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There is nothing more paramount to the holiday season quite like a gingerbread cookie. Made from warm ground ginger, cinnamon, and sweet, sticky molasses, gingerbread cookies are a classic cookie that is warm, cozy, and perfect for leaving out on Christmas Eve for Santa to enjoy. These Soft Batch Gingerbread Cookies are sweet and chewy, and are topped with a ginger glaze that truly takes them to the next level. Whether you’re making them for a holiday party or just as a sweet treat to enjoy this season, this cookie recipe will quickly become a part of your holiday traditions!
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Friends, what is your favorite type of Christmas cookie? Whether I’m making a perfect tahini chocolate chip cookie or a classic chocolate peanut butter blossom cookie, there is nothing I love more than a Christmas cookie. It’s my favorite part about this time of year!
But when it comes to Christmas cookies, there’s one type of cookie that reigns supreme: the gingerbread cookie. Whether you like the classic, crunchy gingerbread men or even a gingerbread twist on the tahini cookie, there is no denying that gingerbread is the cookie flavor of the season. And this may be my favorite gingerbread cookie recipe yet!
These soft and chewy cookies come together in a pinch, meaning that they’re perfect to serve at a last-minute holiday party or bake sale. Or, they even make for a great holiday gift! If you’re looking for the perfect gifts to give your loved ones, there’s nothing better than a fresh batch of homemade cookies. And since these cookies can be made gluten-free, nut-free, and/or vegan-friendly, they’re a recipe that anyone can enjoy!
What You Need to Make These Easy Holiday Cookies
- Unsalted Butter: What makes these cookies so soft and pillowy is the use of butter. Both dairy butter and non-dairy butter work just as well, in this recipe.
- Granulated Sugar: By rolling the cookie dough in granulated sugar, it not only makes the cookies perfectly sweet, but also gives them the slightest bit of texture.
- Egg: You can use one whole egg or a flax egg to make these cookies. Both work just as well!
- Molasses: Molasses is a key ingredient in any gingerbread recipe. I recommend using blackstrap molasses, both because of its taste and thickness.
- All-Purpose Flour or Gluten-Free Flour: The best part about these cookies? They can be made both gluten-free and non-gluten-free! I recommend using whatever you have on-hand.
- Ground Ginger: Of course, it wouldn’t be gingerbread without the ginger! Ground ginger gives these cookies that perfect, nostalgic flavor.
- Ground Cinnamon: The cinnamon pairs beautifully with the ground ginger, giving these cookies the perfect gingerbread flavor.
- Baking Soda: The baking soda acts as a leavening agent, providing lift and helping the cookies rise to pillowy perfection.
- Sea Salt: A pinch of sea salt ensures that the cookies don’t turn out too sweet.
- Powdered Sugar: The powdered sugar is the base of the glaze, creating a smooth, silky texture and sweetness.
- Water: A little water helps to thin the glaze to the desired consistency and allows it set beautifully on the cookies.
How to Make These Soft Gingerbread Christmas Cookies
To make these cookies, start by preheating your oven to 350 F. Next, add the butter and sugar to a stand mixer and beat them together for a minute, until the butter is nice and fluffy. Then, add in the egg (or flax egg, if using) and molasses, and mix again until fully incorporated. Then, add in the flour, ginger, baking soda, and sea salt, and mix until the ingredients are fully incorporated and a thick dough has formed.
Separate out two tablespoons of dough and roll it into a ball, repeating until all of the dough has been rolled into balls. You should end up with approximately 16 large cookies, or up to 24 standard-sized cookies. Add the granulated sugar to a small dish, then roll each dough ball in the granulated sugar before placing them onto a parchment paper-lined baking sheet. Place the tray into the oven and allow the cookies to bake for 10 minutes, until they are baked but still soft.
Once the cookies are done, remove them from the oven and allow them to cool and settle for 15-20 minutes. This is important- the cookies will continue to cook as they cool! While the cookies are cooling, prepare the glaze by adding the powdered sugar, ground ginger, and water to a small bowl and mix until the glaze is smooth. Once the cookies have cooled, dip a small portion of each cookie into the glaze and then place them back on the tray to set.
Then, serve them and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week. You can also leave them on the counter for up to three days.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! Iām also now on Pinterest, so stop by and take a look at whatās new.
** Photography by Tanya Pilgrim
There is nothing more paramount to the holiday season quite like a gingerbread cookie. Made from warm ground ginger, cinnamon, and sweet, sticky molasses, gingerbread cookies are a classic cookie that is warm, cozy, and perfect for leaving out on Christmas Eve for Santa to enjoy. These Soft Batch Gingerbread Cookies are sweet and chewy, and are topped with a ginger glaze that truly takes them to the next level. Whether you're making them for a holiday party or just as a sweet treat to enjoy this season, this cookie recipe will quickly become a part of your holiday traditions!
Ingredients
For the Cookies:
- Ā½ Cup Unsalted Butter softened – can also substitute vegan butter
- Ā¾ Cup Granulated Sugar plus more for rolling
- 1 Large Egg or 1 flax egg to make these cookies vegan
- ā Cup Molasses
- 2 Cups All-Purpose Flour or Gluten-Free Flour
- 1 Tablespoon Ground Ginger
- 1 Teaspoon Cinnamon
- 2 Teaspoons Baking Soda
- 1 Pinch Sea Salt
For the Ginger Glaze:
- 1 Cup Powdered Sugar
- 2 Teaspoons Ground Ginger
- 3 Tablespoons Water
Instructions
- To make these cookies, start by preheating your oven to 350 F.
