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Chewy Gingerbread Cookies with Glaze Recipe

ByCaroline
Jump to Recipe· 4.7 from 7 reviews

If you’re ready to fill your kitchen with the warm, spicy aroma of the holidays, you’ve got to try this Chewy Gingerbread Cookies with Glaze Recipe. It’s the perfect blend of soft, chewy texture with just the right zing of spices, all finished off with a luscious vanilla glaze that gives these gingerbread men their charming, glossy coat. Trust me, once you bake these, you’ll wonder how you ever made gingerbread cookies without this simple trick of glazing them right out of the oven. Grab your apron and let’s dive in!

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Why This Recipe Works

  • Perfect Chewiness: The combination of molasses and shortening creates a tender but chewy bite that’s truly addictive.
  • Flavor Harmony: A blend of warm spices like cinnamon, ginger, cloves, and vanilla rounds out the classic gingerbread taste beautifully.
  • Glaze Magic: Dipping the cookies in a simple vanilla glaze while they’re still warm seals in moisture and adds a delightful sweet finish.
  • Workability: Despite a sticky dough, using cooking spray instead of flour to roll it out keeps everything smooth and manageable.
Chewy Gingerbread Cookies with Glaze, gingerbread cookies, holiday cookies, spicy gingerbread treats, easy gingerbread glaze - The image shows two white plates filled with gingerbread cookies shaped like little people, all covered in a smooth, shiny light brown icing. One plate is placed at the top left corner with cookies closely stacked, while the other plate, which is grey, sits in the center with cookies piled on top of each other. Two cookies lie separately on the white marbled surface, one at the bottom center and another on the middle right side. Scattered around are small white and silver round sprinkles and cinnamon sticks. A red and dark green plaid cloth is folded and placed underneath and around the grey plate, with three shiny silver Christmas baubles sitting on the cloth near the top right corner. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients for this Chewy Gingerbread Cookies with Glaze Recipe come together to create that soft-yet-chewy texture we crave while delivering classic holiday flavors. Each component plays an important role, so I always recommend using quality molasses and fresh spices — they really make that big difference.

Chewy Gingerbread Cookies with Glaze, gingerbread cookies, holiday cookies, spicy gingerbread treats, easy gingerbread glaze - Flat lay of a small white ceramic bowl of dark amber molasses, a small white ceramic bowl filled with pale yellow butter flavored shortening, a small white ceramic bowl of white granulated sugar, a single large whole uncracked brown egg, a small white ceramic bowl of clear hot water, a small white ceramic bowl of fine off-white baking soda powder, a small white ceramic bowl of ground cinnamon with warm reddish-brown color, a small white ceramic bowl of light beige ground ginger, a small white ceramic bowl of dark brown ground cloves, a small white ceramic bowl of pure white salt, a small white ceramic bowl heaped with white all-purpose flour, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of creamy white milk, a small white ceramic bowl of clear vanilla extract placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Molasses: Grandma’s brand molasses offers deep richness and moisture, essential for chewiness and that iconic gingerbread flavor.
  • Butter Flavored Shortening: Keeps the cookies soft and tender, giving that melt-in-your-mouth quality.
  • Sugar: Balances molasses’ intensity and promotes browning.
  • Egg: Acts as a binder and adds to the structure and richness.
  • Vanilla: Enhances overall flavor with a sweet floral note.
  • Baking Soda: Reacts with molasses and hot water, helping the cookies rise just the right amount.
  • Hot Water: Activates the baking soda and helps meld the dough.
  • Ground Cloves, Cinnamon, Ginger, Salt: The spice mix delivers that cozy, warm holiday feeling in every bite.
  • Flour: The base that brings it all together; six cups is a lot but necessary for rolling and cutting.
  • Powdered Sugar, Milk, Vanilla (Glaze): The simple glaze adds sweetness and a glossy finish that’s as pretty as it is tasty.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love personalizing this Chewy Gingerbread Cookies with Glaze Recipe depending on the occasion or mood. Sometimes I jazz them up for Christmas with a sprinkle of edible glitter or add finely chopped crystallized ginger for extra zing. You should try playing with the shape and size too—tiny cookies bake quickly and make perfect bite-sized treats!

  • Variation: I once swapped shortening for unsalted butter for a richer flavor, but the texture was less chewy, more cakey, so shortening works best for that chewy bite.
  • Dietary Mod: If you need gluten-free options, try using a gluten-free flour blend, but reduce the amount slightly to maintain dough consistency.
  • Seasonal Twist: Add a touch of orange zest to the glaze for a festive citrus note that pairs surprisingly well with ginger and cinnamon.

Step-by-Step: How I Make Chewy Gingerbread Cookies with Glaze Recipe

Step 1: Prep Your Workspace for Success

Before you even touch the dough, get your kitchen lined up. I always set out multiple cookie sheets lined with parchment or silicone mats, arrange my cooling racks with some parchment underneath to catch glaze drips, and have a glass bowl ready for reheating dough if needed. This prep helps the whole process flow smoothly and you won’t be scrambling while the cookies bake at 375°F.

