Soft Glazed Gingerbread - Instructions Continued
15 minutes. The timing will depend on the size of the individual cookies, or if you have made a single
large patterned piece that will be cut after baking.
While the cookies are baking, prepare the glaze. In a small bowl, whisk together the confectioners'
sugar and water until smooth.
When the cookies are ready, remove from the oven and let cool on the pan on a wire rack for about 10
minutes. Then, while the cookies are still warm, using even strokes, brush a light coat of glaze on the
top of each cookie, evenly covering it. Let the cookies cool completely.
When the glaze dries, it should leave a shiny, opaque finish. If you have used a patterned pin to make a
single large plaque, cut into the desired sizes with a small, very sharp knife. At the bakery, we cut
them into 3" x 4" rectangles, but 1 1/2" x 4" makes a nice smaller size.
The cookies will keep in an airtight container in a cool place for about 2 weeks. They do not freeze
well, however, as the glaze becomes watery when they are thawed. Makes 12 to 20 cookies, depending on
size of cutters.