Glazed Chocolate Gingerbread Drop Cookies
Crispy and chewy chocolate gingerbread cookies with a glaze icing
Servings: 36 cookies
Ingredients
- 1 cup butter, room temperature
- 1 1/2 cups brown sugar
- 2 large eggs
- 3/4 cup unsweetened cocoa I used Hershey's unsweetened 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.