Glazed Ginger Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">180g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground cloves</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">60g dark brown sugar, packed</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">60g molasses (black treacle)</li><li class="ingredients-single-item">40g crystallized ginger, finely chopped</li><li class="ingredients-single-item">50g granulated sugar (for rolling)</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp fresh lemon juice</li><li class="ingredients-single-item">½ tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Electric mixer (hand or stand)</li><li class="equipment-single-item">Wire cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt until well combined. This thorough mixing ensures the spices will be evenly distributed throughout your cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 3 minutes until light and fluffy. This extended beating creates tiny air pockets that will help your cookies achieve the perfect texture – slightly crisp on the outside and chewy within.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg to your butter-sugar mixture and beat until fully incorporated, about 1 minute. Then mix in the molasses, scraping down the sides of the bowl as needed. Don't worry if the mixture looks slightly curdled – this is normal and will smooth out when you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the flour mixture to the wet ingredients on low speed, mixing just until combined. Overmixing at this stage can develop too much gluten, resulting in tough cookies. Fold in the chopped crystallized ginger by hand using a spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the 50g of granulated sugar in a small bowl. Scoop the dough using a tablespoon measure or cookie scoop (about 25g portions) and roll into balls. Toss each ball in the sugar until completely coated. The sugar coating creates a beautiful crackle effect as the cookies bake and expand.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the dough balls on the prepared baking sheets, spacing them about 5cm apart as they will spread during baking. For perfectly round cookies, ensure your dough balls are smooth and evenly shaped.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers still appear slightly soft. They may look underdone, but they'll continue to firm up as they cool. For chewier cookies, err on the side of underbaking rather than overbaking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This short rest time allows them to set up enough to move without breaking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cookies cool, prepare the glaze by whisking together the powdered sugar, 2 tablespoons of lemon juice, and vanilla extract in a small bowl. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle. If needed, add the remaining lemon juice, a teaspoon at a time, until you reach the desired consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the cookies are completely cool, drizzle or spread the glaze over the tops. The contrast between the spicy, molasses-rich cookie and the bright, tangy glaze creates a wonderful flavor balance. Allow the glaze to set for about 30 minutes before storing. Your glazed ginger cookies will keep in an airtight container at room temperature for up to 5 days, though they're at their absolute best within the first 2-3 days.</li></ol>