Soft Gingerbread Cookies + Chocolate Liqueur Glaze

whiskedawaykitchen.com

Kelli Boitnott

subheading: soft gingerbread cookies:

4 cups (480 grams) all purpose flour, spooned & leveled*

2 teaspoons ground ginger

2 teaspoons ground cinnamon

½ teaspoon ground cloves

½ teaspoon kosher salt

½ teaspoon baking soda

½ cup (115 grams) unsalted butter, softened

¾ cup (150 grams) brown sugar

1 large egg

⅔ cup (160 ml) unsulfured molasses

subheading: chocolate liqueur glaze:

1.5 cups (170 grams) powdered sugar

1 tablespoon (15 grams) unsalted butter, melted

2 tablespoons chocolate liqueur*

2 to 4 tablespoons milk

Directions at whiskedawaykitchen.com

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