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Stack of iced gingerbread cookies with Christmas sprinkles.

Iced Gingerbread Cookie Recipe


The best chewy gingerbread cookie recipe! Soft and chewy texture with a warmly spiced and sweet flavor. Customize for holidays with sprinkles!


Units Scale

For the cookies:

  • 1 1/4 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 teaspoon ground cloves
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 2 Tablespoons Blackstrap molasses
  • 1 egg
  • Granulated sugar for rolling

For the fudge frosting: 

  • 1/2 cup white chocolate baking chips or bakers chocolate
  • 1/4 cup butter


For the cookies:

  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone mat, and set aside.
  2. In a medium bowl stir together flour, ginger, baking soda, cinnamon, salt, nutmeg, and cloves. Set aside.
  3. In a larger bowl, beat butter and sugar until light and fluffy.
  4. Beat in molasses, egg, and vanilla.
  5. Fold in flour mixture just until combined. 
  6. Scoop cookie dough into tablespoon-sized balls. 
  7. Roll each ball in granulated sugar.
  8. Place about 2-inches inches apart on the prepared cookie sheet. 
  9. Bake for 12 to 14 minutes or until edges of cookies are set. 
  10. Cool on cookie sheets for 10 minutes 
  11. Transfer cookies to a wire rack and cool completely before icing.

For the ganache:


  • Baking chocolate, chocolate chips, different brands, etc. sometimes melt differently from others, so if they find their melted chocolate is too thick, or doesn’t want to combine well, adding some whipping cream is the key to success.

Keywords: chewy gingerbread cookies, chewy gingerbread cookie recipe