Step 2: Make the Glaze

Whisk together powdered sugar, milk, and vanilla in a glass bowl until silky smooth. Set it aside because you’ll be dunking your cookies while they’re still warm right after baking — the glaze adheres best that way, giving each cookie that gorgeous sheen.

Step 3: Warm Molasses & Shortening

On medium heat, simmer your molasses and shortening for 2-5 minutes, whisking vigorously in the beginning to emulsify the two. It will go from a separated mess to a cohesive, sticky sauce that clings to your spoon. This step is key for that chewy texture and deep flavor profile.

Step 4: Cream Sugar with Egg & Vanilla

In your standing mixer, cream sugar, egg, and vanilla until smooth and fluffy. This adds air to your dough, giving it a lovely structure without sacrificing chewiness.

Step 5: Add Baking Soda Mixture & Spices

Dissolve baking soda in hot water and gently stir into the creamed mixture. Then immediately blend in ground cloves, cinnamon, salt, and ginger. This step layers in the warm spices that make the cookie unmistakably gingerbread.

Step 6: Combine Everything & Add Flour

Pour the hot molasses mixture into the batter and beat until fully incorporated. Begin adding the flour slowly; the dough looks wet at first but as you add more flour, it comes together into a sticky, soft dough. Resist the urge to add extra flour — it should stay slightly sticky for tenderness.

Step 7: Roll Out & Cut

Spray your counter and rolling pin with cooking spray (not flour!) to prevent sticking. Work with about a third of the dough at a time, rolling to about ½ inch thick. Use small cookie cutters to shape your gingerbread men — small is my personal favorite for a cute, chewy treat.

Step 8: Bake & Glaze Immediately

Bake your cookies at 375°F. Smaller cookies need about 5 minutes, medium 7–8, and larger ones 10. When they come out, dunk each hot cookie completely in your vanilla glaze — it’s okay if they’re warm; just make sure they’re baked enough to handle without squishing! Then place them on cooling racks to dry.

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Tips from My Kitchen

  • Keep Dough Warm: If your dough cools and gets stiff, pop it in the microwave for 5–10 seconds to soften; this makes rolling and cutting easier.
  • No Extra Flour: Resist adding flour to the dough even if sticky — the frosting and baking process will firm them up just right.
  • Glaze While Hot: Dunk your cookies right out of the oven to get that perfect glaze coating; it seals in moisture for the chewy texture.
  • Rotate Cookies: After glazing, rotate cookies on racks to prevent sticking and ensure even drying.

How to Serve Chewy Gingerbread Cookies with Glaze Recipe

Chewy Gingerbread Cookies with Glaze, gingerbread cookies, holiday cookies, spicy gingerbread treats, easy gingerbread glaze - A stack of seven rectangular gingerbread cookies covered in a shiny light brown icing is placed on a white marbled surface. On top, one cookie is broken in half to show the soft, slightly crumbly inside, which is a warm orange-brown color. The glaze has a smooth texture with a few small spots where it drips a little around the edges. The cookies are stacked unevenly, giving a casual, fresh-baked look with more cookies softly blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I personally love dusting these glazed gingerbread cookies with a tiny pinch of festive colored sugar or edible glitter to make them sparkle at parties. Some years, I use a thin drizzle of melted dark chocolate across them for a rich contrast that complements the spices beautifully.

Side Dishes

These cookies pair wonderfully with a hot cup of spiced chai or classic eggnog — the creamy drinks balance out the spices and sweet glaze perfectly. If you’re serving during a party, don’t underestimate how much guests appreciate a platter of fresh fruit or whipped cream alongside.

Creative Ways to Present

For holiday gatherings, I often place these gingerbread men in a rustic basket lined with a red or green cloth napkin and sprinkle a few pine sprigs for that festive vibe. They also make great edible gifts wrapped in wax paper tied with twine and a handwritten tag—such a charming personal touch!

Make Ahead and Storage

Storing Leftovers

After they’ve fully dried, store your chewy gingerbread cookies in an airtight container at room temperature. I usually layer them with parchment paper to avoid sticking, and they keep beautifully for up to a month without losing their chewiness or flavor.

Freezing

If you want to make these ahead for a festive event, freezing works like a charm. Just make sure to press out all the air in your freezer bag to keep them fresh, and they will store well for up to 2 months. Thaw at room temperature — the glaze stays intact!

Reheating

To gently reheat, pop a few cookies in the microwave for about 10 seconds or warm in a low oven (around 300°F) for 3–5 minutes. This softens the cookies nicely without melting the glaze, letting you enjoy them fresh-baked all over again.

FAQs

  1. Can I use butter instead of shortening in this Chewy Gingerbread Cookies with Glaze Recipe?

    Yes, you can substitute butter for shortening, but be aware that the texture will be more cakey and less chewy. Shortening helps maintain that tender chewiness, so for the classic texture I recommend sticking with shortening if you can.

