Description
These Valentine Chewy Ginger Cookies feature soft centers and spiced edges, dipped in brown butter icing for a delightful treat. A quick and easy baking option that captures the cozy flavors of ginger and molasses!
Ingredients
- Granulated White Sugar (6 tbsp)
- Ground Ginger (2 1/2 tsp + 1/2 tsp)
- Ground Cinnamon (2 1/2 tsp + 1/2 tsp)
- Ground Allspice (1/4 tsp + 1/8 tsp)
- Ground Nutmeg (1/2 tsp + 1/8 tsp)
- Ground Cloves (1/4 tsp + 1/8 tsp)
- All-Purpose Flour (2 1/2 cups)
- Salt (1/2 tsp)
- Baking Soda (1/2 tsp)
- Unsalted Butter (3/4 cup + 4 tbsp)
- Light Brown Sugar (3/4 cup)
- Egg Yolks (2)
- Vanilla Extract (1 tsp + 1 tsp)
- Unsulphured Molasses (1/3 cup)
- Powdered Sugar (2 cups)
- Whole Milk (2-4 tbsp)
- Holly Sprinkles
Instructions
- Preheat the oven to 350 ℉ (175 ℃) and prepare baking sheets with parchment.
- In a medium bowl, whisk flour, salt, baking soda, and spices together.
- Cream the unsalted butter and brown sugar until fluffy, then mix in egg yolks, vanilla, and molasses.
- Gradually combine dry ingredients with wet until no flour streaks remain.
- Shape the dough into balls, roll in spiced sugar coating.
- Place on baking sheets and bake for 9-10 minutes until edges are golden.
- Cool on baking sheets for 5 minutes, then transfer to wire racks.
- Prepare icing by browning butter, whisking in powdered sugar and milk.
- Dip cookies in icing and sprinkle for decoration.
Notes
Store cookies in an airtight container at room temperature for up to a week.
Dough can be prepared ahead of time and refrigerated for up to 2 days before baking.
Experiment with different icing flavors or decorative sprinkles.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg