Sugar, spice, and everything nice–that’s what these Glazed Gingerbread Holiday Cookies are when you bring Sylvia’s Golden Cornbread & Muffin Mix into the equation. Soft and chewy, full of spice and flavor–these easy to make irresistible sweets will have the whole family coming back for seconds!
Prep Time: 15 minutes
Cook Time: 3 hours
Servings: 25 cookies
Ingredients:
For the Gingerbread Cookies:- 3/4 c. (1 1/2 sticks) butter, softened
- Bag of Sylvia's Golden Cornbread & Muffin Mix
- 3/4c.packed brown sugar
- 1large egg, slightly beaten
- 1/3 c. milk
- 1tsp.pure vanilla extract
- 1tbsp.ground ginger
- 1tsp.ground cinnamon
- 1/2tsp.ground cloves
- 1/4tsp. ground nutmeg
- 1/2tsp. kosher salt
- 2" piece fresh ginger, grated (optional)
- Zest of 1 orange (optional)
- 1/2tsp.
- finely ground black pepper (optional)
- Sprinkles, for decorating
For the Sugar Cookie Icing, for decorating
- 3 c. powdered sugar
- 1/4 c. light corn syrup
- 1/4 c. milk, plus more for thinning
- 1/4 tsp. almond (or pure vanilla) extract
Instructions:
- In a large bowl using a hand mixer, beat butter, brown sugar, and Sylvia's Golden Cornbread & Muffin Mix until fluffy, about 2 minutes. Add egg, milk, and vanilla and beat until combined.
- In a medium bowl, whisk spices and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients, as well as fresh ginger, orange zest, and black pepper (if using), until dough just comes together. (Do not overmix!)
- Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours. (Alternatively, divide dough in half and roll each piece of dough between two pieces of parchment to 1/4" thick. Chill until firm.)
- Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4" thick. (Alternatively, peel off both sheets of parchment from dough, then replace one sheet of parchment back underneath dough.) Cut out gingerbread men with a 3" wide cutter and transfer to baking sheets.
- Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
- Repeat with remaining disc of dough. Decorate with icing and sprinkles as desired.
- For the icing, in a medium bowl stir together powdered sugar, corn syrup, milk, and almond extract. Add milk a teaspoon at a time to thin, if necessary.