25 Delicious Gingerbread Cookie Recipes for the Holidays

Let’s fill your holiday season with the warm, spicy aroma of gingerbread cookies baking in the oven! Whether you’re a seasoned baker or trying your hand at these festive treats for the first time, our roundup of 25 delicious gingerbread cookie recipes has something for everyone. From classic cuts to creative twists, these recipes are sure to spread joy and sweetness throughout your celebrations. Keep reading to find your new favorite!

Classic Gingerbread Cookies

Perfect for holiday vibes or a cozy bake session, these Classic Gingerbread Cookies pack a spicy-sweet punch that’s downright irresistible.

Ingredients

• 3 cups all-purpose flour, sifted for lightness
• 1 tbsp ground ginger, for that warm kick
• 1 tsp cinnamon, finely ground for smooth flavor
• 1/2 tsp cloves, freshly ground for depth
• 1/2 tsp nutmeg, grated for a hint of sweetness
• 1/2 cup unsalted butter, room temperature for creamy blending
• 1/2 cup brown sugar, packed for moist texture
• 1 large egg, farm-fresh for richness
• 1/2 cup molasses, dark and robust for signature taste
• 1 tsp baking soda, to ensure perfect rise
• 1/2 tsp salt, fine sea salt to balance sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the sifted flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until fully combined.
3. In a large bowl, cream the room-temperature butter and brown sugar together until light and fluffy, about 3 minutes.
4. Beat in the farm-fresh egg and dark molasses until the mixture is smooth and homogenous.
5. Gradually mix in the dry ingredients to the wet, stirring just until the dough comes together—overmixing leads to tough cookies.
6. Divide the dough in half, wrap in plastic, and chill for at least 1 hour for easier handling.
7. On a lightly floured surface, roll out one dough portion to 1/4-inch thickness. Use cookie cutters for shapes, placing them 1 inch apart on prepared sheets.
8. Bake for 8-10 minutes, until the edges are just firm but centers are soft—they’ll harden as they cool.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield cookies with a crisp edge and chewy center, spiced just right. Try stacking them with royal icing for a festive tower or enjoy solo with a cold glass of milk.

Soft and Chewy Gingerbread Cookies

Overflowing with warmth and spice, these gingerbread cookies are your winter hug in edible form. Roll, cut, and bake your way to soft, chewy perfection—no crispiness allowed.

Ingredients

• 3 cups all-purpose flour, sifted for lightness
• 2 tsp ground ginger, for that fiery kick
• 1 tsp cinnamon, adding sweet warmth
• 1/4 tsp cloves, for a hint of mystery
• 1/2 tsp baking soda, to keep them tender
• 1/4 tsp salt, to balance the sweetness
• 3/4 cup unsalted butter, softened to room temperature
• 3/4 cup dark brown sugar, packed for richness
• 1 large egg, farm-fresh and beaten
• 1/2 cup molasses, thick and robust
• 1 tsp pure vanilla extract, for aromatic depth

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the sifted flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and dark brown sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Add the beaten egg, molasses, and vanilla extract to the butter mixture. Beat until fully incorporated.
5. Gradually mix in the dry ingredients until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Divide the dough in half, wrap in plastic, and chill for at least 1 hour. Tip: Chilled dough is easier to handle and prevents spreading.
7. On a floured surface, roll out one portion of dough to 1/4-inch thickness. Cut into shapes with cookie cutters.
8. Place cookies on prepared baking sheets, 2 inches apart. Bake for 8-10 minutes, until the edges are just set but centers are still soft.
9. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Amazingly soft with a deep molasses flavor, these cookies are best enjoyed with a glass of cold milk or as a festive gift tied with ribbon. Their chewy texture and spicy aroma make them irresistible straight from the oven.

Gingerbread Cookie Bars

Perfect for any season, these Gingerbread Cookie Bars blend spicy warmth with sweet comfort. **Bake** them to fill your kitchen with holiday vibes or as a cozy treat any day.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp ground ginger, for that signature spicy kick
• 1/2 tsp cinnamon, adding a warm, sweet depth
• 1/4 tsp cloves, finely ground for a hint of sharpness
• 1/2 cup unsalted butter, softened to room temperature for easy mixing
• 1/2 cup brown sugar, packed for moist sweetness
• 1/4 cup molasses, rich and dark for deep flavor
• 1 large egg, farm-fresh for binding
• 1/2 tsp baking soda, to ensure a perfect rise
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the sifted flour, ginger, cinnamon, cloves, baking soda, and salt until well combined.
3. In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Add the molasses and egg to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients until just combined. Tip: Overmixing can lead to tough bars, so stop as soon as the flour disappears.
6. Spread the dough evenly into the prepared pan, using a spatula to smooth the top.
7. Bake for 20-25 minutes, or until the edges are firm and the center is set but still slightly soft. Tip: A toothpick inserted into the center should come out with a few moist crumbs.
8. Allow the bars to cool completely in the pan on a wire rack before slicing into squares.

Outrageously soft with a chewy edge, these bars pack a punch of gingerbread flavor. Serve them warm with a dollop of whipped cream or as a festive base for ice cream sandwiches.

