Soft Glazed Gingerbread Cookies

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Soft Glazed Gingerbread Cookies

Soft Glazed Gingerbread Cookies ~ if you love baking holiday cookies I bet you’re always on the hunt for a new recipe, one that’s not too hard, but has that wow factor.  These easy stamped cookies are soft and plush, perfectly spiced, and lightly glazed to bring out their beautiful patterns ~ this could be your knockout cookie for the season!

Soft Glazed Gingerbread Cookies on waxed paper

Is everybody jazzed for cookie baking season?  This week I lined up all my flour and sugar canisters front and center on my counter, and it seems like my oven never cools down.  I love to make the traditional lineup, but every year I try to breakout with something new.  I’ve been dying to make these gorgeous soft gingerbread cookies from chef Yotam Ottolenghi’s dessert cookbook,  SWEET.  I highly recommend any of his cookbooks, for you, or for gift giving, they’re all amazing and so inspirational.  You can see links to my favorites at the bottom of the post.

stamped and glazed gingerbread cookies

Gingerbread is one of my favorite holiday ‘flavors’, and I have lots of gingerbread inspired recipes already on the blog.  Gingerbread cookies can be crunchy or soft, spicy or mild, deep and dark, or more golden. I happen to love my gingerbread on the soft side, so these are just perfect for me.  These cookies stay soft, too, day after day (if they last that long.)

A stack of soft glazed gingerbread cookies on a marble board

Gingerbread is characterized by molasses along with a blend of spices, but every gingerbread cookie will be unique depending on the exact mixture of spices you use.  I don’t recommend using a premixed spice blend, it’s better to use individual spices. If you like you can make your own custom gingerbread spice blend at the start of the holiday season.  Then you’ll have it handy for spicing up cocoa, latte, pancakes, or anything that needs a holiday vibe.  Feel free to adjust the ratios of the ingredients to your particular taste.

How to make a homemade gingerbread spice mix ~

  • 1 Tbsp ground ginger
  • 1 Tbsp ground cinnamon
  • 1 Tbsp ground allspice
  • 1 1/2 tsp freshly grated nutmeg
  • 1 1/2 tsp ground cloves
  • 1/2 tsp freshly ground black pepper


A stack of soft glazed gingerbread cookies tied up with twine

As you can see these cookies are gorgeous, but what you might not guess is how simple they are to make.  I used my Nordicware Cookie Stamps, they make it so quick and easy to get that intricate patterning.

Making soft glazed gingerbread cookies

How to use a cookie stamp

Cookie stamps are fun and easy to use, and you get a fancy cookie effect in an instant.

  1. It’s essential to use the right dough ~ choose a recipe made for stamping, or choose a firm gingerbread, shortbread, or other type of non-spreading dough that will hold the shape of the stamp as it cooks.
  2. Chill your cookie stamps in the freezer for several minutes before using.  This helps insure a crisp imprint.
  3. Roll out your dough to a 1/4 inch thickness.
  4. Press down firmly with your stamp onto the dough.  If your stamp sticks to the dough, lightly flour it.
  5. Use a cookie cutter that is slightly larger or slightly smaller than the stamp itself to cut out your cookies (you can also cut the cookies by hand with a paring knife)  and transfer to a cookie sheet.  Bake as normal.
  6. If your imprints are not sharp after baking, try chilling the cookies before baking.  If they are still not sharp, try another recipe.

Using a cookie stamp to make soft glazed gingerbread cookies

My stamps have a folk/holiday theme but you can get cookie stamps in all kinds of shapes and designs for different occasions and seasons.

cutting out soft glazed gingerbread cookies

This dough is so beautiful all by itself, there’s nothing else that gets me in the holiday spirit quite like rolling out gingerbread dough.  (Did you know that I’ve got a gingerbread play dough recipe on the blog?)  This particular dough is easy to roll, and the scraps are easy to reform and re-roll because the dough is moist.  Kids love to help with stamped cookies, so let them join in the fun.

Stamped Gingerbread Cookies on a cooling rack

Soft Glazed Gingerbread Cookies being brushed with glaze


tvfgi recommends: Nordic Ware cookie stamps

The set I used is called Starry Night.  These sturdy cookie stamps are cast aluminum with wooden handles, I love how they give an instant ‘wow’ factor to a plain cookie.  Just like your favorite copper cookie cutters, these tools will become a treasured family heirlooms.  There are lots of designs to choose from.

Reader Rave ~

The stamps worked like a charm but that dough? It too rolled like a dream and the cookies were simply delicious… The addition of the cocoa makes them taste more like a European ginger cookie to my husband and I. And the cookies looked fab too! Thanks again Sue for another keeper of a recipe..”  ~Noëlle

*Recipe slightly tweaked from Yotam Ottolenghi’s Sweet

Soft Glazed Gingerbread Cookies
Rate this recipe
196 ratings

Prep Time: 20 minutes

Cook Time: 10 minutes

Category: dessert

Cuisine: American, British

Yield: 12-14 cookies

Serving Size: 1 cookie

Calories per serving: 154

Soft Glazed Gingerbread Cookies


    wet ingredients
  • 6 tbsp (85 g) unsalted butter, at room temperature
  • 1/3 packed cup plus 2 tbsp (90 g) dark brown sugar
  • 1/3 cup (100 g) molasses
  • 1 large egg yolk
    dry ingredients
  • 1 3/4 cups plus 2 tbsp (235 g) all-purpose flour
  • 1 tbsp Dutch-processed cocoa powder
  • 1/2 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 cup sifted confectioner's sugar
  • 1 Tbs/15g unsalted butter, melted
  • 1/2 tsp vanilla extract
  • 1 Tbsp plus 1 tsp warm water


  1. Preheat the oven to 375F/190C Put your cookie stamps in the freezer to chill.
  2. Cream together the butter, sugar, and molasses in a stand mixer or with electric beaters. Beat in the egg yolk.
  3. Sift together the dry ingredients. Slowly add the dry ingredients to the butter mixture, beating on low until the dough comes together.
  4. Turn out the dough onto a lightly floured surface and knead it until all the floury crumbles are incorporated. Flatten the dough into a disk and then roll out to about 1/4 inch thickness. I did not have to chill my dough before rolling, but if yours is very soft, you may want to.
  5. Press the cookie stamps firmly into the dough, and then use a round cookie cutter slightly larger or slightly smaller than the stamp itself to cut out the cookies.
  6. Transfer the cookies to a lined baking sheet and bake for 8-10 minutes. You don't want to over bake these cookies, so do a test cookie or two to figure out the best timing for your oven. The cookies will be soft when you remove them from the oven, but will firm up as they cool.
  7. While the cookies are baking whisk the glaze ingredients together until they become a smooth thin glaze. Add more water if the glaze is too thick, it should have the consistency of maple syrup or a thin honey.
  8. Put the cookies on a cooling rack and brush them with the glaze while still slightly warm. The glaze will dry in about 30 minutes.


These cookies will keep for up to a week at room temperature.


Here are my favorite Ottolenghi cookbooks, in case you’re interested ~ click on any of the images below for more info.  I’ve got his newest release, Simple, on my wish list!




Soft Glazed Gingerbread Cookies made with cookie stamps. These easy roll out cookies will become your new holiday favorites. #cookies #ottolenghi #recipe #easy #cookiestamps #Christmascookie #gingerbread #spicecookies #gingerbread #holidaycookies #molasses #authentic #german #LEBKUCHEN

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    Leave a Reply

  • Reply
    December 20, 2018 at 2:15 am

    So gorgeous! I love how the glaze picks out the print even more!

    I recently won these beautiful cookie stamps as part of a Christmas hamper (I only entered because of the stamps! ;) ) and I’m so excited to use them.
    I have other gingerbread recipes that work beautifully, but wanted to try something new.

    Do you think this recipe would work without egg? I’m allergic.

    Merry Christmas! x

    • Reply
      December 20, 2018 at 8:25 am

      I don’t know about removing the egg, maybe you could use a flax egg? Or some other egg substitute? Have fun with your stamps!!

  • Reply
    December 19, 2018 at 1:37 pm

    Looks great. Thanks for sharing. Do you think this recipe will work with the rolling pin embossing? Thank you.

    • Reply
      December 19, 2018 at 1:58 pm

      I’m not sure. I know that the stamps make a pretty deep impression, and I’m not sure the rolling pin does. I think the rolling pin is better for a firmer dough, but since I haven’t tried it, I can’t say for sure, sorry Laurie.

  • Reply
    December 14, 2018 at 10:10 am

    My dough won’t come together! It’s super crumbly! Help!

    • Reply
      December 14, 2018 at 10:38 am

      Don’t panic! The dough should be nice and moist, so check your measurements…it’s possible you have a bit too much flour (always use the Fluff/Scoop/Level method) It’s also possible your butter was cold and needs to warm up to incorporate.
      You can add a little milk or cream to the dough to bring it together, just be sure to add a LITTLE at a time, just enough to moisten it so it comes together.

  • Reply
    December 13, 2018 at 1:07 pm

    Can this dough be made a day or two ahead of time?

    • Reply
      December 13, 2018 at 1:51 pm

      Yes, just keep it well wrapped so it doesn’t dry out at all.

      • Reply
        Tarey Darling
        December 16, 2018 at 5:34 am

        Making this go right now and it is super crumbly all my measurements are perfect I am an everyday Baker

        • Reply
          December 16, 2018 at 6:35 am

          Try adding a little moisture, like a little more molasses or some milk, to moisten the dough. Add just a little, it will come together quickly.

  • Reply
    December 6, 2018 at 2:12 pm

    Made these today. I liked that they were not overly sweet. I used my stamping up cookie presses and got about 20 cookies.

