I absolutely love baking gingerbread cookies when the colder weather arrives. There’s something so comforting about the smell of ginger, cinnamon, and molasses filling my home. If you’re looking for simple and tasty holiday baking ideas, you’ve come to the right place.
Today, I’m sharing two fantastic gingerbread cookie recipes that are easy to make and guaranteed to bring smiles. Whether you like a sweet surprise inside or a classic spiced icing on top, I’ve got you covered with these delightful treats.
Jump to Recipe:
Caramel Stuffed Gingerbread Cookies Recipe
Imagine warm, soft gingerbread with a gooey caramel center. These cookies offer a delightful, sweet surprise in every bite, making them a unique holiday treat.
Key Ingredients & Tips for Stuffed Cookies
- Soft Caramels: Use individually wrapped caramels for easy stuffing. Make sure they are chilled slightly before you start.
- Chilled Dough: Keep your gingerbread cookie dough cold before shaping. This helps prevent spreading and makes the stuffing process much smoother.
- Fresh Spices: A good mix of fresh ginger, cinnamon, and cloves makes the gingerbread truly pop with flavor.
What You Need for Gingerbread Cookies
- 2 ½ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- 1 large egg
- ½ cup molasses
- 24 soft caramels (individually wrapped)
⏱️ Time: 40 mins🍽️ Yields: 24 cookies
How to Make Caramel Stuffed Cookies
Step 1: Prepare the Dough
Preheat your oven to 375°F (190°C). In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg and molasses until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Chill the dough for at least 30 minutes.
Step 2: Stuff and Shape Cookies
Take small portions of the chilled gingerbread dough, about a tablespoon each. Flatten each portion into a disk. Place one chilled caramel in the center of the dough. Carefully wrap the dough around the caramel, sealing it completely to form a smooth ball. Place the stuffed cookie balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Step 3: Bake and Cool
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly set and the cookies are puffed. Be careful not to overbake them, as they will continue to firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
📝 Final Note
Store these caramel gingerbread cookies in an airtight container at room temperature for up to 5 days. They are also wonderful slightly warmed in the microwave for a few seconds!
Cinnamon Iced Gingerbread Cookies Recipe
These classic gingerbread cookies are wonderfully soft and chewy, perfectly complemented by a sweet and spicy cinnamon icing. They are a timeless favorite for any occasion.
Key Ingredients & Tips for Iced Cookies
- Quality Spices: For the best flavor, make sure your ground ginger and cinnamon are fresh. They lose their potency over time.
- Even Rolling: Roll your gingerbread cookie dough evenly, about 1/4 inch thick. This ensures all your cookies bake at the same rate and have a consistent texture.
- Smooth Icing: Always sift your powdered sugar when making the cinnamon icing. This prevents lumps and gives you a perfectly smooth, drizzle-ready glaze.
What You Need for Cinnamon Iced Gingerbread
- 3 cups all-purpose flour
- 1 tbsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup packed brown sugar
- 1 large egg
- ¾ cup molasses
- For the Icing:
- 2 cups powdered sugar, sifted
- 1 tsp ground cinnamon
- 3-4 tbsp milk (or water)
⏱️ Time: 50 mins🍽️ Yields: 36 cookies
How to Make Cinnamon Iced Cookies
Step 1: Prepare the Gingerbread Dough
In a medium bowl, combine the flour, ginger, cinnamon, cloves, baking soda, and salt. In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg and molasses until everything is well mixed. Gradually add the dry ingredients to the wet mixture, mixing until a soft, uniform dough forms. Wrap the dough in plastic wrap and chill it for at least 1 hour.
Step 2: Roll, Cut, and Bake
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled gingerbread dough to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes. Carefully transfer the cut cookies to baking sheets lined with parchment paper, leaving a little space between each. Bake for 8-10 minutes, or until the edges are lightly golden and set. Let them cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
Step 3: Make and Apply Icing
While the cookies are cooling, prepare the cinnamon icing. In a medium bowl, whisk together the sifted powdered sugar and cinnamon. Gradually add the milk, one tablespoon at a time, until you reach a smooth, pourable consistency. If it’s too thick, add more milk; if it’s too thin, add a little more powdered sugar. Once the cookies are completely cool, drizzle or spread the cinnamon icing over them. Let the icing set before storing.
📝 Final Note
For an extra festive touch, sprinkle a pinch of edible glitter over the wet cinnamon icing right after you apply it. It adds a lovely shimmer!