Vegan Gingerbread Cookies

Hungry for a holiday treat that’s both spicy and sweet? These vegan gingerbread cookies pack a punch with molasses depth and a fiery ginger kick—no dairy needed.

Ingredients

• 2 1/4 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, for the perfect rise
• 1/2 tsp salt, to balance sweetness
• 1 tbsp ground ginger, for that warm spice
• 1 tsp ground cinnamon, adding cozy notes
• 1/2 tsp ground cloves, for a hint of sharpness
• 3/4 cup coconut oil, solid but scoopable
• 1/3 cup molasses, dark and rich
• 1/2 cup brown sugar, packed for moisture
• 1/4 cup almond milk, unsweetened and creamy
• 1 tsp pure vanilla extract, for aromatic depth

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, salt, ginger, cinnamon, and cloves until well combined.
3. In a large bowl, beat the coconut oil, molasses, and brown sugar together until smooth and creamy, about 2 minutes.
4. Stir in the almond milk and vanilla extract into the wet mixture until fully incorporated.
5. Gradually add the dry ingredients to the wet, mixing until a soft dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
6. Roll the dough out on a lightly floured surface to 1/4-inch thickness and cut into shapes with cookie cutters.
7. Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Tip: For extra sparkle, brush the tops with almond milk and sprinkle with sugar before baking.
8. Bake for 8-10 minutes, until the edges are just set but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake!
9. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Fresh from the oven, these cookies boast a crisp edge with a chewy center, bursting with warm spices. Serve them stacked high with a drizzle of vegan caramel or crumbled over dairy-free ice cream for a decadent twist.

Gluten-Free Gingerbread Cookies

Every holiday table deserves these Gluten-Free Gingerbread Cookies—crispy edges, chewy centers, and spiced to perfection. No one will guess they’re gluten-free!

Ingredients

• 2 cups almond flour, finely ground for a tender crumb
• 1/4 cup molasses, robust and dark for deep flavor
• 1/4 cup coconut sugar, lightly caramelized sweetness
• 1 tbsp ground ginger, warmly aromatic
• 1 tsp ground cinnamon, sweetly spicy
• 1/2 tsp baking soda, for the perfect rise
• 1/4 tsp sea salt, to balance the sweetness
• 1 large egg, farm-fresh and room temperature
• 2 tbsp coconut oil, melted and slightly cooled

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut sugar, ginger, cinnamon, baking soda, and sea salt.
3. In another bowl, beat the egg, then mix in molasses and coconut oil until smooth.
4. Combine wet and dry ingredients, stirring until a dough forms. Tip: If the dough is sticky, chill for 10 minutes.
5. Roll dough into 1-inch balls, place on the baking sheet, and flatten slightly. Tip: Space them 2 inches apart for even baking.
6. Bake for 10-12 minutes, until edges are firm. Tip: Cookies will firm up as they cool, so don’t overbake.
7. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Yield cookies with a crisp snap and a spicy-sweet kick. Serve with a dollop of coconut whipped cream for an extra festive touch.

Gingerbread Cookie Truffles

Zesty and zingy, these Gingerbread Cookie Truffles are your no-bake ticket to holiday bliss. Roll, dip, devour—it’s that simple.

Ingredients

• 2 cups finely crushed gingerbread cookies, spiced and molasses-rich
• 4 oz cream cheese, softened to room temperature
• 1 tsp pure vanilla extract, aromatic and sweet
• 1/2 tsp ground cinnamon, warm and fragrant
• 1/4 tsp ground ginger, spicy and sharp
• 1/8 tsp ground cloves, deeply aromatic
• 12 oz semi-sweet chocolate chips, high-quality and meltable
• 1 tbsp coconut oil, unrefined and subtly sweet
• 1/4 cup white chocolate chips, for drizzling

Instructions

1. In a large bowl, combine crushed gingerbread cookies, softened cream cheese, vanilla extract, cinnamon, ginger, and cloves. Mix until fully incorporated.
2. Roll mixture into 1-inch balls and place on a parchment-lined baking sheet. Chill in freezer for 15 minutes to firm up.
3. In a microwave-safe bowl, melt semi-sweet chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
4. Using a fork, dip each chilled truffle into melted chocolate, tapping off excess. Return to parchment-lined sheet.
5. Melt white chocolate chips in a small bowl using the same method. Drizzle over truffles for a decorative touch.
6. Chill truffles in refrigerator for 30 minutes, or until chocolate is fully set.

Decadently soft inside with a crisp chocolate shell, these truffles pack a punch of gingerbread flavor. Serve them on a rustic wooden board for a festive touch or gift them in pretty boxes tied with ribbon.

Gingerbread Cookie Ice Cream Sandwiches

Bake your way into holiday bliss with these Gingerbread Cookie Ice Cream Sandwiches—spicy, sweet, and irresistibly creamy.

