Unwrap the magic of the holidays with the warm, spicy aroma of gingerbread cookies filling your kitchen! Whether you’re a seasoned baker or just starting out, these festive treats bring comfort and joy to every home. We’ve gathered 20 delightful recipes that promise to make your season extra special—let’s dive in and find your new favorite!
Classic Gingerbread Cookies with Royal Icing
Warm spices and molasses create these timeless holiday cookies that fill your kitchen with nostalgic aromas. These crisp-edged gingerbread cookies hold intricate royal icing designs beautifully. Perfect for decorating with kids or gifting to neighbors.
Ingredients
– 3 cups all-purpose flour
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/2 tsp baking soda
– 1/4 tsp salt
– 3/4 cup unsalted butter, softened
– 3/4 cup brown sugar
– 1/2 cup molasses
– 1 large egg
– 2 cups powdered sugar
– 2 tbsp meringue powder
– 3 tbsp warm water
Instructions
1. Whisk together 3 cups all-purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp baking soda, and 1/4 tsp salt in a medium bowl.
2. Beat 3/4 cup softened unsalted butter and 3/4 cup brown sugar in a large bowl with an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add 1/2 cup molasses and 1 large egg to the butter mixture, beating until fully incorporated.
4. Gradually mix in the dry ingredients on low speed until a firm dough forms.
5. Divide dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 2 hours or until firm.
6. Preheat oven to 350°F and line baking sheets with parchment paper.
7. Roll one dough disc to 1/4-inch thickness on a lightly floured surface.
8. Cut shapes with cookie cutters and transfer to prepared baking sheets, spacing 1 inch apart.
9. Bake for 8-10 minutes until edges are lightly browned and centers appear set.
10. Cool cookies on baking sheets for 5 minutes before transferring to wire racks to cool completely.
11. Whisk 2 cups powdered sugar, 2 tbsp meringue powder, and 3 tbsp warm water in a clean bowl until smooth and thick.
12. Divide icing into small bowls and tint with gel food coloring if desired.
13. Pipe or spread royal icing onto cooled cookies using piping bags or small spatulas.
14. Let iced cookies dry at room temperature for 4-6 hours until icing hardens completely.
Once decorated, these cookies develop a crisp snap with chewy centers and complex spice warmth. The royal icing provides a smooth, sweet contrast that makes each bite satisfying. Hang them as edible ornaments or package in cellophane bags for homemade holiday gifts that always impress.
Soft and Chewy Gingerbread Cookies
Dive into holiday baking with these classic gingerbread cookies. They deliver warm spices and perfect chewiness every time. Simple ingredients create that nostalgic flavor we all crave.
Ingredients
– 3 cups all-purpose flour
– 1 tsp baking soda
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/4 tsp salt
– 3/4 cup unsalted butter, softened
– 3/4 cup brown sugar, packed
– 1/2 cup molasses
– 1 large egg
– 1 tsp vanilla extract
Instructions
1. Whisk together 3 cups all-purpose flour, 1 tsp baking soda, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, and 1/4 tsp salt in a medium bowl.
2. Beat 3/4 cup softened unsalted butter and 3/4 cup packed brown sugar in a large bowl with an electric mixer on medium speed for 2 minutes until creamy.
3. Add 1/2 cup molasses, 1 large egg, and 1 tsp vanilla extract to the butter mixture, beating until fully combined.
4. Gradually mix in the dry ingredients on low speed until a soft dough forms, being careful not to overmix.
5. Divide dough in half, flatten each portion into a 1-inch thick disk, and wrap tightly in plastic wrap.
6. Chill dough in refrigerator for at least 2 hours until firm, which prevents spreading during baking.
7. Preheat oven to 350°F and line baking sheets with parchment paper.
8. Roll one dough disk out on a lightly floured surface to 1/4-inch thickness, flouring the rolling pin to prevent sticking.
9. Cut dough into shapes with cookie cutters and transfer to prepared baking sheets, spacing them 2 inches apart.
10. Bake for 8-10 minutes until edges are set but centers still appear slightly soft for optimal chewiness.
11. Cool cookies on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Keep these cookies soft and chewy with their distinctive molasses depth and warm spice blend. Their slightly crisp edges give way to tender centers perfect for stacking or decorating with royal icing. For a festive twist, sandwich two cookies with cream cheese frosting or crumble over vanilla ice cream.
