Soft Batch Gingerbread Cookies
Ingredients
The cookies
-
½
Cup
Unsalted Butter
-
¾
Cup
Granulated Sugar
-
1
Large
Egg
-
⅓
Cup
Molasses
-
2
Cups
All-Purpose Flour or Gluten-Free Flour
-
1
Tablespoon
Ground Ginger
-
1
Teaspoon
Cinnamon
-
2
Teaspoons
Baking Soda
-
1
Pinch
Sea Salt
The ginger glaze
-
1
Cup
Powdered Sugar
-
2
Teaspoons
Ground Ginger
-
3
Tablespoons
Water
Instructions
- Preheat the oven to 350°F.
- In a stand mixer, beat the butter and sugar until fluffy.
- Add the egg (or flax egg) and molasses, mixing until fully incorporated.
- Add the flour, ginger, baking soda, and sea salt, and mix until a thick dough forms.
- Roll two tablespoons of dough into balls and roll in granulated sugar.
- Place the balls on a parchment-lined baking sheet.
- Bake for 10 minutes until baked but still soft.
- Allow cookies to cool for 15-20 minutes.
- Prepare the glaze by mixing powdered sugar, ground ginger, and water until smooth.
- Dip each cookie in the glaze and let set before serving.
Nutrition Facts (estimated)
Servings
16 Cookies
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
2g
Sodium
100mg
Cholesterol
30mg
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