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Soft Gingerbread Cookies with Molasses Glaze

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These soft, pillowy gingerbread cookies are made with simple, wholesome ingredients and topped with a rich molasses glaze. Perfect for holiday cookie swaps, last-minute baking, or cozy nights in, they’re the Goldilocks of gingerbread—firm enough to hold their shape but tender enough to sink your teeth into.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup brown sugar, packed (light or dark)
  • 1 large egg, room temperature
  • 1/3 cup unsulphured molasses
  • 2 tablespoons plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 cups whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup powdered sugar, sifted
  • 2 tablespoons unsulphured molasses
  • 2–3 tablespoons milk (any kind)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat softened butter and brown sugar together until light and fluffy, about 2-3 minutes. Scrape down sides of bowl halfway through.
  3. Beat in egg, molasses, Greek yogurt, and vanilla extract until well combined. Mixture may look separated at first but will come together.
  4. In a separate medium bowl, whisk together whole wheat pastry flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until no lumps remain.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix; a few streaks of flour are okay.
  6. Optional but recommended: Cover dough and refrigerate for 30 minutes for thicker, softer cookies. If in a hurry, skip this step (cookies will spread more but still be delicious).
  7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing about 2 inches apart. For perfectly round cookies, roll dough balls gently between palms. Makes about 18-20 cookies.
  8. Bake for 10-12 minutes, or until edges are set and tops look slightly cracked. Centers will still look soft. Do not overbake. Start checking at 9 minutes if oven runs hot.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before glazing.
  10. While cookies cool, make glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons molasses, 2 tablespoons milk, vanilla extract, and pinch of salt until smooth. If too thick, add another tablespoon of milk; if too thin, add more powdered sugar. Consistency should be thick but pourable, like honey.
  11. Once cookies are completely cool, drizzle glaze over tops using a spoon or small piping bag (or zip-top bag with corner snipped off). Let glaze set for about 30 minutes before serving or storing.

Notes

Don’t overbake—cookies should look slightly underdone in center when removed; they’ll continue to set on hot sheet. Use room temperature ingredients for best results. Measure flour by spooning into cup and leveling off. Chilling dough is optional but yields thicker cookies. Double spices if you love strong ginger flavor. Glaze can thicken quickly; add a drop of warm milk to thin. Store glazed cookies in airtight container at room temperature for up to 5 days; place a piece of bread in container to keep soft (change bread daily). Freeze unglazed baked cookies for up to 3 months, or freeze dough balls for up to 3 months. Cookies taste even better on day 2-3.

Nutrition

Keywords: soft gingerbread cookies, molasses glaze, holiday cookies, easy gingerbread, whole wheat gingerbread, cookie swap recipe, soft ginger cookies

Find it online: https://zorbmeal.com/soft-gingerbread-cookies-with-molasses-glaze/