Ingredients

• 1 cup unsalted butter, room-temperature soft
• 3/4 cup dark brown sugar, packed with molasses richness
• 1 large egg, farm-fresh and beaten
• 1/2 cup molasses, dark and robust
• 3 1/4 cups all-purpose flour, sifted for lightness
• 1 tbsp ground ginger, pungent and warm
• 1 tsp ground cinnamon, sweetly aromatic
• 1/2 tsp ground cloves, deeply fragrant
• 1/2 tsp baking soda, for lift
• 1/4 tsp salt, fine and sea-derived
• 1 quart vanilla bean ice cream, premium and velvety

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for non-stick ease.
2. In a large bowl, cream together the soft butter and dark brown sugar until fluffy, about 3 minutes, for a light cookie texture.
3. Beat in the egg and molasses until fully incorporated, ensuring a smooth, homogenous mixture.
4. Whisk together the sifted flour, ginger, cinnamon, cloves, baking soda, and salt in a separate bowl to evenly distribute the spices.
5. Gradually mix the dry ingredients into the wet, stirring just until combined to avoid tough cookies.
6. Roll the dough into 1-inch balls, place them 2 inches apart on the prepared sheets, and flatten slightly for even baking.
7. Bake for 10-12 minutes, until the edges are just firm but centers are soft, for that perfect chew.
8. Cool cookies on the sheets for 5 minutes, then transfer to a wire rack to cool completely, preventing sogginess.
9. Once cooled, scoop 1/4 cup of vanilla bean ice cream onto the flat side of a cookie and top with another, pressing gently to spread evenly.
10. Freeze sandwiches for at least 1 hour before serving, ensuring they hold their shape when bitten.

Outrageously good, these sandwiches marry the warm spice of gingerbread with the cool creaminess of ice cream. Serve them on a chilled platter for a festive touch that’ll have everyone reaching for seconds.

Gingerbread Cookie Dough Dip

Dive into the holiday spirit with this irresistibly creamy Gingerbread Cookie Dough Dip—sweet, spiced, and dangerously dippable. Perfect for your festive gatherings or a cozy night in, it’s the no-bake treat that’ll have everyone asking for the recipe.

Ingredients

• 1 cup smooth cashew butter (creamy, unsweetened)
• 1/4 cup pure maple syrup (dark, robust flavor)
• 2 tbsp molasses (deep, rich)
• 1 tsp vanilla extract (pure, aromatic)
• 1 tsp ground ginger (warm, spicy)
• 1/2 tsp ground cinnamon (sweet, fragrant)
• 1/4 tsp ground cloves (pungent, earthy)
• 1/4 tsp sea salt (fine, to balance sweetness)
• 1/4 cup mini chocolate chips (tiny, melty)

Instructions

1. In a medium mixing bowl, combine the creamy cashew butter, dark maple syrup, and rich molasses. Stir until smooth and fully incorporated.
2. Add the pure vanilla extract, warm ground ginger, sweet cinnamon, pungent ground cloves, and fine sea salt to the bowl. Mix well to distribute the spices evenly throughout the dip.
3. Fold in the tiny mini chocolate chips gently, ensuring they’re evenly dispersed without overmixing.
4. Let the dip sit at room temperature for 10 minutes to allow the flavors to meld together beautifully.
5. Serve immediately with your choice of dippers, or refrigerate for up to 3 days for a firmer texture. Tip: For a smoother dip, warm slightly before serving.

Lusciously smooth with a punch of gingerbread spice, this dip pairs perfectly with crisp apple slices, graham crackers, or even straight off the spoon. The melty chocolate chips add a delightful texture contrast, making every bite a little celebration.

Gingerbread Cookie Pancakes

Dive into the cozy vibes of winter mornings with these Gingerbread Cookie Pancakes—fluffy, spiced, and drizzled with maple syrup for that perfect sweet start.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 2 tsp ground ginger, for that warm kick
• 1 tsp cinnamon, adding sweet depth
• 1/2 tsp nutmeg, freshly grated for aroma
• 1/4 tsp cloves, finely ground for a hint of spice
• 1 tsp baking soda, to fluff up your pancakes
• 1/4 tsp salt, to balance the sweetness
• 1 cup buttermilk, rich and tangy
• 1/4 cup molasses, dark and robust
• 1 large farm-fresh egg, beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• Maple syrup and whipped cream, for serving

Instructions

1. In a large bowl, whisk together the sifted flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt until well combined.
2. In another bowl, mix the buttermilk, molasses, beaten egg, and melted butter until smooth. Tip: Ensure the butter is cooled to avoid cooking the egg.
3. Pour the wet ingredients into the dry ingredients, stirring just until combined. Tip: Overmixing leads to tough pancakes—lumps are okay!
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter. Tip: A drop of water should sizzle to test the pan’s readiness.
5. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
7. Serve warm, drizzled with maple syrup and a dollop of whipped cream. Now, these pancakes aren’t just breakfast—they’re a hug in food form, with a spicy-sweet profile that’ll have you reaching for seconds. Not to mention, they’re a festive twist on the classic that’ll brighten any gloomy morning.

Gingerbread Cookie Hot Chocolate

Elevate your cozy game with this Gingerbread Cookie Hot Chocolate—spiced, sweet, and downright decadent. Perfect for those chilly mornings or as a festive nightcap.

