There is nothing more paramount to the holiday season quite like a gingerbread cookie. Made from warm ground ginger, cinnamon, and sweet, sticky molasses, gingerbread cookies are a classic cookie that is warm, cozy, and perfect for leaving out on Christmas Eve for Santa to enjoy. These Soft Batch Gingerbread Cookies are sweet and chewy, and are topped with a ginger glaze that truly takes them to the next level. Whether you're making them for a holiday party or just as a sweet treat to enjoy this season, this cookie recipe will quickly become a part of your holiday traditions!
Ingredients
For the Cookies:
- ½ Cup Unsalted Butter softened - can also substitute vegan butter
- ¾ Cup Granulated Sugar plus more for rolling
- 1 Large Egg or 1 flax egg to make these cookies vegan
- ⅓ Cup Molasses
- 2 Cups All-Purpose Flour or Gluten-Free Flour
- 1 Tablespoon Ground Ginger
- 1 Teaspoon Cinnamon
- 2 Teaspoons Baking Soda
- 1 Pinch Sea Salt
For the Ginger Glaze:
- 1 Cup Powdered Sugar
- 2 Teaspoons Ground Ginger
- 3 Tablespoons Water
Instructions
- To make these cookies, start by preheating your oven to 350 F.
- Next, add the butter and sugar to a stand mixer and beat them together for a minute, until the butter is nice and fluffy. Then, add in the egg (or flax egg, if using) and molasses, and mix again until fully incorporated.
- Then, add in the flour, ginger, baking soda, and sea salt, and mix until the ingredients are fully incorporated and a thick dough has formed.
- Separate out two tablespoons of dough and roll it into a ball, repeating until all of the dough has been rolled into balls. You should end up with approximately 16 large cookies, or up to 24 standard-sized cookies.
- Add the granulated sugar to a small dish, then roll each dough ball in the granulated sugar before placing them onto a parchment paper-lined baking sheet.
- Place the tray into the oven and allow the cookies to bake for 10 minutes, until they are baked but still soft.
- Once the cookies are done, remove them from the oven and allow them to cool and settle for 15-20 minutes. This is important- the cookies will continue to cook as they cool!
- While the cookies are cooling, prepare the glaze by adding the powdered sugar, ground ginger, and water to a small bowl and mix until the glaze is smooth.
- Once the cookies have cooled, dip a small portion of each cookie into the glaze and then place them back on the tray to set.
- Then, serve them and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week. You can also leave them on the counter for up to three days.
Calories: 193kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 148mg | Potassium: 117mg | Fiber: 2g | Sugar: 22g | Vitamin A: 195IU | Vitamin C: 0.01mg | Calcium: 30mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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