These Soft Gingerbread Cookies With Cinnamon Icing are my favorite kind of holiday treat—full of warm spices, incredibly soft, and easy to make without any complicated steps. Each bite has that deep molasses flavor I crave during the colder months, with just the right kick from ginger, cinnamon, and cloves. I love dipping them in a sweet cinnamon glaze that sets beautifully and adds a festive finish. They’re perfect for cookie exchanges, family baking days, or simply enjoying with a hot drink by the fire.

Why You’ll Love This Recipe

• Soft Texture – These cookies are tender and chewy, not dry or crisp like some store-bought gingerbread.

• Rich Holiday Flavor – With molasses and three different warm spices, every bite is packed with nostalgic Christmas flavor.

• Simple Cinnamon Icing – The icing is quick to make and adds a sweet, cinnamony finish that elevates the cookies.

• No Mixer Needed – I mix everything by hand, and there’s no chilling required, so I can go from dough to oven quickly.

• Perfect for Decorating – The dough holds its shape beautifully, making it ideal for cut-out cookies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Cookies:

• 1 cup melted butter, cooled

• 1 cup granulated sugar

• 2 large eggs, at room temperature

• ⅔ cup molasses

• 4½ cups all-purpose flour

• 2 tablespoons baking powder

• ½ teaspoon baking soda

• 1½ teaspoons ground ginger

• 1½ teaspoons ground cinnamon

• ½ teaspoon ground cloves

• 1½ teaspoons salt

For The Cinnamon Icing:

• 1 cup powdered sugar

• 2 tablespoons milk

• ½ teaspoon vanilla extract

• A sprinkle of ground cinnamon

Directions

1. I start by preheating my oven to 350°F (175°C) and lining two cookie sheets with parchment paper.

2. In a large bowl, I whisk together the melted butter and granulated sugar until smooth. Then I add the eggs and molasses, stirring until the mixture is well combined.

3. In the same bowl, I add the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. I mix everything together until a soft, slightly sticky dough forms.

4. On a floured surface or baking mat, I roll out the dough to about ½ inch thick. Then I use cookie cutters to cut the dough into festive shapes. I continue gathering and rolling the scraps until I’ve used up all the dough.

5. I place the cut-out cookies onto the prepared baking sheets and bake for 8 to 10 minutes, just until the edges are lightly golden. I let them cool completely before icing.

6. While the cookies cool, I prepare the cinnamon icing. In a small bowl, I mix the powdered sugar, milk, vanilla extract, and a dash of cinnamon until smooth.

7. Once the cookies are cool, I dip the tops into the icing or spread it on with an offset spatula. I let the icing drip off slightly, then set them aside to dry and harden.

Servings And Timing

• Servings: Approximately 30 cookies (depending on size and thickness)

• Prep Time: 25 minutes

• Bake Time: 8–10 minutes

• Total Time: About 35 minutes

Variations

• Add Orange Zest – I sometimes add the zest of one orange to the dough for a fresh, citrusy flavor.

• Use Cream Cheese Icing – Swapping the cinnamon glaze for a tangy cream cheese frosting adds richness.

• Make Mini Cookies – I like using small cutters for bite-sized versions—perfect for holiday snack trays.

• Add Extra Spice – For a bolder flavor, I add a pinch of nutmeg or cardamom to the dough.

• Top With Decorations – After icing, I sometimes sprinkle crushed peppermint, sanding sugar, or festive sprinkles.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I’m making them ahead, I freeze them (iced or un-iced) for up to 3 months. When I freeze them with icing, I separate layers with parchment paper to prevent sticking. To serve, I let them thaw at room temperature—no reheating required.

FAQs

Can I Chill The Dough Before Baking?

Yes, even though the recipe doesn’t require it, I sometimes chill the dough for about 15 minutes if it feels too soft to roll. It helps when I want perfectly shaped cookies.

What Kind Of Molasses Should I Use?

I always use unsulphured molasses. It gives the cookies a deep, rich flavor without the bitterness of blackstrap molasses.

How Do I Keep The Cookies From Spreading?

Since the dough holds its shape well, I don’t have much issue with spreading. But I always make sure the butter is cooled before mixing and avoid overworking the dough.

Can I Make The Dough Ahead Of Time?

Yes, I make the dough up to a day in advance and keep it wrapped in the fridge. When I’m ready to bake, I let it sit at room temperature for about 15–20 minutes before rolling.

Can I Use Different Cookie Cutter Sizes?

Absolutely. I’ve used everything from large gingerbread men to mini stars. Just keep an eye on the bake time—smaller cookies may need less time in the oven.

Conclusion

Soft, spiced, and topped with a dreamy cinnamon glaze, these gingerbread cookies have become a yearly tradition in my home. They’re easy to make, perfect for decorating, and absolutely delicious. Whether I’m baking them with my kids or sharing them with friends and neighbors, they always bring that special holiday feeling. Once I made them the first time, I knew they’d be a December must-bake for years to come.