Whole Wheat Molasses Glazed Shortbread Cookie
A melt-in-your-mouth mash-up of gingersnaps and whipped shortbread, these will be a new Christmas classic!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 17 cookies
For the cookies:
- ½ Cup Butter softened to room temperature
- 2 Tablespoons Light brown sugar packed
- 3 Tablespoons Powdered sugar sifted
- ¼ teaspoon Vanilla extract
- ½ Cup + 3 Tablespoons White whole wheat flour 3oz
- 3 Tablespoons Cornstarch
- 1 teaspoon Cinnamon
For the glaze:
- ¼ Cup Powdered sugar sifted
- ½ teaspoon Cinnamon
- 2 teaspoon Molasses
- ½ teaspoon Milk
Preheat your oven to 350 degrees and lightly spray a cookie sheet with cooking spray. Set aside.
In a large bowl, beat together the butter, brown sugar and powdered sugar until well combined.
Add in the vanilla and beat the mixture at high speed for 5 minutes, scraping down the sides as needed. You want the butter VERY fluffy.
In a medium bowl, stir together the flour, cornstarch and cinnamon. Add it into the butter mixture a little at a time until full mixed in. Beat at high speed for an additional 5 minutes. The texture should be that of frosting.
Transfer the dough into a pastry bag and press out balls about 2 Tbsp tall, only flattening slightly. You want the dough to remain in a ball shape and be taller than it is wide.
Bake until just golden brown, about 12-13 minutes. Let cool on the pan 10 minutes and then (VERY GENTLY) transfer to a wire rack to finish cooling.
Once the cookies are cooled completely, whisk together the glaze ingredients and spread onto the middle of the cookies.
Let the cookies sit for 1-2 hours until the glaze hardens. DEVOUR