Gingerbread cookies are a cozy classic, and I love baking them when the weather gets cool. There’s just something special about that warm spice scent filling your kitchen. Today, I’m sharing five amazing gingerbread cookie recipes, perfect for sharing or keeping all to yourself. You’ll find a gingerbread cookie for every taste here, from simple frosted delights to rich chocolate versions.
Whether you like them soft and chewy, crisp and sturdy for decorating, or with an extra special touch like chocolate or a crinkle finish, I have you covered. Get ready to bake some wonderful gingerbread treats!
Jump to Recipe:
- 1. German Gingerbread Cookies
- 2. Classic Gingerbread Cookies
- 3. Gingerbread Crinkle Cookies
- 4. Gingerbread Snowball Cookies
- 5. Glazed Chocolate Gingerbread Cookies
German Gingerbread Cookies
These traditional German gingerbread cookies are a delightful treat. They have a wonderfully chewy texture and a deep, spicy flavor that everyone will enjoy.
Key Ingredients & Tips for German Gingerbread
- Molasses Choice: Use dark molasses for the best rich flavor. It adds moisture and a nice chew to these gingerbreads.
- Fresh Spices: Don’t skip the fresh ginger and cinnamon! These make the gingerbread taste bright and warm.
What You Need for German Gingerbread
- 2 cups all-purpose flour
- 1/2 cup dark molasses
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp baking soda
- 1/4 tsp salt
⏱️ Time: 50 minutes🍽️ Yields: 2 dozen cookies
How to Make German Gingerbread
Step 1: Mix Wet Ingredients
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg and molasses until everything is well combined and smooth.
Step 2: Combine and Bake
Whisk your dry ingredients (flour, spices, baking soda, and salt) in a separate bowl. Slowly add the dry mixture to the wet, mixing until a soft dough forms. Chill the dough for at least 30 minutes, then roll it out and cut shapes. Bake at 350°F (175°C) for 10-12 minutes, or until lightly golden at the edges.
📝 Final Note
Store these cookies in an airtight container for up to a week to keep them wonderfully soft and fresh.
Classic Gingerbread Cookies
This is my go-to recipe for classic gingerbread cookies. They are easy to make and hold their shape beautifully, perfect for decorating with your favorite icing.
Key Ingredients & Tips for Classic Gingerbread
- Softened Butter: Make sure your butter is soft but not melted. This helps create a smooth dough that’s easy to work with.
- Chill the Dough: Don’t rush the chilling step! It makes the dough much easier to roll and helps prevent your cookies from spreading in the oven.
What You Need for Classic Gingerbread
- 3 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
- Powdered sugar (for optional icing)
⏱️ Time: 40 minutes🍽️ Yields: 3 dozen cookies
How to Make Classic Gingerbread
Step 1: Prepare the Dough
In a large bowl, cream together the softened butter and brown sugar until fluffy. Beat in the egg and molasses until everything is smooth. In a separate bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Wrap the dough in plastic and chill for at least 30 minutes.
Step 2: Roll, Cut, and Bake
On a lightly floured surface, roll the chilled dough to about 1/4-inch thickness. Use your favorite cookie cutters to cut out shapes. Place the cut-out cookies on baking sheets lined with parchment paper. Bake at 375°F (190°C) for 8-10 minutes, or until the edges are firm and lightly browned. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
📝 Final Note
Decorate these cookies with a simple royal icing or a dusting of powdered sugar once they are completely cool.
Gingerbread Crinkle Cookies
These gingerbread crinkle cookies are soft, chewy, and coated in powdered sugar. They are a wonderful sweet and spicy treat for any occasion, with their beautiful cracked look.
Key Ingredients & Tips for Gingerbread Crinkles
- Cream of Tartar: This ingredient helps create that signature crinkle look and a wonderfully soft texture in your cookies.
- Generous Sugar Coating: Roll the dough balls heavily in powdered sugar before baking. This helps the crinkles show up clearly as the cookies bake and expand.