Ingredients

• 2 cups whole milk (creamy and rich)
• 1/2 cup heavy cream (luxuriously thick)
• 1/4 cup brown sugar (packed, for deep molasses notes)
• 2 tbsp unsweetened cocoa powder (high-quality, for intense chocolate flavor)
• 1 tsp ground ginger (warm and spicy)
• 1/2 tsp ground cinnamon (sweet and aromatic)
• 1/4 tsp ground cloves (pungent and earthy)
• 1/4 tsp vanilla extract (pure, for a smooth finish)
• 1/4 cup crushed gingerbread cookies (for garnish, crunchy and spiced)
• Whipped cream (for topping, light and fluffy)

Instructions

1. In a medium saucepan, combine whole milk and heavy cream. Heat over medium-low until steaming, about 5 minutes—don’t let it boil.
2. Whisk in brown sugar, cocoa powder, ground ginger, cinnamon, and cloves until fully dissolved and the mixture is smooth, about 2 minutes.
3. Remove from heat and stir in vanilla extract for that smooth finish.
4. Pour into mugs and top with a generous dollop of whipped cream.
5. Sprinkle crushed gingerbread cookies on top for that essential crunch and extra spice.

Luxuriate in the velvety texture and the warm, spiced chocolate flavor. Serve with a gingerbread cookie on the side for dunking—pure bliss.

Gingerbread Cookie Cheesecake

Just when you thought cheesecake couldn’t get any better, we’re throwing gingerbread cookies into the mix. This Gingerbread Cookie Cheesecake is your holiday dessert dreams come true—spicy, sweet, and irresistibly creamy.

Ingredients

• 1 1/2 cups finely crushed gingerbread cookies (spicy and molasses-rich)
• 1/4 cup melted unsalted butter (velvety and golden)
• 24 oz cream cheese (luxuriously smooth, room temperature)
• 3/4 cup granulated sugar (fine and sparkling)
• 1 tsp pure vanilla extract (aromatic and sweet)
• 3 large eggs (farm-fresh, room temperature)
• 1/2 cup sour cream (tangy and creamy)
• 1 tsp ground ginger (warm and pungent)
• 1/2 tsp ground cinnamon (sweet and woody)

Instructions

1. Preheat your oven to 325°F (163°C). Tip: Ensure your oven is fully preheated for even baking.
2. Mix 1 1/2 cups finely crushed gingerbread cookies with 1/4 cup melted unsalted butter until well combined. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press the crust evenly.
3. Beat 24 oz cream cheese with 3/4 cup granulated sugar and 1 tsp pure vanilla extract on medium speed until smooth, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure no lumps remain.
4. Add 3 large eggs one at a time, beating just until blended after each addition.
5. Stir in 1/2 cup sour cream, 1 tsp ground ginger, and 1/2 tsp ground cinnamon until smooth.
6. Pour the filling over the crust in the springform pan. Bake for 45-50 minutes, or until the center is almost set but still slightly wobbly. Tip: Avoid overbaking to prevent cracks.
7. Turn off the oven and leave the door slightly ajar for 1 hour to let the cheesecake cool gradually.
8. Refrigerate for at least 4 hours, or overnight, before serving.

Kick your dessert game up a notch with this Gingerbread Cookie Cheesecake. The velvety texture meets the bold spices of gingerbread for a festive treat. Serve with a dollop of whipped cream and a sprinkle of cinnamon for an extra cozy touch.

Gingerbread Cookie Milkshake

Elevate your dessert game with this Gingerbread Cookie Milkshake—**bold flavors**, **creamy texture**, and **holiday vibes** all year round.

Ingredients

• 2 cups creamy vanilla bean ice cream
• 1 cup cold whole milk
• 4 soft-baked gingerbread cookies, crumbled
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp pure vanilla extract
• Whipped cream, for topping
• Mini gingerbread cookie, for garnish

Instructions

1. **Blend** 2 cups creamy vanilla bean ice cream, 1 cup cold whole milk, crumbled gingerbread cookies, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, and 1/4 tsp pure vanilla extract in a blender until smooth.
2. **Pour** the milkshake into a chilled glass, leaving room at the top for whipped cream.
3. **Top** with a generous swirl of whipped cream and a mini gingerbread cookie for garnish.
4. **Serve** immediately with a straw and a spoon for the ultimate indulgence.

Creamy, spiced, and irresistibly festive, this milkshake is a dessert dream. Try rimming the glass with crushed gingerbread cookies for an extra crunch.

Gingerbread Cookie Cupcakes

Kickstart your holiday baking with these Gingerbread Cookie Cupcakes—spicy, sweet, and irresistibly soft. Perfect for cozy gatherings or a festive solo treat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp ground ginger, for that warm, spicy kick
• 1/2 tsp cinnamon, finely ground for smooth flavor
• 1/4 tsp cloves, freshly ground for depth
• 1/2 cup unsalted butter, room temperature for creamy texture
• 1/2 cup brown sugar, packed for moist sweetness
• 1/4 cup molasses, rich and dark for signature gingerbread taste
• 1 large farm-fresh egg, for binding
• 1 tsp baking soda, to ensure fluffy rise
• 1/2 cup hot water, to dissolve baking soda evenly

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together sifted flour, ginger, cinnamon, and cloves until well combined.
3. In a large bowl, cream room temperature butter and brown sugar until light and fluffy, about 3 minutes.
4. Beat in molasses and the egg until the mixture is smooth and homogenous.
5. Dissolve baking soda in hot water, then stir into the wet ingredients. Tip: The mixture will bubble slightly—this is normal and helps with the rise.
6. Gradually fold the dry ingredients into the wet, mixing just until no flour streaks remain. Tip: Overmixing can lead to dense cupcakes.
7. Divide the batter evenly among the prepared liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Just out of the oven, these cupcakes boast a tender crumb and a molasses-rich flavor that’s perfectly balanced with spices. Serve them dusted with powdered sugar or topped with a dollop of whipped cream for an extra festive touch.

