Soft Gingerbread Cookies with Chocolate Liqueur Glaze – Tender, Spiced & Luxuriously Festive

🎉 Introduction

These Soft Gingerbread Cookies with Chocolate Liqueur Glaze are your new holiday obsession — tender, cakey, warmly spiced cookies topped with a silky, boozy chocolate glaze that melts into every crack and crevice.

The cookies themselves are soft and plush, filled with molasses, brown sugar, cinnamon, ginger, nutmeg, and cloves — all the cozy holiday flavors you love. Then comes the magic: a glossy chocolate glaze infused with chocolate liqueur (or alcohol-free alternative) that adds richness, warmth, and a touch of holiday decadence.

Perfect for cookie exchanges, Christmas dessert boards, gifting, or enjoying with a mug of hot cocoa, these cookies taste like Christmas wrapped in chocolate luxury.

🧰 Equipment Needed

• Mixing bowls
• Stand or hand mixer
• Whisk
• Baking sheets
• Parchment paper
• Cooling rack
• Small saucepan

🛒 Ingredients

Soft Gingerbread Cookies

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• ⅓ cup molasses
• 1 large egg
• 1 tsp vanilla extract

Optional Rolling

• ⅓ cup granulated sugar (for crisp edges)

Chocolate Liqueur Glaze

• 1 cup powdered sugar
• 2 tbsp cocoa powder
• 2–3 tbsp chocolate liqueur (Godiva, Mozart, Baileys chocolate, Kahlúa, etc.)
• 1–2 tbsp milk (as needed for consistency)
• ½ tsp vanilla extract
• Pinch of salt

Alcohol-free option:

• Sub chocolate syrup + extra milk
• or use hot cocoa concentrate

👩‍🍳 Directions

Step 1: Mix Dry Ingredients

In a bowl whisk together:

• flour
• baking soda
• baking powder
• salt
• ginger
• cinnamon
• nutmeg
• cloves

Set aside.

Step 2: Cream Butter & Sugars

Beat together:

• butter
• brown sugar
• granulated sugar

Mix 2–3 minutes until light and fluffy.

Add:

• egg
• molasses
• vanilla

Mix until smooth and glossy.

Step 3: Combine Wet & Dry

Add dry ingredients to wet on low speed.

Mix until a soft, slightly sticky dough forms.

Chill 20–30 minutes (optional but helps them puff beautifully).

Step 4: Scoop & Bake

Preheat oven to 350°F (175°C).

Roll dough into 1.5 tbsp balls.
(Optional: roll in granulated sugar for glimmering edges.)

Place 2 inches apart on a lined baking sheet.

Bake 8–10 minutes, until:

• Tops are slightly cracked
• Edges are set
• Centers look soft (they firm as they cool)

Cool completely on a rack before glazing.

Step 5: Make the Chocolate Liqueur Glaze

In a bowl whisk together:

• powdered sugar
• cocoa powder
• chocolate liqueur
• vanilla
• pinch of salt
• splash of milk (as needed)

You want a silky, pourable glaze — not too thin.

Dip tops of cookies or drizzle generously with a spoon.

Let glaze set for 20–30 minutes.

🍽️ Servings & Timing

• Makes: 20–26 cookies
• Prep Time: 15 minutes
• Chill Time: 20 minutes
• Bake Time: 8–10 minutes
• Total Time: ~45 minutes

🧊 Storage & Freezing

Room Temp: 3–4 days
Fridge: 1 week
Freeze:

• Unglazed cookies freeze 2–3 months
• Glaze after thawing

🥄 Variations

1. White Chocolate Liqueur Glaze
   Use white chocolate liqueur + powdered sugar.
2. Double Chocolate Gingerbread
   Add mini chocolate chips to dough.
3. Spiced Rum Glaze
   Replace liqueur with rum + cocoa.
4. Orange Chocolate Glaze
   Add orange zest + orange liqueur.
5. Mocha Gingerbread Cookies
   Add 1 tsp espresso powder to glaze.
6. Bourbon Chocolate Glaze
   For a deeper caramel-chocolate flavor.
7. Extra Soft Gingerbread Clouds
   Add 1 tbsp sour cream to dough.
8. Maple Chocolate Glaze
   Replace milk with maple syrup.
9. German-Style Lebkuchen Fusion
   Add almond flour for a cakier cookie.
10. No-Alcohol Version
    Use chocolate syrup + extra vanilla.

❓ 10 FAQs

1. How do I keep gingerbread cookies soft?
   Slight underbaking + airtight storage.
2. My glaze is too thick — now what?
   Add ½ tsp milk at a time.
3. Can I make them ahead?
   Yes — even better the next day.
4. Can I freeze the dough?
   Yes — freeze balls, bake from frozen +1 minute.
5. Can kids eat these?
   The alcohol evaporates mostly, but use the kid-friendly glaze to be safe.
6. Why did my cookies spread too much?
   Dough was too warm — chill longer.
7. Why are my cookies dry?
   Overbaked — remove when centers look soft.
8. Best molasses?
   Unsulphured dark molasses.
9. Can I double the recipe?
   Absolutely.
10. Can I skip the rolling sugar?
    Yes — cookies will still be soft and puffy.

🏁 Conclusion

These Soft Gingerbread Cookies with Chocolate Liqueur Glaze are tender, warm, aromatic, and finished with a luxurious chocolate glaze that turns a classic Christmas favorite into a gourmet delight. Cozy spices meet silky chocolate — the ultimate festive cookie for adults and an unforgettable winter treat.

