Iced Ginger Cookies
Soft, spiced, and perfectly sweet, these Iced Ginger Cookies are your new holiday go-to treat! Featuring a warm medley of ground ginger, cinnamon, and cloves balanced by the deep richness of molasses, these cookies bake up with irresistibly crisp edges and tender centers. The finishing touch? A silky vanilla icing that melts into each bite, adding a lovely sweetness to complement the bold spices. Ready in just 30 minutes, these easy-to-make cookies are perfect for festive gatherings, gifting, or indulging with a hot cup of tea. Plus, they keep well for days, making them an ideal make-ahead dessert for busy holiday seasons. Whether you're a fan of classic gingerbread flavors or searching for a decadent spiced cookie recipe, these iced ginger cookies are guaranteed to delight!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 100 grams brown sugar
- 1 large egg
- 80 ml molasses
- 1 teaspoon vanilla extract
- 300 grams all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 120 grams powdered sugar
- 1.5 tablespoons milk
- 0.5 teaspoon vanilla extract (for icing)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, use a hand mixer or stand mixer to cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the egg, molasses, and vanilla extract to the butter-sugar mixture, and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Using a tablespoon or cookie scoop, portion the dough into small balls (about 1.5 tablespoons each), and place them on the prepared baking sheets about 2 inches apart.
Lightly flatten each dough ball with the back of a spoon.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle or spread the icing over the cooled cookies. Allow the icing to set for about 30 minutes before serving.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 3291 mg | 143% | |
| Total Carbohydrate | 735.0 g | 267% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 498.0 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 474 mg | 36% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2223 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
