The holidays are here, and for me, that means baking lots of gingerbread cookies! There’s just something about that warm spice scent filling your kitchen that feels so festive. I wanted to share two of my favorite gingerbread cookie recipes with you today.
Whether you like a classic warm spice flavor or a rich chocolate twist, these easy gingerbread cookie recipes are perfect for your holiday baking. You’ll find simple steps and helpful tips to make your baking experience smooth and fun.
Jump to Recipe:
Perfect Brown Butter Gingerbread Cookies
These gingerbread cookies have a special nutty flavor from brown butter. They are soft, chewy, and spiced just right for a wonderful holiday treat.
Key Ingredients & Baking Tips
- Brown Butter Secret: Browning the butter adds a deep, nutty taste. Watch it closely on the stove so it doesn’t burn, just turn golden with small brown bits.
- Spice Balance: Use fresh ground ginger and cinnamon for the best flavor. You can add a pinch of cloves or nutmeg too if you like.
- Chill Your Dough: Chilling the dough is important. It helps the cookies keep their shape and become extra chewy. Don’t skip this step!
What You Need
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
⏱️ Time: 1 hour 30 mins (includes chill time)🍽️ Yields: About 2 dozen cookies
How to Make Brown Butter Gingerbread
Step 1: Brown the Butter
Melt the butter in a light-colored pan over medium heat. Keep cooking and stirring until it turns golden brown and smells nutty. Pour it into a large bowl and let it cool a little.
Step 2: Mix the Wet Ingredients and Chill
Add both sugars, molasses, and the egg to the brown butter. Beat until everything is well mixed. In a separate bowl, mix flour, baking soda, ginger, cinnamon, and salt. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Wrap the dough and chill it in the fridge for at least 1 hour.
Step 3: Roll and Bake Your Cookies
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/4 inch thick. Use cookie cutters to make shapes and place them on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges are firm.
Step 4: Cool and Decorate Gingerbread
Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. Once cool, you can decorate them with icing or sprinkles if you like.
📝 Final Note
These gingerbread cookies stay fresh in an airtight container at room temperature for up to one week. They also freeze well for up to a month!
Delicious Chocolate Gingerbread Cookies
If you love chocolate and gingerbread, these cookies are for you! They combine the warmth of ginger with rich cocoa for a truly special holiday cookie.
Key Ingredients & Baking Tips
- Good Cocoa Powder: Use a good quality unsweetened cocoa powder. Dutch-processed cocoa powder will give you a darker color and a smoother chocolate flavor.
- Balance the Spices: When you add chocolate, you need a little more ginger and cinnamon to make those flavors stand out. Feel free to adjust to your liking.
- Don’t Overbake: These cookies are best when slightly soft and chewy in the center. They will firm up as they cool, so take them out when the edges are just set.
What You Need
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 1/2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
⏱️ Time: 1 hour 15 mins (includes chill time)🍽️ Yields: About 2 dozen cookies
How to Make Chocolate Gingerbread
Step 1: Cream Butter and Sugars
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy. Add the molasses and egg, mixing well until everything is combined.
Step 2: Combine Dry Ingredients
In a separate bowl, stir together the flour, cocoa powder, baking soda, ground ginger, cinnamon, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
Step 3: Chill and Roll Dough
Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This helps the dough become easier to handle. Once chilled, roll the dough on a lightly floured surface to about 1/4 inch thickness and cut out shapes with cookie cutters.
Step 4: Bake Chocolate Gingerbread Cookies
Place the cut-out cookies on a baking sheet lined with parchment paper. Preheat your oven to 350°F (175°C). Bake for 8-10 minutes. The cookies should be set around the edges but still a little soft in the middle. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack.
📝 Final Note
These chocolate gingerbread cookies taste even better the next day as the flavors come together. Store them in an airtight container.