10 Gingerbread Christmas Cookie Recipes (Soft & Spiced)

Classic Soft Gingerbread Cookies

Classic soft gingerbread cookies are a holiday favorite, known for their chewy texture and rich, spiced flavor profile. These cookies are perfect for decorating with icing or enjoying plain, making them a delightful treat for festive gatherings or cozy nights in. With a delightful balance of molasses, ginger, cinnamon, and cloves, they’ll fill your kitchen with the warm essence of the holiday season.

Instructions:

1. Preheat your oven: Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents the cookies from sticking and makes for easy cleanup.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set this mixture aside.
3. Cream butter and sugar: In a large mixing bowl, beat the unsalted butter and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add wet ingredients: Next, mix in the molasses, large egg, and vanilla extract into the butter-sugar mixture. Continue to mix until all ingredients are well combined.
5. Combine dry and wet ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should come together but still be slightly sticky.
6. Chill the dough: Cover the bowl with plastic wrap and place it in the refrigerator for about 30 minutes. This step is important as it helps to firm up the dough, making it easier to handle.
7. Shape the cookies: After chilling, use a tablespoon or cookie scoop to portion out the dough. Roll each portion into a ball and place it on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the cookies: Bake the cookies in the preheated oven for 8-10 minutes or until the edges are firm, but the centers are still soft. The cookies will continue to firm up as they cool, so don’t overbake.
9. Cool and decorate: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, feel free to decorate them with royal icing or enjoy them plain.

These classic soft gingerbread cookies are sure to be a hit during the holiday season or any time you’re craving that cozy ginger flavor!

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Gingerbread Cut-Out Cookies

Gingerbread cut-out cookies are a festive twist on the classic gingerbread recipe, designed specifically for creating fun shapes that can be decorated for the holiday season. These cookies are more structured than their soft counterpart, making them ideal for festive decorating with icing, sprinkles, or candies. Whether you’re making them for a holiday party or a fun family activity, these cookies are sure to bring joy and a touch of spice to your celebrations.

Instructions:

1. Preheat your oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to facilitate easy removal of the cookies after baking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Make sure there are no lumps, and set aside.
3. Cream butter and sugar: In another large mixing bowl, beat the unsalted butter and brown sugar with an electric mixer on medium speed until the mixture becomes light and fluffy, approximately 3-4 minutes.
4. Add wet ingredients: Incorporate the molasses, large egg, and vanilla extract into the butter-sugar mixture. Mix until fully combined and smooth.
5. Combine mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until the dough comes together. Be careful not to overmix; the dough should form a cohesive ball but still be slightly sticky.
6. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling the dough helps it firm up, making it easier to roll out and cut into shapes.
7. Roll out the dough: On a lightly floured surface, roll out the dough to about ¼ inch thickness. Use cookie cutters to cut out your desired shapes, making sure to dip the cutters in flour to prevent sticking.
8. Transfer cookies to baking sheets: Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
9. Bake the cookies: Place the baking sheets in the preheated oven and bake the cookies for 8-10 minutes, or until the edges are firm but the centers remain soft.
10. Cool and decorate: Once baked, allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, they are ready to be decorated with icing or enjoyed plain.

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Spiced Gingerbread Men

Spiced gingerbread men are a classic holiday treat that captures the essence of the festive season with their delightful spices and charming shapes. These cookies are slightly softer than traditional cut-out cookies, making them perfect for enjoying fresh from the oven. Decorated with icing and candies, they also make for fun holiday decorations that can be hung on the tree or given as gifts.

Instructions:

1. Preheat your oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and guarantee easy cleanup.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Make sure the dry ingredients are well combined with no lumps.
3. Cream butter and sugar: In a large mixing bowl, use an electric mixer to beat the unsalted butter and brown sugar together on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add wet ingredients: Beat in the molasses, large egg, and vanilla extract to the creamed butter and sugar. Mix until everything is well combined and the mixture is smooth.
5. Combine mixtures: Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until a soft but slightly sticky dough forms. Avoid overmixing, as this can make the cookies tough.
6. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the dough become firmer, making it easier to roll out and cut.
7. Roll out the dough: On a lightly floured surface, roll out the chilled dough to a thickness of about ¼ inch. Use gingerbread man cookie cutters to cut out shapes, and sprinkle flour on the cutters to prevent sticking.
8. Transfer cookies to the baking sheet: Carefully place the cut-out gingerbread men onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
9. Bake the cookies: Bake the cookies in the preheated oven for 8-10 minutes or until the edges are firm. The centers may still look soft, but they will firm up as they cool.
10. Cool and decorate: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, decorate the cookies with icing and any desired toppings for a festive touch. Enjoy your spiced gingerbread men!

