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Soft Gingerbread Cookies with Molasses Glaze

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These soft, pillowy gingerbread cookies with a glossy molasses glaze are what happens when you stop panicking and let the dough do what it wants. They are quick, easy, and taste like the part of winter that actually feels warm.

Ingredients

Scale
  • 1/2 cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) light brown sugar, packed
  • 1/3 cup (110g) unsulphured molasses
  • 1 large egg, room temperature
  • 2 cups (250g) all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (120g) powdered sugar
  • 2 tablespoons unsulphured molasses
  • 2–3 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
  2. In a large bowl, whisk together the melted butter and packed brown sugar until smooth. Add the molasses and room-temperature egg, and whisk until completely combined and glossy.
  3. In a separate medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  4. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold together until just combined. Do not overmix. The dough will be thick and slightly sticky.
  5. Scrape the dough into the prepared pan. Use the back of a spatula or a slightly wet hand to press it evenly into the corners, about 1/2-inch thick.
  6. Bake for 14-17 minutes. The edges should look set and slightly darker, and the center should still look soft and puffed. A toothpick inserted into the center should come out with a few moist crumbs.
  7. Let the pan cool on a wire rack for 10 minutes. Then, using the parchment paper overhang, lift the whole sheet of gingerbread out of the pan and transfer to the cooling rack to cool completely.
  8. While the cookies cool, make the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons molasses, vanilla, and 2 tablespoons milk or cream until smooth. Add more milk if needed for a pourable consistency.
  9. Once the gingerbread is completely cool, drizzle the glaze over the top. Let the glaze set for about 10 minutes before slicing into squares with a sharp chef’s knife.

Notes

Do not overbake; pull cookies out when center still looks slightly underdone. Use room temperature egg to prevent butter from seizing. Line pan with parchment paper for easy removal. Let glaze set before stacking cookies. Check baking soda freshness for proper rise.

Nutrition

Keywords: soft gingerbread cookies, molasses glaze, easy gingerbread, holiday cookies, no chill gingerbread

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