  2. Why is my gingerbread dough so sticky? Should I add more flour?

    The dough will seem sticky because of the molasses and shortening, which is totally normal for this recipe. Resist adding more flour; instead, use cooking spray on your counter and rolling pin to prevent sticking. If the dough cools and becomes too stiff, warm it in the microwave for a few seconds to soften before rolling.

  3. Is it necessary to glaze the cookies immediately after baking?

    Yes! Dunking the cookies in the glaze while they’re still warm helps the glaze adhere better, sealing in moisture and adding that glossy finish. If you wait until they cool, the glaze won’t stick as well.

  4. How long will these glazed gingerbread cookies stay fresh?

    Stored in an airtight container at room temperature, these cookies maintain their chewy texture and flavor for up to one month. For longer storage, freezing is a great option.

Final Thoughts

This Chewy Gingerbread Cookies with Glaze Recipe holds a special place in my heart—there’s something so comforting about the tender chew, the spice blend, and that shiny glaze all coming together. Whether you’re baking for family, friends, or maybe just yourself with a cup of tea, these cookies invite you to slow down and savor holiday joy bite by bite. So seriously, give this recipe a try—you’ll be so glad you did, and I promise everyone will be asking for the secret behind their perfect chew and sparkle.

Print
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Chewy Gingerbread Cookies with Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 7 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 60 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Delightfully chewy gingerbread man cookies with a rich molasses flavor and a sweet vanilla glaze. Perfectly spiced with cloves, cinnamon, and ginger, these cookies are great for holiday baking and festive celebrations.

Ingredients

Cookies

  • 1 cup molasses, Grandma’s brand
  • 1 cup butter flavored shortening
  • 1 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 2 teaspoons baking soda
  • 1/2 cup hot water
  • 3/4 teaspoon ground cloves
  • 3 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 6 cups flour

Glaze

  • 6 cups powdered sugar
  • 2/3 cup milk
  • 4 teaspoons vanilla

Instructions

  1. Prepare Your Space: Set out multiple cookie sheets lined with parchment paper or a Silpat. Arrange 4 cooling racks over parchment or paper to catch icing drips. Set aside a glass bowl for reheating dough in the microwave.
  2. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit.
  3. Make Glaze: In a glass bowl, whisk together 6 cups powdered sugar, 2/3 cup milk, and 4 teaspoons vanilla until smooth. Set aside.
  4. Simmer Molasses and Shortening: On medium heat, combine 1 cup molasses and 1 cup butter flavored shortening in a pot. Simmer for 2-5 minutes, whisking vigorously at first to emulsify. The mixture will thicken to a sticky sauce that coats a spoon.
  5. Cream Sugar, Egg, and Vanilla: In a standing mixer with paddle attachment, cream 1 cup sugar, 1 large egg, and 1/2 teaspoon vanilla until smooth.
  6. Add Baking Soda Mixture: Dissolve 2 teaspoons baking soda in 1/2 cup hot water in a glass measuring cup. Add this to the creamed mixture and stir on low speed to combine.
  7. Add Spices: Mix in 3/4 teaspoon ground cloves, 3 teaspoons cinnamon, 1 teaspoon salt, and 1 1/2 teaspoons ground ginger into the creamed mixture.
  8. Incorporate Molasses Mixture: Add the hot molasses and shortening mixture to the creamed ingredients and beat until fully incorporated.
  9. Add Flour: Gradually beat in 6 cups flour, starting slowly. The dough will soak up all the flour and become very sticky.
  10. Roll Out Dough: Spray your countertop with nonstick spray. Remove one-third of the dough and roll out to about 1/2 inch thick using a rolling pin also sprayed with cooking spray. Use a small gingerbread man cookie cutter to cut shapes while the dough is still warm.
  11. Bake Cookies: Place cookies on prepared baking sheets and bake at 375 degrees Fahrenheit. Bake small cookies for 5 minutes, 3-4 inch cookies for 7-8 minutes, and regular sized cookies for 10 minutes.
  12. Glaze Cookies: Immediately after removing from the oven, dunk each hot cookie completely in the glaze, coating all sides.
  13. Cool Cookies: Drain glazed cookies on cooling racks until dry.
  14. Store Cookies: Store cooled cookies in an airtight container or freezer bag. They can be frozen for up to 2 months, ensuring as much air as possible is removed from the bag.

Notes

  • The dough will feel sticky but don’t add extra flour; it will roll out properly with cooking spray.
  • Use cooking spray on the countertop and rolling pin instead of flour to prevent sticking.
  • Keep the dough warm; if it cools, warm it in the microwave for 5-10 seconds to make it easier to roll.
  • Dunk cookies in glaze while still hot to ensure smooth coating.
  • If cookies feel too soft to pick up, bake them a little longer to prevent squishing.
  • Rotate glazed cookies on the cooling rack after a few minutes to prevent sticking.
  • Cookies keep well for up to a month in an airtight container at room temperature.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120 kcal
  • Sugar: 10 g
  • Sodium: 150 mg
  • Fat: 5 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 0.5 g
  • Protein: 1 g
  • Cholesterol: 15 mg

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