21 Easy Christmas Gingerbread Cookies Recipe Ideas to Bake

There is nothing quite like the smell of gingerbread in December, and these 21 Christmas Gingerbread Cookies Recipe Ideas bring that magic to your kitchen. Warm spice, dark molasses, and a little brown sugar turn simple dough into cookies that taste like the holidays. Some are crisp and snappy, and others are soft and chewy, but every one of them belongs on your Christmas table.

I put this list together for bakers who want Christmas cookies that actually work, whether you are decorating with children or baking gifts for neighbors. You will find classic men, snowy stars, stuffed rounds, and sandwich cookies, all tested for flavor and texture. Most use pantry staples and come together in under an hour. Pick one for tonight and let the rest carry you through the season. Keep the flour, butter, and molasses on hand, because once the first batch cools, you will want to bake another.

Classic Gingerbread Men

A tray of classic gingerbread men is the cookie that starts Christmas in my house. The dough rolls out smooth, cuts cleanly, and bakes into sturdy figures with crisp edges and soft centers. I use a deep molasses and a full spoon of ground ginger, so the flavor stays warm and rich after baking. Icing and candy buttons finish each one.

These cookies keep for two weeks in a tin, and they make lovely gifts wrapped in cellophane with a ribbon. I bake a double batch every December, one for the tree and one for sharing with neighbors over cocoa.

Prep: 20 mins | Bake: 10 mins | Serves: 24

Ingredients

• 350g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp cloves
• 120g butter, softened
• 150g brown sugar
• 120ml molasses
• 1 large egg
• 1 tsp vanilla extract
• Royal icing, to decorate

How to Make It

1. Whisk the flour, baking soda, ginger, cinnamon, and cloves in a large bowl.
2. Cream the butter and brown sugar, then beat in the molasses, egg, and vanilla.
3. Fold in the dry ingredients, wrap the dough, and chill for one hour.
4. Roll out the dough, cut out men shapes, and bake at 180C for 10 minutes. Cool before icing.

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Soft Molasses Cookies

• These cookies stay soft for days because the molasses keeps the crumb moist and tender.
• Roll the dough balls in sugar before baking for a crackled top and a gentle crunch.
• Chill the dough for thirty minutes so the cookies hold their shape in the oven.
• Pull them out when the edges set but the centers still look soft.
• A pinch of black pepper adds a warm bite that surprises people in the best way.

Soft molasses cookies are the ones I bake first every December because they never fail. The kitchen smells of ginger and spice within minutes, and the cookies cool into plump, chewy rounds. I stack them in tins for gifts, and they always disappear before the week ends. One more batch always follows the very first.

Prep: 15 mins | Bake: 10 mins | Serves: 24

Ingredients

• 300g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp black pepper
• 150g butter, softened
• 150g brown sugar
• 120ml molasses
• 1 large egg
• 60g sugar, for rolling

How to Make It

1. Whisk the flour, baking soda, ginger, cinnamon, and pepper together.
2. Cream the butter and brown sugar, then beat in the molasses and egg.
3. Fold in the dry ingredients and chill the dough for thirty minutes.
4. Roll into balls, coat in sugar, and bake at 180C for 10 minutes. Cool on the tray for five minutes.

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Chewy Ginger Snaps

Quick Tip: Use dark molasses for the deepest flavor, and do not skip the fresh ginger if you have it. Bake one test cookie first to check the spread, then adjust the flour by a spoonful if needed. A cool baking sheet keeps the cookies from spreading too fast.

Chewy ginger snaps balance crisp edges with a soft, bendy middle, and the sugar coating crackles as they cool. I like them with coffee on cold afternoons, and they pack well for school lunches. A tin of these by the door makes every guest feel welcome in December. Cold milk makes them even better.

Prep: 15 mins | Bake: 12 mins | Serves: 24

Ingredients

• 300g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 150g butter, softened
• 180g sugar
• 120ml molasses
• 1 large egg
• 1 tsp fresh ginger, grated
• 60g sugar, for rolling

How to Make It

1. Whisk the flour, baking soda, ginger, cinnamon, and nutmeg in a bowl.
2. Cream the butter and sugar, then beat in the molasses, egg, and fresh ginger.
3. Fold in the dry ingredients and chill the dough for thirty minutes.
4. Roll into balls, coat in sugar, and bake at 175C for 12 minutes until the edges set.

Iced Gingerbread Stars

Before: Star cookies used to spread in my oven until the points went soft and round. The icing ran off the edges, and the tray looked messy before it reached the table.

After: Now I chill the cut shapes for fifteen minutes before baking, and the stars hold their points. A thick royal icing sets fast, so the lines stay neat and white. I pipe the stars while the icing is still soft.

Iced gingerbread stars look like they came from a bakery window, with crisp points and snowy white icing. They hang well on the tree with a ribbon, and they stack neatly in gift boxes. Children love to help pipe the lines, and no two stars ever look the same. They shine on a dessert table.

Prep: 25 mins | Bake: 10 mins | Serves: 24

Ingredients

• 350g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 120g butter, softened
• 150g brown sugar
• 120ml molasses
• 1 large egg
• 200g royal icing
• 1 tbsp sprinkles, to decorate

How to Make It

1. Whisk the flour, baking soda, ginger, and cinnamon together.
2. Cream the butter and brown sugar, then beat in the molasses and egg.
3. Fold in the dry ingredients, chill the dough, then roll out and cut stars.
4. Chill the cut stars for fifteen minutes, then bake at 180C for 10 minutes. Ice once fully cool.

Chocolate Ginger Cookies

1. Melt the dark chocolate with butter and let it cool for ten minutes.
2. Whisk in the molasses, egg, ginger, and cinnamon until the batter turns glossy.
3. Fold in the flour and cocoa, then chill the dough for one hour.
4. Roll the dough into balls, coat them in sugar, and bake at 180C for ten minutes.
5. Cool the cookies on the tray for five minutes before moving them to a rack.

Chocolate and ginger make a rich pair, with deep cocoa notes and a warm spicy finish. The centers stay soft and fudgy while the edges turn lightly crisp. I bake these for friends who love chocolate but want something festive, and they always ask for the recipe. A glass of milk is the perfect partner.

Prep: 20 mins | Bake: 10 mins | Serves: 24

Ingredients

• 200g dark chocolate, chopped
• 120g butter
• 250g plain flour
• 40g cocoa powder
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 150g brown sugar
• 120ml molasses
• 1 large egg
• 60g sugar, for rolling

How to Make It

1. Melt the dark chocolate and butter together, then let the mixture cool for ten minutes.
2. Whisk in the molasses, egg, ginger, and cinnamon until glossy.
3. Fold in the flour, cocoa, and baking soda, then chill the dough for one hour.
4. Roll into balls, coat in sugar, and bake at 180C for ten minutes. Cool on the tray for five minutes.

Gingerbread Snowflakes

DO:

• Roll the dough evenly so the delicate points bake at the same speed.
• Use a small star cutter for crisp, lacy edges.
• Dust the cooled cookies with icing sugar for a snowy finish.
• Store them flat between parchment so the points do not break.

DON’T:

• Don’t overwork the dough, or the cookies will turn tough.
• Don’t skip chilling, since warm dough spreads in the oven.
• Don’t ice them while warm, because the icing will melt.
• Don’t stack them warm, or the sugar dusting will smear.

Snowflake cookies are the prettiest ones on my Christmas table, with fine points and a dusting of white sugar. They look fragile, but the ginger dough holds up well in a tin. I hang a few on the tree and serve the rest with hot cocoa on snowy evenings. Hot cocoa completes them.

