These Glazed Chocolate Gingerbread Cookies are a festive treat that combine rich chocolate flavor with spicy ginger. They’re soft, chewy, and have a shiny glaze that makes them extra special!
Let’s face it, everyone loves a good cookie! I love how these cookies bring together cozy spices and sweet chocolate. Perfect for sharing or just enjoying with a cup of tea! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you’re looking for a gluten-free option, you can try using a gluten-free flour blend. Just ensure it has xanthan gum for proper texture!
Cocoa Powder: Unsweetened cocoa adds rich flavor. If you want a bit of sweetness without adjusting other sugars, you could use Dutch-processed cocoa, but note that it might mellow the spice notes.
Ginger, Cinnamon, and Cloves: These spices give the cookies their holiday kick. If you don’t have all three, you could use pumpkin pie spice as an alternative, which has a nice blend of warm flavors.
Molasses: Molasses gives that deep flavor and moisture. For a lighter option, you could substitute with honey or maple syrup, but the taste will change a bit.
Butter: Unsalted butter is typically used, but feel free to swap it with coconut oil for a dairy-free version. Just remember to melt it first!
How Do I Get the Perfect Texture for My Cookies?
Achieving the right texture is essential for these cookies. Here are some tips:
- Make sure to cream the butter and sugars really well until light and fluffy. This adds air, which leads to softer cookies.
- Chill the dough! This is a crucial step that firms it up, making it easier to roll and helps prevent spreading while baking.
- Don’t overmix when combining the dry and wet ingredients. Just mix until you can’t see dry flour anymore!
- Watch the baking time closely. The cookies should look slightly underbaked in the center; they will continue to set as they cool.
With these tips, your cookies should come out perfectly chewy and delicious! Happy baking!
Glazed Chocolate Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or water
- 1/2 teaspoon vanilla extract (optional)
For Decoration (optional):
- Crushed peppermint candies or colored sugar sprinkles
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus at least 1 hour for chilling the dough, and around 12 minutes for baking. So, set aside a couple of hours for a delightful baking experience and some tasty cookies!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
Start by sifting together the flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves, and salt in a medium bowl. This will help mix all the dry ingredients evenly and avoid any lumps. Set this mixture aside.
2. Cream Butter and Sugars:
In a large bowl, beat the softened butter along with the granulated sugar and brown sugar using an electric mixer. Mix on medium speed until the mixture is light and fluffy, roughly 3-4 minutes. This adds air that helps your cookies be soft and tender!
3. Add Egg and Molasses:
Next, add the large egg to the butter and sugar mixture, mixing well until it’s fully incorporated. Pour in the molasses and vanilla extract, then mix thoroughly to combine all the wet ingredients nicely.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet ingredients in batches. Gently mix until just combined; it’s important not to overmix here so your cookies stay tender!
5. Chill the Dough:
Cover your dough with plastic wrap and pop it in the refrigerator for at least 1 hour. This chilling step is essential, as it helps to firm up the dough and makes it easier to handle.
6. Preheat the Oven and Prepare Baking Sheets:
While the dough is chilling, preheat your oven to 350°F (175°C). Go ahead and line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
7. Shape the Cookies:
After the dough has chilled, scoop tablespoon-sized portions of it and roll them into balls. Arrange them on your baking sheets, making sure to leave about 2 inches of space between each ball.
8. Bake the Cookies:
Place your baking sheets in the oven and bake for 10-12 minutes. The edges should look set, and the centers should still be a bit soft—don’t worry; they’ll continue to cook as they cool!
9. Cool the Cookies:
Let the cookies sit on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely. This helps them firm up nicely.
10. Prepare the Glaze:
While your cookies are cooling, mix the powdered sugar with 2 tablespoons of milk or water in a small bowl. Add the vanilla extract if you like and whisk until smooth. You can adjust the consistency by adding more liquid if needed.
11. Decorate:
When the cookies are completely cool, use a small spoon or piping bag to drizzle the glaze over the cookies however you like. For fun, you can sprinkle crushed peppermint candies or colored sugar sprinkles on top while the glaze is still wet.
12. Let The Glaze Set:
Allow the glaze to set for some time before serving or storing your cookies. This way, everything will look nice and shiny!
These Glazed Chocolate Gingerbread Cookies are not only a treat for the taste buds, but also visually delightful! Perfect for sharing during the festive season or enjoying on your own with a warm cup of coffee or tea. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the texture may be denser, so consider using half whole wheat and half all-purpose flour for a balanced outcome.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them for about a week or freeze them for up to 3 months. Just make sure to place parchment paper between layers if stacking!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough in advance. Just wrap it tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, you can freeze the dough for up to 3 months. Thaw it in the fridge before rolling and baking!
What If I Don’t Have Molasses?
If you’re out of molasses, you can substitute it with honey or maple syrup, but keep in mind the flavor will differ slightly. You can also use a mixture of brown sugar and water (1 part water to 1 part brown sugar) to mimic some of the moisture and sweetness of molasses.
