11 Gingerbread Christmas Cookies Spiced Favorites

Classic Gingerbread Men

Classic Gingerbread Men are a beloved holiday cookie characterized by their warm spices and delightful shapes. These festive treats are perfect for decorating and make a wonderful addition to any holiday gathering. Not only do they taste fantastic, but they also bring joy and creativity by letting you add your personal touch with icing and toppings.

Ingredients

Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, and salt. Whisk these dry ingredients together until evenly mixed.
2. Cream Butter and Sugar: In a separate bowl, cream together the unsalted butter and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Molasses and Egg: Mix in the molasses and egg to the creamed butter and sugar mixture. Add vanilla extract and blend well until everything is combined.
4. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed. Continue until the dough is well combined. It will be thick and slightly sticky.
5. Chill the Dough: Divide the dough into two equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 2 hours to firm up. This makes it easier to roll out.
6. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
7. Roll Out Dough: Once the dough is chilled, lightly flour your work surface and rolling pin. Roll out one disc of dough to about 1/4 inch thick. Keep the other disc in the refrigerator until you are ready to use it.
8. Cut Out Gingerbread Men: Use gingerbread man cookie cutters to cut out shapes from the rolled-out dough. Transfer the cookies to the prepared baking sheets, leaving some space between each cookie.
9. Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly browned. Keep an eye on them to confirm they don’t overbake.
10. Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
11. Decorate: Once the cookies are completely cool, feel free to decorate them with icing, sprinkles, or candies as desired.

Enjoy your homemade Classic Gingerbread Men cookies with family and friends during the holiday season!

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Gingerbread Snowflakes

Gingerbread Snowflakes are a charming twist on the classic gingerbread cookie, perfect for the holiday season. Their delicate shape allows for beautiful intricate designs when decorated, making them a festive addition to any cookie platter. Like their traditional counterparts, these cookies feature a blend of warm spices that will fill your home with the comforting aroma of the holidays.

Ingredients

Instructions

1. Prepare the Dough: Begin by combining the dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, and salt until well blended.
2. Cream Butter and Sugar: In a separate bowl, use an electric mixer on medium speed to cream together the unsalted butter and brown sugar until light and fluffy, about 2-3 minutes.
3. Add Molasses and Egg: Mix in the molasses and egg to the butter and sugar mixture. Then add vanilla extract and stir until everything is incorporated.
4. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until fully combined. The dough will be thick and slightly sticky.
5. Chill the Dough: Divide the dough into two portions, shape each into a disc, and wrap in plastic wrap. Refrigerate for at least 2 hours to firm up for easier rolling.
6. Preheat the Oven: While the dough chills, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
7. Roll Out the Dough: Once chilled, flour your work surface and rolling pin. Roll out one disc of dough to about 1/4 inch thick, keeping the other disc in the refrigerator.
8. Cut Out Snowflakes: Use snowflake cookie cutters to cut out shapes from the rolled-out dough. Place the snowflake cookies onto the prepared baking sheets, leaving space between them.
9. Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are firm but the centers are still soft. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
10. Decorate: Once cooled, adorn your Gingerbread Snowflakes with icing and decorations. Get creative with designs to make each cookie unique!

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Chewy Molasses Gingerbread Cookies

Chewy Molasses Gingerbread Cookies are a delightful holiday treat that combines the rich, deep flavor of molasses with a blend of warm spices. These cookies are soft and chewy, making them perfect for enjoying with a glass of milk or a warm cup of tea. With their traditional gingerbread taste, they are sure to become a festive favorite in your holiday baking repertoire.

Ingredients

Instructions

1. Prepare the Dough: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat together the unsalted butter and brown sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add Molasses and Egg: To the butter and sugar mix, add the molasses and egg. Mix on medium speed until everything is well combined, then stir in the vanilla extract.
4. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough is evenly combined. It will be thick and somewhat sticky.
5. Chill the Dough: Divide the dough in half. Wrap each portion in plastic wrap and refrigerate for at least 2 hours or until firm. This helps the flavors meld and makes the dough easier to handle.
6. Preheat the Oven: Once the dough is chilled, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Form the Cookies: Take one portion of dough from the refrigerator and roll it into small balls, about 1 inch in diameter. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Flatten and Bake: Slightly flatten each dough ball with the palm of your hand. Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers remain soft. The cookies will continue to cook on the baking sheet after being removed from the oven.
9. Cool the Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your Chewy Molasses Gingerbread Cookies as a festive treat or share them with family and friends during the holidays!