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Chewy Gingerbread Molasses Cookies

Chewy gingerbread molasses cookies are a delightful variation on traditional gingerbread, offering a soft and chewy texture that melts in your mouth. Infused with rich spices and the deep flavor of molasses, these cookies are perfect for holiday gatherings or cozy nights in. Their warm aroma and inviting flavor will surely bring joy to anyone who enjoys them.

Instructions:

1. Preheat your oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to help prevent sticking and make for easy cleanup.
2. Mix dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Confirm there are no lumps and that the ingredients are fully combined.
3. Cream butter and sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Incorporate wet ingredients: Add the molasses, large egg, and vanilla extract to the creamed butter and sugars. Mix until the wet ingredients are fully combined and the mixture is smooth.
5. Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix, as this can result in denser cookies.
6. Chill the dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes. Chilling the dough will make it easier to scoop and give the cookies a chewier texture.
7. Scoop the dough: After chilling, use a cookie scoop or tablespoon to portion out the dough, rolling each portion into a ball. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake the cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops appear slightly cracked. They may look underbaked, but they will firm up as they cool.
9. Cool the cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your chewy gingerbread molasses cookies warm or at room temperature!

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White Chocolate Dipped Gingerbread Cookies

White chocolate dipped gingerbread cookies are a delightful twist on traditional gingerbread cookies, offering a luscious layer of sweet white chocolate that complements the warm spices. These soft and chewy cookies are perfect for the holiday season or as a special treat any time of the year. The combination of ginger, cinnamon, and a creamy white chocolate coating creates a mouthwatering flavor that will leave everyone asking for more.

Instructions:

1. Preheat your oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy removal of cookies.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until fully combined.
3. Cream butter and sugars: In a large bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and brown sugar on medium speed until light and fluffy, which should take about 3-4 minutes.
4. Add wet ingredients: Mix in the molasses, large egg, and vanilla extract with the creamed butter and sugars until well incorporated and smooth.
5. Combine mixtures: Gradually add the dry ingredient mixture to the wet ingredients using low speed, mixing only until just combined. Be cautious not to overmix.
6. Chill the dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes, which will help firm it up and make it easier to scoop.
7. Scoop the dough: Once chilled, use a cookie scoop or tablespoon to portion out the dough, rolling each portion into a ball. Place the dough balls on the prepared baking sheets, spaced 2 inches apart.
8. Bake the cookies: Bake in the preheated oven for 10-12 minutes or until the edges set and the tops are slightly cracked. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
9. Melt the white chocolate: In a microwave-safe bowl, heat the white chocolate chips in 30-second intervals, stirring in between, until fully melted and smooth. If desired, add a teaspoon of vegetable oil to thin the chocolate for easier dipping.
10. Dip the cookies: Once the cookies have completely cooled, dip the tops of each cookie into the melted white chocolate, allowing the excess to drip off. Place the dipped cookies on parchment paper or a wire rack to set.
11. Let the chocolate set: Allow the white chocolate to harden completely before serving, which may take about 30 minutes at room temperature, or you can refrigerate them for quicker setting.

Enjoy your delicious white chocolate dipped gingerbread cookies as a festive treat or dessert!

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Gingerbread Sandwich Cookies With Cream Cheese Filling

Gingerbread sandwich cookies with cream cheese filling are a delightful fusion of flavors that capture the essence of the holiday season in a charming, sweet treat. The spiced gingerbread cookies are soft and chewy, providing a perfect canvas for the tangy and creamy cream cheese filling, making these cookies indulgent and irresistible. Whether for a festive gathering or a cozy family treat, these sandwich cookies will surely be a hit.

