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Jump to Recipe·Print Recipe· 5 from 2 reviews

I’ve been obsessed with gingerbread recipes lately – and these cookies one of the best! They are soft and chewy and are complimented perfectly by a simple orange glaze. This recipe is healthier because it uses coconut sugar instead of regular sugar, so it’s less refined. Coconut sugar is lower glycemic and natural (it’s the dehydrated sap from coconut trees, but don’t worry, it doesn’t taste like coconut at all – it tastes like brown sugar). Then of course it has the signature molasses, because we can’t have gingerbread without it! If you’re looking for a delicious Christmas cookie to bake, then this is the one!

Ingredients

For the cookies:

Butter – for a buttery, chewy, classic gingerbread cookie.

Brown coconut sugar – You can use golden coconut sugar instead if desired, but the brown coconut sugar helps with the color and texture of the cookies.

Unsulphured molasses – Do NOT use blackstrap! Use unsulphured molasses. Blackstrap is super super nutrient dense and healthy, but it is also extremely bitter. Unsulphured molasses hasn’t been heated as much as blackstrap, so it still has the natural sugars present and is perfect for baked goods.

Egg – for rise, moisture, and texture.

Flour – I used heritage white flour as a healthier alternative. I buy from Sunrise Flour Mill, check out their flour here and read about why it’s healthier. You can also try subbing 1:1 gluten-free but I have not tried this. I have actually tried subbing the flour for oat flour as a gluten-free alternative and I recommend subbing it by weight, not by cups. Oat flour is much less dense so the dough would be too sticky if using the same cup amount.

Baking soda – for rise.

Spices – ground ginger, ground cinnamon, and salt for gingerbread flavor.

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For the orange glaze:

Classic glaze ingredients include butter and powdered sugar, however, I wanted to steer clear of powdered sugar so I used granulated coconut sugar instead. It worked wonderfully! Coconut sugar is a much healthier alternative so I’m always a fan of using it in place of conventional sugar. Also, keep in mind it doesn’t taste like coconut AT ALL. It tastes like brown sugar honestly – it’s delicious! Be sure to give it a try if you haven’t yet.

Butter – the base.

Coconut sugar – for the sweetener and to help it thicken / crystallize a little.

Orange juice – to give it a delicious orange flavor. Orange compliments gingerbread so well! It’s amazing. Don’t use store-bought orange juice – buy a large orange and juice it – it’s much better!

Flour – to thicken the glaze if desired.

Orange zest as a garnish (not in the glaze, just garnish it on the cookies!)

Method

Preheat the oven to 350°F. Line a baking sheet with parchment paper. This will be a couple batches, so either line a second baking sheet or just cook the second batch of cookies after the first.
In a stand mixer or large bowl with a handheld mixer, beat the butter and brown coconut sugar until light and fluffy, about 2 minutes.
Add the molasses and egg and beat until combined.
Add the ginger, cinnamon, baking soda, and salt and mix until combined.
Add the flour 1 cup at a time and mix on low-medium speed until incorporated. Scrape down the sides of the bowl and mix for another 20-30 seconds.
Scoop about 1 1/2 tablespoons of dough and roll into balls. Place on the parchment paper lined baking sheet.
Bake for 6 to 9 minutes until the tops are slightly cracked. Transfer cookies to a wire rack after a couple minutes and let them cool for 10 minutes.
Make the orange glaze: In a small saucepan, add the butter, orange juice, and golden coconut sugar. Turn to low heat and melt together until the sugar is dissolved, stirring constantly. Turn the heat to low-medium in order to bring to a light simmer. Let it simmer for 2-3 minutes, whisking often. Add 1 tsp flour and whisk to combine. Let it cool for a few minutes before putting on the cookies.
Drizzle/smear the cookies with the orange glaze (1/4-1/2 tsp) then garnish with plenty of orange zest. Enjoy!

Modifications

Feel free to add a touch of allspice, nutmeg, or cloves for extra flavor. I really enjoy the cookies with a simple combination of ground ginger and ground cinnamon because it feels like the most classic version of gingerbread cookies, but allspice, nutmeg, and cloves would be a wonderful addition as well!
For gluten-free, you can sub oat flour by weight (not by cups!) at the start, then you may need to add a little bit more if the dough turns out a little too sticky to roll into balls. Keep in mind that oat flour is MUCH lighter / less dense than regular flour, so it doesn’t go as far in baked goods, which is why you have to add more when it comes to cup measurements. That’s why it’s much better to use weight instead of volume for subbing the oat flour. For reference, I’ve made the recipe with oat flour and it turned out great, but the cookies were more fluffy rather than soft and chewy, and they were a bit more dry. So be sure not to overcook them.
You can also try subbing 1:1 gluten-free flour blend – I have not tried it but I believe it should work, especially if it has xanthum gum in it. Xanthum gum is important for gluten-free flour blends because it adds thickness and viscosity to gluten-free breads and baked goods, helping it mimic regular flour that has gluten.
If you need it dairy-free, then subbing the butter for coconut oil should work. Just keep in mind the flavor will have coconut in it (unless using refined), and the texture will likely be different. You can also try using your favorite dairy-free butter if it typically works well for you to sub it 1:1. I have not tried subbing coconut oil or dairy-free butter, so I cannot guarantee the outcome, but it will likely have a different flavor and texture.

Other recipes you’ll love

Christmas season recipes:

Gingerbread Muffins with Streusel

Mini Charcuterie Gingerbread Muffins

Gingerbread Cookie Ice Cream

Baked Pears with Pecan Crumble

Maple Cinnamon Oatmeal Cookies (gf, df)

Sweet Almond Cookies (gf)

Chocolate Peppermint Truffles (gf, df)

General cookie recipes:

Refined Sugar Free Nestle Tollhouse Cookies

Gooey Chocolate Chip Cookies (gf, df)

Healthy and Chewy Oatmeal Raisin Cookies (gf)

Fluffy Chocolate Chip Cookies (gf, df)

I hope you love these Soft Gingerbread Cookies! Please be sure to leave a comment and a review. It helps my website more than you know. Your support, small and big, allows me to keep creating content for you. I appreciate every minute of your time!