Prep: 25 mins | Bake: 10 mins | Serves: 20

Ingredients

• 350g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 120g butter, softened
• 150g brown sugar
• 120ml molasses
• 1 large egg
• 1 tsp vanilla extract
• 60g icing sugar, for dusting

How to Make It

1. Whisk the flour, baking soda, ginger, cinnamon, and nutmeg in a large bowl.
2. Cream the butter and brown sugar, then beat in the molasses, egg, and vanilla.
3. Fold in the dry ingredients, wrap the dough, and chill for one hour.
4. Roll out the dough, cut snowflakes, and bake at 180C for 10 minutes. Dust with icing sugar once cool.

Stuffed Gingerbread Rounds

Prep Time: 25 minutes

Bake Time: 12 minutes

Skill Level: Medium

Servings: 18

These rounds hide a caramel center inside spiced ginger dough, and the first bite surprises people. The cookies bake up golden with a crackle on top. I make them for the Christmas Eve table because they feel special without extra work, and they rank among my favorite Christmas Gingerbread Cookies Recipe Ideas for a crowd.

Prep: 25 mins | Bake: 12 mins | Serves: 18

Ingredients

• 300g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 150g butter, softened
• 150g brown sugar
• 120ml molasses
• 1 large egg
• 18 soft caramels
• 60g sugar, for rolling
• 1 tsp vanilla extract

How to Make It

1. Whisk the flour, baking soda, ginger, and cinnamon together.
2. Cream the butter and brown sugar, then beat in the molasses, egg, and vanilla.
3. Fold in the dry ingredients and chill the dough for thirty minutes.
4. Wrap a spoonful of dough around each caramel, roll in sugar, and bake at 175C for 12 minutes.

Cranberry Ginger Cookies

Tart cranberries brighten the warm spice in these chewy cookies, and the red flecks look festive against the golden dough. I use dried cranberries soaked in warm water so they plump up and stay juicy. A little orange zest lifts the flavor and makes the kitchen smell like Christmas morning. White chocolate chips melt into sweet pockets that balance the tart fruit.

These cookies freeze well, so I bake a big batch early in December and pull out a few at a time. They travel well to parties and look lovely on a dessert tray next to the Christmas tree.

Prep: 15 mins | Bake: 12 mins | Serves: 24

Ingredients

• 300g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 150g butter, softened
• 150g brown sugar
• 120ml molasses
• 1 large egg
• 120g dried cranberries
• 100g white chocolate chips
• 1 tbsp orange zest

How to Make It

1. Soak the dried cranberries in warm water for ten minutes, then drain well.
2. Whisk the flour, baking soda, ginger, and cinnamon in a large bowl.
3. Cream the butter and brown sugar, then beat in the molasses and egg.
4. Fold in the dry ingredients, cranberries, white chocolate chips, and orange zest, then bake spoonfuls at 175C for 12 minutes.

Spiced Gingerbread Hearts

• Heart shapes bake evenly when the dough is rolled to the same thickness every time.
• A pink icing drizzle and a few sprinkles turn plain hearts into gifts.
• Cinnamon and clove give these hearts a warm flavor that suits cold evenings.
• Let the cookies cool fully before icing so the lines stay sharp.
• Pack them in small boxes with tissue paper for a sweet homemade present.

Gingerbread hearts are the cookies I bake for the people I love most at Christmas. They take a little extra care with the icing, but the result feels personal and warm. I tie a ribbon around each box and write a short note inside for family and friends. They make a very sweet homemade gift.

Prep: 20 mins | Bake: 10 mins | Serves: 24

Ingredients

• 350g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp cloves
• 120g butter, softened
• 150g brown sugar
• 120ml molasses
• 1 large egg
• 150g pink icing
• 1 tbsp sprinkles, to decorate

How to Make It

1. Whisk the flour, baking soda, ginger, cinnamon, and cloves together.
2. Cream the butter and brown sugar, then beat in the molasses and egg.
3. Fold in the dry ingredients, wrap the dough, and chill for one hour.
4. Roll out the dough, cut hearts, and bake at 180C for 10 minutes. Drizzle with pink icing once cool.

