Soft Glazed Gingerbread Cookies
Classic soft and chewy spiced gingerbread cookies with a sweet glaze. A perfect treat to make during the holidays and a fun addition to any cookie tin!
If you only make a few cookie recipes this holiday season, this should definitely make the list! I may be biased, but these glazed gingerbread cookies absolutely hit the spot. I’ve been a fan of gingerbread cookies for as long as I can remember. They’ll win out over sugar cookies 100% of the time. The spice, the flavor, the whimsical nature with their cute holiday shapes are just a few reasons I love them so much.
This year I decided to put a spin on my favorite holiday cookie. Adding a sweet glaze to these delicious gingerbread cookies takes them to another level and it’s such an easy addition! You absolutely must try it!
Perfectly spiced classic soft gingerbread cookies with a sweet glaze topping. A must make for any holiday cookie party. They’ll be the star of your cookie swap!
Not only are these incredibly easy to whip up, but they’re pretty and tasty! Unlike some rolled cookie dough, this gingerbread cookie recipe can easily be rerolled over and over. Get the most out of your dough and keep rolling for more cookies!
I highly recommend getting the kids involved in rolling, cutting and glazing! It’s a perfect cookie to whip up and decorate with the entire family. And if you’re wondering, you can definitely use this recipe without the glaze and to make a festive gingerbread house or gingerbread family!
Be sure to add these classic soft and chewy glazed gingerbread cookies to your holiday baking plans this season!
Tips tricks and questions answered…
How many will this recipe make?
This will depend entirely on the cookie cutters used and how thin or thick you roll your dough. Rolled 1/4-inch thick, using 3-inch cookie cutters will roughly yield 40 cookies. The same thickness, using 2-inch cookie cutters will roughly yield 75 cookies. Serving size will vary from one family to another.
Does this recipe need to be chilled?
Yes! Follow the chilling instructions in the recipe for best result. When chilling is recommended in a recipe, it is recommended for a variety of reasons, including: firming up the dough, preventing excess spreading when baking and helping to deepen the flavor of the dough.
Why do I need to freeze the cut cookies?
This tends to be a softer dough. The quick freeze time helps to firm them up to prevent excess spreading while they bake.
I don’t have room in my freezer. Can I refrigerate the cookies instead?
Yes! Keep in mind you’ll need to increase your chill time by an extra 10-15 minutes if you’re refrigerating instead of freezing. Work in batches and pop them in the refrigerator as you work.
My dough is sticking. What can I do?
Before you roll out your dough, sprinkle your work surface with flour. Lightly sprinkle with the top of your dough with flour as well. This can be repeated as you keep working and rolling out the dough, in addition to when you’re cutting out the cookies. If your cookie cutters are intricate, you can sprinkle flour on them as well and shake off the access before cutting out your shapes.
Do you have tips for transferring the cookie shapes?
I like to use a small offset spatula to gently get under the dough, while the cookie cutter stamp is still in place. If you’re using cookie cutter stamps, stamp the dough once it’s on the baking sheet.
What should I use to glaze the cookies?
I used a small pastry brush. If you don’t have one on hand, a spoon could be used. You could also attempt to dip the cookies into the glaze and allow the access to drip off before placing on a wire rack to set. Keep in mind, you want a thin coating, so the dip method would be a last resort for this cookie.
How long will these last?
These can easily be stored for a week or longer in an airtight container. Baked cookies may also be frozen.
Can I freeze the dough?
Yes! Mix as directed and follow the steps through diving and wrapping the dough. Wrap well and thaw in the refrigerator. Labeled well, dough will keep in the freezer for up to a year. Label well with important recipe info: name or type, bake temp and time, along with any special instructions.
Can I make substitutions to the ingredients?
Yes and no. Baking is a science. This recipe works with the exact measurements listed. Altering one or several of those can cause the recipe to fail. If you’re familiar with baking substitutions, go for it! Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.
Can I add flavor to the glaze?
Definitely! Play around with flavors, starting with 1/4 teaspoon. Vanilla or lemon would be your best bet with this cookie but other flavors may work as well.
Can skip the glaze?
Absolutely! These are my go-to gingerbread cookies with and without glaze.
If you have any additional questions not covered, be sure to ask in the comments below or send me a message.
Soft Glazed Gingerbread Cookies
- 1/2 C unsalted butter, softened
- 1/2 C light brown sugar
- 1 large egg
- 1/2 C molasses
- 2 tsp cinnamon
- 1/2 tsp all spice
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1/4 tsp baking powder
- 3 C all purpose flour
- 1 C powdered sugar
- 2 Tbsp water
- In a large bowl or stand mixer, cream together butter and sugar. Mix in egg and molasses, followed by spices, salt and baking powder. Scape bowl as needed. Add flour in small batches, mixing and increasing speed between each addition. Continue mixing until dough is combined.
- Divide dough in half. Shape into discs and wrap in plastic. Store in the refrigerator for several hours or overnight. Dough may also be made ahead and frozen. Thaw dough fully in the refrigerator before continuing.
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- Remove one disc of dough from the refrigerator and allow to soften while the oven warms up. Generously flour a silicone counter mat or work station. Place one disc of dough on the floured work station. Sprinkle with additional flour. Roll to 1/4-inch thickness. Dough should be slightly firm but workable. If it doesn't roll, allow it to continue to warm up, checking every 10-15 minutes.
- Cut dough with desired cookie cutters. If using cookie cutter stamps, stamp cookies when placing onto prepared baking sheet. Cut dough may be carefully transferred using a small offset spatula to retain the shape. If needed, cookie cutters may be lightly sprinkled with flour prior to cutting shapes. Place shapes 1 1/2 to 2-inches apart on prepared baking sheet. Place cookie shapes of different sizes on separate pans.
- Freeze tray for 10-15 minutes.
- Bake 3-inch cookies for 12-14 minutes and 2-inch cookies for 8 minutes. Allow cookies to rest for 1-2 minutes before transferring to a wire rack to cool completely.
- When cookies have completely cooled, prepare glaze. In a small bowl, whisk together powdered sugar and 1 1/2-2 tablespoons water. Use up to 2 tablespoons of water if a thinner consistency is needed.
- Using a small pastry brush, apply a thin coating of glaze to cooled cookies. Transfer cookies to a wire rack, set over a baking sheet or parchment paper to catch any drips. Allow glaze to set completely before storing in an airtight container, at least several hours.
- Store in an airtight container for up to a week.
More holiday cookies to try:
- Classic soft and chewy snickerdoodle cookies
- Candy cane peppermint kiss cookies
- Chewy ginger molasses cookies
- Cinnamon sugar slice and bake cookies
- Slice and bake cranberry pistachio cookies
- Snickerdoodle kiss cookies
- Christmas pinwheel cookies
- Chocolate kiss cookies
- Gingerbread cookies
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