Print

Cozy Soft Gingerbread Molasses Cookies with Cinnamon Glaze

soft gingerbread molasses cookies - featured image
Print Recipe

These soft and chewy gingerbread molasses cookies with a crackly top and cinnamon glaze are a happy accident turned into a holiday favorite. Made with simple pantry ingredients, they stay soft for days and are perfect for cookie swaps, holiday parties, or a cozy treat with coffee.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) dark brown sugar, packed
  • 1/2 cup (170g) unsulphured molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups (180g) powdered sugar
  • 1 teaspoon ground cinnamon (for glaze)
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and packed dark brown sugar together until light and fluffy, about 3-4 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through.
  2. Add the wet ingredients: Beat in the molasses, egg, and vanilla extract until fully combined. The mixture might look a little separated—that’s normal.
  3. Whisk the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Stop mixing as soon as you no longer see streaks of flour.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
  6. Preheat the oven: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Portion the dough: Use a 1.5-tablespoon cookie scoop to portion the dough into balls. Roll them between your palms until smooth. Place them 2 inches apart on the prepared baking sheets.
  8. Bake: Bake for 10-12 minutes, rotating the baking sheet halfway through. The cookies should look puffed and set around the edges but still soft in the center.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
  10. Make the glaze: While the cookies cool, whisk together the powdered sugar, ground cinnamon, milk, and vanilla extract in a small bowl. Start with 2 tablespoons of milk and add more, one teaspoon at a time, until the glaze is thick but drizzle-able.
  11. Glaze the cookies: Once the cookies are completely cool, drizzle the glaze over the tops using a spoon or a piping bag with a small tip. Let the glaze set for about 15-20 minutes before serving.

Notes

Don’t skip the chill time—it prevents spreading and ensures thick, soft cookies. Use room temperature ingredients for best results. Measure flour by spooning and leveling to avoid dry cookies. Watch bake time closely; start checking at 10 minutes. Let glaze set completely before serving.

Nutrition

Keywords: gingerbread cookies, molasses cookies, soft gingerbread, cinnamon glaze, holiday cookies, Christmas cookies, chewy gingerbread

Find it online: https://cookluma.com/cozy-soft-gingerbread-molasses-cookies-with-cinnamon-glaze/