I love gingerbread cookies, especially when the weather gets cool. There’s just something about the warm spices and the cozy smell that makes me happy. I think you’ll feel the same way about these wonderful gingerbread cookie recipes.
I put together four of my favorite gingerbread ideas for you. From classic German styles to chewy crinkle cookies, and even a chocolate version, there’s a gingerbread cookie here for everyone. Let’s bake some delicious treats!
Jump to Recipe:
- 1. German Gingerbread Cookies
- 2. Gingerbread Crinkle Cookies
- 3. Gingerbread Snowball Cookies
- 4. Glazed Chocolate Gingerbread Cookies
Classic German Gingerbread Cookies
These traditional German gingerbread cookies are a holiday staple. They have a deep, spiced flavor and a satisfying texture that everyone enjoys.
Key Ingredients & Tips for German Gingerbread
- Dark Molasses: This gives your gingerbread that signature rich color and deep, warm taste. Don’t skip it!
- Chill Time: Chilling the dough is super important. It makes the dough easier to roll out and helps the cookies keep their shape when baking.
- Fresh Spices: Make sure your ground ginger, cinnamon, and cloves are fresh. This makes a big difference in the cookie’s flavor.
What You Need for German Gingerbread
- 2 ½ cups all-purpose flour
- ¾ cup packed brown sugar
- ½ cup unsalted butter, softened
- ½ cup dark molasses
- 1 large egg
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- Pinch of salt
⏱️ Time: 60 minutes🍽️ Yields: 3 dozen cookies
How to Make German Gingerbread
Step 1: Mix Wet and Dry
In a large bowl, cream together the softened butter and brown sugar until it’s light and fluffy. Beat in the egg and molasses until everything is well combined. In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt.
Step 2: Combine and Chill
Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms. Divide the dough into two discs, wrap them in plastic wrap, and chill in the fridge for at least 2 hours, or even overnight. This makes it easier to work with.
Step 3: Roll, Cut, and Bake
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disc of chilled dough to about ¼ inch thick. Use cookie cutters to cut out shapes and place them on baking sheets lined with parchment paper. Bake for 8-10 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
These gingerbread cookies get even better after a day or two. Store them in an airtight container at room temperature to keep them soft and flavorful.
Soft Gingerbread Crinkle Cookies
These gingerbread crinkle cookies are soft, chewy, and coated in a beautiful powdered sugar “snow.” They are very popular for a reason!
Key Ingredients & Tips for Crinkle Cookies
- Powdered Sugar Coating: Roll your cookie dough balls very well in powdered sugar. This creates the pretty crinkle effect as they bake.
- Don’t Overbake: For soft crinkle cookies, take them out of the oven when the edges are set but the centers still look a little soft. They will firm up as they cool.
What You Need for Crinkle Cookies
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- ½ cup unsalted butter, softened
- ½ cup dark molasses
- 1 large egg
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- Pinch of salt
- ½ cup powdered sugar, for coating
⏱️ Time: 45 minutes🍽️ Yields: 2 dozen cookies
How to Make Crinkle Cookies
Step 1: Prepare the Dough
In a bowl, beat butter and brown sugar until light. Mix in the egg and molasses. In another bowl, combine flour, ginger, cinnamon, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet until a soft dough forms. Chill the dough for 30 minutes.
Step 2: Roll and Coat
Preheat your oven to 350°F (175°C). Pour powdered sugar into a shallow bowl. Scoop rounded tablespoons of dough and roll them into balls. Then, roll each dough ball generously in the powdered sugar until it’s completely covered. Place them on baking sheets lined with parchment paper, leaving some space between each.
Step 3: Bake the Cookies
Bake for 10-12 minutes. The cookies will spread and the powdered sugar coating will crack, creating the “crinkle” look. They should be set at the edges but still a bit soft in the middle. Let them cool on the baking sheet for a few minutes before moving to a wire rack.
📝 Final Note
These crinkle cookies are best when they are soft and chewy. If you store them in an airtight container, they will stay fresh for several days. Enjoy!
Festive Gingerbread Snowball Cookies
These gingerbread snowball cookies are light, buttery, and melt in your mouth. They are coated in powdered sugar, making them look like little snowballs.
Key Ingredients & Tips for Snowball Cookies
- Pecan Pieces: Finely chopped pecans add a lovely texture and nutty taste. You can skip them if you don’t like nuts.
- Double Roll in Sugar: Rolling them once while warm and again when cool gives them the perfect snow-dusted look and taste.
What You Need for Snowball Cookies
- 1 cup unsalted butter, softened
- ½ cup powdered sugar, plus more for rolling
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- Pinch of salt
- ½ cup finely chopped pecans (optional)
⏱️ Time: 50 minutes🍽️ Yields: 3 dozen cookies
How to Make Snowball Cookies
Step 1: Mix Dough
In a large bowl, cream together the softened butter and ½ cup powdered sugar until smooth. Stir in the vanilla extract. Gradually add the flour, ground ginger, cinnamon, and salt, mixing until a dough forms. If you’re using pecans, stir them in now.
Step 2: Form and Bake
Preheat your oven to 325°F (160°C). Roll the dough into small, 1-inch balls and place them about 1 inch apart on ungreased baking sheets. Bake for 12-15 minutes, or until the edges are lightly golden.
Step 3: Coat with Sugar
While the cookies are still warm, roll them in powdered sugar. Let them cool completely on a wire rack. Once cool, roll them in powdered sugar again for a beautiful “snowball” finish.
📝 Final Note
These cookies are delicate. Handle them gently after baking. Store them in an airtight container at room temperature for up to a week.
Glazed Chocolate Gingerbread Cookies
If you love chocolate and gingerbread, these cookies are for you. They offer a rich chocolate base with a kick of gingerbread spice, topped with a simple sweet glaze.
Key Ingredients & Tips for Chocolate Gingerbread
- Unsweetened Cocoa Powder: This gives the cookies their dark color and deep chocolate taste. Use good quality cocoa for the best results.
- Ginger Kick: I use a little extra ground ginger in this recipe to make sure the gingerbread flavor really shines through the chocolate.
- Simple Glaze: The powdered sugar glaze is easy to make and adds a nice touch of sweetness and shine. Make sure it’s smooth.
What You Need for Chocolate Gingerbread
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¾ cup packed brown sugar
- ½ cup unsalted butter, softened
- ½ cup dark molasses
- 1 large egg
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- Pinch of salt
- For the Glaze: 1 cup powdered sugar, 2-3 tablespoons milk
⏱️ Time: 70 minutes🍽️ Yields: 2.5 dozen cookies
How to Make Chocolate Gingerbread
Step 1: Prepare the Cookie Dough
In a large bowl, cream butter and brown sugar. Beat in the egg and molasses. In another bowl, sift together flour, cocoa powder, ginger, cinnamon, baking soda, and salt. Slowly add the dry ingredients to the wet until a uniform dough forms. Wrap the dough and chill for at least 1 hour.
Step 2: Roll, Cut, and Bake
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to ¼ inch thick. Use cookie cutters to make shapes and place them on parchment-lined baking sheets. Bake for 8-10 minutes. Let them cool completely on a wire rack before glazing.
Step 3: Glaze the Cookies
While the cookies cool, make the glaze. Whisk together the powdered sugar and milk until it’s smooth. You want it thick enough to coat but still pourable. Drizzle or spread the glaze over the cooled cookies. Let the glaze set completely before serving or storing.
📝 Final Note
For a fun presentation, sprinkle a little extra ground cinnamon on top of the wet glaze. Make sure the glaze is fully set before you stack the cookies.
