Gingersnap Cookies With Bourbon Vanilla Glaze

Name: Gingersnap Cookies With Bourbon Vanilla Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups Flour; 1-1/2 teaspoon Ground Ginger; 1 teaspoon Baking Soda; 3/4 teaspoons Ground Cinnamon; 1/4 teaspoons Ground Cloves; 1/8 teaspoons Nutmeg, Freshly Ground; 1/4 teaspoons Salt; 1-1/2 stick Unsalted Butter, Softened At Room Temperature; 1 cup Dark Brown Sugar (packed); 1 whole Large Egg; 1/4 cups Molasses; 1 teaspoon Vanilla Extract; 1 cup Powdered Sugar; 1 Tablespoon Bourbon; 3 Tablespoons Cream Or Milk, Or More If Needed; 1 teaspoon Vanilla Bean Paste Or Extract (or Seeds From 1/2 Vanilla Bean, If You Have It); 1 pinch Salt

Servings: persons

2-1/4 cups Flour
1-1/2 teaspoon Ground Ginger
1 teaspoon Baking Soda
3/4 teaspoons Ground Cinnamon
1/4 teaspoons Ground Cloves
1/8 teaspoons Nutmeg, Freshly Ground
1/4 teaspoons Salt
1-1/2 stick Unsalted Butter, Softened At Room Temperature
1 cup Dark Brown Sugar (packed)
1 whole Large Egg
1/4 cups Molasses
1 teaspoon Vanilla Extract
1 cup Powdered Sugar
1 Tablespoon Bourbon
3 Tablespoons Cream Or Milk, Or More If Needed
1 teaspoon Vanilla Bean Paste Or Extract (or Seeds From 1/2 Vanilla Bean, If You Have It)
1 pinch Salt

1
In a large bowl mix together dry ingredients (flour though salt). Using a standing mixer or large bowl and hand mixer, beat together butter and sugar over medium speed until lightened and fluffy, about 2 minutes. Beat in egg until incorporated. Stir in molasses and vanilla. Add in dry ingredients in 2 additions over low speed until just combined. Refrigerate dough for 30-45 minutes or until firmed.
2
Preheat oven to 350u00b0F. Line a baking sheet with a silpat or parchment paper. Scoop tablespoon-sized portions of dough onto baking sheet, 2 inches apart. Roll each piece of dough into balls and flatten slightly on top. Bake on the center rack of the oven for 8-10 minutes or until lightly browned. Repeat in batches with remaining dough.
3
Cool cookies in pan for 5 minutes, transfer to a wire rack and allow to cool completely. While cookies cool, prepare the glaze. In a medium bowl, whisk together all ingredients, adding just enough cream to reach desired consistency. Drizzle glaze over cookies and allow to set. Enjoy.
4
This recipe was adapted from Taste of Home Magazine's Big Soft Ginger Cookies.

790

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2-1/4 cups Flour, 1-1/2 teaspoon Ground Ginger, 1 teaspoon Baking Soda, 3/4 teaspoons Ground Cinnamon, and more.

Yes, Gingersnap Cookies With Bourbon Vanilla Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!