Gingerbread Cookie Brownies

Ready to level up your dessert game? These Gingerbread Cookie Brownies mash up holiday spice with fudgy chocolate for a treat that’s downright addictive.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, fine and sparkling
• 4 large eggs, room temperature and beaten
• 1 tsp pure vanilla extract, aromatic and rich
• 1/2 cup cocoa powder, dark and unsweetened
• 1 cup all-purpose flour, sifted and fluffy
• 1/2 tsp salt, fine and sea-kissed
• 1 tbsp ground ginger, warm and spicy
• 1 tsp ground cinnamon, sweet and woody
• 1/4 tsp ground cloves, pungent and bold

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, letting the edges hang over for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and glossy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, for a uniform texture.
4. Stir in the vanilla extract, blending it thoroughly into the mixture for a fragrant depth.
5. Sift together the cocoa powder, flour, salt, ginger, cinnamon, and cloves directly into the wet ingredients to avoid lumps and ensure even spice distribution.
6. Fold the dry ingredients into the wet mixture with a spatula until just combined, being careful not to overmix for the fudgiest brownies.
7. Pour the batter into the prepared pan, smoothing the top with the spatula for an even bake.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool, so don’t wait for a clean toothpick.
9. Let the brownies cool completely in the pan on a wire rack before lifting them out by the parchment paper edges for slicing. Tip: For cleaner cuts, chill the brownies in the fridge for an hour before slicing.
10. Serve squares dusted with powdered sugar or alongside a scoop of vanilla ice cream for a decadent contrast. Tip: Warm individual servings for 10 seconds in the microwave to revive that just-baked softness.

These brownies boast a crackly top with a dense, moist center, where the warmth of gingerbread spices meets deep chocolate. Try layering them with whipped cream and a drizzle of caramel for an over-the-top dessert sandwich.

Gingerbread Cookie Muffins

Get ready to spice up your morning with these Gingerbread Cookie Muffins—soft, spiced, and irresistibly cozy.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, for the perfect rise
• 1/2 tsp salt, to enhance flavors
• 1 tbsp ground ginger, for that warm kick
• 1 tsp ground cinnamon, for sweet depth
• 1/4 tsp ground cloves, for a hint of spice
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup dark brown sugar, packed for richness
• 1/4 cup molasses, thick and robust
• 1 large farm-fresh egg, at room temperature
• 1/2 cup whole milk, for moisture
• 1 tsp pure vanilla extract, for aromatic sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the sifted flour, baking soda, salt, ginger, cinnamon, and cloves until well combined.
3. In a large bowl, mix the melted butter and brown sugar until smooth. Tip: Ensure the butter isn’t too hot to avoid cooking the egg.
4. Beat in the egg, then stir in the molasses, milk, and vanilla extract until the mixture is uniform.
5. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Tip: Overmixing leads to tough muffins.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Velvety soft with a spicy-sweet aroma, these muffins are a hug in edible form. Serve warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Gingerbread Cookie French Toast

Get ready to flip your breakfast game upside down with this Gingerbread Cookie French Toast. It’s like your favorite holiday cookie met a classic brunch dish and decided to throw a party in your mouth.

Ingredients

• 4 thick slices of day-old brioche bread, slightly stale for better absorption
• 2 large farm-fresh eggs, beaten until fluffy
• 1 cup whole milk, creamy and rich
• 2 tbsp molasses, dark and robust
• 1 tsp ground ginger, warm and spicy
• 1/2 tsp ground cinnamon, sweet and aromatic
• 1/4 tsp ground cloves, deeply fragrant
• 1 tbsp granulated sugar, for a hint of sweetness
• 2 tbsp unsalted butter, for a golden crisp
• Maple syrup and powdered sugar, for serving

Instructions

1. In a wide, shallow bowl, whisk together the beaten eggs, whole milk, molasses, ground ginger, cinnamon, cloves, and granulated sugar until fully combined.
2. Heat a large non-stick skillet over medium heat and melt 1 tbsp of unsalted butter, swirling to coat the pan evenly.
3. Dip each slice of brioche bread into the egg mixture, allowing it to soak for 10 seconds per side for maximum flavor absorption without becoming soggy.
4. Place the soaked bread slices in the skillet and cook for 3-4 minutes on each side, or until deeply golden and crispy at the edges.
5. Repeat with the remaining slices, adding more butter to the skillet as needed to prevent sticking and ensure a rich, buttery finish.
6. Serve immediately, dusted with powdered sugar and drizzled with maple syrup for that perfect sweet-spicy balance.