Perfect for holiday parties, gifting, or enjoying with a mug of hot cocoa by the tree.

Soft Gingerbread Cookies with Chocolate Liqueur Glaze – Tender, Spiced & Luxuriously Festive

These Soft Gingerbread Cookies with Chocolate Liqueur Glaze are your new holiday obsession — tender, cakey, warmly spiced cookies topped with a silky, boozy chocolate glaze that melts into every crack and crevice. The cookies themselves are soft and plush, filled with molasses, brown sugar, cinnamon, ginger, nutmeg, and cloves — all the cozy holiday flavors you love. Then comes the magic: a glossy chocolate glaze infused with chocolate liqueur (or alcohol-free alternative) that adds richness, warmth, and a touch of holiday decadence. Perfect for cookie exchanges, Christmas dessert boards, gifting, or enjoying with a mug of hot cocoa, these cookies taste like Christmas wrapped in chocolate luxury.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 20 Cookies

Ingredients Equipment Method Notes

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Ingredients

  

Soft Gingerbread Cookies

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup unsalted butter softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• ⅓ cup molasses
• 1 large egg
• 1 tsp vanilla extract

Optional Rolling

• ⅓ cup granulated sugar for crisp edges
• Chocolate Liqueur Glaze
• 1 cup powdered sugar
• 2 tbsp cocoa powder
• 2 –3 tbsp chocolate liqueur Godiva, Mozart, Baileys chocolate, Kahlúa, etc.
• 1 –2 tbsp milk as needed for consistency
• ½ tsp vanilla extract
• Pinch of salt
• Alcohol-free option:
• Sub chocolate syrup + extra milk
• or use hot cocoa concentrate

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Mixing bowls
• Stand or hand mixer
• Whisk
• Baking sheets
• Parchment paper
• Cooling rack
• Small saucepan

Method

 

Step 1: Mix Dry Ingredients

1. In a bowl whisk together:
2. flour
3. baking soda
4. baking powder
5. salt
6. ginger
7. cinnamon
8. nutmeg
9. cloves
10. Set aside.

Step 2: Cream Butter & Sugars

1. Beat together:
2. butter
3. brown sugar
4. granulated sugar
5. Mix 2–3 minutes until light and fluffy.
6. Add:
7. egg
8. molasses
9. vanilla
10. Mix until smooth and glossy.

Step 3: Combine Wet & Dry

1. Add dry ingredients to wet on low speed.
2. Mix until a soft, slightly sticky dough forms.
3. Chill 20–30 minutes (optional but helps them puff beautifully).

Step 4: Scoop & Bake

1. Preheat oven to 350°F (175°C).
2. Roll dough into 1.5 tbsp balls.
3. (Optional: roll in granulated sugar for glimmering edges.)
4. Place 2 inches apart on a lined baking sheet.
5. Bake 8–10 minutes, until:
6. Tops are slightly cracked
7. Edges are set
8. Centers look soft (they firm as they cool)
9. Cool completely on a rack before glazing.

Step 5: Make the Chocolate Liqueur Glaze

1. In a bowl whisk together:
2. powdered sugar
3. cocoa powder
4. chocolate liqueur
5. vanilla
6. pinch of salt
7. splash of milk (as needed)
8. You want a silky, pourable glaze — not too thin.
9. Dip tops of cookies or drizzle generously with a spoon.
10. Let glaze set for 20–30 minutes.

Notes

🧊 Storage & Freezing

Room Temp: 3–4 days
Fridge: 1 week
Freeze:

Unglazed cookies freeze 2–3 months

Glaze after thawing

🥄 Variations

White Chocolate Liqueur Glaze
Use white chocolate liqueur + powdered sugar.

Double Chocolate Gingerbread
Add mini chocolate chips to dough.

Spiced Rum Glaze
Replace liqueur with rum + cocoa.

Orange Chocolate Glaze
Add orange zest + orange liqueur.

Mocha Gingerbread Cookies
Add 1 tsp espresso powder to glaze.

Bourbon Chocolate Glaze
For a deeper caramel-chocolate flavor.

Extra Soft Gingerbread Clouds
Add 1 tbsp sour cream to dough.

Maple Chocolate Glaze
Replace milk with maple syrup.

German-Style Lebkuchen Fusion
Add almond flour for a cakier cookie.

No-Alcohol Version
Use chocolate syrup + extra vanilla.

❓ 10 FAQs

How do I keep gingerbread cookies soft?
Slight underbaking + airtight storage.

My glaze is too thick — now what?
Add ½ tsp milk at a time.

Can I make them ahead?
Yes — even better the next day.

Can I freeze the dough?
Yes — freeze balls, bake from frozen +1 minute.

Can kids eat these?
The alcohol evaporates mostly, but use the kid-friendly glaze to be safe.

Why did my cookies spread too much?
Dough was too warm — chill longer.

Why are my cookies dry?
Overbaked — remove when centers look soft.

Best molasses?
Unsulphured dark molasses.

Can I double the recipe?
Absolutely.

Can I skip the rolling sugar?
Yes — cookies will still be soft and puffy.

🏁 Conclusion

These Soft Gingerbread Cookies with Chocolate Liqueur Glaze are tender, warm, aromatic, and finished with a luxurious chocolate glaze that turns a classic Christmas favorite into a gourmet delight. Cozy spices meet silky chocolate — the ultimate festive cookie for adults and an unforgettable winter treat.

Perfect for holiday parties, gifting, or enjoying with a mug of hot cocoa by the tree.