Super soft and chewy gingerbread cookies frosted with a glorious vanilla bean glaze!
When I think of Christmas, I always think of gingerbread cookies. However, I am a HUGE fan of soft and chewy cookies instead of flat, crisp cookies so hence the chewy gingerbread cookie title. If I’m being honest, I vaguely remember growing up eating a soft gingerbread cookie that was very thick and topped with powdered sugar.
I know it wasn’t just a ‘ginger cookie’ because it tasted a little more unique than just ginger. If I had to guess, I would say I had some version of the Russian honey cookie called Pryaniki. Not sure… either way, these are fantastic and you need them.
Also if you do need a flat and crisp gingerbread cookie, I have a recipe in Frosted that people have given me rave reviews on!
How to make iced chewy gingerbread cookies
Cream puffs. Oh, cream puffs. I’m not going to lie, these aren’t the easiest of treats to make. I would say they’re easier than macarons so you have that going for ya but they are finicky as well. I’m certainly not trying to scare you off, just wanting to let you know what to expect!
I also make a craquelin for the top of my choux. It’s basically a thin piece of (cookie light) dough that sits on top of the choux while baking and creates a nice crispy top. 10/10 recommend crispy > not crispy, lol.
- Flour – I used all-purpose flour for this recipe and I don’t suggest substituting it.
- Baking Soda – used to give the cookies rise so they bake evenly. Baking soda reacts with the brown sugar and the molasses.
- Spices – I like this combination of spices for a gingerbread flavor but you can also substitute for 2 tsp of a gingerbread spice blend.
- Butter I used unsalted butter but you can certainly use salted butter and omit the salt in the recipe. Make sure it’s at room temperature and not “softened”so that it creams well with the sugar.
- Sugar – I use a combination of brown sugar, granulated sugar and molasses for this recipe to get the ultimate moist, chewy texture and gingerbread flavor.
- Eggs – use a large, room temperature egg
The vanilla icing is super easy to make. Just mix the powdered sugar with a little milk, vanilla and salt until it gets to your desired consistency. Test it on one cookie and if it’s too runny add more sugar, if it’s too thick add more milk.
After dipping the cookies in the icing, let them dry before stacking them.
How to store gingerbread cookies.
Allow the icing on the cookies to dry completely before stacking or storing them. Place them in a ziplock bag or an airtight container and store them at room temperature for up to a week!
To freeze the cookie dough, chill them after they’re and flattened. Once they’re chilled and firm, place them in a freezer bag and squeeze out all the excess air. To bake them, bring them back to room temperature and bake normally.
Thanks so much for reading today’s post , if you have any questions just comment down below, i’m happy to answer! If you make this chocolate chip almond cake I would love to see the results, please make sure to tag me @baranbakery on instagram and order my cookbook, Frosted. As always, have a blessed day and happy baking!
- 2 cup all-purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/4 tsp all spice
- 1/4 tsp cardamom
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup light brown sugar, lightly packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1/8 cup molasses
- 1 cup powdered sugar, spooned and leveled
- 2 Tbsp milk
- 1/2 tsp vanilla
- Preheat the oven to 350F (177C) and line a cookie sheet.
- Combine the flour, baking soda, spices and salt in a bowl and set aside.
- With a flat beater, cream the butter and sugars together until it becomes pale and fluffy. Add in the egg and beat until it is fully combined, then add in the molasses and beat until it is fully combined.
- Add in the dry ingredients and beat until everything is fully combined.
- Use a small ice cream scooper to scoop out the cookie dough, roll it so the edges are even, and then smush it down a little (it will bake more evenly) onto the cookie sheet.
- Bake the cookies for about 9 minutes. They will feel like they are not done so allow them to cool on the sheet for a few minutes and then move them to a cooling rack.
- Once they are cool, combine your ingredients for the icing and mix until the sugar is dissolved.
- Dip each cookie into the icing and let it drip off the edge. Enjoy!
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Amount Per Serving: Calories: 183Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 130mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 2g
Nutrition information may not be fully accurate.