Instructions:

1. Preheat your oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent cookies from sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until evenly combined.
3. Cream butter and sugars: In a large mixing bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Combine wet ingredients: Add the molasses, large egg, and vanilla extract to the butter-sugar mixture. Mix until everything is well combined and smooth.
5. Mix together: Gradually incorporate the dry ingredients into the wet mixture by adding them in three additions, mixing on low speed until just combined. Be careful not to overmix the dough.
6. Scoop the dough: Use a cookie scoop or spoon to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly with the bottom of a glass.
7. Bake the cookies: Place the baking sheets in the preheated oven and bake for 8-10 minutes or until the cookies are set but still soft in the center. Remove from the oven and let cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
8. Prepare the filling: While the cookies are cooling, make the cream cheese filling. In a medium bowl, beat the softened cream cheese using an electric mixer until smooth. Gradually add the powdered sugar, mixing until fluffy and well combined. Adjust the consistency with milk or heavy cream as needed until it reaches a spreadable consistency.
9. Assemble the cookies: Once the cookies have completely cooled, take one cookie and spread a generous amount of cream cheese filling on the flat side. Top with another cookie, pressing gently to create a sandwich. Repeat this process until all cookies are filled.
10. Store and enjoy: Keep the gingerbread sandwich cookies in an airtight container in the refrigerator. Enjoy these delightful treats with family and friends!

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Gingerbread Snickerdoodles

Gingerbread snickerdoodles are a delightful twist on the traditional snickerdoodle cookie, infused with the warm spices and rich flavors of gingerbread. These soft and chewy cookies feature a unique combination of cinnamon and ginger, rolled in a cinnamon-sugar mixture for extra sweetness and flavor. Perfect for the holiday season or any time you crave a comforting treat, these cookies bring together the best of two beloved desserts.

Instructions:

1. Preheat your oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking powder, baking soda, and salt until well combined.
3. Cream butter and sugars: In a separate large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, typically around 3-4 minutes.
4. Add the egg and molasses: Once the butter and sugars are fluffy, add in the large egg, molasses, and vanilla extract. Beat on medium speed until well incorporated and smooth.
5. Combine the mixtures: Gradually add the dry ingredient mixture into the wet mixture, combining them on low speed until everything is just incorporated. Be careful not to overmix; the dough should be thick and slightly sticky.
6. Prepare for rolling: In a small bowl, combine ½ cup of granulated sugar with 2 teaspoons of ground cinnamon. This will be used for rolling the dough balls.
7. Shape the cookies: Use a cookie scoop or your hands to form tablespoon-sized balls of dough. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
8. Place on baking sheets: Arrange the rolled dough balls on the prepared baking sheets, spacing them about 2 inches apart since they will spread while baking.
9. Bake the cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
10. Cool the cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.

Enjoy your gingerbread snickerdoodles fresh or store them in an airtight container for later indulgence!

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Gluten-Free Gingerbread Cookies

Gluten-Free Gingerbread Cookies are a delicious and festive alternative for those who are sensitive to gluten or follow a gluten-free diet. These cookies retain the warm, spicy flavors of traditional gingerbread, making them perfect for holiday celebrations, cookie decorating parties, or simply as a comforting treat anytime. Using gluten-free flour guarantees that everyone can enjoy these delightful cookies without sacrificing texture or flavor.

Instructions:

1. Preheat your oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats.
2. Mix dry ingredients: In a large bowl, whisk together the gluten-free all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking powder, baking soda, and salt until fully combined.
3. Cream butter and sugars: In another large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, typically about 3-4 minutes.
4. Add egg and molasses: Once the butter and sugars are well combined, add in the large egg, molasses, and vanilla extract. Mix on medium speed until everything is well blended and smooth.
5. Combine the mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until the dough is just combined. Be cautious not to overmix; it should be thick and slightly sticky.
6. Chill the dough: For easier handling, wrap the dough in plastic wrap and refrigerate for at least 1 hour. This will make it firmer and easier to roll and cut.
7. Roll and cut shapes: After chilling, remove the dough from the refrigerator. On a lightly floured surface (using gluten-free flour), roll out the dough to about ¼ inch thickness. Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets.
8. Bake the cookies: Place the baking sheets in the preheated oven and bake for 8-10 minutes, or until the edges are lightly golden. The centers may still look soft; they will firm up as they cool.
9. Cool completely: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Decorate (optional): If desired, use icing to decorate the cookies once they are completely cool. Enjoy your gluten-free gingerbread cookies!

