Description
Deliciously soft and chewy gingerbread cookies topped with a sweet ginger glaze, perfect for the holiday season.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh ginger, grated (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, cream together the butter and brown sugar until light and fluffy.
- Add molasses, egg, and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, grated ginger, and milk until smooth. Drizzle over cooled cookies.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Irresistible Soft Batch Gingerbread