There is nothing quite like the smell of gingerbread baking to bring cheer. I absolutely love making gingerbread cookies during the colder months, and I bet you do too! Today, I’m sharing two fantastic gingerbread cookie recipes that I think you will enjoy making for friends and family.
Whether you like a sweet surprise inside your cookie or a classic spiced treat with a lovely icing, I have you covered. Let’s get baking these delicious gingerbread cookies!
Jump to Recipe:
Warm Caramel Stuffed Gingerbread Cookies
Imagine soft gingerbread cookies with a sweet surprise inside. A warm, gooey caramel filling makes these extra special, perfect for sharing or a cozy treat.
Key Ingredients & Tips
- Soft Butter is Best: Make sure your butter is at room temperature. This helps it mix well and makes a smoother dough.
- Caramel Core Prep: Unwrap your caramel candies and cut larger ones in half if needed. You want them small enough to fit inside the cookie dough.
- No Overworking Dough: Mix the dough until just combined. Too much mixing can make your gingerbread cookies tough.
What You Need
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup packed light brown sugar
- 1 large egg
- ½ cup molasses
- 24 soft caramel candies (like Kraft Caramels)
⏱️ Time: 45 minutes🍽️ Yields: 24 cookies
How to Make It
Step 1: Make the Dough
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. 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 mixed. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Step 2: Stuff and Shape
Take about a tablespoon of gingerbread dough and flatten it into a disc in your hand. Place one caramel candy in the center. Carefully wrap the dough around the caramel, sealing it completely to form a ball. Make sure there are no cracks where the caramel could leak out. Repeat with the remaining dough and caramels.
Step 3: Bake the Cookies
Place the stuffed gingerbread cookie dough balls on baking sheets lined with parchment paper, leaving some space between each one. Bake for 10-12 minutes, or until the edges are firm and the centers are just set. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
These gingerbread cookies are best enjoyed warm when the caramel is still gooey. If they cool, you can gently warm them in the microwave for a few seconds.
Classic Cinnamon Iced Gingerbread Cookies
These gingerbread cookies are soft and chewy, with a lovely kick of cinnamon spice. The sweet, smooth icing adds a perfect finish, making them wonderful for gifts or a festive gathering.
Key Ingredients & Tips
- Use Fresh Spices: For the best flavor, make sure your ground cinnamon and ginger are fresh. Older spices lose their strength.
- Chill Your Dough: Chilling the gingerbread dough for at least an hour helps prevent the cookies from spreading too much during baking.
- Icing Consistency: When making the cinnamon icing, add milk or water a tiny bit at a time until you get a thick but spreadable consistency. Too thin, and it will run off the cookies.
What You Need
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp ground ginger
- 1 tbsp ground cinnamon
- ½ tsp ground cloves
- ½ cup unsalted butter, softened
- ½ cup packed dark brown sugar
- 1 large egg
- ¾ cup molasses
- For the Icing:
- 2 cups powdered sugar
- 2-3 tbsp milk or water
- ½ tsp ground cinnamon
⏱️ Time: 1 hour (plus chilling)🍽️ Yields: 36 cookies
How to Make It
Step 1: Mix the Gingerbread Dough
In a large bowl, cream together the softened butter and brown sugar until it’s light. Beat in the egg and molasses until everything is smooth. In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Wrap the dough in plastic wrap and chill it in the fridge for at least 1 hour.
Step 2: Roll and Bake
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled gingerbread dough to about ¼ inch thickness. Use your favorite cookie cutters to cut out shapes. Place the cut cookies on baking sheets lined with parchment paper. Bake for 8-10 minutes, depending on size, until the edges are slightly firm. Let them cool on the baking sheet for a few minutes, then move them to a wire rack to cool completely.
Step 3: Prepare and Ice
Once the cookies are completely cool, make the cinnamon icing. In a small bowl, whisk together the powdered sugar, cinnamon, and 2 tablespoons of milk or water. Add more liquid a teaspoon at a time until the icing is smooth and thick enough to spread easily. Spread the icing evenly over each cooled gingerbread cookie.
📝 Final Note
Let the icing set completely before stacking or storing these gingerbread cookies. This can take a couple of hours or more, depending on your kitchen’s humidity. Store in an airtight container.