  • Reply
    Linda Leone
    December 4, 2018 at 11:57 pm

    I am so glad I found you!!! Can’t wait to try more of your recipes!!!! ?

  • Reply
    November 28, 2018 at 3:40 pm

    100g of molasses is equivalent to 1/2 cup NOT 1/4 cup. I also cut the black pepper down to 1/8 teaspoon but that is just personal preference. Instead of rolling out the dough I used a 1 T. Cookie scoop and then stamped the cookie right on the cookie sheet. This was my first time stamping cookies and they turned out great!

    • Reply
      November 28, 2018 at 4:18 pm

      I’ve used Ottolenghi’s recipe here, so that was his conversion. I used 1/4 cup and it was perfect. I rechecked online and I found that 100 grams of molasses is about 1/3 cup. The confusion is one of the reasons I don’t try to give conversions in my own recipes, there’s too much room for error! I’m glad these worked out for you, I thought they were such fun.

      • Reply
        December 16, 2018 at 6:42 am

        I’ve adjusted the amount of molasses in the recipe from 1/4 to 1/3, which is think is more accurate. I think the original Ottolenghi conversion was slightly off.

  • Reply
    November 27, 2018 at 5:33 am

    Ok, that does it! I am going to go to Nordic Ware for some cookie stamps! They are located here in the Twin Cities and they have a great company store! (Like I really need a reason) Thanks!

    • Reply
      November 27, 2018 at 6:40 am

      I would love to go to their store, what fun! Report back on what you get Jo :)

  • Reply
    Matt - The Bluenosers
    November 26, 2018 at 11:42 am

    I love those stamps, but also the cookies look very festive and moreish!

    • Reply
      November 27, 2018 at 7:38 pm

      Thanks Matt :)

  • Reply
    November 13, 2018 at 6:46 pm

    I’m planning to bake these for a holiday cookie swap in December. Do you think that I could bake and freeze them so that I could have them made ahead? And if so, could I glaze them before freezing?

    • Reply
      November 14, 2018 at 5:23 am

      I’m not sure how they’d freeze with the glaze so I can’t say for sure. If it were me I’d glaze them after, I think, Emily.

  • Reply
    Laura | Tutti Dolci
    October 26, 2018 at 1:37 pm

    Such pretty cookies! I just ordered that cookie stamp set and I can’t wait to use it this holiday season!

  • Reply
    Noëlle Perry-Earle
    October 25, 2018 at 1:58 pm

    I found these cookies stamps just last week after seeing this recipe and drooling over both the cookies AND the stamps. A couple of days after reading the recipe I went to my local Homesense store and can you believe it? There they were for $20 Canadian! So of course I brought them home, gave them a wash, chilled them and made these cookies. The best bit, both were brilliant! The stamps worked like a charm but that dough? It too rolled like a dream and the cookies were simply delicious… The addition of the cocoa makes them taste more like a European ginger cookie to my husband and I. And the cookies looked fab too! Thanks again Sue for another keeper of a recipe.

    • Reply
      October 25, 2018 at 2:40 pm

      I’m grinning reading this comment Noelle ~ I can’t wait to use mine again, I’m thinking something chocolatey…

  • Reply
    October 16, 2018 at 2:56 pm

    the UPS truck just delivered these very cookie stamps today! I’m going to make a chocolate cookie recipe, but this one definitely grabbed my attention. Thank you for the tips on freezing the cookie stamps!

    • Reply
      October 16, 2018 at 4:57 pm

      I’m going to do a chocolate version too Debbie, we can compare notes!

  • Reply
    Mary Ann | The Beach House Kitchen
    October 15, 2018 at 12:27 pm

    So pretty Sue and so perfect for the holidays ahead! On my baking list!

  • Reply
    Jennifer @ Seasons and Suppers
    October 15, 2018 at 7:37 am

    So, so beautiful! And so perfect for holiday cookie baking! Loving everything about these :)

  • Reply
    October 15, 2018 at 6:34 am

    these are simply beautiful! and sound delicious too!

  • Reply
    Chris Scheuer
    October 15, 2018 at 5:38 am

    I’m ready to start holiday celebration after seeing these amazing cookies! What a fun, pretty and delicious holiday treat!

  • Reply
    October 15, 2018 at 4:27 am

    Oh wow, these really speak to me Sue. I love gingerbread and these are absolutely gorgeous. I can’t think of a better holiday treat. I’ve always wanted some pretty stamps – and know I have a recipe to go with them!

    • Reply
      October 15, 2018 at 5:12 am

      Thanks Tricia, I had fun doing these, and I’ve always wanted to do stamped cookies too. The recipe really is key, and now I’m on the lookout for another one (and another set of stamps!)

  • Reply
    October 15, 2018 at 3:24 am

    Love those beautiful cookies and the stamps are outstanding! These are definitely a must during the cookie season.