Vegan Gingerbread Cookies with Maple Glaze
Tis the season for spiced vegan treats that fill your kitchen with warmth. These gingerbread cookies deliver classic holiday flavor without dairy or eggs. The maple glaze adds a sweet, glossy finish that makes them irresistible.
Ingredients
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/4 tsp salt
– 3/4 cup vegan butter, softened
– 1/2 cup brown sugar
– 1/4 cup molasses
– 1 tbsp plant-based milk
– 1 cup powdered sugar
– 2 tbsp maple syrup
– 1 tbsp water
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, and 1/4 tsp salt in a medium bowl.
3. Cream 3/4 cup softened vegan butter with 1/2 cup brown sugar in a large bowl until light and fluffy, about 2 minutes.
4. Beat in 1/4 cup molasses and 1 tbsp plant-based milk until fully combined.
5. Gradually mix the dry ingredients into the wet ingredients until a firm dough forms.
6. Roll the dough out to 1/4-inch thickness between two sheets of parchment paper for easier handling.
7. Cut out shapes with cookie cutters and place them 1 inch apart on prepared baking sheets.
8. Bake for 8-10 minutes until the edges are lightly browned and the centers look set.
9. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack.
10. Whisk together 1 cup powdered sugar, 2 tbsp maple syrup, and 1 tbsp water until smooth for the glaze.
11. Drizzle the maple glaze over completely cooled cookies using a spoon or piping bag.
12. Let the glaze set for 30 minutes before serving or storing.
Keep these cookies crisp on the edges with a soft, chewy center that melts in your mouth. The bold ginger and warm spices pair perfectly with the subtle maple sweetness. Try crumbling them over vegan ice cream or packaging them as edible holiday gifts.
Gluten-Free Gingerbread Cookies
Crisp, warmly spiced gluten-free gingerbread cookies satisfy holiday cravings without the wheat. These festive treats come together quickly with simple pantry ingredients. Their sturdy texture holds intricate shapes perfectly for decorating.
Ingredients
– 2 cups gluten-free flour blend
– 1 tsp baking soda
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/4 tsp salt
– 3/4 cup unsalted butter, softened
– 3/4 cup brown sugar
– 1/4 cup molasses
– 1 large egg
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups gluten-free flour blend, 1 tsp baking soda, 2 tsp ginger, 1 tsp cinnamon, 1/2 tsp cloves, and 1/4 tsp salt in a medium bowl.
3. Cream 3/4 cup softened butter and 3/4 cup brown sugar in a large bowl until light and fluffy, about 2 minutes.
4. Beat in 1/4 cup molasses, 1 large egg, and 1 tsp vanilla extract until fully combined.
5. Gradually mix the dry ingredients into the wet ingredients until a cohesive dough forms.
6. Divide the dough in half, flatten into discs, wrap in plastic, and chill for 30 minutes until firm. Tip: Chilled dough prevents spreading and maintains sharp cookie edges.
7. Roll one dough disc to 1/4-inch thickness on a lightly floured surface using gluten-free flour.
8. Cut into shapes with cookie cutters and transfer to prepared baking sheets, spacing 1 inch apart.
9. Bake for 8-10 minutes until edges are lightly browned and centers look set. Tip: Rotate baking sheets halfway through for even browning.
10. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack. Tip: Let cookies firm up on the hot pan to prevent breakage.
11. Repeat with remaining dough, rerolling scraps once.
Buttery with robust molasses warmth, these cookies snap cleanly when bitten. Their crisp texture stands up to royal icing without becoming soggy. For a festive twist, sandwich two cookies with cream cheese frosting or crush over vanilla ice cream.
Spiced Molasses Gingerbread Cookies
Aromatic spices and rich molasses create these classic holiday cookies that fill your kitchen with warmth. Always a crowd-pleaser, they offer the perfect balance of spicy and sweet. Achieving that signature crisp edge with a chewy center requires precise measurements and timing.
Ingredients
– 2 ¼ cups all-purpose flour
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– ½ tsp ground cloves
– ½ tsp baking soda
– ¼ tsp salt
– ¾ cup unsalted butter, softened
– ¾ cup dark brown sugar
– ½ cup molasses
– 1 large egg
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¼ cups flour, 2 tsp ginger, 1 tsp cinnamon, ½ tsp cloves, ½ tsp baking soda, and ¼ tsp salt in a medium bowl.
