Gingerbread cookies bring so much joy, don’t they? I love how the warm spices make a kitchen feel so cozy. Today, I’m sharing two wonderful gingerbread cookie recipes that are perfect for any time you want a comforting sweet treat.
You’ll find recipes for delightful caramel-stuffed gingerbread cookies and a classic version with a tasty cinnamon icing. Both are easy to make and I know you’ll enjoy them!
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Caramel Stuffed Gingerbread Cookies: A Sweet Holiday Treat
These gingerbread cookies have a wonderful surprise inside: a gooey caramel center! The warm spices of gingerbread pair perfectly with the soft, sweet caramel.
I think you’ll love how easy they are to make, and they always get compliments!
Key Ingredients & Tips for Stuffed Gingerbread
- Soft Caramel Candies: Use individual caramel squares, like the classic square type. This makes stuffing much easier and gives a perfectly melted center.
- Chilling the Dough: Don’t skip chilling the dough! It really helps the gingerbread dough firm up. This makes it less sticky and much easier to work with, especially when you are shaping it around the caramel.
What You Need for Caramel Gingerbread
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ½ cup packed light brown sugar
- 1 large egg
- ½ cup molasses
- 24-30 soft caramel candies, unwrapped
⏱️ Time: 45 minutes (plus chilling)🍽️ Yields: 24-30 cookies
How to Make Caramel Gingerbread Cookies
Step 1: Make the Gingerbread Dough
In a medium bowl, mix the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. In a large bowl, beat the softened butter and brown sugar until light and creamy. Beat in the egg, then stir in the molasses. Slowly add the dry ingredients to the wet, mixing until just combined. Chill the dough in the fridge for at least 30 minutes.
Step 2: Stuff and Shape the Cookies
Take a small amount of the chilled dough and flatten it into a disc shape in your hand. Place one unwrapped caramel candy in the center of the dough disc. Carefully wrap the dough around the caramel, making sure to seal it completely so no caramel is showing. Roll the dough into a smooth ball. Repeat with the remaining dough and caramels.
Step 3: Bake the Stuffed Cookies
Preheat your oven to 350°F (175°C). Place the stuffed cookie balls about 2 inches apart on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are set and the cookies are lightly puffed. Let them cool on the baking sheet for a few minutes before you carefully move them to a wire rack to cool completely.
📝 Final Note
Store these caramel gingerbread cookies in an airtight container at room temperature. The caramel center stays soft and gooey for a few days, making them a delicious treat later!
Classic Cinnamon Iced Gingerbread Cookies for Baking Fun
These soft gingerbread cookies are topped with a simple, sweet cinnamon icing. It’s a classic combination that always tastes great and is easy to put together.
I love making these with different cookie cutters; they are so festive!
Key Ingredients & Tips for Iced Gingerbread
- Fresh Spices: Use fresh ground ginger and cinnamon for the best taste. Older spices lose their strength and won’t give your gingerbread cookies that warm, vibrant flavor. Check the dates on your spice jars!
- Icing Consistency: When making the icing, add milk slowly, just a little at a time. You want an icing that’s thick enough to coat the back of a spoon but still drizzles smoothly. This makes it easy to spread or pipe onto your cooled cookies.
What You Need for Cinnamon Gingerbread
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- ½ cup molasses
- **For the Cinnamon Icing:**
- 1 ½ cups powdered sugar
- 2 tablespoons milk
- ½ teaspoon ground cinnamon
⏱️ Time: 30 minutes (plus chilling)🍽️ Yields: 24-30 cookies
How to Make Cinnamon Iced Gingerbread
Step 1: Prepare the Gingerbread Dough
In a medium bowl, combine the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt. In a separate large bowl, beat the softened butter and granulated sugar until creamy and light. Mix in the egg and molasses until well combined. Gradually add the dry ingredients to the wet, mixing until a soft dough forms. Chill the dough in the fridge for at least 30 minutes.
Step 2: Roll and Bake the Cookies
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about ¼ inch thick. Use your favorite cookie cutters to cut out shapes. Place the gingerbread cutouts on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges are firm. Let them cool completely on a wire rack.
Step 3: Make and Apply Cinnamon Icing
While the cookies cool, make the icing. In a small bowl, whisk together the powdered sugar, milk, and ground cinnamon until smooth. If it’s too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar. Once the cookies are fully cool, spread or drizzle the cinnamon icing over each cookie. Let the icing set before you stack them.
📝 Final Note
These iced gingerbread cookies are best stored in an airtight container. If you stack them before the icing is fully set, place a piece of parchment paper between layers to prevent sticking.