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Gingerbread Sugar Shingles Recipe

Gingerbread Sugar Shingles

Chow
Total Time 1 hr 45 mins
Course Snack
Cuisine Germany
Calories 263 kcal

Equipment

  • Small bowl
  • Stand mixer
  • Spatula
  • Plastic cling wrap
  • Silicone baking paper
  • Silicone pastry matt
  • Butter knife
  • Flat ruler
  • Cookie tray
  • Rectangle cookie stamp cutter
  • Stamping cookie cutter
  • Cooling rack
  • Kitchen brush

Ingredients
  

Dough

  • 3 Cups All-purpose flour
  • 1 Teaspoon Cocoa powder
  • 4 Teaspoons Ground ginger
  • 1 Teaspoons Ground cloves
  • 2 Teaspoons Ground Cinnamon
  • 1 Teaspoon Baking soda
  • 1 Teaspoon Salt
  • ¼ Teaspoon Black pepper (fresh ground)
  • 1 Cup Unsalted butter (room temperature)
  • ½ + 2 Cup + Tablespoons Granulated sugar
  • 1 Large Egg
  • ½ Cup Dark Molasses
  • 2 Tablespoon Corn syrup (light)

For the icing glaze

  • 1 Cup Confectioner’s sugar
  • 2 Tablespoon Water

Instructions
 

  • Start with your dough in a small bowl and add your cinnamon, cloves, ginger, baking soda, pepper, and salt. The next step will require a stand mixer to which you add your butter use the paddle attachment for this. You want to beat the butter on medium-high until it becomes light and creamy. Now you switch to medium speed and slowly add the dry ingredients until everything is looking nice and blended.
  • Use a spatula as needed to scrape down the sides and add your single egg into this mix. Following this, you add the molasses and corn syrup to get a thick and syrupy mixture. Don’t forget to scrape the sides of the mixer with a spatula. This is when you can slowly start to add the flour using the slowest speed on your mixer. Once the dough forms, it’s time to remove it from the mixing bowl onto some plastic cling wrap.
  • Flatten the dough to make a 1-inch thick rectangle all around and fold this over the remaining dough. This dough goes into your fridge to chill overnight.
  • The next day will be a baking day so preheat your oven to 350 degrees Fahrenheit. You should grab a cookie sheet and add some silicone baking paper to place into that sheet and set it aside. Now you need a silicone pastry matt sprinkled with a little bit of flour on top. You can now unwrap your gingerbread dough and place this onto the pastry mat. This should be rolled out so the dough is about 1/3-inches thick.
  • Use the dull side of a butter knife and slice strips about 1-inch wide across each side. Use a flat ruler to get an even distance between each cut. Now you can slice individual pieces that are 2-inches long and transfer them to the cookie tray. Give them a distance of 1-inch in between so they have room to rise and bake. Another idea is to use a rectangle cookie stamp cutter that includes a stamped image if you decide to be very nostalgic.
  • You may need to repeat the rolling process again if you use a stamping cookie cutter while you’ve placed your first batch into the oven for 7 to 15 minutes. They should be golden brown along the sides and soft in the center. You can finish off the remaining dough and begin your icing glaze. Use a small bowl to mix your glaze until it gets nice and smooth.
  • Remove your first batch of cookies and place them onto a cooling rack for no more than 10 minutes. Add a single glaze of icing onto the cookies while they are still warm. It’s best to use a kitchen brush to apply the icing so it’s evenly coated and allows them to cool. As the glaze dried, this will turn into a shiny glaze that gives your cookies an appealing shine. These can be placed into an airtight Tupperware that will last at least 2-weeks so they remain fresh.