How do I store Gingerbread Cookies with Ginger Glaze?

Store your cookies in an airtight container at room temperature for up to 3 days . For longer storage, refrigerate them for up to a week. The glaze sets beautifully and holds up well, even when stored. If stacking, place parchment paper between layers to prevent sticking.

Can I freeze these cookies?

Yes! You can freeze baked and glazed cookies by placing them in a single layer on a baking sheet to harden, then transferring to a freezer-safe container. They’ll keep for up to 3 months . Alternatively, freeze the raw dough balls and bake fresh when needed—just add 1–2 extra minutes to the baking time.

How do I make these cookies gluten-free or vegan?

For gluten-free , substitute a 1:1 gluten-free flour blend in place of all-purpose flour. For vegan , use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of a regular egg, and opt for dairy-free butter . Both swaps work seamlessly without compromising taste or texture.

Gingerbread Cookies with Ginger Glaze – Easy Soft-Batch Recipe

Name: Gingerbread Cookies with Ginger Glaze
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened (or vegan butter); 3/4 cup granulated sugar, plus more for rolling; 1 large egg (or 1 flax egg: 1 tbsp flaxseed meal + 3 tbsp water); 1/3 cup molasses (preferably blackstrap); 2 cups all-purpose flour (or gluten-free 1:1 flour blend); 1 tablespoon ground ginger; 1 teaspoon ground cinnamon; 2 teaspoons baking soda; 1 pinch sea salt; 1 cup powdered sugar (for glaze); 2 teaspoons ground ginger (for glaze); 3 tablespoons water (for glaze)

Description

These Soft Batch Gingerbread Cookies with Ginger Glaze are a cozy holiday treat made with warm spices, molasses, and a delicate ginger glaze. They’re soft, chewy, and perfect for gifting or festive gatherings. The recipe is easy, flexible for gluten-free or vegan diets, and comes together in under an hour.

Ingredients

Scale

1/2 cup unsalted butter, softened (or vegan butter)
3/4 cup granulated sugar, plus more for rolling
1 large egg (or 1 flax egg: 1 tbsp flaxseed meal + 3 tbsp water)
1/3 cup molasses (preferably blackstrap)
2 cups all-purpose flour (or gluten-free 1:1 flour blend)
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1 pinch sea salt
1 cup powdered sugar (for glaze)
2 teaspoons ground ginger (for glaze)
3 tablespoons water (for glaze)

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl or stand mixer, beat the softened butter and 3/4 cup sugar until smooth and fluffy.
Add the egg (or flax egg) and molasses, and beat again until fully combined.
Add the flour, ground ginger, cinnamon, baking soda, and sea salt. Mix until a thick dough forms.
Scoop 2-tablespoon portions of dough, roll into balls, and coat in extra granulated sugar.
Place cookie dough balls on prepared baking sheet, spacing them out evenly.
Bake for 10 minutes, then remove and let cool on the tray for 15–20 minutes.
While cookies cool, make the glaze: whisk together powdered sugar, ground ginger, and water until smooth.
Dip half of each cooled cookie into the glaze or drizzle on top. Let glaze set before serving.
Store in an airtight container at room temperature for 3 days or refrigerated up to 1 week.

Notes

Don’t overbake — cookies will continue to cook while cooling.
Use blackstrap molasses for richer flavor and color.
Let cookies cool completely before glazing to prevent glaze from sliding off.
Dough can be frozen up to 3 months; bake directly from frozen with 1–2 extra minutes.

Prep Time: 35 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 15g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg