Soft Gingerbread Cookies
These are the BEST soft gingerbread cookies—perfectly spiced with ginger, cinnamon, clove and nutmeg. Crisp on the exterior and chewy on the interior. You'll be wishing you made a double batch.
Ingredients
Gingerbread Cookies
- 3/4 cup salted butter, softened
- 3/4 cup light brown sugar
- 1 egg large
- 1/3 cup blackstrap molasses, unsulfured
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp baking soda
- 2 tsp dried ginger
- 1 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground clove
- regular sugar for rolling
Glaze
- 1 1/2 cups powdered sugar
- 1/2 tsp cinnamon
- 1 Tbsp maple syrup, 100% pure
- 1 Tbsp melted butter
- 2 Tbsp milk, dairy or plant-based
- pinch of salt
Instructions
- In a stand mixer, cream butter and sugar together, until smooth.
- Add flour, baking soda, salt, ginger, cinnamon, nutmeg & cloves. Mix until combined.
- Using a spoon, roll dough into small balls, a little smaller than a golf ball. Roll the ball around in the sugar to coat.
- Preheat oven to 350 degrees. Place cookies on baking sheet, 12 on a sheet. Bake them for 8-10 minute, I find that baking them one sheet at a time works best with my oven.
- Let cookies cool for 1-2 minutes on the baking sheet then transfer to cooling rack. Wait at least an hour until you add glaze.
- Meanwhile, combine all frosting ingredients in a bowl. When cookies are cool, dip half of the cookie into the glaze and immediately add sprinkles before the icing sets.
- Let icing fully set before storing, usually 2 hours.
Notes
Store in an airtight container.
Store in the freezer for up to 3 months.
Tried this recipe?Let us know how it was!