There’s something magical about the smell of gingerbread wafting through the kitchen during the holidays. Warm spices, a hint of molasses, and that unmistakable cozy feeling that instantly makes the season feel brighter. For me, gingerbread cookies aren’t just another holiday treat, they’re part of the tradition.
This recipe for Holiday Glazed Gingerbread Cookies is everything I want in a festive cookie: lightly spiced, just the right amount of chew, and topped with a simple glaze that adds just the right amount of sweetness and shine. They’re kid- and adult-approved, and because they’re rolled out and cut into shapes, you can get creative with decorating. Whether you stick with classic gingerbread men or try stars, trees, or snowflakes, these cookies are as fun to make as they are to eat.
Why You’ll Love These Glazed Gingerbread Cookies
Perfect for gifting – Stack them in tins, wrap them in bags with ribbon, or arrange on a holiday platter. They travel well and make a thoughtful homemade gift.
A touch of chew – They’re not overly crisp like some gingerbread, but instead have that delightful chewy bite that keeps you coming back for more.
Kid-friendly & festive – Rolling, cutting, and decorating cookies is an activity that brings kids (and grown-ups) into the holiday spirit.
Simple glaze – A light glaze adds just enough sweetness and gives the cookies that bakery-style look.
Versatile – Keep them simple for everyday snacking, or make them festive with cookie cutters and decorations for the holiday table.
Decorating Ideas
The best part about gingerbread cookies is that you can make them as simple or as extra as you want:
- Classic & minimal: A light drizzle of glaze adds just the right amount of sweetness without overpowering the spices.
- Festive shapes: Use cookie cutters for trees, stars, snowflakes, or gingerbread people.
- Kid-friendly fun: Set out sprinkles, dried fruit, or mini chocolate chips and let kids decorate their own.
- Elegant touch: Coat each cookie in glaze and sprinkle with crushed pistachios or coconut for a grown-up twist.
Tips for Perfect Gingerbread Cookies
- Don’t skip chilling: Chilled dough rolls out smoothly and holds its shape while baking.
- Roll evenly: Aim for a consistent thickness so your cookies bake evenly.
- Watch the bake time: Pull them when the edges are just set! Gingerbread firms up as it cools, so slightly underbaking gives that perfect chew.
- Glaze only cooled cookies: If cookies are warm, the glaze will melt and run.
Storing & Freezing
One reason I love these cookies? They’re make-ahead friendly.
- Storage: Keep glazed cookies in an airtight container in the fridge for up to 2 weeks.
- Freezing dough: Roll and cut shapes, then freeze on a baking sheet. Transfer to a freezer bag and bake straight from frozen (just add 1–2 minutes to bake time).
- Freezing baked cookies: You can also freeze the baked, but unglazed, cookies for up to 2 months. Simply thaw and decorate when you’re ready to snack.
This makes them perfect for prepping ahead of holiday gatherings or gifting.
A Holiday Tradition Worth Keeping
Holiday baking isn’t just about the cookies, it’s about the memories. Rolling dough with little helpers, sneaking bites of glaze, or filling the kitchen with the warm scent of ginger and cinnamon…it all becomes part of the season. These Holiday Glazed Gingerbread Cookies are more than a recipe; they’re an invitation to slow down, bake something beautiful, and share it with the people you love.
Final Thoughts
If you’re looking for a festive holiday cookie that’s simple to make, fun to decorate, and guaranteed to disappear quickly, these Glazed Gingerbread Cookies deserve a spot on your holiday baking list. With their chewy bite, warm spices, and shiny glaze, they’re a treat everyone will enjoy- whether you’re baking with kids, sharing at a cookie exchange, or leaving a plate out for Santa.
This season, roll out some dough, turn on your favorite holiday playlist, and let the magic of gingerbread fill your kitchen.
Easy Holiday Gingerbread Cookies with Glaze
Ingredients
Flax Egg
- 1 tbsp ground flax
- 3 tbsp water
Remainder of Cookie Base
- 2 ¼ cups all-purpose flour
- 1 cup brown sugar packed
- 1 tbsp ground ginger
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¾ cup vegan butter melted
- ¼ cup molasses
- ¼ cup soy milk
Frosting
- 2 cups powdered sugar
- 2 tsp corn syrup
- ½ tsp vanilla extract
- 3-5 tbsp soy milk (I use 5 tbsp for a perfectly dippable frosting. Use less if decorating via piping)
- pinch salt
- sprinkles or sugar (totally optional, for garnish)
Instructions
- To a small bowl, add the water and ground flax and stir to combine. Let sit.
- Meanwhile, to a large mixing bowl, add in the flour, brown sugar, ginger, baking powder, cinnamon, cloves and nutmeg and whisk well.
- Now, making a well in the dry ingredients bowl, add in the flax egg, vegan butter, soy milk and molasses. Beat with an electric mixer until well combined. Cover and transfer the dough to the refrigerator to chill for atleast one hour. The dough will begin to firm up.
- Preheat oven to 350℉.
- Prepare two cookie sheets with parchment paper or silicone liners.
- Roll out the chilled dough on a floured surface, using a lightly floured rolling pin. You want the cookies to be about 1/4" thick. Now, cut out your cookies using your preferred cookie cutters. Alternatively, if you do not have cookie cutters, feel free to use the rim of a water glass.
- Place your shaped cookies onto the lined baking sheet and place on the middle rack of your oven. Bake for 10 minutes and then transfer to a wire cooling rack to cool before decorating. Note on baking time: You should pull these from the oven just as the edges start to set. Gingerbread firms up as it cools, so slightly underbaking gives that perfect chew.
- While waiting for the cookies to cool, prepare your frosting.
- Add your powdered sugar, corn syrup, vanilla and salt to a medium bowl along with 1 ½ tbsp of soy milk. Beat with an electric mixer, adding just a touch more soy milk (as needed) while you continue to mix the ingredients. I usually use about 5 tbsp soy milk in total. Be careful not to add too much at once, as the consistency of the icing changes quickly. Please note that I like to dip my cookies in icing, so I prefer a lighter consistency of frosting. Should you wish to pipe on the frosting, you will probably only need approximately 3 tbsp of soy milk in total.
- When the cookies have cooled, either carefully dip the cookies in the frosting OR pipe on to frost. The frosting will set quickly and the cookies should be ready to enjoy about half an hour after frosting.
Notes
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These tasted so nice. Just the right amount of spice. I enjoy that they are a soft gingerbread cookie. Thank you for sharing your recipe.
Fantastico! I generally don’t care for gingerbread cookies but I love these! Addictive!!!
[…] vegan gingerbread pancakes came from one very specific love of mine: soft gingerbread cookies. The kind that are thick, tender in the middle, gently spiced, and finished with a light glaze that […]