Gingerbread cookies always bring such a warm, comforting feeling to any time of year. Today, I’m excited to share three truly special gingerbread cookie recipes with you.
Each one offers a unique way to enjoy that beloved spice. I’m sure you’ll find a new favorite among these ideas to brighten your baking!
Jump to Recipe:
- 1. Eggnog Iced Gingerbread Cookies for Festive Fun
- 2. Classic Chewy Gingerbread Molasses Cookies
- 3. Pretty Gingerbread Thumbprint Cookies
Eggnog Iced Gingerbread Cookies for Festive Fun
These gingerbread cookies get a wonderful festive update with a creamy eggnog icing. They are soft, chewy, and perfect for sharing.
Key Ingredients & Tips
- Freshly Grated Nutmeg: This makes a big difference in the eggnog icing. Use whole nutmeg and a fine grater for the best aroma.
- Chill the Dough: Don’t skip chilling the gingerbread dough. This helps prevent the cookies from spreading too much in the oven.
What You Need
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¾ cup unsalted butter, softened
- ½ cup packed light brown sugar
- 1 large egg
- ½ cup molasses
- For the Icing: 2 cups powdered sugar, ¼ cup eggnog, ½ tsp vanilla extract, pinch of nutmeg
⏱️ Time: 40 mins (+ chill time)🍽️ Yields: 2 dozen cookies
How to Make It
Step 1: Make the Dough
In a bowl, mix flour, baking soda, salt, and spices. In a separate bowl, cream together butter and brown sugar. Beat in the egg and molasses. Slowly add the dry ingredients to the wet until a soft dough forms. Cover and chill the dough for at least 2 hours.
Step 2: Bake the Cookies
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about ¼-inch thick. Cut out shapes with cookie cutters and place them on baking sheets lined with parchment paper. Bake for 8-10 minutes until the edges are firm. Let cool completely on a wire rack.
Step 3: Prepare and Apply Icing
While cookies cool, whisk together powdered sugar, eggnog, vanilla, and a pinch of nutmeg until smooth for the icing. Once the cookies are fully cooled, spread or pipe the eggnog icing over them. Let the icing set before storing.
📝 Final Note
For a stronger eggnog taste, you can use a bit of rum extract in the icing. Store iced cookies in a single layer in an airtight container.
Classic Chewy Gingerbread Molasses Cookies
These chewy gingerbread molasses cookies are a timeless favorite, packed with warm spices and a rich molasses flavor. Their soft texture makes them perfect for any cozy moment.
Key Ingredients & Tips
- Dark Molasses is Key: Use dark, unsulphured molasses for the deepest flavor and best color in these gingerbread cookies.
- Roll in Sugar: Rolling the cookie dough balls in granulated sugar before baking gives them a lovely sparkle and a pleasant crunchy edge.
What You Need
- 2 ¼ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar (+ extra for rolling)
- ½ cup packed light brown sugar
- 1 large egg
- ½ cup dark molasses
⏱️ Time: 35 mins🍽️ Yields: 3 dozen cookies
How to Make It
Step 1: Combine Dry Ingredients
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set this aside.
Step 2: Mix Wet Ingredients & Form Dough
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, then the molasses until well combined. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 3: Bake and Cool
Preheat your oven to 375°F (190°C). Roll the dough into 1-inch balls and then roll each ball in granulated sugar. Place them 2 inches apart on baking sheets. Bake for 9-11 minutes, or until the edges are set and the centers are still soft. Let them cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
📝 Final Note
For extra chewy cookies, be careful not to overbake them. They should look slightly soft in the middle when you take them out of the oven.
Pretty Gingerbread Thumbprint Cookies
These gingerbread thumbprint cookies offer a lovely contrast of spicy cookie and sweet jam. They are easy to make and look beautiful on any dessert table.
Key Ingredients & Tips
- Good Quality Jam: The jam is the star of the show here, so pick a flavor you really love. Raspberry or apricot are classic choices.
- Thumbprint Tool: If your thumb tends to stick, you can use the back of a small measuring spoon to make the indentations.
What You Need
- 1 ¾ cups all-purpose flour
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg yolk
- 2 tbsp molasses
- ½ cup fruit jam (raspberry or apricot work well)
⏱️ Time: 45 mins🍽️ Yields: 2.5 dozen cookies
How to Make It
Step 1: Prepare the Dough
Whisk together flour, ginger, cinnamon, cloves, baking soda, and salt in a bowl. In another bowl, beat butter, granulated sugar, and brown sugar until creamy. Mix in the egg yolk and molasses. Slowly add the dry ingredients to the wet until a soft dough forms.
Step 2: Form and Fill Cookies
Preheat your oven to 350°F (175°C). Roll the dough into small 1-inch balls. Place them on baking sheets. Use your thumb or a small spoon to make an indentation in the center of each dough ball. Fill each indentation with about ¼ teaspoon of your chosen jam.
Step 3: Bake and Cool
Bake for 10-12 minutes, or until the edges are lightly golden and the jam is bubbly. Allow the cookies to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.
📝 Final Note
If the jam starts to dry out while baking, you can add a tiny bit more to the centers right after they come out of the oven to keep them looking fresh and shiny.