3. Cream ¾ cup softened butter and ¾ cup brown sugar in a stand mixer on medium speed for 2 minutes until light and fluffy.
4. Add ½ cup molasses, 1 egg, and 1 tsp vanilla extract to the butter mixture, mixing until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together.
6. Cover the dough and chill in the refrigerator for 30 minutes to prevent spreading during baking.
7. Roll tablespoon-sized portions of dough into balls and place them 2 inches apart on prepared baking sheets.
8. Bake at 350°F for 10-12 minutes until the edges are set but centers still appear slightly soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Chewy with crisp edges, these cookies deliver deep molasses flavor balanced by warm spices. Consider sandwiching them with cream cheese frosting or crumbling over vanilla ice cream. Their robust spice profile makes them perfect for holiday gift boxes or cozy winter gatherings.
Gingerbread Cookie Sandwiches with Cream Cheese Filling
These gingerbread cookie sandwiches deliver holiday cheer with minimal effort. They combine spicy, molasses-rich cookies with a tangy cream cheese filling for perfect balance. The assembly is straightforward, making them ideal for festive gatherings or cookie exchanges.
Ingredients
- 3 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Whisk together 3 cups all-purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp baking soda, and 1/4 tsp salt in a medium bowl.
- Cream 3/4 cup softened unsalted butter and 3/4 cup brown sugar in a large bowl with an electric mixer on medium speed for 2 minutes until light and fluffy.
- Beat in 1/2 cup molasses and 1 large egg until fully combined.
- Gradually mix in the dry ingredients on low speed until a soft dough forms. Tip: Don’t overmix to keep cookies tender.
- Scoop 1-tablespoon portions of dough and roll into balls, placing them 2 inches apart on prepared baking sheets.
- Flatten each ball slightly with the bottom of a glass dipped in flour to prevent sticking.
- Bake for 10–12 minutes until edges are set and tops appear dry. Tip: Rotate pans halfway through for even browning.
- Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Beat 8 oz softened cream cheese, 1/4 cup softened unsalted butter, 1 cup powdered sugar, and 1 tsp vanilla extract in a clean bowl until smooth and spreadable.
- Spread 1 tablespoon of filling onto the flat side of one cooled cookie.
- Top with a second cookie, pressing gently to sandwich. Tip: Chill filled cookies for 15 minutes to firm up the filling before serving.
Perfectly spiced cookies contrast with the creamy, slightly tangy filling for a festive treat. Serve them stacked on a platter or package individually for holiday gifts. Their soft texture holds up well, making them great for travel or cookie swaps.
Chocolate-Dipped Gingerbread Cookies
Kick off your holiday baking with these spiced treats that balance warmth with rich chocolate. They’re perfect for gifting or enjoying with coffee. Simple to make yet impressive in presentation.
Ingredients
– 3 cups all-purpose flour
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/2 tsp baking soda
– 1/4 tsp salt
– 3/4 cup unsalted butter, softened
– 3/4 cup brown sugar
– 1/2 cup molasses
– 1 large egg
– 1 tsp vanilla extract
– 12 oz semi-sweet chocolate chips
– 1 tbsp coconut oil
Instructions
1. Whisk together 3 cups all-purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp baking soda, and 1/4 tsp salt in a medium bowl.
2. Cream 3/4 cup softened unsalted butter with 3/4 cup brown sugar in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Beat in 1/2 cup molasses, 1 large egg, and 1 tsp vanilla extract until fully combined.
4. Gradually mix in the dry ingredients on low speed until a cohesive dough forms.
5. Divide the dough in half, shape each into a 1-inch thick disk, and wrap tightly in plastic wrap.
6. Chill the dough disks in the refrigerator for at least 2 hours until firm.
7. Preheat your oven to 350°F and line two baking sheets with parchment paper.
8. Roll one dough disk out on a lightly floured surface to 1/4-inch thickness.
9. Cut into shapes using cookie cutters and transfer to prepared baking sheets, spacing them 1 inch apart.
10. Bake for 8-10 minutes until the edges are lightly browned and centers look set.
11. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
12. Melt 12 oz semi-sweet chocolate chips with 1 tbsp coconut oil in a double boiler over simmering water, stirring constantly until smooth.
