Ginger Ale Cookies Recipe
These Spicy Ginger Cookies with Ginger Ale Glaze are something else. You know, ginger is already kind of a spicy spice. It can hit you hard on its own. But we kicked it up a little with the addition of cayenne which works really well with ginger.
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Servings: 27 Cookies
Ingredients
Cookie Dough
- 2 ¼ Cups All-Purpose Flour
- 2 Teaspoons Baking Soda
- ½ Teaspoon Salt
- 1 Teaspoon Cinnamon
- 2 Teaspoons Ground Ginger
- ½ Teaspoon Ground Cloves
- ¼ Teaspoon Ground Allspice
- 3/8 Teaspoon Cayenne Pepper Extra for Topping
- 12 Tablespoons Unsalted Butter
- 1 Cup Dark Brown Sugar Packed
- 1 Large Egg Room Temperature
- ¼ Cup Molasses
Icing
- 1 Cup Powdered Sugar
- 2 Tablespoons Ginger Ale
Instructions
- In a small bowl mix the flour, baking soda, salt, cinnamon, ginger, clove, allspice, and cayenne. Set aside.
- In a medium bowl cream the butter and brown sugar for about 2 minutes or until light and fluffy.
- Add the egg and molasses and mix until combined.
- Add the dry ingredients into the wet ingredients in 3 parts. Mix just until combined after each batch.
- Preheat the oven to 350 degrees
- Measure 2 teaspoons of dough and roll into a ball them flatten and put it on a baking sheet lined with parchment paper.
- Bake at 350 degrees for 8-10 minutes.
- Remove cookies from the oven and cool completely. (See note)
- In a small bowl mix the powdered sugar and ginger ale until combined. The icing will be thin.
- Dip each cookie into the icing bowl and coat the top. Sprinkle a little extra cayenne pepper. Set aside to allow the icing to harden. Will take about 10-15 minutes. (See note) Enjoy!
Notes
- You have to make sure the cookies are completely cooled or the icing will just fall off.
- The icing will harden which will allow you to store the cookies without the icing sticking to the other side of another cookie or getting all over the container you store them in.
- I let the cookies sit out for about an hour before I put them in an air tight container.
- You can store the cookies on the counter for about 5-7 days. That is if they last that long. LOL
- The dough can also be frozen for about 3 months. Just wrap the dough with plastic wrap and place the wrapped dough into a freezer bag. When ready to use just thaw the dough in the fridge overnight. Then bake and serve.
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