Soft Gingerbread Cookies with Cinnamon Glaze

These soft, pillowy gingerbread cookies are full of warm holiday spices and topped with a sweet cinnamon glaze. Perfect for Christmas cookie trays, they’re a festive twist on the classic.

Gingerbread Cookies. . .With a Twist!

These Soft Gingerbread Cookies with Cinnamon Glaze are the kind of cookies that bring all the cozy holiday feels. Spiced with cinnamon, ginger, and nutmeg, they bake into tender, pillow-soft rounds that melt in your mouth. Then a sweet cinnamon glaze adds just the right touch of sparkle and extra warmth.

Whether you’re baking them for a Christmas cookie exchange, holiday gift tray, or just because you want your kitchen to smell like winter, these cookies are a simple, elegant twist on a classic favorite

Why Make Soft Gingerbread? 

If you like gingerbread cookies (the traditional shortbread-like version shaped to look like a gingerbread man) you're going to love these! They're kind of like a cross between that cookie and old-fashioned gingerbread, (the cake version).

I’ll admit, I avoided all versions of Gingerbread like the plague at first. I'm allergic. I know. Crazy allergy. I was very concerned about allergic reactions. But after I realized I could bake with it without incident, (without nibbling, of course), I started making gingerbread products. 

I started last fall with my gingerbread man cookies. I mean, what kind of baking site would I be if I didn’t have a simple Gingerbread Man recipe? 

Next came my Gingerbread Whoopie Pies. I had a blast making these, in part because they started with a box of white cake mix, one of my favorite ways to bake. (If you don’t know by now, I’m known for my doctored cake mix recipes. Taking a box of cake mix and jazzing it up to become something else is kind of my thing.  

After that, came my Gingerbread Latte cupcakes. The coffee-infused frosting on top of that one won me over, even if I couldn’t eat the cupcake. (By the way, I used that same coffee buttercream on my pumpkin spice cupcakes, a recipe I hope to post soon. 

You get the idea. I got over my phobia once I realized I didn’t have contact reactions with ginger. I simply can’t eat it. Which means I have to rely on other people to tell me how the products taste. 

And that’s where my friend Linda comes in. 

I baked up a batch of these Soft Gingerbread Cookies with Cinnamon Glaze and took them to her. Later, I asked for her thoughts and she said they were absolutely delicious. So, with that in mind, I feel confident sharing the recipe with you, my baking friends. 

So, what’s keeping us? Let’s take a look at what you’ll need to make these cookies. These are incredibly simple ingredients you probably have on hand in your kitchen. If you don’t have ginger or nutmeg you can always swap them out with Pumpkin Spice. It’s got a lot of the best-known fall flavors built in.  

Soft Gingerbread Cookie Ingredients

You will find a full recipe card at the bottom of this post with all of the details you need. But here’s a quick glance at what you’ll need. 

For the cookies:

• 2 ¼ cups all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ½ cup molasses
• 1 large egg + 1 egg yolk
• 1 teaspoon vanilla extract

For the cinnamon glaze: 

• 1 cup powdered sugar
• 1 teaspoon cinnamon
• Water or milk to thin (just a tablespoon or two will do)

How to Make Soft Gingerbread Cookies

Cookies:

Preheat oven to 350°F (175°C). Line baking sheets with parchment.

In a medium bowl, whisk self-rising flour with cinnamon, ginger, and nutmeg.

In a large bowl, cream butter and brown sugar until fluffy.

Beat in molasses, egg, yolk, and vanilla until smooth. You will end up with a broken batter, but don't worry!

Add dry ingredients to wet, mixing just until combined.

Scoop tablespoon-sized balls onto baking sheets, spacing 2 inches apart.

Bake 9–11 minutes, until cookies are puffed and set but still soft in the center.

Cool on the sheet for 2 minutes, then transfer to a wire rack.

Glaze:

Whisk powdered sugar, cinnamon, and 2 tablespoon milk until smooth, adding more milk a few drops at a time until it’s pourable.

Drizzle over cooled cookies or dip the tops for a thicker coating.

Serve and enjoy!

Store in an airtight container. They should stay fresh for 4-5 days. You can freeze to eat later, if you like. For that matter, you can freeze the dough balls and bake them later.

Variations on this Recipe

As I said, I’m learning a lot about Gingerbread products. I’m discovering that fall products are great when merged with other things. Like chocolate. And citrus. And a variety of other things. So, let’s look at some ways to change these up. 

Butterscotch chips: Add half a cup of butterscotch chips to the batter. (Delicious!)

Heath toffee bits. These would be delicious in my soft gingerbread cookies! 

Orange glaze: Add orange juice in place of water in the glaze and add a bit of orange zest on top of each cookie. (Yum!) 

Chocolate chips: You can’t go wrong with chocolate chips and they pair beautifully with fall flavors. 

Other Fall Favorites from Out of the Box Baking

If you loved these autumn-themed cookies you’re going to flip over these fall treats! 

Pumpkin Spice Bars: These Pumpkin Spice Bars are soft, moist, and filled with warm fall flavors, making them the perfect easy dessert for autumn gatherings.

Old-Fashioned Molasses Cookies: These Old-Fashioned Molasses Cookies are soft, chewy, and perfectly spiced, bringing back all the nostalgic flavors of home and holiday baking.

Deep Dish Pumpkin Pie: This Deep Dish Pumpkin Pie is rich, creamy, and packed with warm spices, baked in a thick, flaky crust for the ultimate holiday dessert.

Perfect Peanut Butter Cookies: These Perfect Peanut Butter Cookies are soft, chewy, and full of rich peanut butter flavor—just like the classic cookie you know and love.

Pumpkin Spice Shortbread Cookies: These Pumpkin Spice Shortbread Cookies are buttery, tender, and infused with warm autumn spices—an irresistible twist on a classic cookie.

Brown Butter Pecan Cookies: These Brown Butter Pecan Cookies are rich, nutty, and perfectly chewy, with toasty brown butter and crunchy pecans in every bite.

Delicious Pumpkin Oatmeal Cookies: These Delicious Pumpkin Oatmeal Cookies are soft, chewy, and packed with cozy fall spices, hearty oats, and just the right touch of pumpkin.

Cowboy Cookies: These Cowboy Cookies are big, chewy, and loaded with oats, chocolate chips, coconut, and pecans—a hearty treat with a little something for everyone.

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That’s it for this post, friends. I hope you enjoy these delicious soft Gingerbread Cookie. Before you go, why not pin some photos to your Pinterest boards? 

About the Author

Welcome, friend! I’m Janice, the recipe creator at Out of the Box Baking. I specialize in simple, creative bakes that bring joy to your kitchen and your table. These soft gingerbread cookies are a holiday favorite—sweet, spiced, and perfect with a drizzle of glaze. I love baking treats that feel nostalgic yet approachable, using ingredients you probably already have on hand. Whether you’re whipping up cookies for a party, a cookie exchange, or just a cozy night in, I’ve got you covered!