13. Dip each cooled cookie halfway into the melted chocolate, letting excess drip off.
14. Place chocolate-dipped cookies on parchment-lined trays and refrigerate for 15 minutes until chocolate sets.
What makes these cookies special is the crisp snap of dark chocolate against the chewy, warmly spiced gingerbread. The coconut oil in the chocolate coating ensures a glossy finish that won’t bloom. Serve them stacked on a wooden board with mugs of hot cider for a cozy gathering.
Gingerbread Cookie Bars with Lemon Glaze
Just when you thought gingerbread couldn’t get better, these bars deliver all the warm spices in chewy, no-roll form. Juicy lemon glaze cuts through the richness perfectly. They’re holiday magic without the cookie cutter fuss.
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– 1/4 tsp ground cloves
– 3/4 cup unsalted butter, softened
– 3/4 cup dark brown sugar
– 1/4 cup molasses
– 1 large egg
– 1 cup powdered sugar
– 2 tbsp fresh lemon juice
– 1 tsp lemon zest
Instructions
1. Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper.
2. Whisk flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.
3. Beat softened butter and brown sugar with an electric mixer on medium speed for 2 minutes until fluffy.
4. Add molasses and egg to the butter mixture, beating until fully combined.
5. Gradually mix in the dry ingredients on low speed until just incorporated—don’t overmix.
6. Spread batter evenly in the prepared pan using a spatula dipped in water to prevent sticking.
7. Bake for 18–22 minutes until edges pull away from the pan and a toothpick inserted in the center comes out clean.
8. Cool bars completely in the pan on a wire rack for 1 hour before glazing.
9. Whisk powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
10. Drizzle glaze over cooled bars and let set for 20 minutes before slicing.
Firm yet tender, these bars boast deep molasses warmth balanced by zesty lemon. For a festive twist, sprinkle with candied ginger right after glazing. They stay remarkably moist for days if stored airtight.
Gingerbread Thumbprint Cookies with Jam
Every holiday season needs these spiced gingerbread cookies with jewel-like jam centers. Expect warm molasses flavor and soft texture that pairs perfectly with sweet-tart preserves. Easy to make and even easier to enjoy.
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/4 tsp salt
– 3/4 cup unsalted butter, softened
– 3/4 cup brown sugar
– 1/4 cup molasses
– 1 large egg
– 1/2 cup jam (any flavor)
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl.
3. Beat softened butter and brown sugar in a large bowl until light and fluffy, about 2 minutes.
4. Add molasses and egg to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients until just combined—don’t overmix.
6. Scoop dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
7. Use your thumb to press a deep indentation into the center of each cookie.
8. Fill each indentation with 1/2 teaspoon of jam, being careful not to overfill.
9. Bake for 10-12 minutes until edges are set but centers still look slightly soft.
10. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
Keep these cookies chewy by not overbaking—they’ll firm up as they cool. The spicy gingerbread base contrasts beautifully with bright, fruity jam centers. Try raspberry for tartness or apricot for sweetness, and serve warm with coffee for ultimate comfort.
Gingerbread Snowflake Cookies
You’ll love these festive gingerbread snowflake cookies that fill your kitchen with holiday warmth. They’re perfectly spiced with molasses and ginger, creating crisp edges with chewy centers. Rolling and cutting the dough into intricate snowflake shapes makes them as beautiful as they are delicious.
Ingredients
– 3 cups all-purpose flour
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/2 tsp baking soda
– 1/4 tsp salt
– 3/4 cup unsalted butter, softened
– 3/4 cup brown sugar
– 1 large egg
– 1/2 cup molasses
– 1 tsp vanilla extract
– 1 cup powdered sugar
– 2 tbsp milk
Instructions
1. Whisk together 3 cups all-purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp baking soda, and 1/4 tsp salt in a medium bowl.
2. Beat 3/4 cup softened unsalted butter and 3/4 cup brown sugar in a large bowl with an electric mixer on medium speed for 2 minutes until creamy.
3. Add 1 large egg, 1/2 cup molasses, and 1 tsp vanilla extract to the butter mixture, beating until fully combined.
4. Gradually mix in the dry ingredients on low speed until a stiff dough forms, scraping down the bowl as needed.
5. Divide the dough into two equal portions and flatten each into a 1-inch thick disk.
6. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours until firm.
