I think gingerbread cookies are just the best. The smell alone brings so much cheer to any kitchen, and that mix of spices is simply wonderful. Today, I am really happy to show you two fantastic gingerbread cookie recipes that I love to make. You can try a classic spiced cookie or one with a sweet surprise inside!
These recipes are simple to follow and promise a treat that warms you from the inside out. Let’s get baking some lovely gingerbread!
Jump to Recipe:
Baked Caramel Stuffed Gingerbread Cookie Recipe
These gingerbread cookies have a gooey caramel center. They are soft, chewy, and full of classic gingerbread flavor.
Key Ingredients & Baking Tips
- Soft Caramel: Use individually wrapped soft caramels for easy stuffing. Make sure they are chilled slightly before use.
- Gingerbread Spice Blend: Freshly ground ginger and cinnamon give the best flavor. Add a pinch of cloves too.
- Chilling Cookie Dough: Chill your cookie dough for at least 30 minutes. This helps the cookies keep their shape and prevents spreading.
What You Need for Stuffed Gingerbread
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- 1 large egg
- ½ cup molasses
- 18-24 soft caramel candies
⏱️ Time: 50 minutes🍽️ Yields: 18-24 cookies
How to Make Caramel Stuffed Gingerbread
Step 1: Mix Dough
In a large bowl, mix flour, baking soda, salt, ginger, cinnamon, and cloves. In another bowl, beat butter and sugars until light. Beat in the egg and molasses. Gradually add dry ingredients to wet, mixing until just combined.
Step 2: Stuff & Shape Cookies
Take about 1 tablespoon of dough and flatten it in your hand. Place one caramel candy in the center, then wrap the dough around it, making sure it is fully sealed. Roll into a ball. Repeat with all dough and caramels.
Step 3: Bake Treats
Place cookie balls on a baking sheet lined with parchment paper, leaving space between them. Bake at 350°F (175°C) for 10-12 minutes, or until edges are set and centers are still soft.
📝 Final Note
These cookies are best enjoyed warm when the caramel is extra gooey. Store leftovers in an airtight container for up to 3 days.
Easy Cinnamon Iced Gingerbread Cookies for Baking
These classic gingerbread cookies are soft and chewy, topped with a simple, sweet cinnamon icing. They are great for sharing with friends and family.
Key Ingredients & Tips for Cinnamon Gingerbread
- Molasses Choice: Use unsulphured molasses for the best, most traditional gingerbread taste.
- Rolling Dough Thin: Roll the dough evenly to about ¼ inch thick. This helps cookies bake evenly and stay soft.
- Icing Consistency: Add milk to the icing a little at a time until it’s thick enough to spread but not too runny.
What You Need for Iced Gingerbread Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- 1 large egg
- ¾ cup molasses
- For Icing:
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 3-4 tablespoons milk
⏱️ Time: 45 minutes🍽️ Yields: 2-3 dozen
How to Make Cinnamon Iced Gingerbread
Step 1: Make Dough
In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and nutmeg. In a separate large bowl, cream softened butter and both sugars until fluffy. Beat in the egg and molasses. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Step 2: Cut & Bake Cookies
Lightly flour a surface and roll out the dough to about ¼ inch thickness. Use cookie cutters to cut out shapes. Place on parchment-lined baking sheets. Bake at 350°F (175°C) for 8-10 minutes, or until the edges are firm. Let cool on the sheet for a few minutes before moving to a wire rack.
Step 3: Prepare Icing
While cookies cool, make the icing. In a small bowl, whisk powdered sugar and cinnamon. Gradually add milk, one tablespoon at a time, until the icing is smooth and spreadable. Spread or drizzle the icing over the cooled gingerbread cookies.
📝 Final Note
Store these iced gingerbread cookies in an airtight container at room temperature. They taste wonderful for up to 4-5 days.