Gingerbread Thumbprint Cookies

Quick Tip: Press the thumbprint while the cookies are still warm from the oven so the dent holds its shape. Fill the centers after the cookies cool, or the jam will run. A spoonful of lemon curd works beautifully too. Store the filled cookies in a single layer.

Thumbprint cookies pair spiced ginger dough with a bright jam center, and the contrast makes them stand out on any tray. I use raspberry jam for color and apricot jam for a softer sweetness. Children love pressing the dents, and the cookies disappear fast at our house. A cup of tea makes them complete.

Prep: 20 mins | Bake: 12 mins | Serves: 24

Ingredients

• 300g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 150g butter, softened
• 150g brown sugar
• 120ml molasses
• 1 large egg
• 120g raspberry jam
• 60g sugar, for rolling
• 1 tsp vanilla extract

How to Make It

1. Whisk the flour, baking soda, ginger, and cinnamon in a large bowl.
2. Cream the butter and brown sugar, then beat in the molasses, egg, and vanilla.
3. Fold in the dry ingredients, chill the dough, and roll into balls.
4. Roll in sugar, press a thumbprint into each ball, and bake at 175C for 12 minutes. Fill with jam once cool.

White Chocolate Ginger Cookies

Before: White chocolate used to melt into my ginger dough and vanish before the cookies cooled. The bars looked plain, and the sweetness felt lost in the spice. The cookies looked plain next to the other holiday treats.

After: Now I fold in white chocolate chunks after the dough chills, and they hold their shape through baking. The creamy pockets balance the ginger heat in every bite. I chill the dough again before rolling the next batch.

These cookies look elegant with their pale chunks against the dark ginger dough. The white chocolate adds sweetness without overpowering the spice. I serve them with coffee after dinner, and they always earn compliments at holiday parties. A light drizzle of melted white chocolate on top makes them look even more festive for gift boxes.

Prep: 15 mins | Bake: 11 mins | Serves: 24

Ingredients

• 300g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 150g butter, softened
• 150g brown sugar
• 120ml molasses
• 1 large egg
• 150g white chocolate, chopped
• 60g sugar, for rolling
• 1 tsp vanilla extract

How to Make It

1. Whisk the flour, baking soda, ginger, and cinnamon together.
2. Cream the butter and brown sugar, then beat in the molasses, egg, and vanilla.
3. Fold in the dry ingredients and chill the dough for thirty minutes.
4. Fold in the white chocolate chunks, roll into balls, and bake at 175C for 11 minutes. Drizzle with extra melted white chocolate if you like.

Gingerbread Sandwich Cookies

1. Roll the ginger dough thin and cut even rounds with a small cutter.
2. Bake the rounds at 175C for ten minutes until the edges set.
3. Beat cream cheese with butter, icing sugar, and vanilla until smooth.
4. Spread the filling on one round and press a second round on top.
5. Chill the finished cookies for twenty minutes so the filling sets before serving.

Sandwich cookies turn a ginger round into something worth sharing, with a creamy filling between two spiced layers. The filling softens the cookies overnight, so they taste better the next day. I pipe the cream cheese filling high, and these rank among my favorite Christmas Gingerbread Cookies Recipe Ideas for gift boxes.

Prep: 30 mins | Bake: 10 mins | Serves: 18

Ingredients

• 300g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 150g butter, softened
• 150g brown sugar
• 120ml molasses
• 1 large egg
• 150g cream cheese, softened
• 60g butter, softened
• 120g icing sugar
• 1 tsp vanilla extract

How to Make It

1. Whisk the flour, baking soda, ginger, and cinnamon in a large bowl.
2. Cream the butter and brown sugar, then beat in the molasses and egg.
3. Fold in the dry ingredients, chill the dough, then roll thin and cut rounds.
4. Bake at 175C for ten minutes, then sandwich pairs with the cream cheese filling once cool.

Orange Ginger Cookies

DO:

• Zest the orange before juicing it so you catch all the fragrant oils.
• Let the dough rest overnight for the deepest citrus and spice flavor.
• Roll the cookies in coarse sugar for a sparkling finish.
• Store them with a slice of bread to keep them soft.

DON’T:

• Don’t use bottled orange juice, since fresh zest carries the real flavor.
• Don’t overbake them, or the citrus notes will fade.
• Don’t skip the salt, because it sharpens the orange.

Orange and ginger make a bright pair that cuts through the richness of holiday baking. The zest perfumes the dough, and the cookies bake up soft with a gentle citrus glow. I serve these with tea in the afternoon, and they taste like sunshine in December. They pair well with a cup of tea.

Prep: 15 mins | Bake: 11 mins | Serves: 24

Ingredients

• 300g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 150g butter, softened
• 150g brown sugar
• 120ml molasses
• 1 large egg
• 1 orange, zested and juiced
• 60g coarse sugar, for rolling
• 1/2 tsp salt

How to Make It

1. Rub the orange zest into the sugar until fragrant.
2. Whisk the flour, baking soda, ginger, and cinnamon together.
3. Cream the butter and brown sugar, then beat in the molasses, egg, and orange juice.
4. Fold in the dry ingredients and zest, chill the dough, then roll in coarse sugar and bake at 175C for 11 minutes.

Peppermint Gingerbread Bars

Prep Time: 20 minutes

Bake Time: 25 minutes

Skill Level: Easy

Servings: 16

These bars layer spiced gingerbread with a cool peppermint frosting and crushed candy canes on top. They slice neatly into squares, which makes them perfect for parties and cookie swaps. The mint keeps the rich ginger dough feeling light, and the red and white topping looks festive on any tray. They keep well chilled.

Prep: 20 mins | Bake: 25 mins | Serves: 16

Ingredients

• 300g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 150g butter, softened
• 180g brown sugar
• 120ml molasses
• 2 large eggs
• 200g cream cheese frosting
• 1 tsp peppermint extract
• 60g candy canes, crushed

How to Make It

1. Whisk the flour, baking soda, ginger, and cinnamon in a large bowl.
2. Cream the butter and brown sugar, then beat in the molasses and eggs.
3. Spread the batter in a lined pan and bake at 175C for 25 minutes.
4. Cool fully, spread with peppermint frosting, and scatter crushed candy canes on top before slicing.

Maple Gingerbread Cookies

Maple syrup gives these cookies a soft sweetness that pairs beautifully with ginger and cinnamon. The dough stays tender and bakes into thick, chewy rounds with crackled tops. I brush the warm cookies with a little extra maple syrup so the flavor shines through. A pinch of sea salt on top balances the sweetness in every bite. The maple flavor deepens overnight.

I bake these on cold Sunday afternoons when the house needs warming up. The maple scent fills every room, and the cookies cool into soft rounds that keep well in a tin for a week.

Prep: 15 mins | Bake: 12 mins | Serves: 24

Ingredients

• 300g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 150g butter, softened
• 120g brown sugar
• 120ml maple syrup
• 60ml molasses
• 1 large egg
• 1/2 tsp sea salt flakes

How to Make It

1. Whisk the flour, baking soda, ginger, cinnamon, and nutmeg together.
2. Cream the butter and brown sugar, then beat in the maple syrup, molasses, and egg.
3. Fold in the dry ingredients and chill the dough for thirty minutes.
4. Roll into balls and bake at 175C for 12 minutes, then brush with extra maple syrup and sprinkle with sea salt.

Gingerbread Reindeer Cookies

• Chocolate antlers made from pretzels give each reindeer a playful look.
• Red candy noses and icing eyes bring the faces to life.
• Use a round cutter for the heads so the shapes stay even.
• Let the icing set fully before adding the pretzel antlers.
• Children love to decorate these, so set up a small icing station.