7. Preheat your oven to 350°F and line two baking sheets with parchment paper.
8. Roll one dough disk out on a lightly floured surface to 1/4-inch thickness, keeping the other refrigerated.
9. Cut out snowflake shapes using cookie cutters, dipping the cutter in flour between cuts to prevent sticking.
10. Transfer the cut cookies to prepared baking sheets, spacing them 1 inch apart.
11. Bake for 8-10 minutes until the edges are lightly browned and the centers appear set.
12. Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
13. Whisk together 1 cup powdered sugar and 2 tbsp milk in a small bowl until smooth for the icing.
14. Drizzle or pipe the icing onto cooled cookies in decorative snowflake patterns.
15. Let the icing set completely for 30 minutes before serving or storing.
Keep these cookies crisp with their signature spicy-sweet flavor that deepens overnight. The molasses creates a beautiful dark color while the royal icing adds delicate sweetness. Try stacking them as edible ornaments or crushing over ice cream for a holiday twist.
Gingerbread Men with Raisin Eyes
Zesty gingerbread men bring holiday cheer with their spicy aroma and classic raisin eyes. These cookies deliver warm molasses flavor balanced by ginger and cinnamon. Perfect for decorating with kids or enjoying with hot cocoa.
Ingredients
– 2 ¾ cups all-purpose flour
– 1 tsp baking soda
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– ½ tsp ground cloves
– ¼ tsp salt
– ¾ cup unsalted butter, softened
– ½ cup granulated sugar
– ½ cup brown sugar, packed
– 1 large egg
– ½ cup molasses
– 24 raisins
Instructions
1. Whisk together 2 ¾ cups all-purpose flour, 1 tsp baking soda, 2 tsp ground ginger, 1 tsp ground cinnamon, ½ tsp ground cloves, and ¼ tsp salt in a medium bowl.
2. Beat ¾ cup softened unsalted butter, ½ cup granulated sugar, and ½ cup packed brown sugar in a large bowl until creamy, about 2 minutes.
3. Add 1 large egg and ½ cup molasses to the butter mixture, beating until fully combined.
4. Gradually mix the dry ingredients into the wet ingredients until a cohesive dough forms.
5. Divide the dough in half, shape each half into a disk, and wrap tightly in plastic wrap.
6. Chill the dough disks in the refrigerator for at least 2 hours or until firm.
7. Preheat your oven to 350°F and line two baking sheets with parchment paper.
8. Roll one dough disk to ¼-inch thickness on a lightly floured surface.
9. Cut out gingerbread men shapes using a 3-inch cookie cutter, rerolling scraps as needed.
10. Transfer the cutouts to the prepared baking sheets, spacing them 1 inch apart.
11. Press 2 raisins into each cookie to form eyes before baking.
12. Bake at 350°F for 8-10 minutes or until the edges are lightly browned.
13. Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack.
14. Repeat steps 8-13 with the remaining dough disk.
These gingerbread men emerge crisp at the edges with a slightly soft center, offering a warm spice blend that deepens as they cool. Their chewy texture pairs wonderfully with the sweet pop of raisin eyes. Try stacking them into cookie towers or crumbling over vanilla ice cream for a festive dessert twist.
Gingerbread Cookie Truffles
Fragrant gingerbread cookies transform into decadent truffles with minimal effort. These no-bake treats combine spicy cookie crumbs with rich cream cheese coating. Dip them in chocolate for an elegant holiday dessert that stores beautifully in the freezer.
Ingredients
– 12 ounces gingerbread cookies
– 4 ounces cream cheese
– 1 cup semi-sweet chocolate chips
– 1 teaspoon vegetable oil
– 1/4 cup crushed peppermint candies
Instructions
1. Place gingerbread cookies in a food processor and pulse until fine crumbs form.
2. Transfer cookie crumbs to a medium mixing bowl.
3. Add softened cream cheese to the bowl with cookie crumbs.
4. Mix with a hand mixer on medium speed until fully combined, about 2 minutes.
5. Line a baking sheet with parchment paper.
6. Scoop 1 tablespoon portions of the mixture and roll into 1-inch balls.
7. Place balls on the prepared baking sheet, spacing them 1 inch apart.
8. Chill the balls in the refrigerator for 30 minutes until firm.
9. Combine chocolate chips and vegetable oil in a microwave-safe bowl.
10. Microwave the chocolate mixture in 30-second intervals, stirring between each, until completely melted and smooth.
11. Using a fork, dip each chilled ball into the melted chocolate, coating completely.
12. Allow excess chocolate to drip off before returning to the parchment-lined sheet.
13. Immediately sprinkle crushed peppermint candies over the chocolate-coated truffles before the chocolate sets.
14. Refrigerate truffles for 15 minutes until chocolate hardens completely.
Buttery cream cheese balances the spicy gingerbread in these firm yet creamy truffles. The crisp chocolate shell gives way to a soft, fragrant center with holiday warmth. Serve them chilled alongside coffee or crumble over ice cream for an unexpected dessert upgrade.
