Chewy Gingerbread Cookies with Glaze Recipe

If you’re anything like me and adore that perfect balance of spice and chewiness in holiday treats, you are in for a real treat with this Chewy Gingerbread Cookies with Glaze Recipe. These aren’t your average gingerbread men—they’re delightfully tender, bursting with warm spices, and finished with a sweet, smooth glaze that makes every bite a little celebration. Trust me, once you try these, your cookie jar won’t stand a chance!

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Ingredients & Why They Work

Getting the right ingredients is half the magic here. This recipe leans on classic molasses and warm spices, but there’s a little twist with butter-flavored shortening to keep the cookies soft and chewy, not crumbly. Plus, the glaze is a simple vanilla icing that’s creamy and sweet without overpowering the spices. Here’s a quick peek at what you’ll need and why.

• Molasses: Adds depth, beautiful color, and that signature gingerbread flavor with moisture.
• Butter Flavored Shortening: Keeps the texture tender and chewy—much better than all butter here.
• Sugar: Sweetens gently and helps with the chewiness.
• Egg: Binds everything and contributes to structure.
• Vanilla: Rounds out the spices and adds subtle sweetness.
• Baking Soda: Helps the cookies rise just enough without puffing up too much.
• Hot Water: Dissolves baking soda for even mixing and gives dough the perfect consistency.
• Ground Cloves, Cinnamon, Ginger: The trifecta of cozy gingerbread spices, balanced to perfection.
• Salt: Enhances all the flavors and prevents sweetness from becoming one-dimensional.
• Flour: Provides structure—the amount here is on the higher side to give sturdy yet soft cookies.
• Powdered Sugar (for glaze): Makes a smooth, sweet glaze with that lovely melt-in-your-mouth feel.
• Milk: Thins out the glaze just right for dunking.

Tweak to Your Taste

I love how flexible this Chewy Gingerbread Cookies with Glaze Recipe is. Over the years, I’ve played with different spice blends and add-ins, and honestly, it’s so easy to make it your own without losing that classic charm. Feel free to test out what suits your family’s palate!

• Spice Swap: I sometimes add a pinch of nutmeg or allspice for extra warmth. It’s a subtle twist but adds great depth.
• Gluten-Free Version: I’ve swapped regular flour for a 1:1 gluten-free blend and it works pretty well — just handle the dough gently since it’s a bit more delicate.
• Size Variation: I adore using tiny cookie cutters for mini gingerbread men—they’re perfect for kids and great for gifting.
• Dairy-Free Option: You can substitute the shortening for a vegan alternative and use almond milk in the glaze to make it dairy-free.

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

Step 1: Prep Your Baking Station

First things first, set yourself up for success. You’ll want multiple cookie sheets lined with parchment or silicone mats, and cooling racks ready—at least four—placed over parchment or paper to catch glaze drips. I usually have a glass bowl nearby for warming the dough if it cools down. Keeping everything organized means you won’t scramble when the dough is warm and ready to roll.

Step 2: Make the Glaze

In a glass bowl, whisk together powdered sugar, milk, and vanilla until it’s silky smooth with no lumps. Set this aside while you make the cookies. The glaze should be thick but pourable—think of a consistency that nicely coats your spoon but isn’t drippy.

Step 3: Heat Molasses and Shortening

On medium heat, combine your molasses and butter-flavored shortening in a pot. Whisk vigorously at first to help them blend, then let it simmer for 2-5 minutes. It’s okay if it doesn’t look like much at first, but soon you’ll notice the mixture thickens and coats your spoon like a shiny, sticky sauce. Keep an eye on it so it doesn’t scorch.

Step 4: Cream Sugar, Egg, and Vanilla

Using a stand mixer with a paddle attachment, cream your sugar, egg, and vanilla until smooth and slightly fluffy. This lightens the dough and ensures the sugar is well incorporated.

Step 5: Add Baking Soda and Spices

Dissolve the baking soda in hot water, then pour it into your creamed mixture and stir on low. Add the ground cloves, cinnamon, salt, and ginger next, and mix until flavorful and well combined. This step is where the magic spice blend really infuses your dough.

Step 6: Combine Wet and Dry Ingredients

Pour in the hot molasses mixture and beat again. Then begin slowly adding flour—about a cup at a time. The dough will seem overwhelming at first, very sticky and full, but keep going. Once all flour is in, the dough will come together, sticky but manageable. This is the exact chewiness clue you’re looking for in this recipe.

Step 7: Roll and Cut While Warm

Spray your countertop and rolling pin with nonstick spray—this is my go-to over flour here to keep texture perfect. Divide the dough into thirds. Roll one portion to about ½ inch thick. Use a small cookie cutter (I love tiny gingerbread men—it’s so cute and they bake faster!). Because the dough is warm, it’s more pliable and easier to cut. If it cools, just microwave for 5-10 seconds before rolling again.

Step 8: Bake and Glaze Immediately

Bake at 375°F. Small cookies need about 5 minutes, medium around 7-8 minutes, and regular size up to 10 minutes. Right when they come out—while still hot but firm enough to pick up—dunk them completely into that glaze bowl, coating all sides. Then place on the cooling rack to let the glaze set. Don’t forget to rotate the cookies after a few minutes so they don’t stick.

How to Serve Chewy Gingerbread Cookies with Glaze Recipe

Garnishes

I usually keep the garnish simple because the glaze already adds a glossy finish that’s so inviting. But sometimes, for extra flair, I’ll sprinkle a tiny pinch of colored sanding sugar right after glazing for holiday sparkle. Tiny edible silver beads or a light dusting of cinnamon sugar can also be charming for special occasions.

Side Dishes

These cookies shine on their own, but I love pairing them with a hot beverage—spiced chai tea or a cup of rich, creamy hot chocolate are my personal favorites. For brunch or anytime treat, a cold glass of milk never fails to complement the chewy spice perfectly.

Creative Ways to Present

For holiday gifting, I arrange a batch of these cookies tied up with a simple twine bow on a pretty plate or inside a rustic tin lined with parchment. Another fun way is stacking mini cookies on a festive skewer or threading a few with ribbon to make edible garlands—it delights kids and adults alike!

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, I keep these cookies in an airtight container at room temperature. They stay wonderfully chewy for up to a month—that’s if they last that long! To prevent sticking, place parchment paper between layers.

Freezing

I’ve frozen these cookies successfully by sealing them tightly in freezer bags after layering them between parchment sheets. When sealed well, they hold up beautifully for up to two months. Just thaw them at room temp—glaze stays glossy and texture stays chewy.

Reheating

To revive that fresh-baked warmth, I pop a few cookies in the microwave for about 10 seconds. This softens them delightfully without melting the glaze too much. I love this little trick for when I want that just-baked feeling anytime.

FAQs

Final Thoughts

This Chewy Gingerbread Cookies with Glaze Recipe has become a holiday staple in my kitchen, and I hope it finds a special place in yours too. The blend of spice, the tender chew, and that irresistible shine from the glaze make these cookies unforgettable and totally worth the little effort. I can’t wait for you to make them, share them, and enjoy those warm moments with family and friends—just like I’ve done year after year. Happy baking!

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