Description
These perfect chewy ginger cookies have super chewy centers, soft and tender edges, and are full of spiced gingerbread flavor. A generous dip of brown butter vanilla icing is the finishing touch for these perfect, pillowy Christmas cookies.
Ingredients
Scale
- 6 tbsp (75 g) granulated white sugar
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 2 1/2 tsp ground ginger
- 2 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 2 egg yolks, at room temperature
- 1 tsp vanilla
- 1/3 cup (110 g) unsulphured molasses
- 4 tbsp (56 g) unsalted butter
- 2 cups (260 g) powdered sugar
- 2–4 tbsp (30–60 ml) whole milk
- 1 tsp vanilla
- holly sprinkles
Instructions
- Add the sugar and spices to a small bowl. Whisk to combine then set aside.
- Preheat the oven to 350 ℉ (175 ℃). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, spices, baking soda and salt. Then set aside the flour mixture.
- In a large bowl, cream the softened butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. Scrape the sides of the bowl as necessary with a rubber spatula.
- Add in the egg yolks, molasses and vanilla and mix for one minute on medium speed until fluffy.
- Add the dry ingredients to the wet ingredients and combine on low speed.
- Scoop the dough into 18 portions with a 2 tbsp cookie scoop, then roll into balls. Roll the cookie dough balls in the spiced sugar.
- Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 9-10 minutes.
- Let the cookies cool for 5 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely.
- Add the brown butter to a small pot. Heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy and has turned a deep golden brown, about 5 minutes.
- Transfer the brown butter to a medium bowl. Add in the powdered sugar, milk and vanilla. Whisk together until smooth.
- When the cookies are cooled, dip half of each cookie in the icing. Add holly or other Christmas sprinkles on top. Let the icing set, then enjoy!
Notes
- Store cookies in an airtight container to maintain freshness.
- Adjust the amount of milk in the icing for desired consistency.
- For extra flavor, add more spices to the cookie dough.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: chewy ginger cookies, Christmas cookies, dessert recipe