Gingerbread Latte Cookies
Unexpectedly delightful, these gingerbread latte cookies combine warm spices with coffee richness. They bake up soft with crisp edges, perfect for holiday gifting. Make them ahead and freeze dough balls for fresh-baked treats anytime.
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– 1/4 tsp ground cloves
– 1/2 cup unsalted butter, softened
– 3/4 cup brown sugar
– 1/4 cup granulated sugar
– 1 large egg
– 1/4 cup molasses
– 1 tbsp instant espresso powder
– 1/4 cup coarse sugar for rolling
Instructions
1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.
3. Beat softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
4. Add egg and molasses to the butter mixture, beating until fully incorporated.
5. Dissolve instant espresso powder in 1 teaspoon hot water, then mix into the wet ingredients.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
7. Chill dough for 30 minutes to prevent spreading—this ensures thicker cookies.
8. Scoop 1-tablespoon portions of dough and roll into balls.
9. Roll each ball in coarse sugar to create sparkly, crackled tops.
10. Place dough balls 2 inches apart on prepared baking sheets.
11. Bake for 10-12 minutes until edges are set but centers still look slightly soft.
12. Cool cookies on baking sheets for 5 minutes before transferring to wire racks.
13. Let cookies cool completely to develop their chewy texture.
Just baked, these cookies offer a chewy center with coffee-kissed edges. Their deep molasses flavor pairs wonderfully with cold milk or as a crumble over ice cream. For a festive twist, sandwich two cookies with cream cheese frosting.
Gingerbread Cookie Dough Bites
Mixing holiday warmth with edible cookie dough creates these irresistible gingerbread bites. Make them ahead for stress-free gifting or spontaneous cravings. They require no baking and come together in under 20 minutes.
Ingredients
– 1 cup all-purpose flour
– 3/4 cup almond flour
– 1/2 cup unsalted butter, softened
– 1/2 cup brown sugar
– 1/4 cup molasses
– 1 tsp ground ginger
– 1 tsp cinnamon
– 1/2 tsp ground cloves
– 1/4 tsp salt
– 2 tbsp milk
– 1/2 cup white chocolate chips
– 1/2 cup dark chocolate chips
Instructions
1. Heat treat the all-purpose flour by spreading it on a baking sheet and baking at 350°F for 5 minutes to eliminate bacteria.
2. Cream the softened butter and brown sugar together in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add molasses, ground ginger, cinnamon, ground cloves, and salt to the butter mixture, mixing on low speed until fully incorporated.
4. Gradually mix in the heat-treated all-purpose flour and almond flour until just combined, being careful not to overmix.
5. Stir in the milk with a spatula until the dough comes together in a cohesive ball.
6. Fold in white chocolate chips and dark chocolate chips until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough and roll between your palms to form smooth, round balls.
8. Place the formed bites on a parchment-lined baking sheet, spacing them 1 inch apart.
9. Refrigerate the bites for at least 30 minutes until firm to the touch before serving.
10. Store chilled bites in an airtight container in the refrigerator for up to 1 week.
Not overly sweet, these bites deliver warm spice notes balanced by creamy chocolate pockets. The texture remains pleasantly firm yet yielding when chilled. For holiday parties, roll them in crushed candy canes or drizzle with melted chocolate for festive presentation.
Gingerbread and White Chocolate Chip Cookies
Zesty gingerbread meets creamy white chocolate in these holiday cookies that deliver warm spice and sweet balance in every bite. They’re soft, chewy, and packed with festive flavor that will disappear fast from your cookie jar. Perfect for gifting or enjoying with a cold glass of milk.
