Description
Soft Batch Gingerbread Cookies with a zesty Ginger Glaze, perfect for the holiday season or any cozy moment. These cookies feature a tender, chewy texture with warm spices and a sweet molasses flavor, finished with a deliciously smooth ginger-infused glaze.
Ingredients
Cookie Dough
- 1/2 Cup Unsalted Butter (softened; can also substitute vegan butter)
- 3/4 Cup Granulated Sugar (plus more for rolling)
- 1 Large Egg (or 1 flax egg to make these cookies vegan)
- 1/3 Cup Molasses
- 2 Cups All-Purpose Flour or Gluten-Free Flour
- 1 Tablespoon Ground Ginger
- 1 Teaspoon Cinnamon
- 2 Teaspoons Baking Soda
- 1 Pinch Sea Salt
Ginger Glaze
- 1 Cup Powdered Sugar
- 2 Teaspoons Ground Ginger
- 3 Tablespoons Water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking your cookies.
- Prepare Cookie Dough: In a stand mixer, beat the softened butter and granulated sugar together for about one minute until fluffy. Add the egg (or flax egg for vegan option) and molasses, mixing until fully combined.
- Add the Flour and Spices: Incorporate the all-purpose or gluten-free flour, ground ginger, cinnamon, baking soda, and a pinch of sea salt into the wet mixture. Mix until a thick dough forms and all ingredients are thoroughly combined.
- Separate Cookie Dough: Portion out two tablespoons of dough at a time and roll each into a ball. Continue until all dough is portioned. You should have approximately 16 large cookies or up to 24 standard-sized cookies.
- Roll Cookies in Sugar: Pour granulated sugar into a small dish and roll each dough ball in the sugar to coat before placing them on a parchment-lined baking sheet.
- Bake Cookies: Place the baking sheet in the preheated oven and bake the cookies for 10 minutes. The cookies should be baked but remain soft to the touch.
- Cool Cookies: Remove the cookies from the oven and let them cool and set for 15 to 20 minutes to firm up while remaining soft.
- Prepare Glaze: While cookies are cooling, mix powdered sugar, ground ginger, and water in a small bowl until smooth and shiny to create the ginger glaze.
- Dip Cookies: Once cooled, dip a portion of each cookie into the ginger glaze, then place them back on the tray to let the glaze set.
- Store and Enjoy: Serve immediately or store any leftovers in an airtight container in the refrigerator for up to one week, or at room temperature for up to three days.
Notes
- To make these cookies vegan, substitute the butter with vegan butter and use a flax egg instead of a chicken egg.
- Rolling the cookies in granulated sugar before baking gives a nice texture and sparkle on the outside.
- Allowing cookies to cool after baking is crucial as they continue to set and soften.
- The ginger glaze can be adjusted by adding more or less water for desired thickness.
- Cookies can be stored in an airtight container for freshness; refrigeration prolongs shelf life up to one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
