The smell of gingerbread baking is one of my favorite things about the holiday season. It’s warm, comforting, and just makes you feel happy. I love trying new ways to make classic gingerbread, so I’ve put together a collection of my favorite gingerbread cookie recipes for you.
From soft frosted cookies to unique cheesecake versions, there’s a gingerbread treat here for everyone. I’m excited to share these festive cookies that are perfect for sharing with family and friends, or just enjoying with a hot cup of tea.
Jump to Recipe:
- 1. Frosted Gingerbread Cookies
- 2. Gingerbread Cheesecake Cookies
- 3. Gingerbread Sandwich Cookies
- 4. Gingerbread White Chocolate Chip Cookies
Frosted Classic Gingerbread Cookies
These soft gingerbread cookies are perfectly spiced and topped with a sweet, simple frosting. They are a timeless favorite, bringing cheer to any holiday gathering.
Key Ingredients & Tips for Gingerbread
- Molasses Magic: Use dark molasses for a deep, rich flavor that is key to gingerbread. Avoid blackstrap as it can be too strong.
- Soft Dough Secret: Do not overmix your dough. Mixing too much can make the cookies tough. Mix just until everything comes together.
What You Need for Frosted Gingerbread
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup dark molasses
- 1 large egg
- 1 teaspoon vanilla extract
- For the Frosting: 2 cups powdered sugar, 3-4 tablespoons milk, ½ teaspoon vanilla extract
⏱️ Time: 1 hour 15 mins🍽️ Yields: About 2 dozen cookies
How to Make Frosted Gingerbread Cookies
Step 1: Mix the Dough
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the molasses, egg, and vanilla extract, mixing until combined. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Step 2: Chill and Bake
Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes. Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disc of dough to about ¼ inch thickness. Use cookie cutters to cut out shapes and place them on baking sheets lined with parchment paper. Bake for 8-10 minutes, or until the edges are set. Let cool completely on a wire rack.
Step 3: Frost and Serve
While the cookies cool, prepare the frosting. Whisk together powdered sugar, milk, and vanilla extract until smooth. You might need to adjust the milk to get a good spreading consistency. Once the cookies are completely cool, spread or pipe the frosting onto each cookie. Let the frosting set before stacking.
📝 Final Note
Store these frosted gingerbread cookies in an airtight container at room temperature for up to 5 days. For extra spice, add a pinch of black pepper to the dough.
Creamy Gingerbread Cheesecake Cookies
These cookies offer a lovely blend of classic gingerbread spice with a creamy cheesecake center. They are soft, chewy, and really unique.
Key Ingredients & Tips for Cheesecake Cookies
- Room Temperature Cream Cheese: Make sure your cream cheese is soft before mixing. This helps achieve a smooth, lump-free filling.
- Chill the Filling: After making the cheesecake filling, chill it for at least 30 minutes. This makes it much easier to scoop and handle when adding to the cookie dough.
What You Need for Gingerbread Cheesecake Cookies
- For the Cookies: 2 cups all-purpose flour, 1 tsp baking soda, 1 tbsp ground ginger, 1 tsp ground cinnamon, ½ tsp ground cloves, ¼ tsp salt, ½ cup unsalted butter (softened), ½ cup packed brown sugar, ¼ cup granulated sugar, ¼ cup molasses, 1 large egg, 1 tsp vanilla extract
- For the Cheesecake Filling: 4 oz cream cheese (softened), ¼ cup powdered sugar, ½ tsp vanilla extract
⏱️ Time: 1 hour 30 mins (includes chilling)🍽️ Yields: 18-20 cookies
How to Make Gingerbread Cheesecake Cookies
Step 1: Prepare Filling and Dough
First, make the cheesecake filling by beating cream cheese, powdered sugar, and vanilla until smooth. Chill this for 30 minutes. For the cookie dough, cream butter and both sugars until light. Mix in molasses, egg, and vanilla. In another bowl, combine flour, baking soda, spices, and salt. Gradually add dry ingredients to wet, mixing until just combined.
