Description
These soft gingerbread cookies are warm, spiced, and tender, melting in your mouth with a shiny, sweet glaze.
Ingredients
Scale
- 4 cups (480 grams) all purpose flour, spooned & leveled
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup (115 grams) unsalted butter, softened
- 3/4 cup (150 grams) brown sugar
- 1 large egg
- 2/3 cup (160 ml) unsulfured molasses
- 1.5 cups (170 grams) powdered sugar
- 1 tablespoon (15 grams) unsalted butter, melted
- 2 tablespoons chocolate liqueur
- 2–4 tablespoons milk
Instructions
- In a bowl, combine flour, ginger, cinnamon, nutmeg, cloves, salt, and baking soda. Set aside.
- Beat butter and brown sugar until light and fluffy.
- Add egg and molasses; mix until smooth.
- Gradually add the dry ingredients until large clumps form and knead until a smooth ball forms.
- Divide dough in half, wrap in plastic wrap, and chill for 1 hour.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Dust the mold with flour and press dough into mold, tapping to remove excess.
- Bake for 10-12 minutes until edges are just brown.
- For the glaze, whisk powdered sugar, melted butter, and chocolate liqueur, adding milk until desired consistency is reached.
- Brush glaze onto warm cookies and cool on a wire rack.
Notes
These cookies store well in an airtight container for up to two weeks. Place a slice of bread in the container to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg