25+ Gingerbread Cookies for a Cozy Christmas

There is no smell quite like gingerbread baking in the oven — warm molasses, spicy ginger and sweet cinnamon drifting through the whole house. If you ask me, the moment that first tray of gingerbread cookies comes out of the oven, Christmas has officially begun.

This list of 25+ gingerbread cookies has a bake for everyone: classic cut-outs to decorate with the kids, soft and chewy cookies for the cookie tin, easy bars for a crowd and a few no-fuss twists you will want to make all season long. Most of these doughs chill ahead beautifully, so baking day stays relaxed and fun.

1. Classic Gingerbread Men Cookies

The cookie that started it all. Buttery, warmly spiced gingerbread men with crisp edges and soft centers — a blank canvas for little hands and royal icing smiles.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup molasses
• 1 large egg
• Royal icing and candies, for decorating

Directions

1. Whisk the flour, baking soda, ginger, cinnamon and cloves in a bowl.
2. Beat the butter and brown sugar until fluffy, then beat in the molasses and egg.
3. Stir in the dry ingredients to form a dough; wrap and chill at least 1 hour.
4. Roll 1/4 inch thick on a floured surface and cut out gingerbread men shapes.
5. Bake at 350°F (175°C) for 8 to 10 minutes; cool completely, then decorate with icing.

2. Soft and Chewy Gingerbread Cookies

All the cozy spice of gingerbread in a soft, pillowy cookie with crackly sugar tops. These gingerbread cookies stay chewy for days — if they last that long.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 3/4 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/4 cup molasses
• 1 large egg
• 1/3 cup granulated sugar, for rolling

Directions

1. Whisk the flour, ginger, cinnamon, cloves and baking soda.
2. Beat the butter and brown sugar until creamy; beat in the molasses and egg.
3. Stir in the dry ingredients, then chill the dough 30 minutes.
4. Roll into balls, coat in granulated sugar and place on a lined baking sheet.
5. Bake at 350°F (175°C) for 10 to 12 minutes, until just set with crackly tops.

3. Gingerbread Sandwich Cookies

Two soft spiced cookies with a swirl of tangy cream cheese frosting in the middle. Part cookie, part whoopie pie, entirely irresistible.

Ingredients

• 1 batch soft gingerbread cookie dough (see above)
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Bake small, even rounds of gingerbread dough at 350°F (175°C) for 9 to 11 minutes; cool completely.
2. Beat the cream cheese and butter until smooth.
3. Beat in the powdered sugar and vanilla until fluffy.
4. Pipe or spread frosting on the flat side of half the cookies and sandwich with the remaining halves.

4. Gingerbread Crinkle Cookies

Deep, dark and dramatic — among all gingerbread cookies, these are the showstoppers. A whisper of cocoa makes the spice pop, and the snowy powdered-sugar cracks look like a winter forest floor.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/3 cup molasses
• 1 large egg
• 1/2 cup powdered sugar, for coating

Directions

1. Whisk the flour, cocoa, ginger, cinnamon and baking soda.
2. Beat the butter and brown sugar until fluffy; beat in the molasses and egg.
3. Stir in the dry ingredients and chill 1 hour.
4. Roll into balls, coat generously in powdered sugar and bake at 350°F (175°C) for 10 to 12 minutes until crinkled.

5. Gingerbread Kiss Cookies

Soft spiced cookies rolled in sparkling sugar with a chocolate kiss pressed into the center while warm. The gingerbread-chocolate combo is pure holiday magic.

Ingredients

• 1 batch soft gingerbread cookie dough
• 1/3 cup granulated sugar, for rolling
• 24 chocolate kiss candies, unwrapped

Directions

1. Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
2. Roll the dough into 1-inch balls and coat in granulated sugar.
3. Bake 9 to 11 minutes, until puffed and just set.
4. Immediately press a chocolate kiss into the center of each warm cookie; cool on the pan 5 minutes before moving.

6. Gingerbread Bars with Cream Cheese Frosting

All the flavor of gingerbread in easy, sliceable bar form, crowned with tangy cream cheese frosting. The fastest way to feed a crowd.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup molasses
• 2 large eggs
• 8 oz cream cheese, softened (for frosting)
• 1/4 cup unsalted butter, softened (for frosting)
• 1 1/2 cups powdered sugar (for frosting)
• 1/2 teaspoon vanilla extract (for frosting)

Directions

1. Whisk the flour, ginger, cinnamon and baking soda.
2. Stir the melted butter, brown sugar, molasses and eggs into the dry ingredients.
3. Spread in a greased 9×13-inch pan and bake at 350°F (175°C) for 20 to 24 minutes; cool completely.
4. Beat the frosting ingredients until smooth, spread over the cooled bars and slice.