Step 2: Assemble and Bake
Preheat your oven to 375°F (190°C). Scoop about a tablespoon of cookie dough, flatten it slightly, and place a small spoonful of chilled cheesecake filling in the center. Carefully wrap the dough around the filling, rolling it into a ball. Place on a parchment-lined baking sheet.
Step 3: Finish Baking
Bake the cookies for 9-12 minutes, or until the edges are lightly browned. The centers will still look a little soft. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. The cheesecake filling will set as they cool.
📝 Final Note
For best results, store these cookies in the refrigerator in an airtight container for up to 3 days. They taste wonderful chilled!
Delightful Gingerbread Sandwich Cookies
These gingerbread sandwich cookies feature two soft, chewy gingerbread biscuits joined by a sweet, creamy filling. They are a delightful treat for any time.
Key Ingredients & Tips for Sandwich Cookies
- Perfectly Even Cookies: To make sure your sandwich cookies fit together well, try to roll your dough to a consistent thickness and use the same size cookie cutter for all cookies.
- Creamy Filling: Make sure your butter and cream cheese for the filling are at room temperature. This will help them cream together smoothly without lumps, making your filling extra silky.
What You Need for Gingerbread Sandwich Cookies
- For the Cookies: 2 ¾ cups all-purpose flour, 1 tsp baking soda, 1 ½ tbsp ground ginger, 1 tsp ground cinnamon, ½ tsp ground cloves, ¼ tsp ground cardamom, ½ cup unsalted butter (softened), ½ cup granulated sugar, ½ cup packed brown sugar, ½ cup molasses, 1 large egg
- For the Filling: 4 oz cream cheese (softened), ¼ cup unsalted butter (softened), 2 cups powdered sugar, 1 tsp vanilla extract, 1-2 tbsp milk (as needed)
⏱️ Time: 1 hour 45 mins🍽️ Yields: About 18 sandwich cookies
How to Make Gingerbread Sandwich Cookies
Step 1: Prepare Cookie Dough
Cream softened butter with granulated and brown sugars until light. Beat in molasses and egg. In a separate bowl, combine flour, baking soda, ginger, cinnamon, cloves, and cardamom. Slowly add the dry ingredients to the wet, mixing until a dough forms. Wrap the dough and chill for at least 30 minutes.
Step 2: Bake the Cookies
Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about ⅛ inch thick. Use a small round or square cookie cutter to cut shapes. Place cookies on a parchment-lined baking sheet and bake for 7-9 minutes until the edges are firm. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 3: Make Filling and Assemble
For the filling, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla extract and milk, beating until creamy and fluffy. Once cookies are completely cool, spread a generous amount of filling onto the flat side of one cookie and top with another cookie to make a sandwich. Repeat with the remaining cookies.
📝 Final Note
These sandwich cookies are best when stored in an airtight container in the refrigerator. Let them sit out for a few minutes before serving for optimal texture.
Gingerbread White Chocolate Chip Cookies
These cookies combine the warm spice of gingerbread with the sweet, creamy taste of white chocolate chips. They are soft, chewy, and a wonderful holiday treat.
Key Ingredients & Baking Tips
- Quality White Chocolate: Choose good quality white chocolate chips or a chopped white chocolate bar. This makes a big difference in flavor and melt.
- Don’t Overbake: For soft and chewy cookies, take them out of the oven when the edges are just set and the centers still look slightly underdone. They will continue to bake on the hot pan.
What You Need for Gingerbread White Chocolate Chip Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ tablespoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups white chocolate chips
⏱️ Time: 50 minutes🍽️ Yields: About 2 ½ dozen cookies
How to Make Gingerbread White Chocolate Chip Cookies
Step 1: Combine Wet and Dry Ingredients
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the molasses, egg, and vanilla extract until well combined. In a separate medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Step 2: Add Chocolate Chips and Bake
Stir in the white chocolate chips until evenly distributed throughout the dough. Preheat your oven to 350°F (175°C). Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, leaving some space between them. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still soft.
Step 3: Cool and Enjoy
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set up and prevents them from breaking. Once cool, they are ready to be served!
📝 Final Note
For a fun twist, press a few extra white chocolate chips onto the tops of the warm cookies right after they come out of the oven.