What You Need for Gingerbread Crinkles
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/2 cup unsalted butter, melted
- 1 large egg
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 cup powdered sugar (for coating)
⏱️ Time: 55 minutes🍽️ Yields: 2.5 dozen cookies
How to Make Gingerbread Crinkles
Step 1: Prepare the Dough
In a large bowl, melt the butter, then mix it with the molasses, granulated sugar, and brown sugar until smooth. Beat in the egg. In another bowl, combine the flour, ground ginger, cinnamon, cloves, baking soda, and cream of tartar. Add the dry ingredients to the wet mixture and mix until just combined. Chill the dough for at least 1 hour.
Step 2: Roll, Coat, and Bake
Preheat your oven to 350°F (175°C). Roll the chilled dough into small, 1-inch balls. Roll each ball in granulated sugar first, then generously in powdered sugar, ensuring a thick coating. Place the coated dough balls on baking sheets lined with parchment paper. Bake for 10-12 minutes. The cookies will puff up and then crack as they cool, creating the crinkle effect.
📝 Final Note
For the best crinkles, ensure the powdered sugar coating is very thick before baking your cookies.
Gingerbread Snowball Cookies
These gingerbread snowball cookies are delicate, buttery, and melt in your mouth. They’re like little pockets of spiced joy, perfect for a festive cookie platter.
Key Ingredients & Tips for Gingerbread Snowballs
- Pecan Flour (or finely chopped pecans): Using finely ground pecans adds to the melt-in-your-mouth texture and a rich, nutty flavor.
- Double Powdered Sugar Dusting: Roll cookies in powdered sugar while warm, then again when cool. This creates a beautiful, thick “snowball” effect.
What You Need for Gingerbread Snowballs
- 1 1/2 cups all-purpose flour
- 1 cup finely chopped pecans (or pecan flour)
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1/4 cup brown sugar
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
⏱️ Time: 40 minutes🍽️ Yields: 3 dozen cookies
How to Make Gingerbread Snowballs
Step 1: Form the Dough
Preheat your oven to 325°F (160°C). In a large bowl, cream softened butter with brown sugar, 1/2 cup powdered sugar, and vanilla until light and fluffy. In a separate bowl, combine flour, spices, salt, and ground pecans. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. The dough might be a little crumbly, but it should come together when pressed.
Step 2: Bake and Coat
Roll the dough into small, 1-inch balls. Place them on an ungreased baking sheet. Bake for 12-15 minutes until lightly golden on the bottoms. Do not let them brown too much. While the cookies are still warm, roll them generously in powdered sugar. Let them cool completely on a wire rack, then roll them in powdered sugar again for a beautiful “snowball” finish.
📝 Final Note
Let the cookies cool completely before storing them in an airtight container to keep them fresh and maintain their coating.
Glazed Chocolate Gingerbread Cookies
If you love gingerbread and chocolate, this recipe is for you. These soft cookies have a rich chocolate flavor with lovely gingerbread spice, finished with a sweet glaze.
Key Ingredients & Tips for Glazed Chocolate Gingerbread
- Quality Cocoa Powder: Use good quality unsweetened cocoa powder for a deep, true chocolate flavor that shines through the spices.
- Buttermilk Magic: Buttermilk adds a nice tang and helps keep these cookies incredibly soft. If you don’t have buttermilk, you can use regular milk with a splash of vinegar or lemon juice.
What You Need for Glazed Chocolate Gingerbread
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/2 cup buttermilk
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp salt
- **For the Glaze:** 1 cup powdered sugar, 2-3 tbsp milk, 1/2 tsp vanilla extract
⏱️ Time: 1 hour🍽️ Yields: 2.5 dozen cookies
How to Make Glazed Chocolate Gingerbread
Step 1: Mix and Chill the Dough
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and molasses, then stir in the buttermilk. In a separate bowl, whisk together the flour, cocoa powder, ginger, cinnamon, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Chill the dough for at least 30 minutes.
Step 2: Bake and Glaze
Preheat your oven to 350°F (175°C). Drop spoonfuls of chilled dough onto baking sheets lined with parchment paper, leaving some space between them. Bake for 10-12 minutes, or until the edges are set and the centers are still soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While the cookies cool, whisk together the powdered sugar, milk, and vanilla extract for the glaze. Drizzle or spread the glaze over the cooled cookies.
📝 Final Note
Make sure the cookies are completely cool before glazing, otherwise the glaze will melt and not set properly.