7. Gingerbread Whoopie Pies

Pillowy spiced cake-cookies sandwiched with fluffy marshmallow filling. Like a gingerbread hug you can hold in one hand.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup molasses
• 1 large egg
• 1 cup marshmallow creme (for filling)
• 1 cup powdered sugar (for filling)

Directions

1. Whisk the flour, ginger, cinnamon and baking soda.
2. Beat the butter and brown sugar; beat in the molasses and egg, then the dry ingredients.
3. Scoop 1-tablespoon mounds onto a lined sheet and bake at 350°F (175°C) for 10 to 12 minutes; cool.
4. Beat the marshmallow creme, powdered sugar and 1/2 cup softened butter until fluffy, then sandwich between pairs of cookies.

8. Gingerbread Thumbprint Cookies

Buttery spiced rounds with a thumbprint well filled with white chocolate or jam. They look like little edible ornaments on the cookie tray.

Ingredients

• 1 batch soft gingerbread cookie dough
• 1/3 cup granulated sugar, for rolling
• 1/2 cup white chocolate chips or thick jam

Directions

1. Heat the oven to 350°F (175°C) and line a baking sheet.
2. Roll the dough into balls, coat in sugar and arrange on the sheet.
3. Press your thumb into the center of each ball to make a well.
4. Bake 10 to 12 minutes; while warm, spoon melted white chocolate or jam into each center.

9. Gingerbread Biscotti

Twice-baked, extra-crisp and made for dunking. These spiced biscotti with sliced almonds turn an afternoon coffee into a Christmas ritual.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 cup packed brown sugar
• 1/3 cup molasses
• 2 large eggs
• 1/2 cup sliced almonds

Directions

1. Whisk the flour, ginger, cinnamon and baking powder.
2. Beat the eggs, brown sugar and molasses; stir in the dry ingredients and almonds to form a stiff dough.
3. Shape into two logs on a lined sheet and bake at 350°F (175°C) for 25 minutes.
4. Slice 1/2-inch thick on the diagonal, lay flat and bake 10 minutes per side until crisp.

10. Gingerbread Snowball Cookies

Melt-in-your-mouth spiced shortbread balls rolled twice in powdered sugar. They look like tiny snowballs and disappear just as fast.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus more for coating
• 3/4 cup finely chopped pecans

Directions

1. Beat the butter and 1/2 cup powdered sugar until creamy.
2. Stir in the flour, ginger, cinnamon and pecans.
3. Roll into 1-inch balls and bake at 350°F (175°C) for 12 to 14 minutes.
4. While warm, roll in powdered sugar; once cool, roll again for a snowy coat.

11. Mini Gingerbread House Cookies

Adorable little houses you can actually build and eat. Sturdy spiced dough, royal icing mortar and a sprinkle of candy — the centerpiece of any cookie plate.

Ingredients

• 1 batch sturdy gingerbread cut-out dough
• 2 cups powdered sugar
• 1 tablespoon meringue powder
• 3 tablespoons water
• Small candies, for decorating

Directions

1. Roll the chilled dough 1/4 inch thick and cut house pieces (2 squares, 2 rectangles, 2 roof panels).
2. Bake at 350°F (175°C) for 10 to 12 minutes until firm; cool completely.
3. Whisk the powdered sugar, meringue powder and water into a stiff royal icing.
4. Pipe icing along the edges to glue the houses together; decorate with candies.

12. Gingerbread Reindeer Cookies

Flip your gingerbread men upside down and suddenly they are reindeer! Pipe on eyes, add a shiny red nose and let the giggles begin.

Ingredients

• 1 batch gingerbread men dough (see item 1)
• Royal icing
• Red round candies
• Pretzel twists (optional, for antlers)

Directions

1. Bake gingerbread men as directed and cool completely.
2. Flip each cookie upside down so the head becomes the reindeer’s snout.
3. Pipe two white icing eyes and attach a red candy nose with a dot of icing.
4. Add pretzel antlers at the top with icing, if you like.

13. Gingerbread Ornament Cookies

Festive rounds with a ribbon hole, ready to hang on the tree — or the cookie plate. Pretty enough to gift, tasty enough to keep.

