Soft Batch Gingerbread Cookies with Ginger Glaze

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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

Course Dessert


  • 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


  • 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!

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