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The Best Soft Gingerbread Cookies with Cinnamon Glaze

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These soft, tender gingerbread cookies with a cinnamon glaze are the perfect holiday treat. They stay soft for days and are made with simple pantry ingredients.

Ingredients

Scale
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar (plus extra for rolling)
  • 1/4 cup molasses (unsulphured, not blackstrap)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon ground cinnamon
  • 2–3 tablespoons milk (whole milk preferred)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Melt the butter and let it cool for about 5 minutes.
  2. In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the molasses, egg, and vanilla extract, and whisk until smooth and glossy.
  3. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Place about 1/4 cup of granulated sugar in a small bowl. Portion out rounded tablespoons of dough (about 1 1/2 tablespoons each). Roll each portion into a smooth ball, then roll in the sugar until completely coated. Place on prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops are cracked. Centers should look slightly underdone.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. While cookies cool, whisk together powdered sugar, cinnamon, milk, and vanilla extract in a small bowl. Start with 2 tablespoons of milk and add more if needed for a thick but drizzling consistency.
  11. Once cookies are completely cool, drizzle the glaze over the tops. Let set for 15-20 minutes before serving or storing.

Notes

Chilling the dough is non-negotiable to prevent spreading. Use melted butter for a denser, chewier texture. Underbake slightly for softer cookies. Do not glaze while cookies are warm.

Nutrition

Keywords: soft gingerbread cookies, gingerbread cookies, cinnamon glaze, holiday cookies, Christmas cookies, molasses cookies

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