Not So Thin Glazed Moravian Spice Cookies: Holiday Classic

There’s something cozy and nostalgic about a cookie that’s perfectly crisp, warm with spice, and just thick enough to have a little chew in the center. These not so thin glazed Moravian spice cookies take inspiration from the traditional Moravian holiday cookie but with a twist slightly thicker for a more rustic bite, still packed with those signature cinnamon, clove, and ginger flavors.

My family loves this heartier version, especially when topped with a shiny vanilla glaze. They’re easy to roll, fun to cut out, and make your kitchen smell like Christmas. Whether you’re making them for a holiday tray or a quiet afternoon treat, they’re guaranteed to bring smiles.

Why You’ll Love These Cookies

• They’re crisp around the edges but soft in the middle a comforting twist on the classic.
• The warm spice blend makes your whole home smell like the holidays.
• Perfect for baking with kids rolling, cutting, and glazing are all fun steps to share.
• The glaze adds a pretty, sweet finish and makes them perfect for gifting.
• They stay delicious for days and travel well in cookie tins.

Simple Ingredients

These pantry staples come together to create a warm, spiced cookie:

Brown Sugar: Adds sweetness and rich flavor with a bit of moisture.
Unsalted Butter: The fat that makes cookies tender and flavorful.
Molasses: Essential for that deep, slightly bitter-sweet signature taste.
All-Purpose Flour: Gives structure to the cookie while allowing a slightly soft center.
Spices (Cinnamon, Ginger, Cloves, Nutmeg): Classic Moravian flavors that make the cookie shine.
Baking Soda: Just enough to help the cookies puff a little while baking.
Salt: Rounds out and enhances the flavors.
Vanilla Extract: A little warmth and sweetness for both the dough and glaze.
Powdered Sugar & Milk: The base for a smooth, simple vanilla glaze.

Servings and Timing

Servings: About 60 small cookies
Prep Time: 25 minutes (plus 1 hour chilling)
Cook Time: 6–8 minutes per batch
Total Time: 1 hour 45 minutes

What is Needed

1 cup brown sugar
¾ cup unsalted butter, softened
½ cup molasses
2½ cups all-purpose flour
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
1 tsp baking soda
¼ tsp salt
1 tsp vanilla extract

For the glaze
1 cup powdered sugar
2–3 tbsp milk
½ tsp vanilla extract

How to Make Glazed Moravian Spice Cookies

• Preheat your oven to 350°F.
• In a large bowl, cream together the brown sugar and butter until light and fluffy.
• Add the molasses and vanilla extract, mixing well until fully combined.
• In a separate bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt.
• Gradually mix the dry ingredients into the wet mixture until a stiff dough forms.
• Divide the dough in half, wrap each portion in plastic wrap, and chill for 1 hour.
• Roll the dough about ⅛ to ¼ inch thick on a lightly floured surface. Cut into shapes using cookie cutters.
• Place cookies on a parchment-lined baking sheet and bake for 6–8 minutes, or until edges are crisp.
• Let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack.

To Make the Glaze

• In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
• While cookies are still slightly warm, brush the glaze over the tops using a pastry brush.
• Let cookies cool completely on a wire rack until the glaze is set.

Top Tips

• Roll the dough slightly thicker than the traditional Moravian style for a chewier center.
• Chill the dough fully for easier handling and even baking.
• Don’t skip the glaze it adds just the right touch of sweetness.
• Use simple shapes if baking with kids they’re easier to cut and lift.
• Store in cookie tins with parchment between layers for best freshness.

Recipe Variations

• Add a teaspoon of orange zest to the glaze for a citrusy touch.
• Drizzle melted white chocolate instead of glaze for a modern spin.
• Try blackstrap molasses for a bolder, more intense flavor.
• Use festive cookie cutter shapes for holiday cookie trays.
• Add a pinch of black pepper or cardamom for extra warmth.
• Swap out molasses for maple syrup for a slightly milder flavor.
• Add a few mini chocolate chips to the dough for a sweet surprise.
• Skip the glaze and dust with powdered sugar instead for a more rustic look.

Recommended Equipment

Mixing bowls
Electric mixer
Rolling pin
Plastic wrap
Baking sheets
Parchment paper
Pastry brush
Cooling rack
Cookie cutters
Measuring cups and spoons

Make Ahead Tips

You can prepare the dough up to 3 days in advance and keep it refrigerated. Dough can also be frozen for up to 1 month thaw in the fridge overnight before using.

How to Store and Reheat

Store cookies in an airtight container at room temperature for up to 2 weeks. No need to reheat they’re meant to be enjoyed crisp! You can freeze the glazed cookies for up to 2 months; just let them thaw at room temperature.

What to Serve With This Recipe

• Serve with spiced tea, hot cocoa, or mulled cider.
• Add to a holiday cookie board with chocolate, shortbread, and gingerbread.
• Pair with soft cheeses for a sweet-savory combo at parties.
• Great with a scoop of vanilla or cinnamon ice cream.

What You Need to Know About This Recipe

This softer, thicker version of the Moravian spice cookie is perfect for anyone who loves the classic but wants a little more bite. Traditional Moravian cookies are known for their paper-thin crispness and deep spice flavor, with origins in 18th-century Moravian communities in the American South. Our version keeps the classic flavors but eases up on the rolling so you get a cookie that’s easier to work with, more forgiving, and incredibly satisfying to eat.

Check out my fall dessert recipes.

One-Pot Cooking Rocks!