Do you love the warm, cozy taste of gingerbread? I certainly do! It’s one of my favorite flavors to bake with, especially when the weather turns cooler. There’s just something so comforting about that spicy aroma filling your kitchen.
Today, I’m sharing four amazing gingerbread cookie recipes that I think you’ll really enjoy. From classic frosted options to creative cheesecake fillings, there’s a gingerbread cookie here for everyone. Get ready to bake some spiced treats!
Jump to Recipe:
- 1. Gingerbread White Chocolate Chip Cookies
- 2. Gingerbread Cheesecake Cookies
- 3. Gingerbread Sandwich Cookies
- 4. Frosted Gingerbread Cookies
Gingerbread White Chocolate Chip Cookies
If you love the classic taste of gingerbread but want a little something extra, these white chocolate chip cookies are for you. The sweet white chocolate chips add a lovely contrast to the warm spices.
Key Ingredients & Tips for Gingerbread White Chocolate
- Quality White Chocolate: Use good quality white chocolate chips or a chopped white chocolate bar. Better chocolate makes a noticeable difference in taste and texture.
- Don’t Overbake: For soft and chewy cookies, take them out of the oven when the edges are set but the centers still look a little soft. They will continue to set as they cool.
What You Need for White Chocolate Cookies
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- ¼ cup molasses
- 1 cup white chocolate chips
⏱️ Time: 40 Minutes🍽️ Yields: About 2.5 Dozen
How to Make Gingerbread White Chocolate Chip Cookies
Step 1: Mix Dough and Add Chips
Start by whisking together the flour, baking soda, and all your gingerbread spices in a bowl. In a separate, larger bowl, cream the softened butter with both granulated and brown sugars until it’s light. Beat in the egg and molasses. Gradually add the dry ingredients to the wet mixture, then gently fold in the white chocolate chips until they are evenly distributed.
Step 2: Scoop and Bake Cookies
Preheat your oven to 350°F (175°C). Use a cookie scoop or spoon to drop rounded balls of dough onto baking sheets lined with parchment paper, leaving some space between them. Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
📝 Final Note
For an extra touch, sprinkle a tiny bit of flaky sea salt over the cookies right after they come out of the oven. It enhances all the sweet and spicy flavors beautifully!
Gingerbread Cheesecake Cookies
These gingerbread cheesecake cookies are a wonderful blend of spicy gingerbread and a smooth, creamy cheesecake center. It’s a delightful treat that offers a different texture with every bite.
Key Ingredients & Tips for Gingerbread Cheesecake
- Cream Cheese Softening: Let your cream cheese come to room temperature for at least 30 minutes. This makes it much easier to mix into a smooth, lump-free filling.
- Dough Chilling: Don’t skip chilling the gingerbread cookie dough. It helps the cookies keep their shape during baking and prevents them from spreading too much.
What You Need for Cheesecake Cookies
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup molasses
- 1 large egg
- For Filling: 4 oz cream cheese, softened; ¼ cup powdered sugar; ½ tsp vanilla extract
⏱️ Time: 1 Hour🍽️ Yields: About 20 Cookies
How to Make Gingerbread Cheesecake Cookies
Step 1: Prepare Dough and Filling
First, make the gingerbread dough by mixing dry ingredients, then creaming butter and sugar, adding egg and molasses, and combining everything. Chill this dough for at least 30 minutes. While it chills, beat the softened cream cheese with powdered sugar and vanilla for your filling until smooth.
Step 2: Form and Bake Cookies
Preheat oven to 350°F (175°C). Take spoonfuls of gingerbread dough and flatten them slightly. Place a small dollop of cheesecake filling in the center, then gently wrap the dough around the filling to seal it. Place on a baking sheet and bake for 10-12 minutes until edges are set. Let cool completely.
📝 Final Note
Because of the cream cheese filling, it’s best to store these cookies in an airtight container in the refrigerator. They taste great chilled!
Gingerbread Sandwich Cookies
These gingerbread sandwich cookies bring together two soft, chewy gingerbread rounds with a creamy, sweet filling. They are a truly satisfying bite and perfect for sharing with friends and family.
Key Ingredients & Tips for Gingerbread Sandwich Cookies
- Even Cookie Size: Try to make sure your cookie dough balls are similar in size. This helps them bake evenly and makes it easier to pair them up for sandwiches.
- Spice Mix: Don’t be shy with your spices! A good blend of ginger, cinnamon, and a touch of cloves or nutmeg makes these cookies really sing.
What You Need for Sandwich Cookies
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 ½ tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- ¼ cup molasses
- For Filling: ½ cup unsalted butter, softened; 2 cups powdered sugar; 2 tbsp milk; ½ tsp vanilla extract
⏱️ Time: 50 Minutes🍽️ Yields: About 18 Sandwich Cookies
How to Make Gingerbread Sandwiches
Step 1: Bake the Gingerbread Cookies
Combine your dry ingredients in one bowl. In another, cream butter with both sugars, then beat in the egg and molasses. Gradually add the dry mixture to the wet mixture until a soft dough forms. Roll the dough into small balls, flatten slightly, and bake at 350°F (175°C) for 8-10 minutes. Let them cool completely on a wire rack.
Step 2: Prepare Filling and Assemble
For the filling, beat the softened butter until creamy. Gradually add powdered sugar, milk, and vanilla extract until you have a smooth, spreadable frosting. Once the gingerbread cookies are fully cooled, spread a layer of frosting on the flat side of one cookie and top with another cookie to make a sandwich.
📝 Final Note
These sandwich cookies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness.
Frosted Gingerbread Cookies
These soft and chewy frosted gingerbread cookies are a holiday classic for good reason. I love the simple, sweet glaze that perfectly complements the spiced cookie base.
Key Ingredients & Tips for Frosted Gingerbread
- Dark Molasses: Use good quality dark molasses for that deep, rich gingerbread flavor you expect. It also helps with the cookies’ soft texture.
- Cool Completely: Make sure your cookies are fully cooled before adding any frosting. This prevents the frosting from melting or becoming runny.
What You Need for Gingerbread Cookies
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- ½ cup dark molasses
- For Frosting: 2 cups powdered sugar, 3 tbsp milk, ½ tsp vanilla extract
⏱️ Time: 45 Minutes🍽️ Yields: About 2 Dozen
How to Make Frosted Gingerbread
Step 1: Make the Cookie Dough
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and cloves. In a larger bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg, then stir in the molasses. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 2: Bake and Frost Your Cookies
Preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface and cut into shapes. Place on baking sheets and bake for 8-10 minutes, or until the edges are firm. Let them cool. Whisk powdered sugar, milk, and vanilla for the frosting, then drizzle or spread on cooled cookies.
📝 Final Note
These cookies keep well in an airtight container at room temperature for up to 5 days. For crispier cookies, store them uncovered for a few hours before sealing.