Soft Ginger Cookies with Icing Drizzle
There is something magic about these soft ginger cookies with icing drizzle. The old fashioned flavor, the chew, and the drizzle add up to the perfect Christmas cookie! This recipe is also perfect for making in advance and storing in the freezer until you are ready to bake. Warm cookies on demand is my kind of life!
Servings: 56 cookies
- 2 cups granulated white sugar plus additional for rolling
- 1 1/2 cups salted butter
- 2 eggs
- ½ cup molasses
- 4 cups flour
- 4 tsp. baking soda
- 2 tsp. ginger
- 2 tsp. cinnamon
- 1 tsp. cloves
- Almond bark white chocolate or icing to decorate as desired
In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on high scraping the sides as needed until light and fluffy.
Beat in the egg and molasses until combined.
Add the flour, baking soda, ginger, cinnamon, cloves, and salt. Beat on low speed until combined.
Use a 1 ½” cookie scoop to form the dough into round balls about 1 1/2”. Roll in sugar and freeze for about 30 minutes or until you want to bake them. (These can be left in the freezer for a month or two and baked on demand if desired.)
Preheat the oven to 375 F and bake 8-10 minutes until the edges and tops are just set.
Allow cookies to cool and drizzle your choice of melted almond bark, white chocolate or a powdered sugar icing over cookies with a fork. Serve after the topping sets.
Calories: 115kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 143mg | Potassium: 59mg | Sugar: 9g | Vitamin A: 160IU | Calcium: 12mg | Iron: 0.6mg