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Spiced Gingerbread Sandwich Cookies

Spiced Gingerbread Sandwich Cookies are a delightful twist on traditional gingerbread, featuring two soft and spiced cookies sandwiched together with a creamy filling. These cookies are perfect for the holiday season, offering a delicious balance of warm spices and sweet creaminess that will impress your family and friends.

Ingredients

Instructions

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside for later use.
2. Cream the Butter and Sugars: In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
3. Add Molasses, Egg, and Vanilla: To the creamed butter and sugars, add the molasses, egg, and vanilla extract. Mix on medium speed until well combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing on low speed until the dough is just combined. The dough should be soft and slightly sticky.
5. Chill the Dough: Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 1 hour or until firm. Chilling helps the cookies maintain their shape during baking.
6. Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Form the Cookies: Take one portion of the chilled dough, and scoop out tablespoon-sized balls. Roll them in your hands and place them on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the centers are slightly soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare the Filling: In a mixing bowl, combine the powdered sugar with milk (or cream) and optional ground nutmeg. Mix until you achieve a smooth and spreadable consistency.
10. Assemble the Sandwich Cookies: Once the cookies have cooled, spread a generous amount of filling on the flat side of one cookie and top with another cookie, flat side down. Press gently to create a sandwich. Repeat with remaining cookies.
11. Enjoy: Your Spiced Gingerbread Sandwich Cookies are now ready to be enjoyed! Store any leftovers in an airtight container for freshness.

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Gingerbread Whoopie Pies

Gingerbread Whoopie Pies are a festive and fun take on a classic treat, featuring soft, cake-like gingerbread cookies sandwiched together with a delicious cream filling. These delightful pies are perfect for holiday gatherings or cozy family nights, offering a delightful combination of warm spices and sweet creaminess in every bite.

Ingredients

Instructions

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder, and salt. Set this mixture aside.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Incorporate Molasses and Egg: Add the molasses, egg, and vanilla extract to the creamed mixture. Mix on medium speed until everything is well blended and smooth.
4. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the dough comes together. Be careful not to overmix; the dough should be soft but not sticky.
5. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. Scoop and Shape the Cookies: Using a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheets, leaving about 2 inches between each mound to allow for spreading during baking.
7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are firm and the centers are set. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
8. Make the Cream Filling: In another mixing bowl, beat the softened cream cheese with the powdered sugar using an electric mixer until smooth. Gradually add milk until you reach your desired consistency for the filling—smooth but thick enough to spread.
9. Assemble the Whoopie Pies: Once the cookies are completely cooled, spread a generous amount of the cream filling on the flat side of one cookie, then top with another cookie, flat side down, to form a sandwich.
10. Serve and Enjoy: Place the completed whoopie pies on a serving platter. They can be enjoyed immediately or stored in an airtight container in the refrigerator for a couple of days. Enjoy the festive flavors with friends and family!

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Chocolate-Dipped Gingerbread Biscotti

Chocolate-Dipped Gingerbread Biscotti are a delightful twist on traditional biscotti, infusing the warm spices of gingerbread with a rich chocolate coating. Perfect for dipping in coffee or hot cocoa, these crunchy cookies add a festive touch to any holiday treat platter.

