Print

The Best Soft Gingerbread Cookies with Easy Cinnamon Glaze

soft gingerbread cookies - featured image
Print Recipe

These soft, pillowy gingerbread cookies with a crackly top and easy cinnamon glaze are the perfect holiday treat. Made with simple pantry ingredients and no chilling required, they come together in about 30 minutes for a cozy, crowd-pleasing dessert.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¾ cup (1 ½ sticks / 170g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) packed dark brown sugar
  • ¼ cup (50g) granulated sugar
  • ⅓ cup (80ml) molasses (not blackstrap)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) milk or cream
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
  3. In a large bowl, whisk together melted butter, dark brown sugar, and granulated sugar until smooth and well combined.
  4. Whisk in molasses, egg, and vanilla extract until fully incorporated. Mixture will be thick and glossy.
  5. Pour dry ingredients into wet mixture. Fold with a rubber spatula until just combined. Do not overmix.
  6. Using a 1.5-tablespoon cookie scoop, portion dough into balls (about 1.5 inches in diameter). Place 2 inches apart on prepared baking sheets.
  7. Bake for 10-12 minutes, until edges are set and tops are crackly and slightly puffed. Centers should look soft.
  8. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons milk, cinnamon, vanilla, and salt until smooth. Add more milk if needed for pourable consistency.
  10. Once cookies are completely cool, drizzle glaze over tops. Let set for 15-20 minutes before serving.

Notes

For best results, use room-temperature egg and fresh molasses. If dough is too sticky, chill for 15 minutes before scooping. Cookies can be stored in an airtight container at room temperature for up to 5 days. Unglazed cookies can be frozen for up to 3 months. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use vegan butter and a flax egg.

Nutrition

Keywords: soft gingerbread cookies, cinnamon glaze, holiday cookies, easy gingerbread, molasses cookies, Christmas cookies, cookie swap recipe

Find it online: https://dinadishes.com/the-best-soft-gingerbread-cookies-with-easy-cinnamon-glaze/