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Quick Soft Gingerbread Cookies with Cinnamon Glaze

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These soft, tender gingerbread cookies come together in under 30 minutes with no chilling or rolling required. A simple cinnamon glaze adds the perfect sweet finish to these pillowy, spice-filled treats.

Ingredients

Scale
  • 1/2 cup unsalted butter (113g), melted and slightly cooled
  • 1/2 cup packed dark brown sugar (100g)
  • 1/4 cup molasses (85g), unsulphured
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (240g), spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup powdered sugar (120g), sifted
  • 2–3 tablespoons milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Melt the butter in a small saucepan over low heat. Let it cool for about 5 minutes.
  3. In a large bowl, whisk together the melted butter, dark brown sugar, molasses, egg, and vanilla extract until smooth and glossy, about 30 seconds.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  5. Pour the dry ingredients into the wet mixture. Fold together with a spatula until just combined. Do not overmix.
  6. Using a 1.5-tablespoon cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 8-10 minutes, rotating the pan halfway through. Cookies should look puffed and set around the edges but still soft in the center.
  8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While the cookies cool, whisk together the powdered sugar, milk, cinnamon, and vanilla extract in a small bowl until thick but pourable.
  10. Drizzle the glaze over the cooled cookies using a spoon or piping bag. Let the glaze set for about 15 minutes before serving.

Notes

Don’t overmix the dough to keep cookies soft. If dough is sticky, refrigerate for 10-15 minutes. Bake one sheet at a time for even results. Cookies taste even better the day after baking. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use vegan butter and a flax egg.

Nutrition

Keywords: soft gingerbread cookies, gingerbread cookies, cinnamon glaze, quick cookies, easy cookies, molasses cookies, weeknight dessert

Find it online: https://ovenmila.com/quick-soft-gingerbread-cookies-with-cinnamon-glaze/