Glazed Moravian Spice Cookies
These not so thing glazed Moravian spice cookies are a cozy twist on the classic holiday favorite. Slightly thicker for a soft, chewy center, they’re filled with warm spices and topped with a shiny vanilla glaze. Perfect for gifting, holiday trays, or baking with kids!
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Rolling Pin
- Plastic wrap
- Cookie cutters
- Baking sheets
- Parchment paper
- Pastry brush
- Cooling rack
Ingredients
- 1 cup brown sugar
- ¾ cup unsalted butter softened
- ½ cup molasses
- 2½ cups all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 –3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F.
- In a large bowl, cream together the brown sugar and butter until light and fluffy.
- Add the molasses and vanilla extract, mixing well until fully combined.
- In a separate bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until a stiff dough forms.
- Divide the dough in half, wrap each portion in plastic wrap, and chill for 1 hour.
- Roll the dough about ⅛ to ¼ inch thick on a lightly floured surface. Cut into shapes using cookie cutters.
- Place cookies on a parchment-lined baking sheet and bake for 6–8 minutes, or until edges are crisp.
- Let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- While cookies are still slightly warm, brush the glaze over the tops using a pastry brush.
- Let cookies cool completely on a wire rack until the glaze is set.
Notes
Make sure to roll the dough as thin as possible this is key to the traditional texture. Cookies can be stored for days and often taste even better after a day or two.