Soft Batch Gingerbread Cookies with Ginger Glaze

Soft Batch Gingerbread Cookies are the ultimate holiday treat, boasting a perfectly spiced flavor and a melt-in-your-mouth texture. Topped with a sweet and zingy ginger glaze, these cookies are ideal for festive gatherings, gift-giving, or simply indulging in a warm seasonal treat.

What Are Soft Batch Gingerbread Cookies?

These cookies are a tender, spiced variation of classic gingerbread cookies. They’re made with molasses and warm spices like ginger, cinnamon, and nutmeg to create a rich, holiday-inspired flavor. Unlike traditional gingerbread, these cookies remain soft and chewy, making them perfect for those who love a more delicate texture.

Why You’ll Love This Recipe

• Soft and Chewy Texture: Perfect for those who prefer their cookies tender.
• Bold Flavor: A delightful combination of ginger, cinnamon, nutmeg, and molasses.
• Easy to Make: No special equipment or techniques required.
• Customizable Glaze: Adjust the sweetness or spice level to suit your taste.
• Perfect for Gifting: These cookies stay soft for days, making them great for holiday sharing.

Ingredients

For the Cookies:

• 2 ¼ cups (280 g) all-purpose flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• ½ cup (113 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ½ cup (110 g) brown sugar
• 1 large egg
• ⅓ cup (80 ml) molasses
• 1 tsp vanilla extract

For the Ginger Glaze:

• 1 cup (125 g) powdered sugar
• 1 tbsp ground ginger
• 2-3 tbsp milk (adjust for consistency)
• ½ tsp vanilla extract

Step-by-Step Instructions

Preparing the Dough

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg, followed by the molasses and vanilla extract, until fully combined.
5. Gradually mix the dry ingredients into the wet mixture until a smooth dough forms.

Shaping the Cookies

6. Scoop the dough into 1½-inch balls using a cookie scoop or tablespoon. Place them 2 inches apart on the prepared baking sheets.
7. Flatten each ball slightly with your palm to create even thickness.

Baking the Cookies

8. Bake for 8-10 minutes, or until the edges are set but the centers remain soft. Avoid overbaking for a tender texture.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Making the Glaze

10. In a small bowl, whisk together powdered sugar, ground ginger, milk, and vanilla extract until smooth. Adjust the milk to achieve your desired glaze consistency.
11. Drizzle the glaze over the cooled cookies using a spoon or spread it for more coverage.

Serving Suggestions

• Enjoy these cookies with a cup of hot cocoa, coffee, or spiced tea.
• Pair them with a scoop of vanilla ice cream for a delightful dessert.
• Add a festive touch by sprinkling a pinch of edible glitter or crushed candy canes over the glaze.

Storing and Freezing

Storage Tips

• Store cookies in an airtight container at room temperature for up to 7 days.
• Place parchment paper between layers to prevent the glaze from sticking.

Freezing Instructions

• To freeze baked cookies: Place them in a single layer on a baking sheet to freeze until solid, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
• To freeze unbaked dough: Form dough balls, flatten slightly, and freeze on a baking sheet. Once frozen, store in a freezer bag. Bake from frozen, adding an extra minute to the baking time.

Recipe Variations

• Spicier Version: Increase ground ginger to 1 tbsp for a bolder flavor.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free 1:1 baking blend.
• Vegan: Use vegan butter, replace the egg with a flaxseed egg (1 tbsp ground flaxseed + 2½ tbsp water), and ensure the sugar and molasses are vegan-certified.
• Lemon Glaze: Replace the milk and vanilla in the glaze with fresh lemon juice for a zesty twist.

FAQs

Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 2 days. Let it sit at room temperature for 10-15 minutes before shaping and baking.

Why are my cookies not soft?
Overbaking is the most common culprit. Remove the cookies when the edges are set but the centers still appear soft.

Can I use blackstrap molasses?
Blackstrap molasses is more intense and less sweet than regular molasses. For best results, stick to regular molasses unless you prefer a stronger flavor.

Soft Batch Gingerbread Cookies with Ginger Glaze are the perfect combination of warm spices and holiday cheer. Their tender texture and sweet glaze make them an irresistible addition to any dessert table. Try them today and let us know how they brightened your season!

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