Ingredients
– 2 ¼ cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground ginger
– 1 tsp ground cinnamon
– ½ tsp ground cloves
– ¼ tsp salt
– ¾ cup unsalted butter, softened
– ¾ cup brown sugar
– ¼ cup molasses
– 1 large egg
– 1 tsp vanilla extract
– 1 ½ cups white chocolate chips
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl.
3. Beat softened butter and brown sugar in a large bowl with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add molasses, egg, and vanilla extract to the butter mixture, beating until fully combined.
5. Gradually mix in the dry ingredients on low speed until just incorporated—don’t overmix.
6. Fold in white chocolate chips with a spatula until evenly distributed.
7. Scoop 1 ½ tablespoon-sized dough balls and place 2 inches apart on prepared baking sheets.
8. Bake for 10–12 minutes until edges are set but centers still look slightly soft.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
10. Cool completely before storing in an airtight container. Golden edges with soft centers give these cookies their signature chewy texture, while the warm spices contrast beautifully with sweet white chocolate. For an extra festive touch, sprinkle with coarse sugar before baking or sandwich with vanilla ice cream.
Gingerbread Cookie Cups with Whipped Cream
Delightfully spiced gingerbread cups hold clouds of whipped cream in this festive treat. Dough bakes in muffin tins to create edible containers. Perfect for holiday gatherings or cozy winter desserts.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and grease a 12-cup muffin tin thoroughly.
- Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl.
- Beat softened butter and brown sugar in a separate bowl until light and fluffy, about 2 minutes.
- Mix in molasses and egg until fully incorporated.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Divide dough evenly among 12 muffin cups, pressing dough up the sides to form cups.
- Bake for 12-15 minutes until edges are firm and centers spring back when lightly touched.
- Cool cups in pan for 5 minutes before transferring to a wire rack to cool completely.
- Chill a mixing bowl and beaters in freezer for 10 minutes before whipping cream.
- Beat heavy cream, powdered sugar, and vanilla in chilled bowl until stiff peaks form.
- Spoon or pipe whipped cream into cooled gingerbread cups.
Light, airy whipped cream contrasts beautifully with the chewy, molasses-rich gingerbread. The edible cups make serving mess-free and portable. Try garnishing with a dusting of cinnamon or crushed peppermint for extra holiday flair.
Gingerbread Cookie Bark with Almonds
A perfect holiday treat that combines spicy gingerbread with crunchy almonds in an easy-to-make bark. This no-bake dessert comes together quickly with minimal effort. Break it into pieces for sharing or keep it all for yourself.
Ingredients
– 12 ounces white chocolate chips
– 1 cup crushed gingerbread cookies
– 1/2 cup roasted almonds, chopped
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground ginger
– 1 tablespoon vegetable oil
– 1/4 teaspoon flaky sea salt
Instructions
1. Line a baking sheet with parchment paper.
2. Combine white chocolate chips and vegetable oil in a microwave-safe bowl.
3. Microwave on high for 30 seconds, then stir thoroughly.
4. Continue microwaving in 15-second intervals, stirring after each, until chocolate is completely melted and smooth.
5. Spread melted chocolate evenly onto the prepared baking sheet using a spatula.
6. Immediately sprinkle crushed gingerbread cookies evenly over the chocolate layer.
7. Scatter chopped roasted almonds across the surface.
8. Dust ground cinnamon and ground ginger evenly over the toppings.
9. Sprinkle flaky sea salt lightly across the entire surface.
10. Refrigerate for 45 minutes until completely firm.
11. Break the chilled bark into irregular pieces with your hands.
Dense chocolate provides a creamy base that contrasts beautifully with the crunchy almonds and spiced cookie crumbs. The hint of salt enhances all the sweet and spicy flavors. Serve broken pieces in holiday tins or crumble over vanilla ice cream for an elevated dessert.
Gingerbread Cookie Ice Cream Sandwiches
Gingerbread cookie ice cream sandwiches combine holiday spice with frozen creaminess. Get ready to assemble these frozen treats with minimal effort. They’re perfect for holiday gatherings or chilly evenings.
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking soda
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/4 tsp salt
– 3/4 cup unsalted butter, softened
– 3/4 cup brown sugar
– 1/4 cup molasses
– 1 large egg
– 1 quart vanilla ice cream
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, and 1/4 tsp salt in a medium bowl.
