Soft Baked Ginger Cookies with Creamy Eggnog Glaze: Your Ultimate Holiday Cookie Recipe
This post is proudly sponsored by Grandma’s Molasses.
The enchanting holiday season is swiftly approaching, bringing with it the joyous spirit of giving, gathering, and, of course, baking! As the days tick closer to Christmas, there’s no better way to embrace the festive cheer than with the comforting aroma of freshly baked cookies filling your home. Forget the holiday stress for a moment; let’s indulge in the pure bliss of soft-baked ginger cookies until our minds are happily numb. Sound like a plan?
When Grandma’s Molasses approached me to craft a unique cookie recipe featuring their iconic product, my thoughts immediately gravitated towards ginger. I envisioned transforming the classic, often-crispy gingersnap into a delightful, melt-in-your-mouth cookie experience. While gingersnaps certainly have their charm, I personally prefer a cookie that’s tender and chewy, rather than one that challenges my dental work. After all, enjoying a delicious cookie should be a pleasure, not a perilous adventure, right?
For these exquisite soft-baked ginger cookies, I couldn’t resist offering two equally enticing variations. Yes, you get choices! You can either roll the cookie dough balls in shimmering sugar crystals before baking for a delightful crunch, or you can lovingly drizzle the cooled cookies with a sweet and velvety eggnog glaze. Torn between the two irresistible options, I, of course, made both! Don’t ask me to pick a favorite, because honestly, I can’t. I’m famously incapable of turning down any cookie, so in my book, both versions are absolute winners. Why settle for one when you can enjoy the best of both worlds?
The sugar-coated ginger cookies boast a wonderfully crunchy exterior that yields to a soft, spicy interior, providing a fantastic textural contrast. But then there’s the eggnog drizzle – a sinfully sweet and creamy topping made with my absolute favorite holiday beverage. The festive flavors of the eggnog perfectly complement the warm spices of the ginger cookie, elevating it to an extraordinary level of holiday deliciousness. There’s truly no need to choose; I recommend making both batches and enjoying one in each hand for maximum holiday joy!
The heart of these chewy ginger cookies lies in their rich blend of warm holiday spices: fragrant ground ginger, comforting cinnamon, pungent ground cloves, and aromatic allspice. While ginger undoubtedly takes center stage, each spice plays a crucial supporting role, contributing to the overall warmth, depth, and complex flavor profile that makes these cookies so irresistibly spicy and comforting. This symphony of spices makes every bite a true taste of the holiday season, transporting you to cozy evenings by the fireplace.
The Magic of Molasses: A Key to Perfect Ginger Cookies
The molasses is the secret ingredient that truly sets these cookies apart, adding unparalleled moisture, a profound depth of flavor, and a beautiful rich, dark amber color. I’ve been a loyal user of Grandma’s Molasses since my childhood, when I first started baking in the kitchen alongside my great-grandmother. Its consistent quality, robust earthy sweetness, and signature dark hue instantly evoke cherished memories of holiday baking traditions and family gatherings. For me, Grandma’s Molasses isn’t just an ingredient; it’s a taste of nostalgia.
For those curious about this fascinating ingredient, allow me to share a little “molasses nerdy” knowledge. If you’re already a molasses expert, feel free to skip ahead! Molasses is essentially pure, concentrated sugarcane juice. The journey begins by crushing harvested sugarcane to extract its sweet juices. This juice is then boiled, a process that concentrates its sugars and minerals, until it transforms into a thick, viscous, dark amber syrup. This wonderfully sweet byproduct is not only a fantastic natural sweetener but also an incredible ingredient for baking, lending both flavor and texture to a wide array of treats.
Crafting the Perfect Soft-Baked Ginger Cookie Dough
The Dough: Because this cookie batter is exceptionally thick and rich, I enthusiastically recommend using a stand mixer to thoroughly whip up the dough. The power of a stand mixer makes quick work of blending the ingredients to perfection. However, if a stand mixer isn’t part of your kitchen arsenal, fear not! A sturdy wooden spoon and a little bit of muscle will work perfectly fine to achieve the desired consistency. Once the dough is mixed, it’s crucial to transfer it to a bowl, cover it, and place it in the refrigerator to chill for at least 4 hours before baking. Please, do not skip this vital step! I often prefer to prepare my dough the night before and let it chill overnight. Chilling the dough isn’t just about making it easier to handle; it plays a critical role in developing those wonderfully big, soft, and chewy cookies we’re aiming for by preventing excessive spreading during baking.
