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Easy Soft Gingerbread Cookies with Orange Glaze

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These soft, no-chill gingerbread cookies are pillowy and tender with a bright, tangy orange glaze that cuts through the warm spices. Perfect for holiday baking, cookie swaps, or a cozy treat any day.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • ½ cup (170g) unsulphured molasses
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 3 cups (360g) all-purpose flour, spooned and leveled
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1½ cups (180g) powdered sugar, sifted
  • 3–4 tablespoons fresh orange juice
  • 1 teaspoon orange zest
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat softened butter and brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down sides halfway through.
  3. Add molasses, egg, and vanilla extract to the butter mixture. Beat on medium speed until fully combined, about 1 minute. Scrape bowl again.
  4. In a separate medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed. Add about one-third at a time, mixing just until incorporated after each addition. Do not overmix.
  6. Using a 1.5-tablespoon cookie scoop or two spoons, scoop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
  7. Bake one sheet at a time on the center rack for 10-12 minutes. Cookies are done when edges are set and tops look slightly crackled but still soft in center.
  8. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely, about 20 minutes.
  9. While cookies cool, make the glaze: In a small bowl, whisk together powdered sugar, 3 tablespoons orange juice, orange zest, and vanilla extract (if using) until smooth. Adjust consistency with more juice or sugar as needed.
  10. Dip tops of cooled cookies into glaze or drizzle over them. Let excess drip off, then place glazed cookies back on cooling rack. Let glaze set for about 30 minutes until firm and crackly.

Notes

The secret to soft cookies is skipping the chill time. Use unsulphured molasses, not blackstrap. For best results, ensure butter and egg are at room temperature. The glaze sets best on completely cooled cookies. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze unglazed cookies for up to 3 months.

Nutrition

Keywords: soft gingerbread cookies, orange glaze, no-chill cookies, holiday baking, gingerbread, easy cookie recipe

Find it online: https://sparklechew.com/easy-soft-gingerbread-cookies-with-orange-glaze/