These Glazed Chocolate Gingerbread Cookies are a festive treat that combines the warmth of spices with rich chocolate. The shiny glaze on top makes them extra special and so fun to eat!
When I bake these, my kitchen smells amazing, like a holiday wonderland! I love having them with a cup of hot cocoa—it’s the perfect cozy moment. Plus, they’re great to share!
Key Ingredients & Substitutions
All-Purpose Flour: Essential for structure! If you’re gluten-free, you can swap with a 1:1 gluten-free flour blend. It’s a handy alternative that works well for baking cookies.
Unsweetened Cocoa Powder: This gives the cookies their chocolatey flavor. If you’re out, carob powder can work in a pinch, but it’ll change the overall taste a bit.
Molasses: It contributes to the deep flavor and moisture. If you don’t have it, light treacle or dark corn syrup can serve as substitutes. Just keep in mind, the flavor will be slightly different.
Butter: I love using unsalted butter, but you can use coconut oil or vegan butter for a dairy-free version. Just make sure they are softened to cream easily with sugar!
Spices: The ginger, cinnamon, cloves, and nutmeg provide warmth. If you don’t have one, you can skip it or use pumpkin pie spice to blend the flavors!
How Do You Ensure Your Cookies Are Perfectly Soft and Chewy?
To get those cookies soft and chewy, pay attention to a few key steps. Avoid overmixing the dough once you add the dry ingredients; mix just until combined. Also, slightly underbaking them is a great tip—remove them when edges are set but centers look soft. They will continue to cook on the baking sheet!
- Make sure your oven is at the right temperature; using an oven thermometer can help.
- Let the cookies cool on the baking sheet for about 5 minutes to firm up before moving them to a wire rack.
- Store them in an airtight container once cooled, which keeps them moist for longer!
These tips will help you achieve cookie perfection every time! Enjoy baking and sharing these delightful treats!
Glazed Chocolate Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar, sifted
- 2-3 tablespoons milk or water
- 1/2 teaspoon vanilla extract (optional)
Optional Garnish:
- Edible glitter or pearl sprinkles
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare, plus an additional 10-12 minutes for baking, and some time to cool and glaze. Overall, you’ll be enjoying these cookies in about 45 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking. This will make cleanup super easy!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. This step is great for combining the flavors and ensuring even distribution of the spices throughout your cookies.
3. Cream Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and brown sugar together until creamy and light, about 2-3 minutes. This makes your cookies soft and flavorful!
4. Add Wet Ingredients:
Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Beat well until everything is fully incorporated and smooth.
5. Combine Dry and Wet Mixtures:
Gradually mix in the dry ingredients to the wet mix. Stir just until a soft dough forms, being careful not to overmix, which ensures the cookies remain nice and chewy.
6. Form Cookies:
Scoop tablespoon-sized portions of dough and roll them into balls. Arrange them on the prepared baking sheet, leaving about 2 inches of space between each ball. Gently flatten the balls with your hand or the bottom of a glass to give them a nice shape.
7. Bake:
Bake in the preheated oven for 8-10 minutes. The edges should be set, while the centers can still look slightly soft. They will firm up as they cool, giving you that perfect chewy texture.
8. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely—this is crucial for a lovely texture!
9. Prepare the Glaze:
While the cookies cool, let’s whip up the glaze! In a small bowl, whisk together the sifted powdered sugar, vanilla (if using), and 2 tablespoons of milk or water. Add more liquid bit by bit until you reach a drizzle-able consistency that you love.
10. Glaze the Cookies:
Once your cookies are completely cooled, drizzle the glaze over them using a spoon or a piping bag for a more controlled look. If you like, sprinkle some edible glitter or pearl sprinkles on top for that festive flair!
11. Let It Set:
Allow the glaze to set before serving. You can keep the cookies stored in an airtight container to keep them fresh and delicious!
Enjoy these rich, spiced, and chocolatey gingerbread cookies with their sweet, shiny glaze—a perfect treat for holidays or any cozy occasion!
Can I Substitute the Molasses?
Definitely! If you don’t have molasses, light treacle or dark corn syrup can be used as substitutes. They will alter the cookie’s flavor slightly, but they’ll still be delicious!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can refrigerate them for up to a week or freeze them for up to 3 months!
Can I Make the Dough Ahead of Time?
Absolutely! You can make the cookie dough ahead of time and refrigerate it for up to 2 days. Just let it sit at room temperature for about 15-20 minutes before scooping and baking.
Can I Add Chocolate Chips?
Yes, adding chocolate chips is a fantastic idea! Simply fold in 1/2 to 1 cup of semi-sweet or dark chocolate chips into the dough before scooping. It adds extra chocolatey goodness!
