There’s something about the rich, spiced aroma of freshly baked gingerbread that instantly brings on the festive spirit. These soft gingerbread cookies with vanilla icing are a holiday staple in my kitchen and have become a non-negotiable part of our Christmas baking tradition. Unlike the hard, snappy gingerbread used for making houses, this version is tender and pillowy with just the right chew. The sweet vanilla icing adds a creamy contrast that balances out the warm spices beautifully. Whether you're a seasoned baker or just exploring Christmas baking ideas, this is one of those holiday cookies recipes that will never steer you wrong. And yes—they’re as fun to decorate as they are to eat.
Soft Gingerbread Cookies with Vanilla Icing
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine American, European
Mixing bowls You’ll need a few for separating dry and wet ingredients.
Hand mixer or stand mixer To cream the butter and sugar and bring the dough together smoothly.
Measuring cups and spoons Accuracy is important when working with baking soda and spices.
Rolling Pin For rolling out the dough evenly. If you don’t have one, a wine bottle (cleaned and dried) can work in a pinch.
Cookie cutters Classic shapes like stars, gingerbread men, or snowflakes make these perfect Christmas cookies decorated for any gathering.
Baking sheets Lined with parchment paper or silicone mats for easy removal.
Wire Rack For cooling the cookies before icing.
Piping Bags or Zip-Top Bags For icing. Just snip off the end if you don’t have tips.
For the Gingerbread Cookies
- 3 1/4 cups all-purpose flour
- 3/4 cup packed dark brown sugar
- 3/4 cup unsulfured molasses
- 1 large egg
- 1/2 cup 1 stick unsalted butter, softened
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Vanilla Icing
- 2 cups powdered sugar
- 2 –3 tablespoons whole milk
- 1 teaspoon vanilla extract
- Food coloring optional
- Sprinkles or sanding sugar optional for decorating
Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy—about 2 minutes. Add the egg, molasses, and vanilla extract, mixing until fully combined.
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms. The dough will be slightly sticky, but it will firm up as it chills.
Chill the Dough
Divide the dough in two, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours. This step is crucial for easy rolling and helps the flavors deepen.
Roll and Cut
Preheat your oven to 350°F (175°C). Lightly flour your work surface and roll the dough out to about 1/4 inch thickness. Use your favorite cookie cutters to shape the dough and transfer to lined baking sheets.
Bake
Bake for 8–10 minutes, or until the edges are set but not dark. For soft gingerbread cookies, it’s important not to overbake. Let them cool for a few minutes on the sheet before transferring to a wire rack.
Make the Icing
While the cookies cool, whisk together powdered sugar, milk, and vanilla until smooth. You want a consistency that’s thick but still pipeable. Divide and color with food coloring if desired.
Decorate
Once the cookies are completely cool, pipe or drizzle icing on top. Add sprinkles, sugar pearls, or colored sanding sugar to match your holiday theme. This part is perfect for kids and adults alike, making it one of those easy Christmas treats that’s just as fun to make as it is to eat.
Pairings
These cookies go wonderfully with warm drinks and cozy evenings. Try them with:
- Hot Chocolate: Rich and creamy, the sweetness complements the spiced flavor.
- Mulled Wine or Cider: The spices in the beverage echo the ginger and cinnamon in the cookies.
- Chai Tea Latte: A less sugary option that still offers spice-on-spice delight.
- Vanilla Ice Cream: Sandwich two cookies around a scoop for a festive gingerbread ice cream sandwich.
- Coffee with Hazelnut Creamer: A morning-after treat for when the holiday sugar rush lingers.
If you're putting together a dessert spread, these cookies look beautiful alongside Christmas sugar cookies, peppermint bark, or other Christmas candy recipes.
FAQs
1. Can I use margarine instead of butter?
While butter offers the best flavor and richness, margarine can be used in a pinch. Just note that the texture might be slightly different—less tender, more crumbly.
2. Do I have to use molasses?
Molasses is key for that deep, traditional gingerbread flavor and soft texture. If you don’t have any, dark corn syrup can be used, but the flavor won’t be quite as rich.
3. Can I make these ahead of time?
Absolutely! The dough can be made up to 3 days in advance and stored in the fridge. You can also freeze both the dough and baked cookies. Just decorate after thawing.
4. Should I use light or dark brown sugar?
Dark brown sugar is preferred here—it’s moister and has more molasses, which plays well with the spices. But light brown sugar will also work if that’s what you have.
5. Can I use this recipe for gingerbread houses?
This dough is too soft for structural cookies. It’s perfect for eating and decorating, but if you’re building, go for a harder dough designed for houses.
