Glazed Gingerbread Cookies


  • Prep Time30 mins
  • Total Time1 hr 20 mins
  • Makes26 cookies
*PLUS setting time
Glazed Gingerbread Cookies

Produced by Radiyah Chowdhury, Irene Ngo and Aimee Nishitoba; photography by Erik Putz; food styling by Michelle Rabin; Paper art by Ali Harrison of Light + Paper


  • 1 cup vegetable shortening

  • 1 1/2 cups granulated sugar, (288 g)

  • 1/4 cup packed dark brown sugar, (48 g)

  • 2 large eggs

  • 1/3 cup molasses

  • 4 cups all-purpose flour, (480 g)

  • 4 tsp cornstarch

  • 2 tsp baking soda

  • 2 tsp ginger

  • 1 tsp nutmeg

  • 1 tsp cinnamon

  • 1/2 tsp ground cloves

  • 1/8 tsp salt

  • 1/4 cup orange juice


  • 2 1/12 cups icing sugar, (300 g)

  • 1 1/2 tbsp white corn syrup

  • 1 tsp clear or regular vanilla

  • 1 to 3 tbsp water

  • 1/4 cup finely chopped candied ginger


  • Position rack in centre of oven and preheat to 350F.

  • Beat shortening with granulated and brown sugars in a large bowl, using an electric mixer on medium, until fluffy, 1 to 2 min. Beat in eggs and molasses until combined.

  • Stir flour with cornstarch, baking soda, ginger, nutmeg, cinnamon, cloves and salt until combined. Beat into shortening mixture, along with orange juice, until combined.

  • Roll dough into 26 balls, arranging 4 in. apart on baking sheets. Press down lightly on cookies to flatten slightly.

  • Bake until edges of cookies start to brown, 20 min. (Cookies will appear undercooked but will firm up as they cool.) Transfer cookies to a wire rack and let cool completely, about 30 min.

  • Glaze: Beat icing sugar with corn syrup and vanilla in a large bowl until combined. Beat in water, 1 tbsp at a time, until glaze is runny but still thick. Use a spoon to drizzle over cooled cookies on rack and immediately sprinkle with candied ginger. Set aside until glaze is firm, about 2 hrs. Store in an airtight container at room temperature for up to 5 days.