Chewy Gingerbread Cut-Out Cookies with Vanilla Glaze
These soft, chewy gingerbread cookies are a wonderful way to celebrate the holiday season!
- Prep
- 20 mins
- Cook
- 8 mins
- Chill Time
- 1 hr
- Total
- 1 hr 28 mins
- Makes
- 48 cookies
These Soft and Chewy Gingerbread Cookies are a delicious way to enjoy the holidays! Each cookie delivers classic gingerbread flavor, topped with a simple vanilla bean glaze brushed over the surface.
Why You'll Love These Gingerbread Cookies
The Flavor. This homemade soft and chewy gingerbread cookie recipe relies on bold molasses and a blend of spices for that classic gingerbread taste!
The Texture. Beyond the flavor, you'll adore the soft, chewy texture of these gingerbread cookies! Add the simple vanilla bean glaze on top and you have a cookie that's truly hard to beat.
Easy to Make. This soft and chewy gingerbread cookie recipe is simple to put together and a fun project to share with family or friends!
If you love these gingerbread cut-out cookies, you'll also want to check out my gingerbread whoopie pies, small-batch gingerbread cupcakes, gingerbread cake, and homemade gingerbread houses (for decorating only, not eating)!
What You'll Need
- Vegetable Shortening. Either regular shortening or butter-flavored shortening will work.
- Unsalted Butter. Room-temperature unsalted butter works best, though salted butter is an option too. If you go that route, leave the salt out of the recipe.
- Baking Powder and Baking Soda. These leaveners help the cookies rise a little and hold their shape.
- Granulated Sugar. Adds sweetness that balances the molasses and spices!
- All-Purpose Flour. Any all-purpose flour you like will do. I use King Arthur Baking.
- Spices. You'll need ground ginger, ground cinnamon, ground cloves, and salt for that warm, classic gingerbread flavor.
- Egg. Holds everything together and adds softness.
- Molasses. Choose full-flavor molasses here. It gives these gingerbread cut-out cookies their signature taste.
- Apple Cider Vinegar. Adds a bit of lift and helps keep the cookies soft and chewy. It's only a tablespoon, and I promise you won't taste it. White vinegar works as a swap.
How to Make the Cookies
Here's a quick overview of how to make soft, chewy gingerbread cookies. Want the complete step-by-step version? Scroll down to the recipe card.
- Cream the butter and shortening together. Both should be at room temperature so they blend smoothly with the other ingredients.
- Add in the sugar, baking powder, baking soda, and spices.
- Mix in the egg, molasses, and apple cider vinegar.
- Add in the flour. The dough will be very soft yet thick.
- Chill the cookie dough. You can chill it right in the bowl or roll it into two slabs first and chill those. Give it at least 1 hour. If you roll it into slabs, the freezer works well with sheets of wax paper between them.
- Cut out the cookies and bake. Arrange them about 1″-2″ apart on a cookie sheet lined with parchment paper. Bake for 6-8 minutes at 375ºF. Let them cool on the sheet for 5-10 minutes, then move them to a wire rack.
- Top with the simple vanilla bean glaze. This step is optional, but I strongly recommend it. The vanilla bean glaze makes them so good! Let the glaze set completely before storing the cookies in an airtight container with a slice of bread (it keeps them soft longer).
Recipe Questions
Where are your cookie cutters from?I found these on Etsy, and they're adorable and easy to use with this gingerbread dough. Search for 'town theme cookie cutters' on Etsy. I haven't tried them myself, but Tovolo also makes a cute set of gingerbread cookie stamps.
Can I use this gingerbread cookie dough to make a gingerbread house?No, this dough would be too soft for that. Instead, check out my Homemade Gingerbread Houses tutorial. Those are meant for decorating, not eating.
How do you keep gingerbread cookies soft?Store them in an airtight container with a slice of bread tucked in. That keeps the cookies nice and soft for days.
My gingerbread cut-out cookies look puffy out of the oven.Gently press them down with a flat spatula.
Why are my gingerbread cookies dry and crumbly?Most likely, you added too much flour to the dough. Since measuring cups vary in size, it's best to weigh your ingredients on a reliable food scale.
If you make this Gingerbread Cut Out Cookies recipe or any other recipe on my site, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!
Chewy Gingerbread Cut-Out Cookies with Vanilla Glaze
These soft, chewy Gingerbread Cut Out Cookies are a delicious way to celebrate the holidays! Each one has classic gingerbread flavor and a simple vanilla bean glaze brushed over the top.
- Prep
- 20 mins
- Cook
- 8 mins
- Chill Time
- 1 hr
- Total
- 1 hr 28 mins
- Makes
- 48 cookies
Ingredients
Gingerbread Cookies
- 1/2 cup Vegetable Shortening
- 1/4 cup Unsalted Butter
- 1/2 cup Granulated Sugar
- 1 tsp Ground Ginger
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Cloves
- 1/4 tsp Salt
- 1 large Egg
- 1/2 cup Full Flavored Molasses
- 1 tbsp Apple Cider Vinegar, do not use apple cider
- 3 cups All-Purpose Flour
Vanilla Bean Glaze
- 1 cup Sifted Powdered Sugar
- 2 tbsp Milk (any dairy)
- 1/2 tsp Vanilla Bean Paste, or vanilla extract
Method
- In a large bowl, use a hand mixer or a stand mixer with the paddle attachment to blend the vegetable shortening and unsalted butter on medium-high speed until smooth.
- Add the granulated sugar, ground ginger, baking powder, baking soda, ground cinnamon, ground cloves, and salt. Then beat in the egg, full-flavor molasses, and apple cider vinegar.
- Mix in the all-purpose flour on low speed until the dough comes together.
- Split the dough into two portions and roll each one out to 1/4" thick between two sheets of lightly floured wax or parchment paper. Move each slab, still covered by the paper, onto a baking sheet (you can stack them). Chill in the refrigerator or freezer for at least 1 hour. The colder the dough, the easier it is to cut with cookie cutters.
- Set an oven rack to the 2nd level from the top (just above center) and preheat the oven to 375ºF.
- Lightly dust your cookie cutters with flour, then cut out the cookies, spacing them 1"-2" apart on a parchment-lined baking sheet. Re-roll any leftover dough scraps.
- Bake for 6-8 minutes at 375ºF. Let them rest on the baking sheet for 5-10 minutes, then transfer them to a wire rack to finish cooling. If any puff up in the oven, gently press them flat with a flat spatula.
- In a small bowl, whisk the sifted powdered sugar, milk, and vanilla bean paste until smooth. The glaze should be thick, but not so thick that it's hard to brush onto the cookies.
- Use a silicone brush to coat the top of each gingerbread cookie with the vanilla bean glaze. Let them dry fully before putting them in a food container.
Baker’s notes
- For chilling the dough: you can also cover the dough and refrigerate it for at least 1 hour right after mixing, then roll it out when you're ready.
- For adding the glaze: you can also dip the cookies into it instead. Set them on a wire rack over a baking sheet or paper towels to catch the drips. Let them dry completely before storing.
- How many cookies you get depends on the size of your cookie cutter.
- Recipe adapted from Better Homes and Gardens.
