The sweet and spicy flavor of gingerbread pairs well with the piney, bittersweet notes of Ground Juniper Berries. This recipe features a glaze infused with our Ground Juniper Berries, which lend a slightly tart, citrusy note.
Prep time: 0 min
Cook time: 160 min
Total time: 160 min

Ingredients
Makes about 4 dozen cookies
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2 1/2 Cups All-Purpose Flour
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1 Teaspoon Ground Allspice
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1 Teaspoon Ground Korintje Cinnamon
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1 Teaspoon Ginger Powder
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1/2 Teaspoon Baking Soda
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1/2 Teaspoon Kosher Sea Salt Flakes
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1 Cup (2 Sticks) Unsalted Butter, room temperature
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1/2 Cup Light Brown Sugar
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1/4 Cup Light Molasses
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2/3 Cup Half And Half
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1 1/2 Tablespoons Ground Juniper Berries
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1 Pound Powdered Sugar
Directions
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Combine flour, spices, baking soda and salt in medium bowl and reserve.
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Beat butter and brown sugar in standing mixer over medium-high speed until light and fluffy. Add molasses and continue mixing. Add dry ingredients in stages, pausing to scrape down sides, mixing just until combined. Do not over-mix.
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Divide dough into four pieces. Wrap in plastic wrap and refrigerate for at least 2 hours.
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Preheat oven to 350°F. Line two large baking sheets with parchment paper.
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Roll dough into 1/4-inch thickness and cut out cookies using cookie cutters. Place on baking sheets 1/2 inch apart and transfer to oven to bake until almost firm in center, about 12 minutes.
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Remove from oven and transfer cookies to wire racks. Let cool completely.
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Whisk together half-and-half, Ground Juniper Berries and powdered sugar in large bowl until smooth and lump-free, using just enough half-and-half to achieve spreadable, glaze-like consistency. Frost cookies and let stand until glaze sets.
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Store between sheets of wax paper in airtight container at room temperature for up to 3 days.