Iced Gingerbread Cookies
These delicious Iced Gingerbread Cookies are the perfect mix of sugar and spice! We made them miniature and in lots of fun Christmas shapes — the perfect bite sized holiday treat!
Glazed Gingerbread Cookies
Nothing says winter quite like the snap of a homemade gingerbread cookie!
These Glazed Gingerbread Cookies are the perfect treat for any holiday celebration, of for giving as gifts. You can of course make any shapes you want, but I chose fun Christmas themed shapes for that fun festive feeling!
Gingerbread is one of those scents that remind me of Christmas, and these smell AMAZING while baking!
While gingerbread has a reputation for being a bit dry, the icing on these keeps them moister inside. So they are just the right amount of soft in the middle and crispy on the edges.
If you’re looking for an easy Christmas cookie recipe to make with the kids, this is perfect! My girls love to cut out Christmas cookies and dipping them in the icing is super fun!
These are perfect for making as Christmas gifts for family and friends, as they travel well and are so cute!
Related: Try our Chewy Chocolate Gingerbread Cookies too!
What You Need to Make Iced Gingerbread Cookies
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For the cookies:
- Butter — at room temperature
- Brown sugar
- Egg
- Milk
- Molasses
- All-purpose flour
- Baking soda
- Ground Cinnamon
- Ground ginger — We used a teaspoon, but you can use less for milder cookies or more if you like them spicy.
- Salt
For the Glaze:
- Powdered sugar
- Warm water
- Melted butter
- Vanilla extract
Kitchen Tools Used
How to Make Mini Gingerbread Cookies
In a large bowl, cream together the butter and brown sugar for 2 minutes.
Add the egg and milk and beat to combine. Add the molasses and beat until fully combined. Set aside.
In a medium-sized bowl, stir together the flour, baking soda, cinnamon, ginger, and salt.
Beat the dry ingredients into the wet ingredients until no dry patches remain.
Cover with plastic wrap and place dough in the fridge for 1 hour or overnight.
Preheat oven to 350F
Line two baking trays with parchment paper or silicone baking mats. Set aside.
Roll out the cookie dough to 1/2″ thickness.
Cut out the cookie shapes with your chosen cutters and place the shapes on the prepared cookie trays.
We used these Mini 3D Christmas Cookie Cutters because they add texture to our cookies.
Bake cookies for 8-10 minutes until well browned.
Allow to cool for 2 minutes on baking sheets before attempting to move to a cooling rack.
How to Make Glaze for Gingerbread Cookies
Combine all glaze ingredients in a bowl. We used a wide-bottomed bowl so it wouldn’t spill if we bumped it while dipping our cookies. Whisk together until smooth, with no lumps.
Dip each cookie completely into the glaze.
Allow any excess glaze to drip back into the bowl.
Place the cookies on a wire rack or back on the backing sheet (as long as it’s cool) and allow to dry for at least 1-2 hours.
How to Store Gingerbread Cookies
Because these are glazed, you want to make sure they are completely dry before storing. Sealing up wet cookies in a jar will cause them to get mushy quickly.
Once cookies are dry, place them in a storage container or a cookie jar and cover. Keep in a cool, dry place. Do not refrigerate.
Can you make the dough ahead of time?
Sure! One of the great things about this gingerbread cookie recipe is that the dough can be prepped the day before.
Once your dough is mixed, leave it in the mixing bowl and cover with plastic wrap. Keep refrigerated until you’re ready to roll the dough and cut out your cookies.
You can keep the dough refrigerated overnight if needed, and bake the cookies the next day.
Can you frost these Christmas cookies instead?
Our family loves to decorate sugar cookies for Christmas every year. We make a simple cookie icing and add food coloring to make lots of colors. Then we get creative decorating our cookies!
These gingerbread cookies are sturdy enough to stand up to decorative icing, sprinkles, etc. So if you’d rather use colorful cookie frosting instead of our simple glaze, go for it!
You could also use royal icing if your decorating skills are more advanced. Our family tried that one year and it was a lot of fun.
More delicious gingerbread recipes:
- Gingerbread Poke Cake
- Oreo Gingerbread Truffles
- Gingerbread Cheesecake
- Kid Made Mini Gingerbread House Cakes
- Gingerbread Jello Shots (21+)
- Gingerbread Cream Pie
Glazed Gingerbread Cookies Recipe (Printable Copy)
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Glazed Gingerbread Cookies
Ingredients
- 3/4 cup butter room temperature
- 3/4 cups brown sugar
- 1 egg
- 1/4 cup milk
- 3/4 cup fancy molasses
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 Tablespoon cinnamon
- 1 teaspoon ginger or more to taste
- 1/2 teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 1-2 Tablespoons water warm
- 1 Tablespoon butter melted
- 1 teaspoon vanilla extract optional
Instructions
- Use a stand mixer or electric hand mixer to cream together butter and brown sugar for about 2 minutes.
- Beat in the egg and milk. Add the molasses and mix until well combined.
- In a separate mixing bowl, stir together the flour, baking soda, cinnamon, ginger, and salt.
- Slowly add the dry ingredients to the bowl of wet ingredients, mixing until there are no dry spots left.
- Cover with plastic wrap and place dough in the fridge for at least 1 hour. (You can leave overnight if needed).
- Preheat oven to 350°F and line two baking trays with parchment paper or silicone baking mats.
- Roll out the cookie dough to 1/2" thickness and cut out cookies.
- Place the cookies onto your prepared cookie sheets and bake for 8-10 minutes, or until browned.
- Allow to cool for 2 minutes on baking sheets, then transfer to a cooling rack.
- When cookies are cooled, prepare the glaze by whisking together all of the glaze ingredients in a bowl until there are no lumps.
- Dip each cookie into the glaze and allow the excess glaze to run off back into the bowl.
- Place the cookies back on the cooling rack or cookie sheet and allow to dry for 1-2 hours before serving or storing.
Notes
Nutrition
Pin our Glazed Gingerbread Cookies recipe on Pinterest:
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