There’s something magical about the aroma of gingerbread cookies wafting through the house, especially during the festive season! If you’re like me and love to whip up quick family dinners and delightful treats, then you’re in for a treat with this Best Ginger Cookies Recipe. These Soft Batch Gingerbread Cookies with Ginger Glaze are not only easy to make but also perfect for cozy moments with loved ones. In just 30 minutes, you can have a batch of these warm, spicy cookies ready to enjoy. So, let’s dive into this delicious adventure!
Why You’ll Love This Recipe
- Quick and easy to prepare, making it perfect for busy weeknight dinner ideas.
- Soft and chewy texture that melts in your mouth.
- Deliciously spiced with ginger and cinnamon, perfect for the holiday season.
- Can be made vegan with a simple substitution.
- Great for sharing with family and friends or enjoying with a cup of tea!
Ingredients
To make these delightful cookies, you’ll need the following ingredients:
- 1/2 Cup Unsalted Butter (softened – can also substitute vegan butter)
- 3/4 Cup Granulated Sugar (plus more for rolling)
- 1 Large Egg (or 1 flax egg to make these cookies vegan)
- 1/3 Cup Molasses
- 2 Cups All-Purpose Flour or Gluten-Free Flour
- 1 Tablespoon Ground Ginger
- 1 Teaspoon Cinnamon
- 2 Teaspoons Baking Soda
- 1 Pinch Sea Salt
- 1 Cup Powdered Sugar
- 2 Teaspoons Ground Ginger
- 3 Tablespoons Water
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get baking! Follow these simple steps to create your Soft Batch Gingerbread Cookies:
- To make these cookies, start by preheating your oven to 350°F.
- Next, add the butter and sugar to a stand mixer and beat them together for a minute, until the butter is nice and fluffy. Then, add in the egg (or flax egg, if using) and molasses, and mix again until fully incorporated.
- Then, add in the flour, ginger, baking soda, and sea salt, and mix until the ingredients are fully incorporated and a thick dough has formed.
- Separate out two tablespoons of dough and roll it into a ball, repeating until all of the dough has been rolled into balls. You should end up with approximately 16 large cookies, or up to 24 standard-sized cookies.
- Add the granulated sugar to a small dish, then roll each dough ball in the granulated sugar before placing them onto a parchment paper-lined baking sheet.
- Place the tray into the oven and allow the cookies to bake for 10 minutes, until they are baked but still soft.
- Once the cookies are done, remove them from the oven and allow them to cool and settle for 15-20 minutes. This is important—the cookies will continue to cook as they cool!
- While the cookies are cooling, prepare the glaze by adding the powdered sugar, ground ginger, and water to a small bowl and mix until the glaze is smooth.
- Once the cookies have cooled, dip a small portion of each cookie into the glaze and then place them back on the tray to set.
- Then, serve them and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week. You can also leave them on the counter for up to three days.
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your cookies turn out perfectly:
- For a more intense ginger flavor, feel free to add an extra teaspoon of ground ginger to the dough.
- If you prefer a thicker glaze, reduce the amount of water slightly until you reach your desired consistency.
- These cookies are also fantastic for Christmas baking gingerbread cookies, so consider making a double batch to share with friends and family!
- For a fun twist, try adding some chopped nuts or chocolate chips to the dough.
How to Serve
These Soft Batch Gingerbread Cookies are perfect for any occasion! Here are some serving suggestions:
- Pair them with a warm cup of tea or coffee for a cozy afternoon treat.
- Serve them at holiday gatherings or cookie exchanges for a festive touch.
- They also make a delightful addition to a dessert platter alongside other treats like Cookie Dough Cake or Biscoff Cookie Butter Cake.
Make Ahead and Storage
If you want to prepare these cookies ahead of time, here are some tips:
- You can make the dough in advance and refrigerate it for up to 3 days before baking.
- Once baked, store the cookies in an airtight container to keep them fresh. They can last in the fridge for up to one week or on the counter for up to three days.
- For longer storage, consider freezing the baked cookies. Just make sure to layer them with parchment paper in an airtight container.
So there you have it! A delightful recipe for Soft Batch Gingerbread Cookies with Ginger Glaze that’s sure to become a favorite in your home. Whether you’re indulging in these cookies yourself or sharing them with loved ones, they’re bound to bring warmth and joy to your holiday season. Happy baking!
Soft Batch Gingerbread Cookies with Ginger Glaze
Ingredients
Method
- Preheat oven to 350°F (175°C). Mix butter and sugar until fluffy, then add egg and molasses, blending well.
- Add flour, ginger, cinnamon, baking soda, and salt; mix until a thick dough forms. Roll dough into balls, then roll each in sugar and place on parchment-lined sheet.
- Bake for 10 minutes until soft. Cool for 15-20 minutes to allow cookies to set.
- Prepare glaze by mixing powdered sugar, ground ginger, and water until smooth. Dip cooled cookies into glaze and set.