- Next, add the butter and sugar to a stand mixer and beat them together for a minute, until the butter is nice and fluffy. Then, add in the egg (or flax egg, if using) and molasses, and mix again until fully incorporated.
- Then, add in the flour, ginger, baking soda, and sea salt, and mix until the ingredients are fully incorporated and a thick dough has formed.
- Separate out two tablespoons of dough and roll it into a ball, repeating until all of the dough has been rolled into balls. You should end up with approximately 16 large cookies, or up to 24 standard-sized cookies.
- Add the granulated sugar to a small dish, then roll each dough ball in the granulated sugar before placing them onto a parchment paper-lined baking sheet.
- Place the tray into the oven and allow the cookies to bake for 10 minutes, until they are baked but still soft.
- Once the cookies are done, remove them from the oven and allow them to cool and settle for 15-20 minutes. This is important- the cookies will continue to cook as they cool!
- While the cookies are cooling, prepare the glaze by adding the powdered sugar, ground ginger, and water to a small bowl and mix until the glaze is smooth.
- Once the cookies have cooled, dip a small portion of each cookie into the glaze and then place them back on the tray to set.
- Then, serve them and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week. You can also leave them on the counter for up to three days.
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Rate + Review
I absolutely Love these gingerbread cookies!!
The best recipe ever!!
Thanks for the recipes you post!!
I followed the recipe to a tee, they are so tasty I can’t wait for my family to try them.
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One of my favorite cookies! Nicole does it again with another recipie I will be coming back to time and time again! Not only do these cookies taste amazing, they look absolutely beautiful! I love to give them as gifts this time a year. No one even knows they are GF when I make them. Thank you!!
I followed the recipe except for a little less ginger and they are really good. I used ginger, powdered sugar and water for the glaze, but didnāt like the color of the glaze, tan, so I made a new batch and used just the sugar and milk and it worked out fine. But my cookies didnāt come out soft; maybe it is my oven!
Made these in a whim and checked comments before starting. I measured exactly and ended up with thin, flat cookies. Taste great, but nothing like the picture. The dough itself was quite thin, and did not hold shape when it was rolled in the sugar.
I’ll probably make these again and see if I can figure out what happened.
Oh no! I am sorry to hear that, Lindsay. I know that this may seem like an obvious question, but was the baking powder fresh? Sometimes older baking powder won’t activate the same.
Iām not a huge fan of gingerbread flavor cookies but made these for someone else and ended up falling in love! š
I’m so happy to hear that!!
As is, I found them not very sweet and the ginger was hot and overwhelming (it’s a cookie; it needs to be sweet for me). BUT if you had an extra 1/4 cup of sugar and 1 tbsp of butter they are delicious, thin, chewy moloasses cookies. The family loved them and said they were the best christmas cookie I made this year.
I’m sorry to hear that, Marisa! However I am so happy that you found a variation of this recipe that works for you!
These just came out of the oven. They look just like your photos, Crinkley looking crunchy on the outside soft in the middle and delicious! I decided not to do the ginger glaze after reading the below comments and they are yummy without the additional sweetness.
Yay! I am so thrilled that you enjoyed this recipe, Pamela! Thank you so much for making it and for leaving such a kind review!
The flavor was very good, but my cookies came out completely flat. I then tried to chill the dough for the remaining batch before baking but had the same result. Not sure went wrong.
I’m sorry to hear that, Logan! Did you follow the ingredients exactly as they’re written out?
These taste yummy however mine did not get as “crinkley” as those in your photo. I think I should have flattened the balls of dough with the bottom of a glass before baking. And after 10 mins they seemed still a little “raw” even though they continue to cook (ovens are so temperamental!). Still love the flavor. I drizzled the glaze instead… my glaze was not as “white’ as yours but my ginger powder was pretty dark. Thanks for the recipe.
I’m so happy you enjoyed it, Christy! And to the point about the oven, yes, some ovens will require a longer bake time. It sounds like yours does. ā» Thank you so much for making this recipe and for leaving a kind review!
Delicious cookies. Definitely do not need the icing, so sweet. I can’t figure out why my cookies came out completely flat, still chewy and delicious. Thank you.
Oh no! Did you follow the recipe exactly?
These came out exactly as described- slightly crunchy on the outside and chewy on the inside. And delicious flavor! I didn’t bother using the glaze, the sugar sprinkles on top made them sweet enough. Would highly recommend!
I’m so glad that you enjoyed them, Phyllis! Thank you so much for your review!
I had to come back here and write my praises for this recipe! This is hands down my favorite cookie recipe that I have ever made and will never stop making them. All of my cookie dreams have come true! Thank you so much for fulfilling my ginger cookie dreams! They were loved by all who tried them:)
Wow Melani, that means so much to me! Thank you so much for making these cookies, and for all of the love and support that you’ve given them. That’s exactly why I share these recipes!
Mine came out flat not pillowy in the photo. š
Oh no! Did you follow the recipe exactly, Misty?