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Chocolate Gingerbread Cookies

Chocolate Gingerbread Cookies are a delightful twist on the classic gingerbread, combining the rich flavor of chocolate with warm spices like ginger, cinnamon, and cloves. These cookies have a deep, dark color and a chewy texture, making them perfect for holiday baking or enjoying any time of year. They can be decorated with icing or enjoyed plain, offering a delicious treat that will satisfy both chocolate lovers and gingerbread enthusiasts.

Instructions:

1. Preheat your oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone baking mats.
2. Mix dry ingredients: In a large bowl, whisk together the gluten-free all-purpose flour, unsweetened cocoa powder, ground ginger, ground cinnamon, ground cloves, baking powder, baking soda, and salt until everything is evenly combined.
3. Cream butter and sugars: In another large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add egg and molasses: Once the butter and sugar mixture is well combined, add in the large egg, molasses, and vanilla extract. Mix on medium speed until the mixture is smooth and all ingredients are fully incorporated.
5. Combine mixtures: Gradually incorporate the dry ingredient mixture into the wet mixture. Mix on low speed until the dough is just combined—be careful not to overmix; the dough should be thick and slightly sticky.
6. Chill the dough: Wrap the dough in plastic wrap, then refrigerate it for at least 1 hour. This helps the dough firm up for easier rolling and cutting.
7. Roll and cut shapes: After chilling, remove the dough from the refrigerator. On a lightly floured surface (using gluten-free flour), roll out the dough to about ¼ inch thickness. Use cookie cutters to cut into desired shapes.
8. Bake the cookies: Place the cut-out cookies on the prepared baking sheets, leaving space between each cookie. Bake in the preheated oven for 8-10 minutes, or until the edges are set. The centers may look slightly soft but will firm up as they cool.
9. Cool the cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.
10. Decorate (optional): Once completely cooled, decorate the cookies with icing or enjoy them as they are.

Enjoy your delicious Chocolate Gingerbread Cookies!

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Maple Glazed Gingerbread Cookies

Maple Glazed Gingerbread Cookies are a delightful variation on the traditional gingerbread cookies, bringing a hint of maple sweetness that perfectly complements the warm spices of ginger, cinnamon, and cloves. These cookies are soft, chewy, and topped with a luscious maple glaze that adds an irresistible sweetness to each bite. Perfect for holiday gatherings or cozy treats year-round, these cookies are sure to please everyone.

Instructions:

1. Preheat your oven: Set your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats.
2. Mix dry ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking powder, baking soda, and salt until they are well combined.
3. Cream butter and sugars: In a separate large bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add egg and molasses: Once the butter and sugar mixture is fluffy, mix in the large egg, molasses, and vanilla extract. Continue to mix on medium speed until all ingredients are smoothly combined.
5. Combine mixtures: Gradually add the dry ingredient mixture into the wet mixture. Mix on low speed until just combined—be cautious not to overmix; the dough should be thick and slightly sticky.
6. Chill the dough: Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling helps to firm up the dough for easier handling.
7. Roll and cut cookies: Once the dough is chilled, take portions and roll them out on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to create your desired shapes and transfer them onto the prepared baking sheets.
8. Bake the cookies: Bake the cookies in the preheated oven for about 10-12 minutes or until they are set but still soft. They will firm up as they cool.
9. Cool cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.
10. Prepare the maple glaze: In a small bowl, whisk together the powdered sugar with maple syrup and enough milk to achieve a smooth, pourable consistency.
11. Glaze the cookies: Once the cookies are completely cooled, drizzle or spread the maple glaze over the top of each cookie. Allow the glaze to set before serving.

Enjoy your delightful Maple Glazed Gingerbread Cookies!