Ingredients

• 1 batch sturdy gingerbread cut-out dough
• Royal icing
• Gel food coloring
• Ribbon, for hanging

Directions

1. Roll the chilled dough 1/4 inch thick and cut rounds or ornament shapes.
2. Poke a hole near the top of each with a straw before baking.
3. Bake at 350°F (175°C) for 8 to 10 minutes; cool completely.
4. Decorate with colored royal icing; once dry, thread ribbon through the holes.

14. Iced Gingerbread Star Cookies

Crisp spiced stars dipped in glossy white icing and showered with sprinkles. Simple, striking and endlessly snackable.

Ingredients

• 1 batch gingerbread cut-out dough
• 2 cups powdered sugar
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract
• Sprinkles

Directions

1. Roll the chilled dough 1/4 inch thick and cut star shapes.
2. Bake at 350°F (175°C) for 8 to 10 minutes; cool completely.
3. Whisk the powdered sugar, milk and vanilla into a smooth icing.
4. Dip the tops of the stars in icing, add sprinkles and let set.

15. Gingerbread Cut-Outs with Royal Icing

The full decorating-party cookie: crisp spiced cut-outs in every holiday shape, outlined and flooded with glossy royal icing. No two alike — and that is the point.

Ingredients

• 1 batch sturdy gingerbread cut-out dough
• 3 cups powdered sugar
• 2 tablespoons meringue powder
• 5 tablespoons water
• Gel food coloring

Directions

1. Roll the chilled dough 1/4 inch thick and cut mixed holiday shapes.
2. Bake at 350°F (175°C) for 8 to 10 minutes; cool completely.
3. Whisk the powdered sugar, meringue powder and water into royal icing; tint as desired.
4. Outline each cookie, flood the centers and let dry several hours before stacking.

16. Gingerbread Molasses Cookies

Extra molasses for a deeper, darker, chewier cookie with crackly coarse-sugar tops. For true gingerbread cookies obsessives, this is the one.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup molasses
• 1 large egg
• 1/3 cup coarse sugar, for rolling

Directions

1. Whisk the flour, ginger, cinnamon and baking soda.
2. Stir the melted butter, brown sugar, molasses and egg into the dry ingredients.
3. Scoop into balls, roll in coarse sugar and chill 20 minutes.
4. Bake at 350°F (175°C) for 10 to 12 minutes until puffed and crackly; the centers will look soft.

17. White Chocolate Gingerbread Cookies

Soft spiced cookies studded with creamy white chocolate chunks and finished with a drizzle. Sweet meets spice in the best possible way.

Ingredients

• 1 batch soft gingerbread cookie dough
• 1 cup white chocolate chips or chunks, plus extra for drizzling

Directions

1. Fold the white chocolate chips into the prepared dough.
2. Scoop 2-tablespoon mounds onto a lined baking sheet.
3. Bake at 350°F (175°C) for 10 to 12 minutes until just set; cool on the pan 5 minutes.
4. Drizzle with melted white chocolate and let set.

18. Gingerbread Latte Cookies

Your favorite holiday latte in cookie form: espresso-spiked gingerbread rounds dipped in a glossy coffee glaze. Made for dunking into the real thing.

Ingredients

• 1 batch gingerbread cookie dough
• 2 tablespoons instant espresso powder
• 1 1/2 cups powdered sugar (for glaze)
• 3 tablespoons strong brewed coffee (for glaze)

Directions

1. Stir the espresso powder into the dry ingredients of the gingerbread dough.
2. Roll into balls and bake at 350°F (175°C) for 10 to 12 minutes; cool completely.
3. Whisk the powdered sugar and coffee into a smooth glaze.
4. Dip the tops of the cookies in the glaze and let set.

19. Soft Gingerbread Pudding Cookies

A box of vanilla pudding mix is the secret to the softest gingerbread cookies you will ever bake. Pillow-soft, lightly spiced and impossible to resist.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 box (3.4 oz) instant vanilla pudding mix
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup molasses
• 1 large egg

Directions

1. Whisk the flour, pudding mix, ginger, cinnamon and baking soda.
2. Beat the butter and brown sugar until fluffy; beat in the molasses and egg.
3. Stir in the dry ingredients just until combined.
4. Scoop 2-tablespoon mounds onto a lined sheet and bake at 350°F (175°C) for 10 to 12 minutes; cool on the pan.

