Description
These perfectly chewy gingerbread cookies feature a triple threat of ginger—ground, fresh, and crystallized—topped with a bright orange glaze. A beloved recipe passed down from a spice shop owner, these cookies have become a staple for gatherings and holidays.
Ingredients
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) packed dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- ⅓ cup (80ml) unsulphured molasses
- 1 tablespoon finely grated fresh ginger
- ¼ cup (40g) crystallized ginger, finely chopped
- 1 ½ cups (180g) powdered sugar, sifted
- 3–4 tablespoons fresh orange juice
- 1 teaspoon orange zest
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until evenly distributed, about 20 seconds. Set aside.
- In a large bowl or stand mixer, beat the softened butter, dark brown sugar, and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes with a stand mixer or 5 minutes with a hand mixer. Scrape down the sides and bottom of the bowl at least once.
- Beat in the egg until fully incorporated, about 30 seconds. Then add the molasses, fresh grated ginger, and chopped crystallized ginger. Mix on low speed until combined. The mixture may look slightly curdled.
- With the mixer on low, add the flour mixture in three additions, mixing just until the flour disappears after each addition. Stop and scrape down the bowl halfway through. The dough will be soft and slightly sticky.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 days. This step is essential for chewy cookies.
- Once chilled, use a cookie scoop to portion out 1.5-tablespoon-sized balls (about 30g each). Roll each ball between your palms until smooth. Place on prepared baking sheets, spacing them about 2 inches apart.
- Bake one sheet at a time in the center of the oven for 10-12 minutes. At 10 minutes, cookies will look puffed and set around the edges but still soft in the center. For chewier cookies, pull at 10 minutes; for firmer, go to 12.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack and cool completely before glazing.
- While cookies cool, whisk together the powdered sugar, 3 tablespoons of orange juice, orange zest, and a pinch of salt. Start with 3 tablespoons of juice—the glaze should be thick but drizzle-able. Adjust with more juice or powdered sugar as needed.
- Dip the top of each cooled cookie into the glaze, letting excess drip off. Place back on the wire rack, glazed side up. Let glaze set for at least 30 minutes before serving or stacking.
Notes
Chilling the dough is non-negotiable for chewy texture. For best flavor, make cookies a day ahead and glaze the day of serving. The dough can be refrigerated for up to 3 days or frozen for up to 3 months. If freezing unbaked dough, portion into balls first and bake from frozen, adding 2-3 minutes to baking time. Store glazed cookies in an airtight container at room temperature for up to 5 days; place a piece of bread in the container to keep them soft.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes per batch
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 17
- Sodium: 95
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 26
- Fiber: 0.5
- Protein: 2
Keywords: gingerbread cookies, chewy gingerbread, molasses cookies, orange glaze, holiday cookies, ginger cookies, Christmas cookies