These fun glazed chocolate gingerbread cookies are a perfect blend of spice and sweetness! The rich chocolate pairs wonderfully with the warm flavors of ginger and molasses.
Who can resist a cookie that looks this good? I love drizzling the glaze on top; it feels like decorating my own little pieces of art! Perfect for sharing (or not)! 🍪
Key Ingredients & Substitutions
Unsalted butter: Using unsalted butter gives you control over the saltiness of the cookies. If you’re in a pinch, you can swap it with margarine or even coconut oil for a dairy-free option.
Dark brown sugar: This sugar adds moisture and a deep flavor. If you cannot find it, light brown sugar works too! Just know that the cookies will be a bit less rich.
Molasses: Essential for that gingerbread taste! If you don’t have molasses, honey or maple syrup can be used, but they’ll change the flavor a bit.
Cocoa powder: Unsweetened cocoa powder gives the cookies their chocolatey flavor. Make sure to use a quality brand for the best taste. If you’re out, you could use carob powder, though the flavor will differ.
Spices: Freshly ground spices provide the best flavor. If you only have pre-ground spices, that’s fine too! Just remember, fresh is always more potent.
How Do I Ensure My Cookies Are Soft and Chewy?
Soft and chewy cookies come from the right baking time and techniques. Here are some tips to help you achieve this:
- Don’t overmix the dough once you add the dry ingredients. This can make cookies tough.
- Pull cookies from the oven when the edges look set but the centers are still soft. They continue to cook on the sheet.
- Cooling the cookies on a wire rack helps maintain that chewy texture.
- Using brown sugar instead of white sugar helps retain moisture, leading to a softer cookie.
By following these tips, you’ll have deliciously soft and tasty gingerbread cookies every time! Enjoy baking!
Glazed Chocolate Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar, sifted
- 2-3 tbsp milk (or as needed)
- 1/2 tsp vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, with an additional 10-12 minutes for baking. After that, let the cookies cool, followed by a little time to set the glaze. Total time is approximately 30-45 minutes, depending on cooling time.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). While the oven is heating up, line your baking sheets with parchment paper to prevent sticking.
2. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and dark brown sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add the Wet Ingredients:
Beat in the egg, molasses, and vanilla extract until everything is well combined. It should have a nice smooth texture!
4. Mix the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. This helps blend the dry ingredients evenly.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Mix just until everything is combined—try not to overmix, so your cookies stay soft!
6. Shape the Cookies:
Roll the dough into balls about 1 to 1½ inches in diameter. Place them spaced about 2 inches apart on your prepared baking sheets. This allows room for spreading while baking!
7. Flatten Slightly:
With the palm of your hand or the bottom of a glass, gently flatten each ball slightly. This helps create a nice cookie shape!
8. Bake the Cookies:
Pop the trays in the oven and bake for 10-12 minutes. Keep an eye on them; the edges should be set, and the centers won’t look quite fully baked yet. That’s okay!
9. Cooling Time:
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up!
10. Prepare the Glaze:
While the cookies are cooling, you can prepare the glaze. In a bowl, mix the sifted powdered sugar with milk and vanilla extract until you have a smooth and drizzle-able consistency. Add more milk if needed.
11. Drizzle the Glaze:
Once the cookies are completely cooled, drizzle the glaze over the top using a spoon or a piping bag. Let the glaze set a bit before you enjoy your delicious treats!
Enjoy these soft, spicy chocolate gingerbread cookies with a sweet glaze on top — perfect for the holidays or any cozy day!
Can I Use Different Types of Sugar for This Recipe?
Yes, while dark brown sugar adds richness and moisture, you can substitute it with light brown sugar or even granulated sugar. Just keep in mind that the flavor and texture may vary slightly!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you prefer them softer, you can add a slice of bread to the container; it helps retain moisture!
Can I Freeze These Cookies?
Absolutely! You can freeze the baked cookies for up to 3 months. Just make sure they are completely cooled, then wrap them in plastic wrap and place them in a zip-top freezer bag. Thaw them at room temperature before enjoying!
What If My Dough Is Too Sticky?
If your dough is too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will firm it up and make it easier to shape into balls for baking!
