The delicious smell of gingerbread signals that the holidays are here for me! If you are looking for new ideas to fill your cookie tins, or just want to bake something warm and comforting, I have exactly what you need.
I put together this special collection of gingerbread cookie recipes. You’ll find everything from classic soft cookies to fun crinkle and snowball varieties. Let’s get baking!
Jump to Recipe:
- 1. German Gingerbread Cookies
- 2. Classic Gingerbread Cookies
- 3. Gingerbread Crinkle Cookies
- 4. Gingerbread Snowball Cookies
- 5. Glazed Chocolate Gingerbread Cookies
German Gingerbread Cookies for the Holidays
These authentic German gingerbread cookies are packed with warm spices and have a wonderful chew. They are a classic holiday treat perfect for sharing or enjoying with coffee.
Key Ingredients & Tips for German Gingerbread
- Dark Molasses: This is key for the rich, deep flavor and color in these German gingerbread cookies. Do not use blackstrap molasses, as it can be too bitter.
- Chilling Time: Letting the dough chill for at least an hour helps the flavors blend and makes the dough easier to roll and cut. This prevents the cookies from spreading too much.
What You Need for German Gingerbread
- 2 ½ cups all-purpose flour
- ½ cup dark molasses
- ½ cup packed brown sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp baking soda
- ¼ tsp salt
⏱️ Time: 1 hour 45 mins🍽️ Yields: 3 dozen cookies
How to Make German Gingerbread
Step 1: Mix Wet Ingredients
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg and molasses until everything is well combined and smooth.
Step 2: Combine Dry Ingredients & Chill Dough
In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Cover the dough and chill it in the refrigerator for at least 1 hour.
Step 3: Roll, Cut, and Bake
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use cookie cutters to cut out your desired shapes. Place the cookies on baking sheets lined with parchment paper. Bake for 8-10 minutes, or until the edges are set.
Step 4: Cool and Decorate
Let the baked cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cool, you can decorate your German gingerbread cookies with royal icing if you like.
📝 Final Note
These gingerbread cookies get even better after a day or two. Store them in an airtight container at room temperature to keep them soft and flavorful.
Classic Gingerbread Cookies Recipe
Everyone loves a classic gingerbread cookie, and this recipe delivers on all fronts. They are perfectly spiced, soft, and just right for cutting into festive shapes.
Key Ingredients & Tips for Classic Gingerbread
- Fresh Spices: Using fresh ginger, cinnamon, and cloves makes a big difference in the flavor of these gingerbread cookies. Check the dates on your spice jars!
- Do Not Overbake: For soft gingerbread cookies, take them out of the oven when the edges are just set and the centers still look a little soft. They will firm up as they cool.
What You Need for Classic Gingerbread
- 3 cups all-purpose flour
- ¾ cup unsalted butter, softened
- ½ cup packed light brown sugar
- ½ cup molasses
- 1 large egg
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking soda
- ½ tsp salt
⏱️ Time: 1 hour 30 mins🍽️ Yields: 4 dozen cookies
How to Make Classic Gingerbread
Step 1: Cream and Mix
In a large bowl, beat the softened butter and brown sugar until they are creamy and smooth. Add the molasses and egg, mixing well until fully combined.
Step 2: Add Dry Ingredients
In a separate bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing until a stiff dough forms. Divide the dough into two discs, wrap them, and chill for at least 30 minutes.
Step 3: Roll, Cut, and Bake
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll one disc of dough to about ⅛-inch thickness. Use cookie cutters to make shapes and place them on baking sheets lined with parchment paper. Bake for 6-8 minutes.
Step 4: Cool and Decorate
Let the cookies cool on the baking sheet for a couple of minutes before moving them to a wire rack to cool completely. Once cool, you can decorate them with royal icing, sprinkles, or your favorite decorations.
📝 Final Note
If you want crispy gingerbread cookies, bake them for an extra minute or two until they are slightly darker. For softer cookies, stick to the shorter baking time.
Soft Gingerbread Crinkle Cookies
These gingerbread crinkle cookies are soft, chewy, and coated in powdered sugar, giving them a beautiful cracked appearance. They are a delightful twist on traditional gingerbread.
Key Ingredients & Tips for Crinkle Cookies
- Chill the Dough Well: Chilling the dough is important to make it easier to roll and to help the cookies keep their shape. Cold dough also creates better cracks when baked.
- Double Coating: Roll the cookie dough balls first in granulated sugar, then generously in powdered sugar. This helps create a beautiful, defined crinkle effect.
What You Need for Gingerbread Crinkles
- 2 ¼ cups all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup molasses
- 1 large egg
- ½ cup powdered sugar (for coating)
⏱️ Time: 1 hour 15 mins🍽️ Yields: 2 ½ dozen cookies
How to Make Gingerbread Crinkle Cookies
Step 1: Prepare the Dough
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. In a larger bowl, cream the softened butter and granulated sugar until fluffy. Beat in the molasses and egg until fully mixed. Gradually add the dry ingredients to the wet, mixing until a soft dough forms. Chill the dough for at least 30 minutes.
