Description
Delight in these classic Glazed Gingerbread Cookies, perfectly spiced and soft with a sweet vanilla glaze. Ideal for holiday baking or anytime you crave a comforting homemade treat, these cookies combine ground ginger, cloves, cinnamon, and molasses for a rich flavor, finished with a glossy, sweet glaze to highlight festive designs.
Ingredients
Scale
For the Cookies
- 3 ¾ cups all-purpose flour
- 1 tablespoon cocoa powder
- 4 teaspoons ground ginger
- 1 ½ teaspoons ground cloves
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 egg
- ½ cup molasses (not blackstrap)
- 2 tablespoons light corn syrup
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons water
- ½ teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: In a medium bowl, combine the flour, cocoa powder, ground ginger, ground cloves, ground cinnamon, baking soda, and kosher salt. Mix thoroughly and set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment (or a hand mixer), beat the butter for 1 to 2 minutes until smooth. Add granulated sugar and continue beating for 2 to 3 minutes, scraping down the sides as needed to ensure thorough mixing.
- Add Wet Ingredients: Beat in the egg until fully incorporated. Then add the molasses and light corn syrup, mixing well and scraping the bowl sides to combine all ingredients evenly.
- Incorporate Dry Ingredients: Add the dry ingredients to the wet in three batches on low speed. Mix after each addition until fully incorporated and the dough is soft with no visible flour streaks.
- Chill Dough: Shape the dough into a ball, then flatten into a rectangle about 1 inch thick. Wrap tightly in plastic wrap and refrigerate overnight to firm up.
- Preheat Oven & Prepare Surface: Remove dough from fridge about 10 minutes prior to rolling. Preheat oven to 350°F. Line baking sheets with parchment paper. Generously flour a clean workstation and rolling pin.
- Roll & Cut Cookies: Roll dough to just under ½ inch (approximately 1 cm) thickness. Use cookie cutters to cut desired shapes, placing them 1 inch apart on baking trays. Re-roll scraps as needed without additional chilling.
- Optionally Add Designs: Press decorations or imprint designs (eyes, buttons, etc.) into cookies using a clean lollipop stick or thin skewer for a festive touch.
- Bake Cookies: Bake in batches for 7 to 12 minutes depending on cookie size (3 ½ inch cutters take about 7 minutes; larger cutters require more time). Cookies should be set but still soft.
- Cool: Transfer baked cookies to a wire rack to cool completely before glazing.
- Prepare Glaze: While cookies bake, whisk together powdered sugar, vanilla extract, and water in a small bowl until smooth and lump-free.
- Glaze Cookies: Once cookies have cooled at least 10 minutes, gently brush glaze over the tops, ensuring designs are covered. Allow glaze to set and harden fully before storing.
Notes
- Be sure to chill the dough overnight for easier rolling and better flavor development.
- No need to chill dough between rolling re-rolls, which speeds up the cookie-cutting process.
- Adjust baking time depending on cookie cutter size to avoid overbaking or underbaking.
- Allow glaze to harden completely for best texture and to avoid stickiness during storage.
- Use light molasses for a milder gingerbread flavor; blackstrap will produce a stronger, more bitter taste.
