These glazed chocolate gingerbread cookies are the perfect treat for any occasion! With a rich chocolate flavor and a hint of spicy ginger, they are soft, chewy, and oh-so-delicious.
Baking these cookies fills the kitchen with a warm, cozy smell that makes you feel right at home. I love enjoying them with a warm cup of tea—just the right combination for a chilly day!
Key Ingredients & Substitutions
All-Purpose Flour: This is crucial for the cookie structure. If you’re gluten-free, consider using a gluten-free all-purpose blend, which often works well in cookie recipes.
Cocoa Powder: Unsweetened cocoa adds a deep chocolate flavor. If you need a substitute, try carob powder or a blend of chocolate syrup with a bit of flour, but keep in mind the flavor will change slightly.
Ground Ginger: Fresh ginger can be used if you want a more intense flavor, just make sure to grate it finely. Ground nutmeg can also add spice instead of cloves if you’re out of them.
Molasses: This ingredient gives the cookies their rich flavor and color. If you don’t have molasses, maple syrup or honey can be used, but adjust the sugar content since they are sweeter.
Butter: Unsalted butter is best for controlling salt levels. If you prefer a dairy-free option, coconut oil can work nicely as a substitute.
How Do You Make Sure the Cookies Don’t Spread Too Much When Baking?
Cookie spreading can be a tricky issue. Here are a few tips to keep your cookies fluffy and thick:
- Chill the dough: It helps solidify the butter, keeping cookies from spreading too much in the oven.
- Don’t skip on the flour: Make sure to measure accurately. Too little flour can lead to flatter cookies.
- Use a thicker, well-chilled dough: If the dough feels too sticky, add a little more flour until it holds shape better.
With these tips, you’ll achieve those perfect gingerbread cookies that are beautifully shaped and deliciously flavorful!
Glazed Chocolate Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1/2 cup molasses (unsulphured)
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar, sifted
- 2 to 3 tablespoons milk (or water)
- 1/2 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This recipe requires about 15-20 minutes of active preparation time and at least 2 hours of chill time for the dough. Baking the cookies will take an additional 8-10 minutes. Be sure to set aside around 30 minutes for the glaze to set before serving. All in all, you’ll need a little more than 2 hours to whip these up, but the delicious results are definitely worth the wait!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by whisking together the all-purpose flour, cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda, and salt in a medium bowl. Set this mixture aside. In a large bowl, cream the softened unsalted butter and dark brown sugar together until the mixture is light and fluffy—this should take about 3-4 minutes. Next, add the egg, mixing well. Then, stir in the molasses and vanilla extract until everything is nicely combined. Gradually mix the dry ingredient mixture into the wet mixture, just until everything is combined. To make things easier, divide the dough in half, flatten each half into disks, wrap them in plastic wrap, and place them in the refrigerator for at least 2 hours (or overnight if you have the time!).
2. Bake the Cookies:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. If you’re feeling festive, use cookie cutters to cut out gingerbread shapes, or simply use a round cutter for classic cookies. Arrange the cut cookies onto your prepared baking sheets, making sure to leave about 1 inch between each one. Bake for 8-10 minutes, or until the edges are set. Keep in mind that the centers might feel soft; they’ll firm up as they cool. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
3. Prepare the Glaze:
In a small bowl, combine the sifted powdered sugar with milk (or water) and the optional vanilla extract. Whisk the mixture until it’s smooth and has a drizzle-able consistency. If the glaze is too thick, just add a bit more milk; if it’s too thin, add a little more powdered sugar.
4. Glaze the Cookies:
Once the cookies are completely cooled, drizzle the glaze over each cookie using a spoon or piping bag. Let the glazed cookies sit for about 30 minutes at room temperature so the glaze can set properly.
5. Optional Decoration:
If you’re making gingerbread men, feel free to get creative! Use a thicker icing if you’d like to pipe details such as eyes, buttons, and cuffs for extra decoration.
Enjoy your rich, chocolaty, and warmly spiced glazed gingerbread cookies with family and friends!
Can I Substitute Ingredients in This Recipe?
Yes! You can use gluten-free all-purpose flour in place of regular flour. For the cocoa powder, you can swap it for carob powder, though it will alter the flavor slightly. If you don’t have molasses, dark corn syrup or honey can be good substitutes, but adjust the sugar content since they are sweeter.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can freeze them! Just wrap each cookie individually in plastic wrap and place them in a freezer bag. They can last up to 3 months in the freezer.
Can I Make the Cookie Dough in Advance?
Absolutely! The prepared dough can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for about 3 months. If freezing, make sure to wrap it tightly in plastic wrap or store it in a freezer bag. Thaw in the fridge overnight before rolling it out and baking.
What If My Glaze is Too Thin or Thick?
If your glaze is too thin, add more powdered sugar, a tablespoon at a time, until it reaches your desired thickness. If it’s too thick, stir in a bit more milk or water until it’s drizzle-able. The consistency is key for a nice decorative glaze!
