Description
These Valentine Chewy Ginger Cookies are bursting with flavor and made with simple ingredients. Perfect for celebrating love with every delicious bite!
Ingredients
- Granulated White Sugar (6 tbsp)
- Ground Ginger (2 ½ tsp, plus ½ tsp for sugar mix)
- Ground Cinnamon (2 ½ tsp, plus ½ tsp for sugar mix)
- Baking Spices (Nutmeg, Allspice, Cloves)
- All-Purpose Flour (2 ½ cups, spooned and leveled)
- Salt (½ tsp)
- Baking Soda (½ tsp)
- Unsalted Butter (¾ cup, softened)
- Light Brown Sugar (¾ cup, packed)
- Egg Yolks (2, at room temperature)
- Vanilla Extract (1 tsp)
- Molasses (⅓ cup)
- Powdered Sugar (2 cups)
- Whole Milk (2-4 tbsp)
- Holly Sprinkles
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk sugar, ginger, cinnamon, nutmeg, allspice, and cloves for spiced sugar.
- Combine flour, baking soda, and salt in another bowl.
- Cream butter and brown sugar until light and fluffy.
- Mix in egg yolks, molasses, and vanilla until combined.
- Gradually add dry mixture to wet and mix until just combined.
- Scoop dough into balls, roll in spiced sugar, and place on baking sheets.
- Bake 9-10 minutes, until just set, then cool on a wire rack.
- Make brown butter icing by simmering unsalted butter until golden brown, then mix with powdered sugar and milk to desired consistency.
- Dip cooled cookies in icing, add sprinkles, and let set.
Notes
Use finely granulated sugar for a smooth texture.
Allow butter to soften at room temperature for easy mixing.
For gluten-free cookies, substitute with a gluten-free flour blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg