Iced gingerbread cookies are deliciously spiced Christmas cut-out cookies decorated with an easy vanilla sugar icing. Perfect for holiday baking, decorating, and gifting!
These homemade gingerbread cookies are made with molasses, cinnamon, ginger, and warm spices for that classic Christmas flavor.
The dough holds its shape beautifully when baked, making these cookies perfect for decorating with my easy cookie icing, no royal icing needed!
Why you'll love this recipe
- Classic gingerbread flavor: Rich molasses, ginger, cinnamon, and warm Christmas spices.
- Perfect for decorating: Easy cut-out cookies that hold their shape beautifully.
- Simple vanilla icing: A smooth sugar glaze that’s easy to make without royal icing.
Ingredients you need
- Butter: Unsalted and softened to room temperature.
- Brown sugar: Adds sweetness and a rich caramel flavor.
- Egg: At room temperature.
- Molasses: For the classic gingerbread flavor.
- Flour: All-purpose flour for the cookie dough.
- Spices: Ground ginger, cinnamon, nutmeg, and cloves.
- Baking soda: Helps give the cookies their texture.
- Vanilla & salt: To balance the flavors.
- Cookie icing: Powdered sugar, water, and vanilla extract for decorating.
How to Make Iced Gingerbread Cookies
It’s a flavored variation of my go-to cut-out sugar cookie recipe, with the same no-spread dough.
Make the icing by mixing powdered sugar with water and vanilla until smooth. Adjust the consistency as needed.
Decorate the cookies using a piping bag and festive sprinkles. Let the icing dry completely before storing.
Tips for Perfect Iced Gingerbread Cookies
- Measure accurately: Use a kitchen scale for the best results.
- Chill the dough: Refrigerate for 1 hour to prevent spreading.
- Roll evenly: Keep the dough at an even thickness for uniform baking.
- Don’t overbake: Remove the cookies when the edges are just set.
- Cool completely: Let the cookies cool before decorating with icing.
Storage
Store iced gingerbread cookies in an airtight container at room temperature for up to 1 week, once the icing has completely dried.
Recipe Variations
- Chocolate gingerbread: Replace a small portion of the flour with cocoa powder.
- Orange gingerbread: Add orange zest to the dough for a citrus flavor.
- Spiced icing: Add a pinch of cinnamon to the sugar icing.
- Gingerbread cookie sandwiches: Fill two cookies with vanilla buttercream.
- Festive decorations: Use colored icing and Christmas sprinkles.
Frequently Asked Questions
How do you keep iced gingerbread cookies soft?
Avoid overbaking and store them in an airtight container to preserve their texture.
Why do my gingerbread cookies spread?
The dough may be too warm. Chill it thoroughly before baking to help the cookies hold their shape.
Can I make gingerbread cookie dough ahead of time?
Yes! Refrigerate the dough for up to 48 hours or freeze it for up to 3 months.
Can I freeze iced gingerbread cookies?
Yes, but freezing them without icing gives the best results. Thaw completely before decorating.
How long does gingerbread cookie icing take to dry?
Allow several hours for the icing to set completely, depending on its thickness.
More Gingerbread Cookies
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Print
Iced Gingerbread Cookies
- Total Time: 25 minutes
- Yield: 30 cookies
Description
Soft and perfectly spiced iced gingerbread cookies made with molasses and decorated with an easy sugar icing. Perfect for Christmas baking and gifting! (Makes about 30 cookies)
Ingredients
Gingerbread Cookies
- 153 g (⅔ cup) unsalted butter, softened
- 135 g (⅔ cup) brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 150 g (about ½ cup) molasses
- 450 g (3¾ cups) all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 1 tsp baking soda
- 1 pinch salt
Easy Sugar Icing
- 400 g (3⅓ cups) powdered sugar, sifted
- 40 ml (2 tablespoon + 2 tsp) water, plus more if needed
- Granulated sugar or sprinkles, for decorating
Instructions
Gingerbread Cookies
- Mix the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt in a bowl.
- Beat the softened butter and brown sugar for 3–5 minutes until creamy.
- Add the egg, vanilla extract, and molasses, and mix until combined.
- Gradually add the dry ingredients and mix just until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- Roll out the dough to 3 mm thick between two sheets of parchment paper, then freeze for 10 minutes.
- Cut out shapes using cookie cutters and place them on a lined baking sheet.
- Freeze the cut-out cookies for another 15 minutes.
- Preheat the oven to 350°F (175°C) and bake for 8–11 minutes, depending on their size, until the edges are set.
- Let the cookies cool completely on a wire rack.
Easy Sugar Icing
- Mix the sifted powdered sugar and water until smooth and thick enough for piping.
- Adjust the consistency with a few drops of water or more powdered sugar if needed.
- Transfer the icing to a piping bag and decorate the cooled cookies.
- Add granulated sugar or festive sprinkles, then let the icing dry completely for several hours before storing.
Notes
Storage: Store iced gingerbread cookies in an airtight container at room temperature for up to 5–7 days, once the icing has completely dried.
Tips:
- Use a kitchen scale: For accurate measurements and consistent results.
- Chill the dough: Refrigerate for at least 2 hours before rolling.
- Freeze the cutouts: Helps the cookies hold their shape while baking.
- Roll evenly: Aim for 3 mm thickness for uniform baking.
- Cool completely: Let cookies cool before decorating with sugar icing.
- 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