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Wholesome Soft Gingerbread Cookies with Easy Molasses Glaze

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These soft gingerbread cookies with molasses glaze are the perfect holiday treat—cloud-soft, deeply spiced, and made with simple pantry ingredients. They’re quick to prepare, crowd-pleasing, and guaranteed to convert even the biggest gingerbread skeptics.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup (113g) unsalted butter, softened
  • 2 tablespoons coconut oil, softened (not melted)
  • ½ cup (100g) packed dark brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • ⅓ cup (80ml) unsulphured molasses
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons unsulphured molasses
  • 2–3 tablespoons milk or water
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
  2. Cream the butter, coconut oil, and sugars. In a large bowl, beat the softened butter, coconut oil, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
  3. Add the wet ingredients. Beat in the egg, molasses, and vanilla extract until well combined.
  4. Combine wet and dry. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  5. Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
  6. Preheat and prepare. When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Portion the dough. Use a cookie scoop or two spoons to portion out rounded tablespoons of dough (about 1.5 tablespoons each). Roll into balls and place 2 inches apart on prepared baking sheets.
  8. Bake. Bake for 10-12 minutes, until edges are set and tops are just starting to crack. Centers should look slightly underdone.
  9. Cool. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  10. Make the glaze. In a small bowl, whisk together powdered sugar, molasses, and 2 tablespoons milk or water until smooth. Add more liquid if needed for a drizzle-able consistency.
  11. Drizzle glaze over cooled cookies using a spoon or piping bag.
  12. Let glaze set for at least 30 minutes before stacking or storing.

Notes

Chill the dough thoroughly to prevent spreading. For softer cookies, bake for 10 minutes; for firmer, bake for 12. Let glaze set completely before stacking. Cookies stay soft for up to 5 days in an airtight container. Add a slice of bread to the container to keep them extra soft.

Nutrition

Keywords: soft gingerbread cookies, molasses glaze, holiday cookies, easy gingerbread recipe, soft cookies, gingerbread with molasses

Find it online: https://breezybake.com/wholesome-soft-gingerbread-cookies-with-easy-molasses-glaze/