I love gingerbread cookies, especially when the weather cools down. There’s just something about the warm spices that makes any day feel cozy and special. If you’re looking to bake some delicious treats, you’ve come to the right place.
Today, I’m sharing four wonderful gingerbread cookie recipes that I think you’ll really enjoy. Each one offers a unique way to enjoy that classic gingerbread flavor, perfect for sharing with friends and family or just keeping all to yourself!
Jump to Recipe:
- 1. Frosted Gingerbread Cookies
- 2. Gingerbread Cheesecake Cookies
- 3. Gingerbread Sandwich Cookies
- 4. Gingerbread White Chocolate Chip Cookies
Frosted Gingerbread Cookies: A Classic Treat
These classic frosted gingerbread cookies are soft, chewy, and full of warm spice. The sweet, creamy frosting makes them extra special for any occasion.
Key Ingredients & Baking Tips
- Dark Molasses: Use dark molasses for a richer flavor and deeper color in your gingerbread cookies. It also helps with that signature chewiness.
- Chill the Dough: Don’t skip chilling the dough. It helps prevent the cookies from spreading too much and makes them easier to cut into shapes.
What You Need
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup dark molasses
- 1 large egg
- 1 cup powdered sugar (for frosting)
- 2 tbsp milk (for frosting)
⏱️ Time: 45 minutes🍽️ Yields: 2 dozen cookies
How to Make It
Step 1: Mix Dough & Chill
In a large bowl, cream together butter and sugar until light and fluffy. Beat in molasses and egg. In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, and cloves. Gradually add dry ingredients to wet ingredients, mixing until just combined. Wrap the dough and chill for at least 1 hour.
Step 2: Bake & Frost
Preheat your oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut shapes and place them on a baking sheet. Bake for 8-10 minutes, or until edges are set. Let cookies cool completely on a wire rack. For the frosting, whisk powdered sugar and milk until smooth. Spread over cooled cookies.
📝 Final Note
Make sure your cookies are completely cool before you add the frosting. This stops the frosting from melting and helps it set nicely.
Gingerbread Cheesecake Cookies: Creamy & Spiced
These unique gingerbread cheesecake cookies bring together the rich, tangy flavor of cheesecake with classic gingerbread spice. They are soft, chewy, and truly special.
Key Ingredients & Baking Tips
- Room Temperature Cream Cheese: For a smooth, lump-free dough, ensure your cream cheese is at room temperature before mixing.
- Powdered Sugar Coating: Rolling the cookie dough balls in powdered sugar before baking helps create those pretty “crinkle” tops.
What You Need
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup powdered sugar (for rolling)
⏱️ Time: 40 minutes🍽️ Yields: 20 cookies
How to Make It
Step 1: Make Dough
In a medium bowl, whisk together flour, baking powder, ginger, cinnamon, and cloves. In a large bowl, beat cream cheese, butter, and sugar until creamy. Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet, mixing until a soft dough forms.
Step 2: Roll & Bake
Preheat your oven to 350°F (175°C). Pour powdered sugar into a shallow bowl. Roll dough into 1-inch balls, then roll each ball in the powdered sugar until fully coated. Place on a parchment-lined baking sheet. Bake for 10-12 minutes, or until lightly golden and set. Let cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
📝 Final Note
For the best results, chill the dough for about 30 minutes before rolling. This makes the dough easier to handle and prevents the cookies from spreading too much.
Gingerbread Sandwich Cookies: Spiced & Creamy
These delightful gingerbread sandwich cookies feature two soft, spiced gingerbread cookies filled with a sweet, creamy frosting. They are perfect for holiday trays or a special treat.
Key Ingredients & Baking Tips
- Fresh Spices: Ensure your ground ginger, cinnamon, and cloves are fresh for the most vibrant gingerbread flavor in your cookies.
- Smooth Buttercream: For the filling, make sure your butter is truly at room temperature. This helps achieve a smooth, light, and airy buttercream.
What You Need
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup molasses
- 1 large egg
- 1 tsp vanilla extract
- For Filling: ½ cup unsalted butter, 2 cups powdered sugar, 2-3 tbsp milk
⏱️ Time: 50 minutes🍽️ Yields: 18 sandwich cookies
How to Make It
Step 1: Bake Cookies
Preheat your oven to 350°F (175°C). In a large bowl, cream butter and brown sugar. Beat in molasses, egg, and vanilla. In a separate bowl, combine flour, baking soda, ginger, cinnamon, and cloves. Gradually add dry ingredients to wet, mixing until a stiff dough forms. Roll dough to ¼-inch thickness and cut out circles. Bake for 8-10 minutes.
Step 2: Prepare Filling & Assemble
While cookies cool, make the filling. Beat softened butter until fluffy. Gradually add powdered sugar, then beat in milk one tablespoon at a time until the filling is smooth and spreadable. Once cookies are completely cool, spread a generous amount of filling on the flat side of one cookie and top with another cookie to create a sandwich.
📝 Final Note
These sandwich cookies get even softer and more flavorful after a day or two. Store them in an airtight container at room temperature.
Gingerbread White Chocolate Chip Cookies: Sweet & Spiced
These gingerbread white chocolate chip cookies are a delightful blend of warm spices and sweet, creamy white chocolate. They are soft, chewy, and a wonderful twist on a classic.
Key Ingredients & Baking Tips
- Good Quality White Chocolate: Using good quality white chocolate chips makes a big difference in the flavor and how they melt in the cookies.
- Do Not Overbake: These cookies are best when slightly underbaked. They will continue to set as they cool, giving them a perfectly soft and chewy texture.
What You Need
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¼ cup molasses
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups white chocolate chips
⏱️ Time: 35 minutes🍽️ Yields: 2 dozen cookies
How to Make It
Step 1: Mix Wet & Dry
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and nutmeg. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the molasses, egg, and vanilla extract until well combined.
Step 2: Combine & Bake
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the white chocolate chips. Drop rounded tablespoons of dough onto a parchment-lined baking sheet. Bake for 9-11 minutes, or until the edges are lightly golden but the centers still look soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
📝 Final Note
A tiny sprinkle of flaky sea salt on top of these cookies right after they come out of the oven really enhances the flavors!
