These glazed chocolate gingerbread cookies are pure joy! With a rich chocolate flavor and a hint of spicy ginger, they are soft and chewy, perfect for festive occasions.
Who can resist the shiny glaze on top? I can’t help but sneak one (or two) before dinner! 😂 Pair them with a warm drink, and you have a cozy treat for any chilly day.
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you want a gluten-free option, try a gluten-free baking blend—just be sure to check the measurements, as they may vary.
Cocoa Powder: Unsweetened cocoa is essential for that rich chocolate flavor. If you want a sweeter touch, you could substitute with Dutch-processed cocoa for a milder taste.
Molasses: Dark molasses adds depth and a rich flavor. If you can’t find it, use light molasses or honey. However, be mindful that it will slightly alter the flavor.
Butter: Unsalted butter is preferred for precise control over salt levels. You can substitute with coconut oil or a vegan butter for a dairy-free version.
Why is Creaming Butter and Sugar Important?
Creaming butter and sugar together is a key step in cookie making. This process incorporates air into the mixture, making the cookies light and fluffy. Here’s how to do it effectively:
- Start with softened butter—room temperature makes it easier to blend.
- Beat the butter and sugars together on medium speed for about 2-3 minutes until the mixture looks light and fluffy.
- Scrape down the sides of the bowl to ensure even mixing.
This foundation helps give the cookies a tender texture while allowing for proper dough formation.
How to Achieve a Perfect Glaze?
Making the glaze is simple but requires attention to detail. Here’s how to get it just right:
- Start with powdered sugar in a bowl and add 2 tablespoons of milk or lemon juice.
- Whisk vigorously until combined. Add more liquid one teaspoon at a time until you reach your desired consistency—not too runny or too thick.
- Drizzle the glaze quickly after mixing for an even coat; you can use a spoon or piping bag to achieve fancy designs!
Let the glaze set at room temperature before stacking or serving, ensuring it won’t smudge or slide off your cookies!
How to Make Glazed Chocolate Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses (preferably dark)
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or fresh lemon juice
- 1/2 tsp vanilla extract (optional)
For Decoration (optional):
- Chocolate shavings or finely chopped chocolate
How Much Time Will You Need?
This delightful cookie recipe requires about 15 minutes for prep and an additional 10-12 minutes for baking. After baking, let the cookies cool for about 5 minutes, then allow them to cool completely on a wire rack. Don’t forget to let your glaze set for a little while too! Overall, you will have delicious cookies ready to enjoy in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure your cookies don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. This helps to evenly distribute the spices and leavening agent throughout your dough.
3. Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a mixer until it’s light and fluffy. This usually takes about 2-3 minutes.
4. Add the Wet Ingredients:
Beat in the egg, then pour in the molasses and vanilla extract. Mix until everything is well combined and smooth.
5. Combine the Mixtures:
Gradually, add the dry ingredient mixture to the wet ingredients. Mix just until everything comes together. Your cookie dough will be on the softer side, and that’s okay!
6. Shape the Cookies:
Using a cookie scoop or a tablespoon, drop rounded spoonfuls of dough about 2 inches apart onto your prepared baking sheets.
7. Bake the Cookies:
Pop the cookies in the oven and bake for about 10-12 minutes. They should be set at the edges but still soft in the center. Once done, remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Glaze:
While your cookies are cooling, whisk together the powdered sugar, 2 tablespoons of milk or lemon juice, and the optional vanilla extract in a small bowl. Adjust the consistency by adding more milk or lemon juice, one teaspoon at a time, until the glaze is smooth but slightly thick.
9. Drizzle the Glaze:
Once the cookies are cool, use a spoon or piping bag to drizzle the glaze over the top. Get creative and have fun with it! If you like, sprinkle some chocolate shavings on top before the glaze sets for an added touch.
10. Let It Set:
Allow the glaze to firm up at room temperature before serving. Store any leftovers in an airtight container to keep them fresh.
Enjoy your festive glazed chocolate gingerbread cookies—soft, spiced, and deliciously chocolatey! Perfect for sharing or indulgent snacking. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, it might yield a denser cookie. You may want to start with 1 3/4 cups of whole wheat flour and add a little more if the dough feels too sticky.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you live in a humid area, refrigerate them to maintain freshness. You can also freeze the cookies in a sealed bag for up to 3 months!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough up to 2 days in advance. Cover it tightly and refrigerate. Just let it come to room temperature for about 15-20 minutes before scooping and baking.
What Can I Use Instead of Molasses?
If you don’t have molasses on hand, you can use honey or agave syrup as a substitute. Keep in mind that these alternatives will slightly change the flavor and may not provide the same deep richness.