Unbelievably cozy and packed with warm spices, this French toast boasts a crispy exterior with a custardy center. Try stacking it high with a dollop of whipped cream and a sprinkle of cinnamon for an Instagram-worthy brunch masterpiece.

Gingerbread Cookie Pudding

Alright, let’s dive into this cozy, spiced dessert that’s basically a hug in a bowl. Gingerbread Cookie Pudding is your winter comfort, reinvented.

Ingredients

• 1 cup crushed gingerbread cookies (spicy, molasses-rich)
• 2 cups whole milk (creamy, velvety)
• 1/2 cup heavy cream (luxuriously thick)
• 1/4 cup brown sugar (deep, caramel-like)
• 2 large eggs (farm-fresh, golden yolked)
• 1 tsp vanilla extract (pure, aromatic)
• 1/2 tsp ground ginger (warm, peppery)
• 1/4 tsp ground cinnamon (sweet, woody)
• Pinch of salt (flaky, sea-kissed)

Instructions

1. Preheat your oven to 350°F (175°C). This ensures even baking.
2. In a medium bowl, whisk together the whole milk, heavy cream, brown sugar, eggs, vanilla extract, ground ginger, ground cinnamon, and salt until smooth. Tip: Strain the mixture for a silkier texture.
3. Layer the bottom of a 9-inch baking dish with the crushed gingerbread cookies. Pour the milk mixture over the cookies, ensuring they’re fully submerged.
4. Place the baking dish in a larger pan. Fill the larger pan with hot water until it reaches halfway up the sides of the baking dish. Tip: This water bath prevents cracking.
5. Bake for 45 minutes, or until the center is just set but still slightly wobbly. Tip: Overbaking leads to a rubbery texture.
6. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set.

Outcome? A creamy, spiced pudding with soft gingerbread layers that melt in your mouth. Serve chilled with a dollop of whipped cream and a sprinkle of cookie crumbs for extra crunch.

Gingerbread Cookie Tiramisu

Picture this: a twist on classic tiramisu that swaps ladyfingers for spiced gingerbread cookies, layered with creamy mascarpone and a hint of coffee. It’s the holiday dessert you didn’t know you needed.

Ingredients

• 1 package of soft gingerbread cookies, spiced with molasses and cinnamon
• 1 1/2 cups of strong brewed coffee, cooled to room temperature
• 16 oz of creamy mascarpone cheese, at room temperature
• 3/4 cup of granulated sugar, fine and sweet
• 4 large farm-fresh eggs, separated
• 1 tsp of pure vanilla extract, aromatic and smooth
• Unsweetened cocoa powder, for dusting

Instructions

1. Brew 1 1/2 cups of strong coffee and let it cool to room temperature. Tip: A darker roast adds depth.
2. In a large bowl, beat egg yolks with 3/4 cup sugar until pale and thick, about 3 minutes.
3. Fold in mascarpone and vanilla extract until just combined. Tip: Overmixing can deflate the mixture.
4. In another bowl, whip egg whites to stiff peaks, then gently fold into mascarpone mixture.
5. Quickly dip gingerbread cookies into coffee, ensuring they’re moist but not soggy.
6. Layer cookies and mascarpone cream in a 9×13″ dish, starting and ending with cream.
7. Chill for at least 4 hours, or overnight for best results. Tip: The longer it sits, the flavors meld beautifully.
8. Before serving, dust with cocoa powder for a bitter contrast to the sweet layers.

Creamy meets spicy in every bite, with the gingerbread adding a warm depth. Serve chilled with a sprinkle of cocoa or a drizzle of caramel for extra decadence.

Gingerbread Cookie Parfait

Bold flavors collide in this Gingerbread Cookie Parfait—layers of spiced cookie crumbles meet velvety cream for a dessert that’s as Instagrammable as it is indulgent.

Ingredients

• 1 cup molasses-rich gingerbread cookie crumbs
• 2 cups heavy cream, chilled to perfection
• 1/4 cup granulated sugar, fine as snow
• 1 tsp pure vanilla extract, aromatic and sweet
• 1/2 tsp ground cinnamon, warmly spiced
• 1/4 tsp ground ginger, sharply fragrant
• 1/8 tsp ground cloves, deeply pungent
• 1/2 cup whipped cream cheese, luxuriously smooth

Instructions

1. Preheat your oven to 350°F. Crumble the gingerbread cookies onto a baking sheet and toast for 5 minutes until fragrant. Tip: Watch closely to prevent burning.
2. In a large bowl, whip the heavy cream with sugar, vanilla, cinnamon, ginger, and cloves until stiff peaks form. Tip: Chill your bowl and beaters for faster whipping.
3. Gently fold in the whipped cream cheese until just combined. Tip: Overmixing can deflate the cream.
4. Layer the cookie crumbs and spiced cream in glasses, starting and ending with crumbs. Chill for at least 1 hour before serving.

Heavenly layers of crunchy spice and cloud-like cream make every bite a delight. Serve with a dusting of cinnamon or a drizzle of caramel for extra decadence.

Gingerbread Cookie Smoothie

Pump up your morning with a Gingerbread Cookie Smoothie that tastes like dessert but fuels like breakfast. Blend nostalgia and nutrition in one sip—holiday vibes, no oven required.