Ingredients

Instructions

1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set the bowl aside for later use.
2. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy (about 2-3 minutes).
3. Incorporate the Wet Ingredients: Add the molasses, egg, and vanilla extract to the creamed mixture. Mix on medium speed until fully combined and smooth.
4. Combine Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until the dough comes together. The dough should be thick and somewhat sticky.
5. Shape the Dough: Turn the dough out onto a lightly floured surface. Divide the dough into two equal portions and shape each portion into a log about 12 inches long and 2-3 inches wide. Flatten each log slightly to about 1 inch in height.
6. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Bake the Logs: Place the shaped logs on the prepared baking sheet, leaving enough space for expansion. Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly golden.
8. Cool and Slice: Remove the baked logs from the oven and let them cool on the baking sheet for about 10 minutes. Once cooled, transfer them to a cutting board and slice them diagonally into 1/2-inch thick cookies.
9. Second Bake: Lay the sliced biscotti back on the baking sheet and return them to the oven. Bake for another 10-15 minutes, turning them halfway through until they are crisp and lightly toasted.
10. Chocolate Coating: Once the biscotti have cooled completely, melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Dip one end of each biscotti into the melted chocolate, allowing any excess to drip off.
11. Set the Biscotti: Place the chocolate-dipped biscotti on a parchment-lined baking sheet and let the chocolate set at room temperature or in the refrigerator for quicker results.
12. Serve or Store: Enjoy your Chocolate-Dipped Gingerbread Biscotti with a warm beverage, or store in an airtight container for up to a week. Happy baking!

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Soft Gingerbread Cookie Bars

Soft Gingerbread Cookie Bars are a deliciously festive treat that captures the warm, spicy flavors of gingerbread in a chewy, cookie bar form. These bars are perfect for holiday gatherings, and they’re easily cut into squares for serving or packaging as gifts. With a delightful blend of ginger, cinnamon, and molasses, these bars are both soft and flavorful, making them a holiday favorite.

Ingredients

Instructions

1. Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside for later use.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Combine Wet Ingredients: Add the molasses, egg, and vanilla extract to the creamed butter and sugars. Mix on medium speed until fully combined and smooth.
4. Mix Dry Ingredients: Gradually add the prepared flour mixture to the wet ingredients. Mix on low speed until just combined. Avoid overmixing to keep the bars soft.
5. Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper, leaving an overhang for easy removal later.
6. Spread the Batter: Pour the gingerbread batter into the prepared baking dish and use a spatula to spread it evenly into the corners.
7. Bake the Cookie Bars: Place the baking dish in the preheated oven, and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
8. Cool the Bars: Remove the baking dish from the oven and allow the bars to cool in the dish for about 10 minutes. Then, lift them out using the parchment paper and let them cool completely on a wire rack.
9. Prepare the Frosting (Optional): While the bars cool, whisk together the powdered sugar and milk in a small bowl until smooth. Adjust the consistency by adding more milk if needed.
10. Frost the Bars: Once cooled, spread the frosting evenly over the top of the gingerbread bars. If desired, sprinkle with additional spices for decoration.
11. Cut and Serve: Cut the bars into squares or rectangles and serve. These delicious Soft Gingerbread Cookie Bars can be stored in an airtight container for up to a week!

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Vegan Gingerbread Cookies

Vegan Gingerbread Cookies are a delightful holiday treat that uphold the classic spicy and sweet flavors of traditional gingerbread while being entirely plant-based. These cookies are perfect for anyone following a vegan lifestyle or for those looking to enjoy a festive cookie that can be shared with everyone. They are not only delicious but also easy to prepare, making them an ideal addition to any holiday cookie platter.

Ingredients

Instructions

1. Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until well combined. Set this mixture aside.
2. Mix Wet Ingredients: In another large mixing bowl, combine the melted coconut oil and brown sugar. Use a whisk to blend them together until smooth. Add in the molasses and almond milk, followed by the vanilla extract. Mix until the ingredients are fully integrated.
3. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients. Stir the mixture using a wooden spoon or rubber spatula until a dough forms. Be careful not to overmix; just ascertain that all ingredients are combined.
4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 1 hour. This step is important as it helps the dough firm up and makes rolling easier.
5. Preheat Oven: Once the dough has chilled, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. Roll Out the Dough: Lightly flour a clean surface and rolling pin. Divide the chilled dough into two portions for easier handling. Roll out one portion to about 1/4 inch thickness.
7. Cut the Cookies: Use cookie cutters to cut out your desired shapes and place them on the prepared baking sheets, leaving some space between each cookie for spreading.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. They will firm up once cooled, so don’t overbake them.
9. Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Optional Icing: If you’d like to decorate the cookies, mix powdered sugar with a small amount of almond milk or water until you reach a drizzle or thicker icing consistency. Pipe or spread the icing over the cooled cookies as desired.