Step 2: Roll in Sugar
Preheat your oven to 350°F (175°C). Pour the powdered sugar into a shallow bowl. Scoop out dough and roll it into 1-inch balls. First, roll each ball in granulated sugar (if desired, for extra shine), then roll them generously in the powdered sugar, making sure they are fully coated.
Step 3: Bake until Crinkled
Place the coated dough balls about 2 inches apart on baking sheets lined with parchment paper. Bake for 10-12 minutes, or until the cookies have spread and the powdered sugar coating has cracked beautifully.
Step 4: Cool Completely
Let the gingerbread crinkle cookies cool on the baking sheets for a few minutes before moving them to a wire rack to cool all the way. The cooling process helps set the crinkle pattern.
📝 Final Note
These cookies are best enjoyed fresh, but they will keep in an airtight container for up to 5 days. For the best texture, keep them at room temperature.
Gingerbread Snowball Cookies
These delightful gingerbread snowball cookies are soft, buttery, and melt in your mouth. They are coated in powdered sugar, making them look like little snowballs.
Key Ingredients & Tips for Snowball Cookies
- Finely Chopped Pecans: Toasting and finely chopping the pecans adds a lovely nutty flavor and delicate texture to these gingerbread snowball cookies.
- Double Roll in Powdered Sugar: For the best “snowball” effect, roll the warm cookies in powdered sugar, then let them cool a bit and roll them again. This creates a thick, beautiful coating.
What You Need for Gingerbread Snowballs
- 1 cup unsalted butter, softened
- ¼ cup packed light brown sugar
- 1 tsp vanilla extract
- ½ cup ground pecans (optional)
- 2 ¼ cups all-purpose flour
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ⅛ tsp salt
- 1 cup powdered sugar (for coating)
⏱️ Time: 1 hour 10 mins🍽️ Yields: 3 dozen cookies
How to Make Gingerbread Snowball Cookies
Step 1: Make the Dough
In a large bowl, cream the softened butter and brown sugar until light. Beat in the vanilla extract. In a separate bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet, mixing until a soft dough forms. Stir in the ground pecans if using.
Step 2: Chill and Shape
Cover the dough and chill it for at least 30 minutes. Once chilled, preheat your oven to 325°F (160°C). Roll the dough into 1-inch balls and place them on baking sheets lined with parchment paper.
Step 3: Bake and First Roll
Bake for 12-15 minutes, or until the bottoms are lightly golden. While the cookies are still warm (but not hot), gently roll each cookie in powdered sugar to coat completely.
Step 4: Cool and Second Roll
Transfer the coated cookies to a wire rack to cool completely. Once cool, roll them again in powdered sugar. This second coating gives them a truly “snowy” finish.
📝 Final Note
These cookies store well! Keep them in an airtight container for up to a week. They are also great for freezing; simply thaw and enjoy.
Glazed Chocolate Gingerbread Cookies
These cookies bring together the rich taste of chocolate with classic gingerbread spices. A sweet glaze makes them extra special and truly delicious.
Key Ingredients & Tips for Chocolate Gingerbread
- Unsweetened Cocoa Powder: Use good quality unsweetened cocoa powder for a deep chocolate flavor that balances the spices well.
- Thin Glaze Application: For a pretty finish, apply the glaze in a thin, even layer once the cookies are completely cool. You can dip the cookies or spread it with a spoon.
What You Need for Glazed Chocolate Gingerbread
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup molasses
- 1 large egg
- For the Glaze: 1 cup powdered sugar, 2-3 tbsp milk, ½ tsp vanilla extract
⏱️ Time: 1 hour 40 mins🍽️ Yields: 3 ½ dozen cookies
How to Make Glazed Chocolate Gingerbread Cookies
Step 1: Mix Dough Ingredients
In one bowl, whisk together the flour, cocoa powder, ginger, cinnamon, cloves, baking soda, and salt. In another large bowl, cream the softened butter and brown sugar. Beat in the molasses and egg until smooth. Gradually add the dry ingredients to the wet, mixing until a firm dough forms. Chill for at least 1 hour.
Step 2: Roll, Cut, and Bake Cookies
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about ¼-inch thick. Use your favorite cookie cutters to cut out shapes and place them on parchment-lined baking sheets. Bake for 8-10 minutes.
Step 3: Prepare the Glaze
While the cookies cool completely on a wire rack, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk a tiny bit at a time if you need a thinner glaze, or more powdered sugar if it’s too thin.
Step 4: Glaze and Set
Once the chocolate gingerbread cookies are fully cool, dip the tops into the glaze or spread the glaze with a small spoon. Let the glazed cookies sit on a wire rack until the glaze is set, about 30 minutes.
📝 Final Note
For a stronger chocolate flavor, you can add a pinch of espresso powder to the dough. It will enhance the chocolate without making the cookies taste like coffee.
