Description
These Soft Gingerbread Cookies with Vanilla Glaze are a joyful and buttery treat, perfect for a weeknight win. They are tender, flavorful, and topped with a sweet vanilla glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk (or water)
- 1/2 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, molasses, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one half of the chilled dough to about 1/4-inch thickness.
- Cut out desired shapes using cookie cutters. Place the cookies on the prepared baking sheets, leaving some space between them.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency.
- Once the cookies are completely cool, drizzle or spread the vanilla glaze over them. Let the glaze set before storing.
Notes
- Chilling the dough is important for preventing the cookies from spreading too much.
- For a spicier cookie, increase the amount of ginger and other spices.
- These cookies store well in an airtight container at room temperature for up to a week.
- You can freeze the unbaked dough for up to 3 months. Thaw in the refrigerator before rolling and baking.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (estimated)
- Calories: 150-200 (estimated)
- Sugar: 15-20g (estimated)
- Sodium: 70-100mg (estimated)
- Fat: 6-8g (estimated)
- Saturated Fat: 3-5g (estimated)
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 20-25g (estimated)
- Fiber: 0-1g (estimated)
- Protein: 1-2g (estimated)
- Cholesterol: 20-30mg (estimated)