Reindeer cookies are the most fun ones on my Christmas tray, with pretzel antlers and bright red noses. They take a little time to decorate, but the smiles they bring are worth it. I make a big batch for school parties, and the kids always pick these first. They bring joy to every party.

Prep: 30 mins | Bake: 10 mins | Serves: 24

Ingredients

• 350g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 120g butter, softened
• 150g brown sugar
• 120ml molasses
• 1 large egg
• 24 mini pretzels
• 24 red candies
• 150g royal icing

How to Make It

1. Whisk the flour, baking soda, ginger, and cinnamon in a large bowl.
2. Cream the butter and brown sugar, then beat in the molasses and egg.
3. Fold in the dry ingredients, chill the dough, then roll out and cut rounds.
4. Bake at 180C for 10 minutes, then ice the faces, add pretzel antlers, and press on red candy noses.

Cinnamon Ginger Crinkles

Quick Tip: Roll the dough balls twice in sugar for a thicker crackle on top. Chill the dough well so the cookies spread slowly and the cracks open wide. A little extra cinnamon in the sugar adds warmth. Let the cookies cool fully before stacking them.

Crinkle cookies crack open in the oven to show lines against dark ginger dough, and they look lovely in a gift box. The outside turns crisp while the inside stays soft and chewy. I bake a batch every year because they vanish, and they belong on lists of Christmas Gingerbread Cookies Recipe Ideas I share.

Prep: 15 mins | Bake: 12 mins | Serves: 24

Ingredients

• 300g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tbsp cinnamon
• 1/2 tsp nutmeg
• 150g butter, softened
• 180g brown sugar
• 120ml molasses
• 1 large egg
• 80g sugar, for rolling
• 1 tsp cinnamon, for rolling

How to Make It

1. Whisk the flour, baking soda, ginger, cinnamon, and nutmeg together.
2. Cream the butter and brown sugar, then beat in the molasses and egg.
3. Fold in the dry ingredients and chill the dough for one hour.
4. Roll into balls, coat twice in the cinnamon sugar, and bake at 175C for 12 minutes until cracked.

Gingerbread Tree Cookies

Before: Tree cookies used to break at the branches when I lifted them off the tray. The green icing pooled in the middle, and the trees looked lopsided.

After: Now I roll the dough a little thicker and cool the trees on the tray for ten minutes. The branches hold firm, and the icing sets in neat lines. I use a thin piping tip for the finest lines.

Little green trees dusted with sugar sprinkles make the sweetest centerpiece on a cookie platter. They stand up well in gift boxes and look charming tied with ribbon. I pipe a small star on top of each one and add a few colored sprinkles for ornaments. They look lovely beside the tree.

Prep: 25 mins | Bake: 10 mins | Serves: 24

Ingredients

• 350g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 120g butter, softened
• 150g brown sugar
• 120ml molasses
• 1 large egg
• 200g green royal icing
• 2 tbsp sprinkles, to decorate
• 1 tbsp star sprinkles

How to Make It

1. Whisk the flour, baking soda, ginger, and cinnamon in a large bowl.
2. Cream the butter and brown sugar, then beat in the molasses and egg.
3. Fold in the dry ingredients, wrap the dough, and chill for one hour.
4. Roll out the dough a little thicker, cut trees, and bake at 180C for 10 minutes. Ice green once cool and add sprinkles.

Caramel Ginger Cookies

1. Cream the butter and brown sugar until light and fluffy.
2. Beat in the molasses, egg, ginger, and cinnamon.
3. Fold in the flour and baking soda, then chill the dough for thirty minutes.
4. Press a soft caramel into the center of each dough ball and bake at 175C for eleven minutes.
5. Cool the cookies on the tray for five minutes before moving them to a rack.