Ingredients

• 1 cup creamy oat milk, chilled
• 1 frozen banana, sliced
• 2 tbsp molasses, robust and sticky
• 1 tsp ground ginger, spicy and aromatic
• 1/2 tsp cinnamon, sweet and woody
• 1/4 tsp ground cloves, pungent and warm
• 1 scoop vanilla protein powder, smooth and sweet
• 1/2 cup ice cubes, crystal clear

Instructions

1. Grab your blender—make sure it’s clean and ready to roar.
2. Pour in the creamy oat milk first to keep things smooth.
3. Add the frozen banana slices for a thick, creamy base.
4. Drizzle in the robust molasses—don’t skimp, it’s the soul of the smoothie.
5. Sprinkle the spicy ginger, sweet cinnamon, and warm cloves directly into the mix.
6. Drop in the smooth vanilla protein powder for a protein punch.
7. Toss in the crystal-clear ice cubes to chill everything down.
8. Blend on high for 45 seconds, or until silky and no chunks remain. Tip: Pause to scrape down the sides if needed.
9. Pour into your favorite glass immediately—sip slow or gulp fast, no judgment here. Tip: A cinnamon stick makes a festive stirrer.

This smoothie swirls with the warmth of gingerbread and the creaminess of a milkshake. Top with a dollop of whipped cream and a sprinkle of cinnamon for extra flair—morning never tasted so cozy.

Gingerbread Cookie Waffles

Get ready to flip your morning routine with these Gingerbread Cookie Waffles—crispy edges, soft centers, and all the cozy spices you crave.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for fluffiness
• 1/4 cup molasses, dark and sticky
• 1/4 cup brown sugar, packed for richness
• 1 large egg, farm-fresh and room temperature
• 1/2 cup buttermilk, tangy and thick
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tsp ground ginger, spicy and warm
• 1 tsp ground cinnamon, sweet and aromatic
• 1/2 tsp ground cloves, deeply fragrant
• 1/2 tsp baking soda, for the perfect rise
• 1/2 tsp salt, to balance the sweetness

Instructions

1. Preheat your waffle iron to 375°F for that golden crisp.
2. In a large bowl, whisk together the sifted flour, ginger, cinnamon, cloves, baking soda, and salt.
3. In another bowl, beat the egg, then mix in the molasses, brown sugar, buttermilk, and melted butter until smooth. Tip: Ensure your butter isn’t too hot to avoid cooking the egg.
4. Gently fold the wet ingredients into the dry until just combined. Tip: Overmixing leads to tough waffles—lumps are okay!
5. Lightly grease the waffle iron with butter or non-stick spray, then pour 1/2 cup batter onto the center. Close and cook for 4-5 minutes until steam stops escaping. Tip: Resist peeking to keep those waffles intact.
6. Serve immediately with a dollop of whipped cream or a drizzle of maple syrup for extra indulgence.

How these waffles bring the holiday spirit any day—spiced just right, with a texture that’s crispy outside, tender inside. Try stacking them high with a dusting of powdered sugar for a show-stopping brunch.

Gingerbread Cookie Scones

Just when you thought gingerbread couldn’t get better, we’re turning it into scones. These aren’t your grandma’s cookies—they’re buttery, spiced, and ready to dunk.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/3 cup packed dark brown sugar, for deep molasses flavor
• 1 tbsp ground ginger, for that signature spice kick
• 1 tsp cinnamon, for warm sweetness
• 1/2 tsp baking soda, to lift
• 1/4 tsp salt, to balance
• 1/2 cup unsalted butter, cold and cubed
• 1/3 cup molasses, thick and rich
• 1/4 cup whole milk, creamy and cold
• 1 large egg, farm-fresh for binding
• 1 tsp vanilla extract, pure and fragrant

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the sifted flour, brown sugar, ginger, cinnamon, baking soda, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flaky scones.
4. In a separate bowl, whisk together the molasses, milk, egg, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients. Stir with a fork until just combined—don’t overmix. Tip: A few dry spots are okay; they’ll hydrate as the scones bake.
6. Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick circle.
7. Cut into 8 wedges and transfer to the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 18-20 minutes, or until the edges are firm and the tops are lightly golden. Tip: For extra shine, brush the tops with milk before baking.
9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Velvety inside with a crisp edge, these scones are a winter morning dream. Serve warm with a dollop of clotted cream or a drizzle of honey for a twist.

Gingerbread Cookie Bread Pudding

Transform your leftover gingerbread cookies into a decadent dessert that screams comfort. This Gingerbread Cookie Bread Pudding is your holiday leftovers’ glow-up.