Enjoy your Vegan Gingerbread Cookies with a warm cup of tea or coffee, and share them with family and friends for a festive treat this holiday season!

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Gingerbread Linzer Cookies

Gingerbread Linzer Cookies are a festive twist on the traditional Linzer cookie. These delightful treats combine the warm spices of gingerbread dough with a sweet fruit filling, usually made with jam or preserves, sandwiched between two delicate cookie halves. They are perfect for holiday gatherings and make an impressive addition to any cookie platter.

Ingredients

Instructions

1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking powder, and salt until well combined. Set aside.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and brown sugar until light and fluffy. This should take about 2-3 minutes.
3. Add Molasses and Extracts: Mix in the molasses and almond extract, blending until fully incorporated.
4. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
5. Chill the Dough: Shape the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour. This will help firm the dough and make it easier to roll out later.
6. Preheat Oven: After chilling, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
7. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Keep the other disc in the refrigerator until you are ready to use it.
8. Cut and Shape Cookies: Use a round cookie cutter to cut out cookies, placing them on the prepared baking sheets. For half of the cookies, use a smaller cookie cutter to create a window in the center.
9. Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly browned. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
10. Assemble the Cookies: Once the cookies are cool, spread a teaspoon of fruit jam or preserves on each solid cookie base, then place the cut-out cookie on top to create a sandwich.
11. Dust with Powdered Sugar: If desired, dust the tops of the filled cookies with powdered sugar before serving for an elegant touch.

Enjoy your Gingerbread Linzer Cookies during the holiday season!

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Gingerbread Cake Mix Cookies

Gingerbread Cake Mix Cookies are a quick and easy way to enjoy the beloved flavors of gingerbread without the need for extensive baking. Utilizing a cake mix as the base, these cookies are soft, chewy, and infused with warm spices, making them a perfect treat during the holiday season or any time you crave a festive dessert.

Ingredients

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Prepare the Dough: In a large mixing bowl, combine the gingerbread cake mix, eggs, and vegetable oil. Mix until fully incorporated using a wooden spoon or spatula. The dough may be thick, which is normal.
3. Add Spices and Flavorings: Stir in the ground ginger, ground cinnamon, ground cloves, and vanilla extract. If desired, fold in chocolate chips to add a sweet touch to your cookies.
4. Chill the Dough (Optional): If time allows, refrigerate the dough for about 30 minutes. This can help prevent the cookies from spreading too much while baking.
5. Form Cookies: Using a cookie scoop or your hands, scoop out portions of dough (about 1-2 tablespoons each). Roll the dough into balls, then roll each ball in powdered sugar until fully coated.
6. Place on Baking Sheets: Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart, as they will spread slightly when baking.
7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will firm up as they cool.
8. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Transfer them to a wire rack to cool completely. Enjoy your delicious Gingerbread Cake Mix Cookies!

Gingerbread Pudding Cookies

Gingerbread Pudding Cookies are a delightful twist on traditional gingerbread cookies, featuring the soft and chewy texture brought by instant pudding mix. These cookies are packed with the warm spices typical of gingerbread and have a rich flavor that makes them perfect for holiday celebrations or winter gatherings. With their moist centers and slightly crisp edges, these cookies are sure to become a favorite treat.

Ingredients

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. Mix the Dry Ingredients: In a medium bowl, combine the gingerbread cake mix, instant vanilla pudding mix, ground ginger, ground cinnamon, ground cloves, and baking soda. Whisk together until well blended.
3. Combine the Wet Ingredients: In a large mixing bowl, beat the eggs and vegetable oil together until thoroughly mixed.
4. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the cookies tougher.
5. Add Chocolate Chips (Optional): If using, gently fold in the chocolate chips until evenly distributed throughout the dough.
6. Chill the Dough (Optional): For best results, cover the dough and chill it in the refrigerator for about 30 minutes. This helps the cookies maintain their shape while baking.
7. Form the Cookies: Using a cookie scoop or your hands, scoop out about 1-2 tablespoons of dough for each cookie. Roll the dough into balls and then roll each ball in powdered sugar to coat.
8. Arrange on Baking Sheets: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. The cookies will continue to firm up as they cool.
10. Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy your delightful Gingerbread Pudding Cookies!