Glazed Chocolate Gingerbread Drop Cookies
If you like your cookies crispy and chewy these chocolate gingerbread cookies are going to win you over. I love a glazed cookie and the options are endless for these!
Chocolate and gingerbread make a delicious combination, it’s the warmth of Christmas in every bite. It’s cookie season after all and there is no better time to try this cookie.
Now onto the glaze: I first made them with a bourbon glaze and WOW the flavor was wonderful. If you’re not a bourbon fan, vanilla glaze, maple glaze or add a touch of cinnamon are all delicious options.
Drop cookies are always a great cookie to add to a Christmas cookie box or tray, these would be fabulous for a cookie exchange.
The texture of these cookies is just PERFECT. Both crispy on the outside, and chewy on the inside, they have a rich almost fudgy warmth inside, and the crackle on top is perfect for creating nooks and crannies to hold that glaze icing on top!
There are so many reasons I love this recipe:
- The cookie dough comes together quickly and easily.
- The dough does not need refrigeration (as long as your butter is at room temperature- cool to touch about 65°)
- The flavors scream Christmas, but they are delicious any time of year. Gab a glass of milk, coffee, or tea, and enjoy.
- These cookies pack well, ship well, and freeze well. Remove any air after putting the cookies in a zipper freezer bag (use a straw- suck out the air).
Can I add different flavors to this cookie?
Yes, use 1/2 teaspoon maple extract instead of vanilla extract or use both :).
Add fresh grated nutmeg for a warm flavor… 1/2- 1 teaspoon.
Want to brighten up the flavor, add 1 teaspoon orange zest.
I had a hard time saving some of these to share… every time I walked by them on the bakign sheets inthe kitchen. I grabbed one. a short walk around the kitchen and I’d grab another. It’s a good thing I had to leave the house at some point or they’d all be gone!
If you’re a glazed cookie fan, give some of these a try:
- Lemon Glazed Cake Cookies
- Glazed Poppy Butter Cookies
- Glaze Icing on Sugar Cookies
- Glazed Almond Cookies
- Shortbread Balls
- Chai Sugar Cookie
And I also have a Chocolate Gingerbread Cut Out Cookie
Glazed Chocolate Gingerbread Drop Cookies
Ingredients
- 1 cup butter, room temperature
- 1 1/2 cups brown sugar
- 2 large eggs
- 3/4 cup cocoa I used Hershey's cocoa
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground clove
Glaze Icing- Whisk ingredients until smooth and adjust thinness with a drop or two of water if needed
- 2 cups powdered sugar
- 3-4 tablespoons water or bourbon
- 1/2 teaspoon vanilla extract or 1/4 teaspoon maple extract if desired.
Instructions
- Preheat teh oven to 350°
- In the bowl of a mixer, beat butter with brown sugar until fluffy 1-2 minutes on medium-high speed.
- Add one egg at a time, mix on medium-low speed until each is combined.
- Add molasses, vanilla and mix until just combined.
- Place the flour, salt, baking soda, cinnamon, ginger, and clove in a medium bowl and whisk the dry ingredients together, pour that into the mixer and mix on medium speed until well combined.
- Use a 2 tablespoon scoop, portion out the cookie dough onto parchment lined baking sheets leaving 2 inches in between each portion of cookie dough.
- Bake each baking sheet for 10-11 minutes. Don't overcrowd the oven, bake one tray of cookies at a time.
