Gingerbread "Yolki"

Ingredients:

• 3 cups premium flour + extra for work
• 1 tbsp gingerbread seasoning
• 3/4 tsp baking soda
• 0.5 tsp salt
• 220 g butter, room temperature
• 3/4 cup brown sugar
• 2/3 cup molasses
• 0.5 cup powdered sugar
• 2-3 teaspoons of hot water
• White decorative sugar, for decoration
• Sunflower seeds in multi-colored sugar glaze, for decoration

Preparation:

1. In a medium bowl, combine flour, spices for gingerbread, baking soda, and salt. In a large bowl, beat the butter, brown sugar, and molasses with a mixer on medium-high speed until fluffy, 3-5 minutes. Reduce the mixer speed to medium-low and add the flour mixture in two additions, beating until fully combined. Divide the dough between two large pieces of plastic wrap. Form into disks and wrap. Refrigerate until firm, at least 2 hours or overnight.
2. Position oven racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out 1 disk of dough to a thickness of about 1 cm. Using a 2-3 in (5-7 cm) Christmas tree cutter, cut out shapes from the dough. If the dough becomes too sticky, refrigerate it for 15 minutes. Place the shapes 1 in (2.5 cm) apart on the prepared baking sheets.
3. Bake, rotating the baking sheets halfway through, until puffed and set, 15-18 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to wire racks to cool completely.
4. On a lightly floured work surface, roll out another disk of dough and cut out gingerbread shapes. Once the baking sheets have cooled, space the dough shapes 2.5 cm apart, bake the gingerbread cookies, and let them cool.

5. Prepare the glaze:

   
   Mix powdered sugar with water until smooth and very thick. Transfer the icing to a zip-lock plastic bag, snip off a corner, and pipe the icing onto the gingerbread cookies; dust with powdered sugar. Decorate with glazed seeds.