After chilling, roll the dough into uniform 1-inch balls. For that perfect soft-baked texture, gently press each dough ball down ever so slightly with your fingers to flatten it just a bit before baking. This helps achieve that classic crinkly top and ensures an even bake, resulting in a beautifully textured cookie.
Baking to Soft Perfection and Adding the Eggnog Glaze
Baking the Cookies: The key to truly soft-baked ginger cookies is precise timing in the oven. Bake these delightful treats for no longer than 10-11 minutes total. We want them to remain wonderfully soft and chewy even after they’ve cooled. Baking for any longer than 11-12 minutes will likely result in a harder, crispier cookie, which isn’t the goal for this recipe. Once the cookies are finished baking, allow them to cool on the baking sheet for 3-5 minutes. This resting period helps them set before you transfer them to a wire rack to cool completely. If you plan to drizzle your cookies with the decadent eggnog glaze, ensure they are entirely cool first. Attempting to glaze warm cookies will cause the glaze to melt and run off, creating a messy rather than marvelous result. A word of caution: I do not recommend glazing the sugar-coated cookies. I tried it, and while delicious, the combination proved to be overwhelmingly sweet for most palates.
Whether you choose to cover your soft ginger cookies in glistening sugar crystals for a bit of crunch or generously drizzle them with the sweet, creamy eggnog glaze, one thing is for certain: these cookies are a masterpiece of holiday baking. They are consistently soft, wonderfully chewy, and bursting with the sharp, invigorating warmth of ginger, beautifully balanced by the aromatic blend of other holiday spices. These soft baked ginger cookies are more than just a dessert; they’re a celebration of flavor and tradition, perfect for sharing with loved ones or enjoying quietly with a hot cup of tea or coffee.
Soft Baked Ginger Cookies with Eggnog Glaze
Yield: 30 cookies
Total Time: 4 hours (includes chilling time)
Cook Time: 10-11 minutes
Ingredients:
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
Wet Ingredients
- 1 stick unsalted butter, softened to room-temperature
- 3/4 cup brown sugar, packed
- 1/4 cup molasses (such as Grandma’s brand for best results)
- 1 large egg, at room-temperature
- 2 teaspoons vanilla extract
Eggnog Glaze
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon ground or freshly grated nutmeg
- 3 tablespoons eggnog
Directions:
For the Cookies:
- In a small bowl, thoroughly whisk together all the dry ingredients: flour, baking soda, kosher salt, ground ginger, cinnamon, ground cloves, and allspice. Set this mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the softened butter and brown sugar until the mixture is pale in color and fluffy, which usually takes about 3 minutes. Stop and scrape down the sides of the bowl.
- Add the molasses to the creamed mixture and mix until it is fully combined. Then, add the egg and vanilla extract, mixing until everything is fully incorporated. Remember to scrape down the sides of the bowl as needed to ensure even mixing.
- With your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the dough comes together and no streaks of flour remain (be careful not to overmix).
- Transfer the thick dough to a separate bowl, cover it tightly, and place it in the refrigerator to chill for a minimum of 4 hours, or ideally, overnight. This chilling process is essential for cookie texture.
- Once the dough is chilled, preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.
- Shape the dough into 1-inch balls. Place the dough balls about 3 inches apart on the prepared baking sheet. If you are opting for the sugar-coated version instead of the glaze, roll each dough ball generously in granulated sugar before placing it on the sheet. Gently flatten each ball slightly with your fingertips.
- Bake for 10-11 minutes (no longer to ensure they remain soft). The edges should be lightly set, but the centers will still look soft.
- Allow the baked cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, proceed with the eggnog glaze if you are using it.
- Store the finished cookies in an airtight container at room temperature for up to 1 week to maintain their freshness.
For the Eggnog Glaze:
- In a small bowl, whisk together the powdered sugar and ground nutmeg until combined.
- Add the vanilla extract and eggnog to the sugar mixture. Whisk vigorously until the glaze is completely smooth and free of lumps.
- Once the cookies are cool, generously drizzle the eggnog glaze over them using a spoon or a whisk. Allow the glaze to set before serving.
- ***Important Note: Only roll the ginger cookies in sugar if you are not planning to use the eggnog glaze. Combining both sugar coating and glaze will result in cookies that are excessively sweet.
All images and text ©One Sweet Mess.
Disclosure: I received compensation for recipe development from Grandma’s Molasses. All opinions expressed are my own and reflect my genuine love for their product.