Iced Chewy Gingerbread Cookies
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 Iโm being honest, I vaguely remember growing up eating a soft gingerbread cookie that was very thick and topped with powdered sugar.
I know it wasnโt just a โginger cookieโ 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 sureโฆ 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. Iโm not going to lie, these arenโt the easiest of treats to make. I would say theyโre easier than macarons so you have that going for ya but they are finicky as well. Iโm 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. Itโs 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.
Ingredients:
- Flour – I used all-purpose flour for this recipe and I donโt 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 itโs at room temperature and not โsoftenedโso 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
Vanilla Icing
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 itโs too runny add more sugar, if itโs 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 theyโre and flattened. Once theyโre 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 todayโs post , if you have any questions just comment down below, iโm 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!
Love, B
Ok, these are so good. Made exactly as written. Soft, and lots of spicy flavor.
Hi! Is there something I can substitute molasses with? Things like molasses, corn syrup, glucose syrup etc. can only be bought in big quantities where i live (even online) and I wouldn’t want to buy a big thing of molasses since it’s not something I use in baking and cooking. Maybe soft dark brown sugar?
Hi Molly, honey would work well in place of molasses but honestly it’s such a small amount you could probably just sub it for 2 Tbsp of dark brown sugar mixed with a Tbsp of water.
I made these cookies to go in my gift cookie tins last Christmas and they were amazing! They were really easy to make and the taste was more complex and delicious than the process implied ๐ I will be making these every year!
Gorgeous photos! Chewy cookies are the best – especially gingerbread!
Thank you Ashley, totally agree! ๐