Go Back

Soft Glazed Gingerbread Cookies with Chocolate Drizzle

Thick, soft-baked molasses spice cookies topped with a vanilla glaze, dark chocolate drizzle, and crystallized ginger chunks.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.5 cups all-purpose flour
  • 2 tsp ground ginger
  • 1.5 tsp cinnamon
  • 0.5 tsp cloves
  • 0.5 tsp nutmeg
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup dark brown sugar packed
  • 1 egg large
  • 0.5 cup molasses unsulphured
  • 1 tsp vanilla extract
Glaze & Topping
  • 1.5 cups powdered sugar
  • 2-3 tbsp milk
  • 0.5 cup semi-sweet chocolate chips melted
  • 0.33 cup crystallized ginger chopped

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Wire rack
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
  3. In a large bowl, cream softened butter and brown sugar until light and fluffy. Beat in egg, molasses, and vanilla.
  4. Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Do not overmix.
  5. Scoop dough into balls and place on baking sheets, 2 inches apart.
  6. Bake for 9-11 minutes until edges are set but centers look soft. Cool on sheet for 5 minutes, then transfer to wire rack.
  7. Whisk powdered sugar and milk to make a thick glaze. Spoon over cooled cookies.
  8. Drizzle with melted chocolate and sprinkle with chopped crystallized ginger immediately.

Notes

Chill the dough for 30 minutes if it feels too sticky to handle. This also helps prevent spreading.