I love the way the glaze looks on these beautiful cookies! And it's got a little bit of a kick!

Subscribe to Sweet Paul


Here's a link to several Cookie Molds that you could use for this recipe: Santa Cookie Mold

Makes about 3 dozen

For the Dough:

33⁄4 cups all purpose flour
11⁄2 tablespoons ginger,
11⁄2 teaspoons allspice,
1 teaspoon cinnamon,
1 teaspoon salt

1⁄4 teaspoon white pepper, ground
2 sticks unsalted butter, at room temperature
1⁄2  cup sugar
1⁄2  cup dark brown sugar
1 egg
1 teaspoon vanilla
1⁄2 cup molasses

2 tablespoons honey

For the Glaze:

1 cup confectioners’ sugar
1 tablespoon white pepper, ground
4 to 6 tablespoons water, as needed

  1. Whisk together the first 6 ingredients.
  2. Beat butter and sugars until light and fluffy.
  3. Add egg and beat to combine.
  4. Add vanilla, molasses, and honey, and mix until thoroughly incorporated.
  5. Add the flour mixture in 2 batches, mixing just until combined.
  6. Turn dough out onto a lightly floured surface and shape into 3 discs.
  7. Wrap each with plastic wrap and refrigerate at least 1 hour or up to overnight.
  8. Preheat the oven to 350oF.
  9. Working 1 disc at a time, roll on a lightly floured surface until the dough is 1⁄4” thick.
  10. Press with a well floured cookie mold or decorated rolling pin.
  11. Cut as needed.
  12. Transfer to a baking sheet and repeat with remaining dough. Save your scraps! They can be patched together and re-rolled.
  13. Bake until just set and crisped at edges. This will take about 10 minutes.
  14. Transfer to a wire rack to let cool completel
  15. To glaze, mix together all of the ingredients, adding water as needed.
  16. Lightly brush the cookies and let stand until the glaze has set.


I love the way the glaze looks on these beautiful cookies! And it's got a little bit of a kick!
Photography by PHOTOGRAPHY by Linda Xiao | FOOD STYLING+RECIPES by Molly Shuster | PROP STYLING by Maeve Sheridan

Made it? Tell us about it–