The aroma of gingerbread baking always signals the start of something special. If you love classic gingerbread flavors, you’re in the right place. I’m sharing two wonderful gingerbread cookie recipes today.
Whether you prefer a sweet filling or a surprise chocolate chip, these festive cookies are sure to bring joy. Get ready to bake some delicious gingerbread treats!
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Gingerbread Sandwich Cookies
Here are two chewy gingerbread cookies held together by a sweet, creamy frosting. These classic cookies are a lovely addition to any holiday cookie plate.
Key Ingredients & Tips for Sandwich Cookies
- Fresh Spices: Use freshly ground ginger and cinnamon for the best taste in your gingerbread.
- Frosting Control: Add milk slowly to the frosting until it’s easy to spread but still holds its shape.
What You Need for Gingerbread Sandwich Cookies
- All-purpose flour
- Ground ginger, cinnamon, nutmeg
- Baking soda
- Unsalted butter
- Granulated sugar
- Brown sugar
- Molasses
- Egg
- Powdered sugar
- Milk
- Vanilla extract
⏱️ Time: 50 minutes🍽️ Yields: 18 sandwich cookies
How to Make Gingerbread Sandwich Cookies
Step 1: Mix Gingerbread Dough
Cream butter and both sugars until fluffy. Beat in the egg and molasses. Gradually add the dry ingredients (flour, spices, baking soda) until a soft dough forms. Chill the dough if it’s too sticky.
Step 2: Bake Cookie Halves
Roll out the dough on a lightly floured surface and cut out your desired shapes. Place cookies on baking sheets lined with parchment paper. Bake until the edges are firm and the centers are slightly soft. Let them cool completely.
Step 3: Make Creamy Filling
Beat softened butter with powdered sugar, milk, and vanilla extract until you have a smooth and creamy frosting. Adjust milk quantity to get the right spreading consistency.
Step 4: Assemble Cookies
Once the cookies are cool, spread a generous amount of frosting on the flat side of one cookie. Gently place another cookie on top, flat side down, to create a sandwich.
📝 Final Note on Serving
Let the assembled gingerbread sandwich cookies sit for at least an hour before serving to allow the frosting to set slightly.
Gingerbread White Chocolate Chip Cookies
These are chewy gingerbread cookies packed with sweet white chocolate chips. This recipe offers a delightful blend of warm spices and creamy chocolate.
Key Ingredients & Tips for White Chocolate Chip Gingerbread
- Chill Dough: Do not skip chilling the dough; it helps prevent spreading and deepens the gingerbread flavor.
- Chocolate Quality: Use good quality white chocolate chips for the best taste and texture in your cookies.
What You Need for Gingerbread White Chocolate Chip Cookies
- All-purpose flour
- Ground ginger, cinnamon, cloves, nutmeg
- Baking soda
- Unsalted butter
- Brown sugar
- Granulated sugar
- Molasses
- Egg
- White chocolate chips
⏱️ Time: 40 minutes🍽️ Yields: 2 dozen cookies
How to Make Gingerbread White Chocolate Chip Cookies
Step 1: Cream Butter and Sugars
In a large bowl, beat the softened butter with both brown and granulated sugars until the mixture is light and fluffy. Add the egg and molasses, mixing until well combined.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, and baking soda. Make sure all dry ingredients are mixed evenly.
Step 3: Mix and Add Chips
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Fold in the white chocolate chips evenly throughout the dough.
Step 4: Bake until Golden
Drop spoonfuls of dough onto a baking sheet. Bake in a preheated oven until the edges are golden brown and the centers are set but still soft. Let them cool on the baking sheet for a few minutes before moving to a wire rack.
📝 Final Note on Freezing
These gingerbread white chocolate chip cookies freeze well. You can bake them and then store them in a freezer-safe bag for up to 3 months.