Caramel melts into a gooey center inside these spiced cookies, and the contrast with the crisp edges makes them hard to resist. The brown sugar gives the dough a deep toffee note. I serve them warm so the caramel stays soft, and guests always reach for a second one. They taste best still warm.

Prep: 20 mins | Bake: 11 mins | Serves: 24

Ingredients

• 300g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 150g butter, softened
• 180g brown sugar
• 120ml molasses
• 1 large egg
• 24 soft caramels
• 1 tsp vanilla extract
• 1/2 tsp sea salt flakes

How to Make It

1. Cream the butter and brown sugar until light and fluffy.
2. Beat in the molasses, egg, ginger, cinnamon, and vanilla.
3. Fold in the flour and baking soda, then chill the dough for thirty minutes.
4. Press a soft caramel into the center of each dough ball and bake at 175C for eleven minutes. Sprinkle with sea salt.

Lemon Ginger Cookies

DO:

• Add the lemon zest to the sugar and rub it in for the strongest flavor.
• Chill the dough so the cookies bake up thick and soft.
• Glaze the cooled cookies with a thin lemon icing.
• Store them in a sealed tin so the lemon stays bright.

DON’T:

• Don’t use lemon extract instead of fresh zest, since it tastes flat.
• Don’t overbake them, or the lemon flavor will fade away.
• Don’t glaze them while warm, because the icing will slide off.

Lemon brightens the deep spice of gingerbread and gives these cookies a fresh, sunny flavor. The glaze adds a gentle tang that pairs well with the warm dough. I bake these for friends who want something lighter after rich holiday meals, and they always disappear first. They brighten any holiday table.

Prep: 15 mins | Bake: 11 mins | Serves: 24

Ingredients

• 300g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 150g butter, softened
• 150g brown sugar
• 120ml molasses
• 1 large egg
• 1 lemon, zested and juiced
• 150g icing sugar, for the glaze
• 1/2 tsp salt

How to Make It

1. Rub the lemon zest into the sugar until fragrant.
2. Whisk the flour, baking soda, ginger, and cinnamon together.
3. Cream the butter and brown sugar, then beat in the molasses, egg, and lemon juice.
4. Fold in the dry ingredients and zest, chill, then bake at 175C for 11 minutes. Glaze with icing sugar and lemon juice once cool.

Chai Gingerbread Cookies

Prep Time: 20 minutes

Bake Time: 12 minutes

Skill Level: Easy

Servings: 24

Chai spices bring cardamom, clove, and black pepper to the classic gingerbread base, and the result tastes like a warm cup of tea in cookie form. The cookies bake up soft with a gentle crackle. I serve them with milky chai on cold evenings, and they make the whole house smell wonderful. They smell amazing.

Prep: 20 mins | Bake: 12 mins | Serves: 24

Ingredients

• 300g plain flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp cardamom
• 1/4 tsp cloves
• 1/2 tsp black pepper
• 150g butter, softened
• 150g brown sugar
• 120ml molasses
• 1 large egg
• 60g sugar, for rolling

How to Make It

1. Whisk the flour, baking soda, ginger, cinnamon, cardamom, cloves, and pepper together.
2. Cream the butter and brown sugar, then beat in the molasses and egg.
3. Fold in the dry ingredients and chill the dough for thirty minutes.
4. Roll into balls, coat in sugar, and bake at 175C for 12 minutes until the tops crack.

Conclusion

Gingerbread cookies are at their best when the kitchen smells of spice and the table is full of people you love. These 21 recipes give you a cookie for every kind of Christmas moment, from quick weeknight bakes to slow, decorated showpieces. Each one is simple enough for a busy December and special enough for a celebration.

Save your favorites to your Christmas Gingerbread Cookies Recipe Ideas board on Pinterest and share this list with a friend who loves to bake. Then pick one recipe and try it this week, because the fastest way to find your new favorite is to bake it.