Gingerbread is a classic holiday treat that brings warmth and comfort. I love the smell of these gingerbread cookies and biscuits baking in my kitchen, and they always make me feel festive.
You can make these amazing gingerbread recipes for friends and family, and they are perfect for any gathering. I’ve gathered my favorite ways to enjoy this classic spice for you.
Jump to Recipe:
- 1. Eggnog Iced Gingerbread Cookies
- 2. Gingerbread Molasses Cookies
- 3. Gingerbread Thumbprint Cookies
Eggnog Iced Gingerbread Cookies
These gingerbread cookies have a special eggnog icing that makes them extra festive for the holidays. The classic warm spice of gingerbread pairs wonderfully with the sweet, creamy topping.
Key Ingredients & Tips for Eggnog Gingerbread
- Fresh Spices: Make sure your ground ginger, cinnamon, and cloves are fresh for the best flavor. Older spices can lose their warmth and intensity.
- Eggnog Icing: For a rich icing, use a thicker eggnog. If your icing is too runny, add a little more powdered sugar until it reaches a good spreading consistency.
What You Need for Gingerbread Cookies
- 2 ½ cups all-purpose flour
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tsp baking soda
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup molasses
- 1 large egg
- For Icing: 2 cups powdered sugar, ¼ cup eggnog
⏱️ Time: 30 mins prep, 12 mins bake🍽️ Yields: 24 gingerbread cookies
How to Make Eggnog Iced Gingerbread Cookies
Step 1: Make Cookie Dough
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the molasses and egg until everything is well combined. In a separate bowl, mix the flour, ground ginger, cinnamon, cloves, and baking soda. Slowly add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
Step 2: Bake and Decorate
Preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut out your shapes and place them on a baking sheet. Bake for 10-12 minutes, or until the edges are firm. Let the cookies cool completely. For the icing, mix powdered sugar with eggnog until smooth, then spread or drizzle it over the cooled gingerbread cookies.
📝 Final Note
Store these iced gingerbread cookies in an airtight container at room temperature for up to 3 days. The icing will set, keeping them fresh and tasty.
Chewy Gingerbread Molasses Cookies
If you like a rich, chewy texture in your cookies, these gingerbread molasses cookies are for you. They are packed with deep molasses flavor and a perfect blend of warming spices.
Key Ingredients & Tips for Chewy Cookies
- Dark Molasses: Using dark molasses gives these cookies their signature deep color and strong, complex flavor. You can use blackstrap for an even stronger taste, but use a little less.
- Chill the Dough: Chilling the dough for at least 30 minutes helps prevent the cookies from spreading too much while baking. It also allows the flavors to develop further.
What You Need for Molasses Cookies
- 2 ¼ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 2 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar (plus more for rolling)
- ½ cup packed brown sugar
- ¼ cup dark molasses
- 1 large egg
⏱️ Time: 20 mins prep, 10 mins bake (plus chilling)🍽️ Yields: 2 dozen molasses cookies
How to Make Chewy Gingerbread Molasses Cookies
Step 1: Mix Dough and Chill
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Beat in the egg and dark molasses until fully blended. In a separate bowl, combine the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
Step 2: Roll and Bake
Preheat your oven to 375°F (190°C). Place some granulated sugar in a shallow dish. Roll spoonfuls of chilled dough into small balls, then roll each ball in the granulated sugar to coat it evenly. Place the sugared balls on a baking sheet, leaving some space between them. Bake for 8-10 minutes until the edges are set but the centers still look soft.
📝 Final Note
For the chewiest results, underbake these cookies just a little bit. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Gingerbread Thumbprint Cookies with Jam
These gingerbread thumbprint cookies combine the warmth of ginger with a sweet, fruity jam center. They are pretty to look at and a fun addition to your holiday cookie platter.
Key Ingredients & Tips for Thumbprint Cookies
- Jam Selection: Choose a firm jam like raspberry, apricot, or cranberry. Jams that are too runny might boil over during baking, so a good quality, thicker jam works best.
- Perfect Indentations: Use the back of a lightly floured measuring spoon (like a ½ teaspoon) to make a neat indentation in the center of each cookie ball. This gives you a good spot for the jam.
What You Need for Thumbprint Cookies
- 1 ½ cups all-purpose flour
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- 2 tbsp molasses
- 1 large egg yolk
- ½ cup fruit jam of your choice
⏱️ Time: 25 mins prep, 12 mins bake🍽️ Yields: 20 gingerbread thumbprint cookies
How to Make Gingerbread Thumbprint Cookies
Step 1: Form Dough Balls
Preheat your oven to 375°F (190°C). In a large bowl, beat the softened butter and brown sugar together until they are light and fluffy. Add the molasses and egg yolk, mixing until everything is well combined. In a separate bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Roll the dough into small balls, about 1 inch in size.
Step 2: Fill and Bake
Place the dough balls about 2 inches apart on a baking sheet. Using your thumb or the back of a small spoon, make a small indentation in the center of each dough ball. Fill each indent with about ½ teaspoon of your chosen fruit jam. Bake for 10-12 minutes, or until the cookies are lightly golden and the jam is bubbly.
📝 Final Note
Let these cookies cool completely on the baking sheet after baking. This helps the jam set properly and keeps the cookies from breaking when you move them.