These glazed gingerbread cookies are so yummy and easy to make for a cookie exchange or the holidays! Made with simple ingredients you will love this seasonal treat!
Here’s the deal…I’m a huge fan of Christmas. So much so that I literally start making all my favorite Christmas Cookie recipes months before the holiday season is even here. If you’re looking for a delicious cookie recipe that screams “holidays”, you’re not going to want to miss out on these Glazed Gingerbread Christmas Cookies.
Should gingerbread cookies be hard or soft?
There is no right or wrong answer to this question – it is simply a matter of personal preference. Some people prefer their gingerbread cookies to be hard and crunchy, while others prefer them to be soft and chewy. Ultimately, it is up to the individual to decide which texture they prefer.
What is gingerbread cookies made of?
Typically, gingerbread cookies are made with molasses, spices (such as ginger, cinnamon, and nutmeg), flour, sugar, butter, and eggs. However, there are many different recipes for gingerbread cookies, so the ingredients can vary slightly.
Are ginger snaps and gingerbread cookies the same?
No, ginger snaps and gingerbread cookies are not the same. Gingerbread cookies are typically made with molasses and spices, while ginger snaps are typically made with ginger and sugar.
Is gingerbread a cookie or bread?
Gingerbread is typically classified as a cookie, although it can also be considered a type of quick bread. Gingerbread is made with molasses, spices, and flour, and is often baked in the oven.
Are gingerbread cookies healthy?
Gingerbread cookies are not typically considered to be healthy, as they are often made with molasses, butter, and sugar. However, there are some recipes for healthier gingerbread cookies that use ingredients such as whole wheat flour, honey, and dried fruit.
What is the best way to store gingerbread cookies?
Gingerbread cookies can be stored in an airtight container at room temperature for up to 2 weeks. Alternatively, they can be frozen for up to 3 months.
What is the origin of gingerbread?
The exact origins of gingerbread are unclear, but it is thought to have originated in Europe sometime in the Middle Ages. Gingerbread was initially made as a type of medicinal gingerbread, as ginger was believed to have health benefits. Over time, gingerbread evolved into the sweet treat that we know today.
How can I make my gingerbread cookies softer?
If you prefer your gingerbread cookies to be softer, you can add additional molasses or honey to the dough. You can also try using a different type of flour, such as cake flour or self-rising flour. Alternatively, you can try baking the cookies for a shorter period of time.
How can I make my gingerbread cookies crunchier?
If you prefer your gingerbread cookies to be crunchier, you can try using a different type of flour, such as whole wheat flour or almond flour. Alternatively, you can try baking the cookies for a longer period of time.
Why are my gingerbread cookies spreading?
There are several reasons why your gingerbread cookies might be spreading. One possibility is that the dough is too soft. You can try adding more flour to the dough to make it stiffer.
Another possibility is that the cookies were baked at too high of a temperature. Try reducing the oven temperature slightly the next time you bake them. Finally, make sure you are using fresh baking soda and baking powder, as these can also cause spreading.
Are gingerbread cookies the best Christmas cookies?
When it comes to gingerbread cookies, these are the best. They’re the perfect combination of sweet and crunchy and who can deny that awesome homemade glaze?
In fact, making the glaze just might be my most favorite part. I love being able to make the glaze and cover the cooled cookies and then keep the spoon and the bowl all for myself to lick clean. (There’s got to be some sort of perks for the cook, right?!)
How long does it take for the cookie glaze to dry?
Waiting for the glaze to dry is probably the hardest part! This glaze will take about 2 hours to dry once you add it onto the cookies. And while you might be tempted to take a bite or two before it’s dry, don’t!
The glaze really adds a nice coating to the top of the cookie that gives it that tasty crunch.
Can you save some glaze to use later?
Probably not. Since the glaze has a short shelf life, you really don’t want to save it for much longer than the time that you’re going to use it.
But if you do happen to think of another way to use the glaze, you can easily whip it up so you can use it for another recipe, too.
If you’re ready to kick off the holiday season now, these Glazed Gingerbread Christmas Cookies are the perfect way to start! It’s time to get your house smelling like gingerbread to put everyone in that Christmas spirit!
These amazing gingerbread cookies are made with a delicious glaze and are perfect for cookie exchanges.
- 3/4 cup butter, room temperature
- 3/4 cups brown sugar
- 1 egg
- 1/4 cup milk
- 3/4 cup fancy molasses
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 Tablespoon cinnamon
- 1 teaspoon ginger, or more to taste
- 1/2 teaspoon salt
- For the Glaze:
- 1 cup powdered icing sugar
- 1-2 Tablespoons warm water
- 1 Tablespoon butter, melted
- 1 teaspoon vanilla extract, optional
- In a large bowl, cream together the butter and brown sugar for 2 minutes.
- Add the egg and milk and beat to combine. Add the molasses and beat until fully combined. Set aside.
- In a medium-sized bowl, stir together the flour, baking soda, cinnamon, ginger and salt.
- Beat the dry ingredients into the wet ingredients until no dry patches remain.
- Cover with plastic wrap and place dough in the fridge for 1 hour or overnight.
- Preheat oven to 350F
- Line two baking trays with parchment paper or silicone baking mats. Set aside.
- Roll out the cookie dough to 1/2" thickness.
- Cut out the cookie shapes with your chosen cutters and place the shapes on the prepared cookie trays.
- Bake cookies for 8-10 minutes until well browned.
- Allow to cool for 2 minutes on baking sheets before attempting to move to a cooling rack.
- Once the cookies are cooled, prepare the glaze.
- In a wide bowl, combine all glaze ingredients and stir well until no powdered sugar lumps remain.
- Dip each cookie into the glaze and allow the excess glaze to run off.
- Place the cookies back on the cooling rack or cookie sheet and allow to dry for 1-2 hours before attempting to store or serve.
Amount Per Serving Calories 281Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 37mgSodium 234mgCarbohydrates 46gFiber 1gSugar 27gProtein 3g