These glazed chocolate gingerbread cookies are a sweet treat that combines rich chocolate with a warm ginger spice. Perfect for sharing or enjoying all by yourself!
Honestly, the glaze on these cookies is like icing on the cake—literally! I love to whip up a batch and watch them disappear in no time. Who can resist a cookie, right? 😂
Key Ingredients & Substitutions
All-Purpose Flour: This is your go-to flour for cookies. If you’re looking for gluten-free options, try almond or oat flour instead, but note that this might change the texture a bit.
Cocoa Powder: Unsweetened cocoa adds a rich chocolate flavor. If you want a sweeter cookie, you could substitute with a mix of cocoa and a bit of sugar, or try Dutch-processed cocoa for a smoother taste.
Molasses: Molasses provides moisture and a distinctive flavor. If you don’t have any, honey or maple syrup can work in a pinch, but they will alter the taste slightly.
Dark Brown Sugar: This sugar adds depth and moisture thanks to its molasses content. Light brown sugar is a suitable substitute, but your cookies will be a bit less rich.
Spices: You can customize the spices to your liking! If fresh ginger is available, use it for a kick. Allspice can replace the cloves, too.
What’s the Best Way to Chill Dough for Cookies?
Chilling the dough is crucial for these cookies as it helps prevent them from spreading too much during baking. Here’s how to do it well:
- Wrap your dough tightly in plastic wrap to ensure it doesn’t dry out.
- Set your dough in the fridge for at least an hour. If you’re in a hurry, a quick 30 minutes in the freezer works, too!
- If you’ve chilled for longer, let the dough sit at room temperature for a few minutes before scooping. This makes it easier to handle.
Remember, the more you chill the cookie dough, the more flavorful your cookies can be. It’s all about letting those spices blend together!
How Can I Get the Perfect Glaze on My Cookies?
A smooth glaze adds a lovely finish to your cookies. Here’s a simple method for achieving that:
- Start with powdered sugar, which gives you that nice smooth consistency.
- Add milk slowly—start with 2 tablespoons and mix until smooth. Adjust by adding more milk if it’s too thick. Aim for a drizzling consistency.
- Drizzle the glaze over the cooled cookies using a spoon or a piping bag for more control.
And for an extra festive touch, sprinkle your favorite colored sprinkles while the glaze is still wet. This is not only fun but also helps them stick!
Glazed Chocolate Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 large egg
- ⅓ cup molasses
- 1 teaspoon vanilla extract
For the Glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons milk (more as needed)
- ½ teaspoon vanilla extract
- Red, green, and white sprinkles (optional, for decorating)
How Much Time Will You Need?
This delicious recipe takes about 20 minutes of prep time and an additional hour to chill the dough. Baking will take around 10-12 minutes, so overall, you’re looking at about 1 hour and 30 minutes before you can enjoy these delightful cookies!
Step-by-Step Instructions:
1. Prepare the Dough:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, and salt. In a larger bowl, use an electric mixer to beat the softened butter and dark brown sugar together until it’s light and fluffy. Next, add the egg and mix until combined. Finally, stir in the molasses and vanilla extract until everything is well mixed.
2. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, mixing gently. This will create a soft dough. Once combined, cover the dough tightly with plastic wrap and place it in the refrigerator to chill for at least 1 hour or until it’s firm.
3. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop rounded tablespoons of dough and place them on the sheets about 2 inches apart. Gently flatten the tops of the dough balls with your hand. Bake for 10-12 minutes until the edges are set while the centers remain soft. Once baked, let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
4. Make the Glaze:
In a small bowl, whisk together the powdered sugar, vanilla, and milk. Add the milk one tablespoon at a time until you reach a smooth, drizzling consistency.
5. Decorate and Serve:
Once your cookies are cool, drizzle or spread the glaze over the top. If you like, sprinkle with red, green, and white sprinkles while the glaze is still wet. Let the glaze set for a bit before serving or storing your delicious cookies!
Enjoy your festive, soft, and spiced chocolate gingerbread cookies with a sweet glaze! They’re perfect for sharing or enjoying with a cup of coffee or hot chocolate. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It’s best to use a half-and-half mix for a lighter cookie, or consider adding an extra tablespoon of moisture, like milk or an egg, to balance the density.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the dough for up to 3 months. Just wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag. When you’re ready to bake, thaw the dough in the fridge overnight before scooping and baking as usual.
What Should I Do If My Glaze Is Too Thick?
If your glaze is too thick to drizzle, simply add more milk, one teaspoon at a time, until you reach your desired consistency. Remember, the glaze should be smooth and flow easily to create a beautiful finish on your cookies!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you notice the glaze softening, place a piece of parchment paper between layers to keep them from sticking together. For longer storage, consider refrigerating them for up to 2 weeks.
