Iced gingerbread cookies packed with warm spices and topped with a simple vanilla glaze, perfect for holiday decorating and gifting.
These iced gingerbread cookies are soft, spiced, and full of classic molasses flavor. They hold their shape well and bake with clean edges.
They’re finished with my easy sugar icing for simple, bright decorations—perfect for gifting, cookie boxes, or a fun holiday activity.
Why you'll love this recipe
- Soft + spiced: Warm ginger, cinnamon, and molasses in every bite.
- Perfect shapes: The dough holds clean edges for decorating.
- Easy icing: Smooth glaze that dries glossy.
Ingredients you need
- Butter: Softened unsalted butter for the best texture.
- Sugar: Dark brown sugar for flavor, or light brown/cane/white sugar.
- Egg: Use a room-temperature egg.
- Molasses: Key for classic gingerbread flavor (or honey + maple syrup mix).
- Flour: All-purpose flour (or a gluten-free blend).
- Spices: Cinnamon, ginger, nutmeg, cloves, or a gingerbread mix.
- Leavening: Baking soda or baking powder for soft cookies.
- Vanilla + salt: Boost overall flavor; citrus zest optional.
- Powdered sugar: For the icing.
- Water: To adjust icing consistency.
Tips for this recipe
- Chill the dough: Refrigerate before cutting so the cookies keep clean edges.
- Freeze shapes: Pop the cutouts in the freezer for 10 minutes to prevent spreading.
- Even thickness: Roll the dough evenly so all cookies bake at the same speed.
- Cool fully: Let cookies cool completely before icing to avoid melting.
- Thick royal icing: Keep the icing on the thicker side for sharp lines and easy decorating.
How to make iced gingerbread cookies
Mix flour, spices, baking soda, and salt in a bowl.
In another bowl, beat softened butter with brown sugar until creamy, then add the egg, vanilla, and molasses.
Add the dry mixture and mix just until the gingerbread dough comes together.
Chill the dough for 1 hour, then roll it to about 3 mm thickness.
Cut out the gingerbread cookie shapes and place them on a lined baking sheet.
Bake at 347°F / 175°C for 8–10 minutes, until lightly puffed.
Let cookies cool completely on a wire rack.
Make the icing by mixing powdered sugar with water until smooth.
Adjust thickness with more water or sugar. Fill a piping bag, decorate the cookies, and sprinkle with sugar. Let the icing dry for 1 hour.
Recipe Questions
How to keep the cookies soft?
Store them airtight with a slice of bread or a small piece of apple.
Why do my gingerbread cookies spread?
Dough too warm — chill it before baking.
Can I make the dough ahead?
Yes, up to 48 hours in the fridge or freeze for 2–3 months.
Can I replace molasses?
Yes, with a mix of honey + maple syrup (flavor will be milder).
Why is my icing too runny?
Add more powdered sugar until it thickens.
More Gingerbread Cookies
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Iced Gingerbread Cookies
- Total Time: 25 minutes
- Yield: 30 cookies
Description
Best iced gingerbread Christmas cookies flavored with warm spices and molasses, then decorated with simple icing sugar (makes about 30 cookies).
Ingredients
Gingerbread Cookies
- 153 g (1 stick + 3 tbsp) unsalted butter, softened
- 135 g (⅔ cup) brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 150 g (⅓ cup) molasses (or honey + maple syrup mix)
- 450 g (3 cups) all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 1 tsp baking soda (or baking powder)
- 1 pinch salt
Royal Icing
- 400 g (3 ⅓ cups) powdered sugar, sifted
- 40 g (3–4 tbsp) water
- Granulated sugar for decorating
Instructions
Gingerbread Cookies
- Mix flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt in a medium bowl.
- Beat softened butter and brown sugar for 3–5 minutes until creamy.
- Add molasses, egg, and vanilla and mix for 1 minute.
- Add dry ingredients and mix until the dough is smooth.
- Shape into a ball, wrap in plastic, and chill for at least 2 hours.
- Roll to 3 mm between 2 sheets of parchment paper, then freeze for 10 minutes.
- Cut out shapes with cookie cutters and place on a lined baking sheet.
- Freeze again for 15 minutes.
- Preheat oven to 347°F / 175°C and bake 8–11 minutes (depending on size), until lightly golden and set.
- Cool completely on a rack.
Royal Icing
- Mix powdered sugar and water with an electric mixer for 5 minutes until smooth.
- Adjust consistency: add sugar if too runny, water if too thick.
- Pipe onto cooled cookies, sprinkle with sugar, and let dry for 1 hour.
Notes
Storage: Store in an airtight container at room temperature for 5–7 days.
Tips:
- Use a scale: Guarantees precise ratios and perfect texture.
- Chill the dough: Helps cookies keep sharp edges when baked.
- Freeze before baking: Prevents spreading and improves details.
- Roll evenly: Aim for 3 mm thickness for consistent baking.
- Cool fully before icing: Prevents the royal icing from melting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: cookies, shortbread
- Cuisine: american
Nutrition
- Calories: 152
- Sugar: 15
- Sodium: 80
- Fat: 4
- Saturated Fat: 3
- Carbohydrates: 26
- Protein: 2
- Cholesterol: 16
Laura
Super easy and delicious, the icing dries beautifully