Ingredients

• 4 cups cubed stale gingerbread cookies, spiced and molasses-rich
• 2 cups whole milk, creamy and fresh
• 1 cup heavy cream, luxuriously thick
• 3 large eggs, farm-fresh and golden
• 1/2 cup granulated sugar, fine and sweet
• 1 tsp pure vanilla extract, aromatic and warm
• 1/2 tsp ground cinnamon, spicy and fragrant
• 1/4 tsp ground nutmeg, earthy and sweet
• 1/4 tsp salt, to balance the sweetness
• 1/2 cup raisins, plump and juicy (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
2. In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
3. Add the cubed gingerbread cookies and raisins (if using) to the bowl. Gently fold until all pieces are evenly coated. Let sit for 10 minutes to allow the cookies to absorb the liquid.
4. Pour the mixture into the prepared baking dish, spreading it out evenly. Press down lightly to ensure all pieces are submerged in the custard.
5. Bake for 45-50 minutes, or until the top is golden brown and the center is set but still slightly wobbly.
6. Remove from the oven and let cool for 10 minutes before serving. Tip: For an extra indulgent touch, drizzle with caramel sauce or a dollop of whipped cream.

You’ll love the contrast between the crispy top and the soft, custardy center. Serve warm with a scoop of vanilla ice cream for the ultimate comfort dessert.

Gingerbread Cookie Cinnamon Rolls

Kickstart your morning with these Gingerbread Cookie Cinnamon Rolls—soft, spicy, and irresistibly gooey. Perfect for cozying up with a cup of coffee or wowing your brunch crowd.

Ingredients

• 1 cup warm whole milk (110°F, like a soothing bath)
• 2 1/4 tsp active dry yeast (foamy and fragrant)
• 1/2 cup granulated sugar (fine and sweet)
• 1/3 cup unsalted butter (melted, golden and rich)
• 1 large egg (room temperature, farm-fresh)
• 1 tsp pure vanilla extract (aromatic and smooth)
• 3 1/2 cups all-purpose flour (soft as a cloud)
• 1 tsp salt (fine and balancing)
• 2 tsp ground ginger (warm and spicy)
• 1 tsp ground cinnamon (sweet and woody)
• 1/4 tsp ground cloves (pungent and deep)
• 1/2 cup packed brown sugar (moist and molasses-rich)
• 1/4 cup unsalted butter (softened, creamy)
• 1 tbsp ground cinnamon (for that extra kick)

Instructions

1. In a large bowl, combine warm milk, yeast, and 1 tbsp granulated sugar. Let sit for 5 minutes until foamy.
2. Add remaining granulated sugar, melted butter, egg, and vanilla to the yeast mixture. Whisk until smooth.
3. In a separate bowl, mix flour, salt, ginger, cinnamon, and cloves. Gradually add to wet ingredients, stirring until a dough forms.
4. Knead dough on a floured surface for 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Roll dough into a 16×12 inch rectangle on a floured surface. Spread softened butter evenly over the dough.
6. Sprinkle brown sugar and cinnamon over the buttered dough, leaving a 1-inch border. Roll tightly from the long side, pinching seam to seal.
7. Cut into 12 even slices with a sharp knife. Place in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
8. Preheat oven to 375°F. Bake rolls for 20-25 minutes until golden brown and bubbling.
9. Let cool slightly before serving. Enjoy the warm, spiced layers with a drizzle of icing or a dollop of whipped cream.

Just imagine pulling apart these rolls to reveal their soft, spiced centers—perfect for sharing or savoring solo. The gingerbread spices meld beautifully with the sweet, buttery layers, making every bite a holiday in your mouth.

Gingerbread Cookie Donuts

Oozing with holiday vibes, these Gingerbread Cookie Donuts are your winter breakfast dreams come true. Dunk, drizzle, and devour—these spiced treats are a festive must-make.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for fluffiness
• 1/2 cup dark brown sugar, packed for richness
• 1 tsp ground ginger, for that warm kick
• 1 tsp cinnamon, finely ground for smooth spice
• 1/2 tsp nutmeg, freshly grated for aroma
• 1/4 tsp cloves, ground for depth
• 1/2 tsp baking soda, for lift
• 1/4 tsp salt, to balance sweetness
• 1/2 cup buttermilk, room temperature for smooth mixing
• 1/4 cup molasses, dark and robust for flavor
• 1 large egg, farm-fresh for binding
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, for aromatic sweetness

Instructions

1. Preheat your oven to 350°F and grease a donut pan with butter or non-stick spray.
2. In a large bowl, whisk together the sifted flour, brown sugar, ginger, cinnamon, nutmeg, cloves, baking soda, and salt until no lumps remain.
3. In another bowl, mix the buttermilk, molasses, egg, melted butter, and vanilla extract until fully combined.
4. Pour the wet ingredients into the dry ingredients, stirring just until the batter comes together—overmixing leads to tough donuts.
5. Spoon the batter into a piping bag or a ziplock with a corner snipped off, then pipe into the prepared donut pan, filling each mold 2/3 full.
6. Bake for 10-12 minutes, or until the donuts spring back when lightly touched—perfectly baked donuts have a slight give but no wet spots.
7. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing or dusting with powdered sugar.

Crunchy edges give way to a soft, spiced center in these donuts. Serve them stacked high with a side of cold milk or coffee for dunking, or get fancy with a cream cheese glaze drizzle.

Conclusion

You’ve just discovered a treasure trove of holiday cheer with these 25 delicious gingerbread cookie recipes! Whether you’re a seasoned baker or trying your hand at gingerbread for the first time, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. And don’t forget to share the joy by pinning this article on Pinterest for your fellow baking enthusiasts to enjoy!