I really enjoy baking warm cookies, especially as the colder months arrive. Today, I’m excited to share two of my favorite gingerbread cookie recipes with you. These are perfect for cozy evenings or sharing with friends and family.
Both of these gingerbread treats are simple to make and bring so much comfort. Whether you like a classic soft cookie or one with a fruity center, I think you’ll find a new favorite here.
Jump to Recipe:
Soft Gingerbread Molasses Cookies
These gingerbread molasses cookies are soft, chewy, and packed with warm spices. They are a classic for a reason, bringing cheer to any gathering.
The rich molasses flavor pairs perfectly with ginger and cinnamon, making each bite a delightful experience.
Key Ingredients & Baking Tips
- Dark Molasses: Use dark, unsulphured molasses for the best rich flavor and color in your gingerbread cookies. Lighter varieties won’t give the same depth.
- Fresh Ginger: While ground ginger is important, a little finely grated fresh ginger can really make the spice flavors pop. Add it with the wet ingredients.
- Chilling the Dough: Don’t skip chilling the cookie dough. This helps prevent the cookies from spreading too much and lets the flavors combine well.
What You Need for Gingerbread Molasses Cookies
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar, plus extra for rolling
- ¼ cup packed light brown sugar
- 1 large egg
- ½ cup dark molasses
⏱️ Time: 30 minutes prep, 1 hour chill, 10-12 minutes bake🍽️ Yields: About 2 dozen cookies
How to Make Gingerbread Molasses Cookies
Step 1: Combine Dry Ingredients
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set this aside.
Step 2: Mix Wet Ingredients and Form Dough
In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy. Beat in the egg, then stir in the molasses. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. The dough will be soft. Cover the bowl and chill the dough in the refrigerator for at least 1 hour.
Step 3: Roll and Bake the Cookies
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Place extra granulated sugar in a shallow dish. Scoop out dough by the tablespoon, roll it into balls, then roll each ball in the sugar to coat. Place cookies about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
Step 4: Cool and Serve
Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. These cookies taste best when fresh.
📝 Final Note
Store leftover gingerbread molasses cookies in an airtight container at room temperature for up to 5 days to keep them soft.
Festive Gingerbread Thumbprint Cookies
These gingerbread thumbprint cookies are soft, spiced, and have a sweet fruity center. They are pretty to look at and even better to eat!
You can use any jam you like, making them a versatile and fun cookie for your baking list.
Key Ingredients & Baking Tips
- Softened Butter: Make sure your butter is truly softened to room temperature. This helps create a smooth dough and a tender cookie texture.
- Jam Choice: Pick a thick jam or preserves that you enjoy. Raspberry or apricot are classic choices that pair well with gingerbread spices.
- Don’t Overbake: These cookies are best when soft. Bake until the edges are just lightly golden, but the centers still look a little pale. They will firm up as they cool.
What You Need for Gingerbread Thumbprint Cookies
- 1 ½ cups all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ½ cup packed light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup jam or preserves
- Powdered sugar for dusting (optional)
⏱️ Time: 25 minutes prep, 12-15 minutes bake🍽️ Yields: About 2 dozen cookies
How to Make Gingerbread Thumbprint Cookies
Step 1: Prepare Dry and Wet Mixes
In a small bowl, combine the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. In a separate large bowl, beat the softened butter with brown sugar until creamy. Beat in the egg yolk and vanilla extract until smooth.
Step 2: Form Cookies and Add Jam
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the dough into 1-inch balls and place them on the prepared baking sheets. Use your thumb or the back of a small spoon to make a well in the center of each dough ball. Fill each well with about ½ teaspoon of your chosen jam.
Step 3: Bake and Cool
Bake for 12-15 minutes, or until the edges are lightly golden and the jam is bubbly. Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. If you like, dust with powdered sugar once cooled.
📝 Final Note
These thumbprint cookies are great for gifting! Store them in a single layer in an airtight container to keep their shape and freshness.