I love making holiday cookies, especially gingerbread. These two gingerbread cookie recipes are perfect for baking with your family this season. I know you’ll enjoy them!
Today, I’m sharing simple steps for classic Gingerbread Molasses Cookies and fun Gingerbread Thumbprint Cookies. Both are easy to make and taste wonderful. Let’s get baking!
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Warm & Spicy Gingerbread Molasses Cookies
These gingerbread molasses cookies have a lovely soft texture and a warm spice flavor. They are a true classic for winter holidays, simple to prepare and loved by everyone.
Key Ingredients & Tips for Molasses Cookies
- Dark Molasses: This gives your cookies their deep color and unique flavor. Don’t swap it for light molasses if you want that classic taste.
- Fresh Spices: Make sure your ground cinnamon, ginger, cloves, and nutmeg are fresh for the best aroma and a warming flavor in your gingerbread.
- Chill the Dough: Chilling is important. It stops your cookies from spreading too much and helps the flavors mix well before baking.
What You Need for Gingerbread Molasses Cookies
- 2 ¾ cups all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- ½ cup dark molasses
- ¼ cup granulated sugar (for rolling)
⏱️ Time: 30 minutes active, 2 hours chill🍽️ Yields: 3 dozen cookies
How to Make Gingerbread Molasses Cookies
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set this aside for now.
Step 2: Cream Wet Ingredients
In a large bowl, beat the softened butter with both sugars until light and fluffy. Add the egg and molasses, mixing until everything is smooth and combined.
Step 3: Combine & Chill Dough
Slowly add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Wrap the dough tightly in plastic and chill it in the fridge for at least 2 hours.
Step 4: Bake the Cookies
Preheat your oven to 375°F (190°C). Roll spoonfuls of chilled dough in extra granulated sugar until coated. Place them 2 inches apart on prepared baking sheets. Bake for 9-11 minutes until the edges are set and the centers look slightly soft.
📝 Final Note
These cookies firm up as they cool. Store them in an airtight container at room temperature for up to a week to keep them soft and chewy.
Fun Gingerbread Thumbprint Cookies with Jam
These gingerbread thumbprint cookies are so much fun to make and eat. They combine a soft, spiced cookie base with a sweet jam center, perfect for a treat.
Key Ingredients & Tips for Thumbprint Cookies
- Softened Butter: Make sure your butter is truly softened for an easy-to-mix dough. If it’s too cold, your dough will be crumbly.
- Good Quality Jam: Choose a fruit jam you really like, as it’s a key part of the cookie’s flavor. Raspberry or apricot jams work wonderfully.
- Gentle Thumbprint: When making the indent, press gently but firmly. You want a clear well for the jam without breaking through the cookie bottom.
What You Need for Gingerbread Thumbprint Cookies
- 1 ½ cups all-purpose flour
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- ¼ cup dark molasses
- ½ cup fruit jam (raspberry or apricot recommended)
⏱️ Time: 25 minutes active, 30 minutes chill🍽️ Yields: 2 dozen cookies
How to Make Gingerbread Thumbprint Cookies
Step 1: Prep Dry Mix
In a small bowl, mix the flour, ground ginger, cinnamon, cloves, baking powder, and salt. Set this aside.
Step 2: Create Dough Base
In a large bowl, beat the softened butter and granulated sugar until creamy. Mix in the egg yolk, vanilla extract, and molasses until everything is smooth.
Step 3: Form Dough & Chill
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Wrap it in plastic and chill for 30 minutes.
Step 4: Shape and Fill Cookies
Preheat oven to 350°F (175°C). Roll dough into small balls, about 1 inch each. Place them 1.5 inches apart on a baking sheet. Use your thumb or the back of a small spoon to make a small indent in the center of each ball. Fill each indent with a tiny spoonful of your chosen fruit jam.
Step 5: Bake Until Golden
Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
📝 Final Note
If your jam gets a little runny after baking, you can add a tiny bit more to the warm indents for a fresh look. These cookies are best enjoyed within a few days when stored in an airtight container.
