Description
These Valentine Chewy Ginger Cookies are a symphony of flavor, featuring warm ginger, rich molasses, and brown butter icing. Ideal for sharing love or enjoying cozy moments, they’re easy to make with a delightful chewy texture that will leave you wanting more!
Ingredients
- Granulated White Sugar
- Ground Spices (Ginger, Cinnamon, Allspice, Nutmeg, Cloves)
- All-Purpose Flour
- Unsalted Butter
- Light Brown Sugar
- Egg Yolks
- Unsulphured Molasses
- Powdered Sugar
- Whole Milk
- Vanilla Extract
- Holly Sprinkles
Instructions
- Preheat your oven to 350 ℉ (175 ℃) and prepare baking sheets.
- Whisk together all-purpose flour, ground spices, baking soda, and salt in a medium bowl.
- In a large bowl, combine softened unsalted butter and packed light brown sugar until fluffy. Add egg yolks, molasses, and vanilla; mix well.
- Gradually combine the dry ingredients with the wet mixture until just mixed.
- Scoop the dough to form 18 balls, roll in spiced sugar mixture, and place on prepared baking sheets.
- Bake for 9-10 minutes until edges are golden but centers puff slightly.
- Cool on baking sheets for 5 minutes before transferring to wire racks.
- Prepare the brown butter icing by melting unsalted butter until golden brown. Mix with powdered sugar and milk to desired consistency.
- Dip cooled cookies in icing and top with sprinkles.
Notes
Store cookies in an airtight container for up to 5 days; refrigerate for up to a week.
The cookie dough can be prepared in advance and chilled for up to 72 hours before baking.
Adjust spices to taste for a personalized flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg