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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.
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Prep Time 15 minutes
Cook Time 20 minutes
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
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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.