These Glazed Chocolate Gingerbread Cookies are a tasty treat with a delightful twist! They combine rich chocolate and spicy gingerbread flavors that are perfect for any occasion.
Honestly, who can resist a soft cookie topped with shiny glaze? I love sharing these with friends, and let’s be real, they disappear fast—so grab one while you can! 🍪
Key Ingredients & Substitutions
All-Purpose Flour: This helps the cookies hold their shape and provides structure. For a gluten-free option, try a gluten-free flour blend or almond flour, but note that texture may vary.
Cocoa Powder: Unsweetened cocoa adds rich chocolate flavor. If you want more sweetness, use Dutch-processed cocoa, which has a smoother flavor, or substitute with carob powder in a pinch.
Spices (Ginger, Cinnamon, Cloves): Freshly ground spices provide the best flavor, but using pre-ground works too. If you don’t have cloves, just add a bit more cinnamon!
Molasses: This gives that classic gingerbread taste. If you’re out, dark corn syrup or honey can be substitutes, but the flavor will change slightly.
Butter: Unsalted butter is the best choice for controlling saltiness. If you’re dairy-free, try using coconut oil or a plant-based butter alternative, but it may affect texture.
How Can You Ensure Your Cookies Are Perfectly Baked?
The baking time is crucial for getting that soft center while keeping the edges firm. Here’s how to nail it:
- Keep an eye on the clock! Bake for 10-12 minutes; check for a set appearance but soft centers.
- Let them cool on the baking sheet for 5 minutes. They will firm up as they cool.
- If they look a bit underbaked, that’s okay! They’ll continue to cook outside of the oven.
By following these steps, you can achieve beautifully baked cookies every time!
Glazed Chocolate Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 tsp vanilla extract
- 1/2 tsp espresso powder (optional, enhances chocolate flavor)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
- Coarse sugar or crystallized ginger for garnish (optional)
How Much Time Will You Need?
This delightful recipe will take you about 20 minutes for prep, and around 10-12 minutes to bake. After baking, allow the cookies to cool for about 5 minutes before moving them, and an additional 15-20 minutes for the glaze to set. In total, you’re looking at around 1 hour from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, ground ginger, cinnamon, cloves, baking soda, and salt. This mixture will bring all the wonderful flavors to your cookies!
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter with the brown sugar until it becomes creamy and fluffy. This usually takes about 2-3 minutes. It’s a great workout for your arm muscles too!
4. Combine Wet Ingredients:
Add in the egg, molasses, vanilla extract, and optional espresso powder to the butter-sugar mixture. Mix this together well until all ingredients are fully combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture, stirring gently just until everything is incorporated. Be careful not to overmix; a few lumps are perfectly fine!
6. Shape the Cookies:
Scoop tablespoons of dough onto the prepared baking sheets, making sure to space them about 2 inches apart. Gently flatten each cookie ball with the palm of your hand—this helps them bake evenly.
7. Bake the Cookies:
Place the baking sheets in the oven and bake for about 10-12 minutes. You want the cookies to be set but still soft in the center. They will firm up a little as they cool, so don’t worry if they look a bit underbaked!
8. Cool the Cookies:
After baking, let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to wire racks to cool completely. This helps them maintain the right texture!
9. Make the Glaze:
In the meantime, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk quantity to achieve your desired drizzling consistency—thicker for a more substantial glaze, or thinner for a light drizzle.
10. Drizzle with Glaze:
Once your cookies are cool, drizzle the glaze over each one. If you’d like a finishing touch, sprinkle some coarse sugar or crystallized ginger on top!
11. Let it Set:
Allow the glaze to set for about 15-20 minutes before serving. This will ensure a beautifully shiny finish!
Enjoy your tender, richly flavored Glazed Chocolate Gingerbread Cookies with a cup of milk or your favorite warm beverage. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may change the texture slightly. You might want to start with a blend of half whole wheat and half all-purpose flour for the best results.
How Can I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can freeze them for up to 3 months. Just make sure to wrap them tightly to prevent freezer burn!
Can I Make These Cookies Without Espresso Powder?
Absolutely! The espresso powder is optional and is used to enhance the chocolate flavor. If you don’t have it on hand, simply omit it without replacing it with anything else. The cookies will still taste delicious!
What If the Dough Is Too Sticky?
If you find that the dough is too sticky to work with, you can chill it in the refrigerator for about 30 minutes. This makes it easier to scoop and shape without sticking to your hands.