3. Cream 3/4 cup softened unsalted butter with 3/4 cup brown sugar in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 1/4 cup molasses and 1 large egg until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
6. Scoop dough into 2-tablespoon portions and roll into balls, placing them 2 inches apart on prepared baking sheets.
7. Flatten each ball slightly with the bottom of a glass dipped in flour to prevent sticking.
8. Bake for 10-12 minutes until edges are firm and centers are puffed.
9. Cool cookies on baking sheets for 5 minutes before transferring to wire racks to cool completely.
10. Let 1 quart vanilla ice cream sit at room temperature for 10 minutes to soften slightly for easier spreading.
11. Place one cookie bottom-side up and scoop 1/3 cup softened ice cream onto it.
12. Press a second cookie bottom-side down onto the ice cream to create a sandwich.
13. Immediately wrap each completed sandwich in plastic wrap and freeze for at least 4 hours until firm.
Nothing beats the contrast between spicy gingerbread and cool vanilla ice cream. The cookies stay slightly chewy while the ice cream provides creamy relief. Try rolling the edges in crushed peppermint candies for a festive holiday presentation.
Gingerbread Cookie Sticks with Cinnamon Sugar
Mixing classic gingerbread with a crispy stick shape creates the perfect holiday treat. These gingerbread cookie sticks deliver warm spices in every bite. They’re ideal for dipping in coffee or hot chocolate.
Ingredients
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/4 tsp salt
– 3/4 cup unsalted butter, softened
– 1/3 cup granulated sugar
– 1/3 cup brown sugar
– 1 large egg
– 1/2 cup molasses
– 1/4 cup granulated sugar
– 1 tbsp ground cinnamon
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 1/4 cups flour, 1 tsp baking soda, 2 tsp ginger, 1 tsp cinnamon, 1/2 tsp cloves, and 1/4 tsp salt in a medium bowl.
3. Beat 3/4 cup softened butter with 1/3 cup granulated sugar and 1/3 cup brown sugar in a large bowl until light and fluffy.
4. Mix in 1 large egg until fully incorporated.
5. Stir in 1/2 cup molasses until the mixture is smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Chill the dough for 30 minutes to prevent spreading during baking.
8. Combine 1/4 cup granulated sugar and 1 tbsp cinnamon in a shallow bowl for the coating.
9. Roll tablespoon-sized portions of dough into 4-inch long sticks.
10. Roll each stick in the cinnamon-sugar mixture until evenly coated.
11. Place sticks 2 inches apart on prepared baking sheets.
12. Bake for 10-12 minutes until the edges are firm but centers are still slightly soft.
13. Cool on baking sheets for 5 minutes before transferring to a wire rack.
14. Cool completely before serving to achieve the perfect crisp texture.
Nothing beats the satisfying snap of these perfectly crisp gingerbread sticks. Their deep molasses flavor pairs wonderfully with the sparkling cinnamon sugar coating. Try serving them upright in tall glasses of warm apple cider for a festive presentation.
Gingerbread Cookie Cake with Caramel Drizzle
Holiday baking just got easier with this single-layer gingerbread cake. Here’s how to make a moist, warmly spiced dessert topped with silky caramel drizzle in under an hour.
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 cup molasses
– 1 large egg
– 1 cup buttermilk
– 1/2 cup caramel sauce
Instructions
1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. Whisk flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl.
3. Beat butter and sugar with an electric mixer on medium speed for 2 minutes until fluffy.
4. Add molasses and egg, beating until fully incorporated.
5. Alternate adding dry ingredients and buttermilk to the wet mixture, mixing on low until just combined.
6. Pour batter into the prepared pan and smooth the top with a spatula.
7. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
8. Cool cake in pan on a wire rack for 10 minutes.
9. Invert cake onto rack and cool completely, about 1 hour.
10. Warm caramel sauce in microwave for 15 seconds until pourable.
11. Drizzle caramel over cooled cake using a spoon or squeeze bottle.
Let this cake cool fully before slicing to keep the crumb tender. The deep molasses and spice flavors pair wonderfully with the sweet caramel, making it perfect for holiday gatherings or a cozy weekend treat.
Summary
These twenty gingerbread cookie recipes offer wonderful holiday baking inspiration for every taste. Whether you prefer classic cutouts, creative shapes, or spiced variations, there’s a perfect recipe waiting for you. We hope you enjoy baking these festive treats! Please share your favorites in the comments below and pin this article on Pinterest to spread the holiday cheer.
