Get ready to indulge in some Soft Batch Gingerbread Cookies with Ginger Glaze that taste like they’re straight from a bakery! These cookies have a delightful crunch on the outside while staying wonderfully soft and chewy in the center. Trust me, this recipe is a real winner!
Here’s what you’ll need to make either 16 large cookies or 24 smaller ones:
Soft Batch Gingerbread Cookies with Ginger Glaze
Ingredients
- 1/2 cup of softened unsalted butter or vegan butter if you prefer
- 3/4 cup of granulated sugar plus extra for rolling
- 1 large egg or use 1 flax egg for a vegan alternative
- 1/3 cup of molasses
- 2 cups of all-purpose flour or gluten-free flour
- 1 tablespoon of ground ginger
- 1 teaspoon of cinnamon
- 2 teaspoons of baking soda
- A pinch of sea salt
For the delicious Ginger Glaze, you’ll need:
- 1 cup of powdered sugar
- 2 teaspoons of ginger
- 3 tablespoons of water
Instructions
- Let’s start baking! Preheat your oven to 350 degrees F. In a stand mixer, cream together the softened butter and sugar until fluffy, about a minute. Then, add the egg and molasses, and mix until well combined. Finally, add the flour, ground ginger, baking soda, and salt, and mix until a thick dough forms.
- Take about 2 tablespoons of dough and roll it into a ball. Lightly roll the ball in granulated sugar, then place it on a parchment-lined baking sheet. Bake the cookies for 10 minutes. They should still be soft when you take them out of the oven. Allow them to cool and settle for 15-20 minutes.
- While the cookies are cooling, prepare the ginger glaze by mixing together the powdered sugar, ginger, and water until smooth. Dip a small portion of each cookie into the glaze, then place them back on the tray to let the glaze set.
- Now, all that’s left to do is indulge in these irresistible gingerbread cookies! Enjoy every delicious bite!