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Light & Soft Gingerbread Molasses Cookies with Cinnamon Glaze

soft gingerbread molasses cookies - featured image
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These soft, spiced gingerbread molasses cookies are made with melted butter for an incredibly tender crumb, topped with a sweet cinnamon glaze. Ready in under 30 minutes with no chilling required, they’re the perfect easy holiday treat.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) packed brown sugar (light or dark)
  • 1/2 cup (170g) unsulphured molasses
  • 1 large egg, room temperature
  • 2 teaspoons (10ml) vanilla extract
  • 3 cups (360g) all-purpose flour, spooned and leveled
  • 2 teaspoons (10g) baking soda
  • 2 teaspoons (6g) ground cinnamon
  • 1 1/2 teaspoons (4g) ground ginger
  • 1/2 teaspoon (1g) ground cloves
  • 1/2 teaspoon (3g) salt
  • 1 1/2 cups (180g) powdered sugar
  • 1 teaspoon (3g) ground cinnamon (for glaze)
  • 1/2 teaspoon (2.5ml) vanilla extract (for glaze)
  • 2–3 tablespoons (30-45ml) milk (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Melt the butter in a microwave-safe bowl in 30-second increments. Set aside to cool for about 5 minutes.
  3. In a large bowl, whisk together the melted butter and brown sugar until smooth. Add molasses, egg, and vanilla extract; whisk until combined and glossy.
  4. In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
  5. Fold the dry ingredients into the wet in two additions, mixing just until no streaks of flour remain. The dough will be soft and slightly sticky.
  6. Scoop the dough using a 1.5-tablespoon cookie scoop or tablespoon. Roll into smooth balls and place on prepared baking sheets, spacing 2 inches apart.
  7. Bake for 9-11 minutes, rotating pans halfway through. Cookies should look puffed and cracked on top with set edges and soft centers.
  8. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  9. For the glaze: In a small bowl, whisk together powdered sugar, cinnamon, vanilla extract, and 2 tablespoons milk. Add more milk if needed to reach a drizzling consistency.
  10. Dip the top of each cooled cookie into the glaze or drizzle over cookies. Let glaze set for about 15 minutes before serving.

Notes

Do not skip cooling the melted butter to avoid cooking the egg. Measure flour correctly by spooning and leveling. Underbake slightly as cookies continue to bake on the hot pan. Let cookies cool completely before glazing. Store with a slice of bread to keep cookies soft for days.

Nutrition

Keywords: gingerbread cookies, soft gingerbread, molasses cookies, cinnamon glaze, easy holiday cookies, no chill cookies

Find it online: https://willarecipes.com/light-and-soft-gingerbread-molasses-cookies-with-cinnamon-glaze/