20. Gingerbread Shortbread

Buttery shortbread with a whisper of ginger and molasses. Slice-and-bake logs make this the easiest elegant cookie on the list.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 2 tablespoons molasses

Directions

1. Beat the butter, powdered sugar and molasses until smooth.
2. Stir in the flour, ginger and cinnamon to form a soft dough.
3. Shape into two logs, wrap and chill at least 1 hour.
4. Slice 1/4 inch thick and bake at 325°F (165°C) for 14 to 16 minutes, until just golden at the edges.

21. Gingerbread Oatmeal Cookies

Hearty, chewy and full of texture — oats, warm spice and optional raisins in a cookie that eats almost like breakfast. Almost.

Ingredients

• 1 1/2 cups old-fashioned oats
• 1 cup all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup molasses
• 1 large egg
• 1/2 cup raisins (optional)

Directions

1. Whisk the oats, flour, ginger, cinnamon and baking soda.
2. Beat the butter and brown sugar until creamy; beat in the molasses and egg.
3. Stir in the dry ingredients and raisins, if using.
4. Scoop hearty drops onto a lined sheet and bake at 350°F (175°C) for 11 to 13 minutes.

22. Gingerbread Linzer Cookies

Spiced linzer sandwich cookies with jewel-bright jam peeking through a cut-out window, dusted with snow-white sugar. As pretty as a Christmas card.

Ingredients

• 1 batch gingerbread cut-out dough
• 1/2 cup raspberry or apricot jam
• Powdered sugar, for dusting

Directions

1. Roll the chilled dough 1/8 inch thick and cut an even number of rounds.
2. Cut a small window from the center of half the rounds.
3. Bake at 350°F (175°C) for 8 to 10 minutes; cool completely.
4. Spread jam on the solid rounds, top with the window rounds and dust with powdered sugar.

23. Gingerbread Pinwheel Cookies

Swirls of spiced gingerbread and vanilla dough in every slice. They look like a bakery showpiece but all you do is roll, chill and slice.

Ingredients

• 1 batch gingerbread dough
• 1 batch plain vanilla sugar-cookie dough

Directions

1. Roll each dough into a rectangle about 1/4 inch thick.
2. Layer the vanilla dough over the gingerbread dough and roll up tightly into a log.
3. Wrap and chill at least 2 hours until firm.
4. Slice 1/4 inch thick and bake at 350°F (175°C) for 10 to 12 minutes.

24. Gingerbread Cookie Cups

Little spiced cookie cups baked in a mini muffin pan and filled with cheesecake filling and sprinkles. Two bites of pure party joy.

Ingredients

• 1 batch soft gingerbread cookie dough
• 8 oz cream cheese, softened (for filling)
• 1/3 cup powdered sugar (for filling)
• 1/2 teaspoon vanilla extract (for filling)
• Sprinkles, for topping

Directions

1. Press 1-tablespoon balls of dough into a greased mini muffin pan.
2. Bake at 350°F (175°C) for 10 to 12 minutes; press the centers down gently while warm.
3. Beat the cream cheese, powdered sugar and vanilla until smooth.
4. Pipe or spoon the filling into the cooled cups and add sprinkles.

25. Gingerbread Cheesecake Cookies

Soft gingerbread cookies with a creamy cheesecake center hiding inside. One bite and everyone will ask what your secret is.

Ingredients

• 1 batch soft gingerbread cookie dough
• 8 oz cream cheese, softened (for filling)
• 1/4 cup powdered sugar (for filling)
• 1/2 teaspoon vanilla extract (for filling)

Directions

1. Beat the cream cheese, powdered sugar and vanilla; scoop into 1-teaspoon balls and freeze 30 minutes.
2. Flatten a ball of gingerbread dough, wrap it around a frozen filling ball and seal.
3. Arrange on a lined sheet and bake at 350°F (175°C) for 11 to 13 minutes until just set.
4. Cool on the pan — the centers will be soft and creamy.

Decorating and Storing Tips

• Chill the dough before cutting so the shapes bake up with clean, sharp edges.
• Let cookies cool completely before icing, or the icing will melt right off.
• Store baked cookies in an airtight tin at room temperature for up to 2 weeks, or freeze undecorated cookies for up to 3 months.
• Royal icing needs several hours to set fully, so wait before stacking or packing decorated cookies.

Final Thoughts

From classic gingerbread men to creamy cheesecake-stuffed surprises, there is a cookie here for every December craving. Pick a favorite, put on some carols and bake a batch of these gingerbread cookies — your kitchen is about to smell like Christmas.

Do not forget to save the list below so you can bake your way through all 25+ ideas, one cozy tray at a time.

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