅛ tsp ground cinnamon
1 tbsp unsalted butter, melted and warm
1 tbsp dark rum (or lemon juice)
1 tsp warm water
Method:
Place the butter, sugar, and molasses in the bowl of an electric mixer with the paddle attachment in place.
Beat on medium speed until smooth and incorporated.
Add the egg yolk and continue to beat until fully combined.
Sift the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, salt, and pepper into a bowl.
Turn the speed of the mixer to low, and add the dry ingredients to the butter and molasses.
Once the mix comes together, tip the dough onto a lightly floured work surface and knead gently.
Roll out the dough so that it is about ¼ inch. If the dough is very soft, you will need to chill it.
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside.
Using an embossed rolling pin, firmly roll on the rolled-out dough and cut out the pieces of imprinted gingerbread into desired shapes.
Transfer the cookies to the lined baking sheets, spaced about ¾ inch apart. Repeat the process for the remaining dough.
Bake for 9–10 minutes, rotating the sheets halfway through, until firm to the touch. They will continue to firm up as they cool, so don’t be tempted to bake them for any longer.
To make the rum butter glaze while the gingerbreads are in the oven, as the glaze needs to be brushed onto the cookies while they are still warm, sift the confectioners’ sugar and cinnamon into a small bowl.
Add the melted butter, rum (or lemon juice), and water and mix with a spoon until smooth. The glaze will thicken slightly if it sits around, so stirs through a little more warm water if you need to—it should be the consistency of runny honey.
Remove the cookies from the oven, leave them to cool for 5 minutes, then brush or dab the glaze all over with a pastry brush. Transfer to a wire rack to cool completely.
Once the dough is made, it can be covered in plastic wrap and kept in the fridge for up to 2 days before baking. These will keep for up to 5 days in an airtight container. The glaze will discolor and crack a little, but this will not affect how they taste.
Gingerbread Hot Chocolate
Ingredients:
Davinci gingerbread syrup – 1 tbsp
Da Vinci chocolate syrup – 1 tbsp
Whole Milk- 2 cup
Chopped chocolate – 3 Oz
Dutch Process Cocoa powder- 1 tbsp
Whipped cream, cookies, and marshmallows for serving.
Method:
In a pot add the milk, syrups, and chopped chocolate. Simmer till the chocolate melts and the milk is all steamed up for about five minutes.
Serve with marshmallows, whipped cream, and cookies. Enjoy!
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