Gingerbread Cookies With Cinnamon Glaze

Gingerbread Cookies With Cinnamon Glaze


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'Tis the season for gingerbread and cinnamon everything! These soft, ginger-infused cookies are drizzled with a cinnamon glaze, which are perfect after Christmas dinner.

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Time needed

1 hour preparation + 10 min cooking

Serving Size / Yield

24 servings


  • 2 C. flour
  • 2 1/2 tsp. cinnamon
  • 2 tsp. ginger
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 stick unsalted butter, softened
  • 1/3 C. dark brown sugar
  • 2 eggs
  • 1/2 C. molasses
  • 1 C. confectioners sugar
  • 4 T. milk
  • 1 tsp. cinnamon

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Sift flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt in a bowl, set aside. In a mixing bowl, combine butter and brown sugar and mix until fluffy, about three minutes. Add eggs and molasses and continue to beat until blended. Place dough into plastic and chill for at least one hour.
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Flour a working surface and roll dough until it is 1/2 inch thick. Using circular cookie cutter, or preferred shape, cut out dough and gently place on baking sheet. Bake for 10 minutes or until cookies are just set. Let cool on a baking rack. For glaze, mix confectioners sugar, cinnamon, and milk. Mix until combined. Icing should be fluid so that cookies can be glazed. Let sit on cooling rack for icing to dry.

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