There’s nothing quite like the smell of gingerbread baking in my kitchen. It just makes everything feel cozy and bright. Today, I’m sharing three wonderful gingerbread cookie recipes that I think you will love. They are perfect for your holiday baking plans, or simply to enjoy with a warm cup of tea.
From creamy cheesecake centers to sweet white chocolate chips and classic sandwich styles, these gingerbread treats offer something special for everyone. Get ready to fill your home with the inviting aroma of gingerbread!
Jump to Recipe:
- 1. Gingerbread Cheesecake Cookies
- 2. Gingerbread Sandwich Cookies
- 3. Gingerbread White Chocolate Chip Cookies
Festive Gingerbread Cheesecake Cookies
These soft gingerbread cookies have a surprise creamy cheesecake center. They are a delightful treat for any cookie platter.
I think you will love how the spiced cookie pairs with the smooth, tangy filling.
Key Ingredients & Smart Tips
- Cream Cheese Selection: Always use full-fat cream cheese for a rich and stable filling. Make sure it’s softened at room temperature for easy mixing.
- Chilling the Dough: Do not skip chilling your gingerbread dough. It helps the cookies keep their shape and prevents them from spreading too much during baking.
What You Need for Gingerbread Cheesecake Cookies
- All-purpose flour
- Ground ginger, cinnamon, cloves
- Unsalted butter
- Brown sugar & Granulated sugar
- Cream cheese
- Egg & Molasses
- Powdered sugar
- Vanilla extract
⏱️ Time: 45 minutes🍽️ Yields: 2 dozen cookies
How to Make Gingerbread Cheesecake Cookies
Step 1: Prepare the Gingerbread Dough
In a large bowl, cream together the softened butter and both sugars until light. Beat in the egg and molasses. In a separate bowl, whisk together your dry ingredients (flour, spices, baking soda). Slowly add the dry ingredients to the wet until just combined. Chill the dough for at least 30 minutes.
Step 2: Make Filling and Bake Cookies
Beat softened cream cheese with powdered sugar and vanilla until smooth for the filling. Take small balls of chilled gingerbread dough, flatten them, place a teaspoon of filling in the middle, and then cover with more dough. Bake at 375°F (190°C) for 10-12 minutes, or until the edges are lightly golden.
📝 Final Note on Cheesecake Cookies
These cookies are even better when chilled. Store them in an airtight container in the refrigerator to keep the filling firm and fresh.
Classic Gingerbread Sandwich Cookies
Enjoy these classic gingerbread cookies filled with a sweet and smooth buttercream. These festive sandwich cookies are just right for sharing.
I find them to be a cheerful addition to any holiday cookie plate you might make.
Key Ingredients & Smart Tips
- Quality Molasses: Use unsulphured molasses for the best dark gingerbread flavor and that pleasant chewy texture.
- Rolling Dough Evenly: Roll your gingerbread dough to an even thickness. This helps your cookie halves bake uniformly and creates a nice base for the filling.
What You Need for Gingerbread Sandwich Cookies
- All-purpose flour
- Ground ginger, cinnamon, nutmeg
- Molasses
- Unsalted butter
- Brown sugar
- Egg
- Powdered sugar
- Milk or cream
- Vanilla extract
⏱️ Time: 50 minutes🍽️ Yields: 18 sandwich cookies
How to Make Gingerbread Sandwich Cookies
Step 1: Bake the Gingerbread Cookies
Cream together softened butter and brown sugar. Beat in molasses and the egg. In another bowl, mix flour, spices, and baking soda. Gradually add these dry ingredients to your wet mixture until a firm dough forms. Roll out the dough and cut into desired shapes. Bake at 350°F (175°C) for 8-10 minutes until firm. Let cool completely.
Step 2: Make Buttercream and Assemble
While cookies cool, beat softened butter until it is light and fluffy. Slowly add powdered sugar, then mix in milk (or cream) and vanilla extract until you have a smooth buttercream frosting. Pipe or spread the frosting onto the flat side of one cookie, then gently top with another cookie to make a sandwich.
📝 Final Note on Sandwich Cookies
For a little extra spiced flair, add a small pinch of cinnamon or a tiny bit of ginger to your buttercream frosting.
Delicious Gingerbread White Chocolate Chip Cookies
These soft and chewy gingerbread cookies are packed with sweet white chocolate chips. This recipe is a delightful take on a holiday classic.
I truly enjoy how the white chocolate melts into the warm, spiced gingerbread dough.
Key Ingredients & Smart Tips
- Freshness of Spices: For the most vibrant gingerbread flavor, use fresh ground ginger, cinnamon, and cloves. Older spices can lose their potency.
- Avoiding Overbaking: These cookies are best when they are slightly soft in the middle. Remove them from the oven when the edges are just set and lightly golden.
What You Need for Gingerbread White Chocolate Chip Cookies
- All-purpose flour
- Ground ginger, cinnamon, allspice
- Baking soda
- Unsalted butter
- Brown sugar & Granulated sugar
- Egg
- Molasses
- White chocolate chips
⏱️ Time: 40 minutes🍽️ Yields: 2.5 dozen cookies
How to Make Gingerbread White Chocolate Chip Cookies
Step 1: Mix the Cookie Dough
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Beat in the egg and molasses until everything is well mixed. In a separate bowl, whisk together the flour, ground spices, and baking soda. Slowly add these dry ingredients to your wet mixture, mixing until just combined.
Step 2: Add Chips and Bake
Gently fold in the white chocolate chips. Drop spoonfuls of the cookie dough onto baking sheets lined with parchment paper. Bake at 375°F (190°C) for 9-11 minutes, or until the edges are golden and the centers still look slightly soft. Let them cool on the baking sheet for a few minutes before moving to a wire rack.
📝 Final Note on White Chocolate Cookies
A tiny sprinkle of flaky sea salt on top of these warm cookies makes the flavors really sing. Try it!