These Glazed Chocolate Gingerbread Cookies are a sweet treat with a warm spice! Soft, chewy, and topped with a shiny glaze, they’re perfect for the holidays or any day you want to impress.
Baking these cookies is so much fun! The mix of chocolate and ginger is like a little party in your mouth. I enjoy them with a cup of tea, and trust me, they make every sip even better! 😊
Key Ingredients & Substitutions
Butter: Unsalted butter is best for baking cookies, as it lets you control the salt content. If you need a dairy-free option, use coconut oil or a plant-based butter substitute.
Granulated Sugar: This gives cookies sweetness and helps them brown. For a healthier option, try coconut sugar or brown sugar, which adds a hint of molasses flavor.
Molasses: It adds that classic gingerbread flavor and rich color. If you’re out, you can substitute dark corn syrup or honey, but the taste will differ slightly.
Ground Spices: Ginger, cinnamon, and cloves create the warm, cozy flavor. If you’re missing any, you can find a pumpkin spice blend a suitable alternative.
Powdered Sugar: Needed for the glaze, it creates a smooth finish. For a healthier glaze, consider using a powdered coconut sugar, but it may change the color slightly.
How Do I Chill and Roll Out Cookie Dough Effectively?
Chilling the dough is key for a smoother rolling process and better texture. Here’s how to do it well:
- Once mixed, wrap the dough tightly in plastic wrap to prevent it from drying out.
- Refrigerate for at least 2 hours or overnight. The longer, the better for the flavors to develop!
- When ready to roll, lightly flour the surface to prevent sticking. If it’s too hard to roll, let it sit for a few minutes at room temperature.
- Use a rolling pin to gently flatten the dough to about 1/4 inch thick for the perfect cookie texture.
These steps ensure your cookies hold their shape and deliver that delightful bite!
Glazed Chocolate Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup molasses
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Glaze:
- 1 cup powdered sugar, sifted
- 2 tablespoons milk (adjust for consistency)
- 1/2 teaspoon vanilla extract
For Garnish:
- Crushed peppermint candies or mini peppermint pieces (optional)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare, plus an additional 2 hours for chilling the dough. After baking, the cookies may take 10 minutes to cool before you’re ready to glaze. Overall, you’ll want about 2 hours and 30 minutes of total time, but most of it is waiting while the dough chills and the cookies cool!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. You can use a hand mixer or a stand mixer for this. Next, beat in the egg until it’s fully combined, and then mix in the molasses until smooth.
2. Mix Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, ground ginger, cinnamon, cloves, baking soda, and salt. This helps to ensure there are no lumps in your dry ingredients.
3. Combine Mixtures:
Slowly add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix! You want a smooth dough without any dry patches.
4. Chill the Dough:
Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 2 hours, or overnight if you prefer. Chilling the dough keeps it easier to work with and enhances the flavors.
5. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
6. Shape the Cookies:
On a lightly floured surface, roll out the dough to about 1/4 inch thick. Use your preferred cookie cutters to cut out shapes, and place them about 2 inches apart on the prepared baking sheets.
7. Bake the Cookies:
Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges look set. They should still be soft in the center. Keep an eye on them to prevent overbaking if you like them chewy!
8. Cool the Cookies:
Allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to wire racks to cool completely.
9. Make the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until you reach a smooth consistency. If your glaze is too thick, add a little more milk; if it’s too thin, simply add more powdered sugar.
10. Glaze the Cookies:
Once the cookies are completely cool, drizzle the glaze over them using a spoon or a piping bag. While the glaze is still wet, you can sprinkle the crushed peppermint candies on top for an extra festive flair!
11. Set the Glaze:
Allow the glaze to set before you serve the cookies or store them in an airtight container. These cookies can be a delightful gift or a sweet addition to your holiday treats!
Enjoy your festive and delicious glazed chocolate gingerbread cookies! They’re sure to be a hit wherever you share them! 🎉🍪
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cookies may be denser. If you want a lighter texture, try using half whole wheat and half all-purpose flour as a compromise.
What If I Don’t Have Molasses?
If you’re out of molasses, you can substitute it with an equal amount of dark corn syrup or honey. Keep in mind that the flavor may change slightly but will still result in delicious cookies.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months; just make sure to wrap them tightly to avoid freezer burn.
Can I Make These Cookies Vegan?
Absolutely! To make them vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), and use a dairy-free buttery spread instead of butter. Ensure your molasses is vegan as well!
