Dessert – Page 9 – Family Feast

You’ll find 13 gingerbread cookie recipes that suit different skill levels and tastes, from classic molasses to vegan and gluten-free options. Follow clear ingredient lists and simple steps for cutting, baking, and decorating, plus quick tips for softer or crisper results. Each recipe notes timing and storage so you can plan batches for gifts or a party. Start with the basics, then try a few twists to match your holiday plans. Classic Molasses Gingerbread Cookies Warm, spicy, perfectly chewy molasses gingerbread cookies — a timeless holiday treat. Ingredients: 3 cups (360 g) all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 3/4 cup (170 g) unsalted butter, softened 1/2 cup (100 g) granulated sugar 1/2 cup (100 g) packed brown sugar 1 large egg 1/2 cup (120 ml) unsulphured molasses 1 teaspoon vanilla extract Optional: extra granulated sugar for rolling or royal icing for decorating How to Make: Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together in a bowl. In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy. Add the egg, molasses, and vanilla to the butter mixture and mix until combined. Gradually stir the dry ingredients into the wet until a soft dough forms. Divide the dough in half, flatten into disks, wrap in plastic, and chill at least 1 hour (or up to overnight). Preheat the oven to 350°F (175°C) and line baking sheets with parchment. Roll one disk of dough between sheets of parchment to about 1/4-inch (6 mm) thickness. Cut out cookies with cutters, transfer to prepared sheets about 2 inches apart, and optionally sprinkle with extra sugar. Bake 8–10 minutes for soft centers (a touch longer for crisper edges); rotate sheets halfway through. Let cookies rest on the baking sheet 5 minutes, then transfer to a rack to cool completely before decorating. Enjoy these cozy molasses gingerbread cookies with a mug of cocoa or a smile — they’re irresistible! Soft Chewy Gingerbread Men With Vanilla Icing Soft, chewy gingerbread men that keep their shape and get a sweet vanilla glaze — perfect for decorating with kids. Ingredients: 3 cups (360 g) all-purpose flour 1 1/2 tsp baking soda 2 tsp ground ginger 1 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp salt 3/4 cup (170 g) unsalted butter, softened 3/4 cup (150 g) brown sugar, packed 1 large egg 1/2 cup (120 ml) molasses 1 tsp vanilla extract Vanilla Icing: 1 cup (120 g) powdered sugar 1–2 tbsp milk or cream 1/2 tsp vanilla extract Optional: food coloring or sprinkles for decorating How to Make: Whisk flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl; set aside. Beat butter and brown sugar until light and fluffy, about 2–3 minutes. Add the egg, molasses, and vanilla; mix until smooth and combined. Gradually stir the dry ingredients into the wet until a soft dough forms. Divide dough in half, flatten into disks, wrap, and chill in the fridge for at least 1 hour. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Roll one disk of dough on a lightly floured surface to about 1/4-inch thickness. Cut out gingerbread men with a cookie cutter and place them 1 inch apart on the prepared sheets. Bake for 8–10 minutes until edges are set but centers are soft; let cookies cool on the sheet for 5 minutes. Transfer cookies to a wire rack to cool completely before icing. For the icing, whisk powdered sugar, vanilla, and 1 tbsp milk; add more milk a few drops at a time until you reach a pipeable consistency. Decorate cookies with the vanilla icing and add sprinkles or colored details as you like. Enjoy decorating and sharing these soft, cozy gingerbread men — they’re as fun to make as they’re to eat! Crispy Candy-Decorated Gingerbread Stars Crispy Candy-Decorated Gingerbread Stars — sweet, snappy baked stars with bright candy sparkle. Ingredients: 2 1/4 cups (280 g) all-purpose flour 1/2 cup (100 g) granulated sugar 1/2 cup (100 g) packed brown sugar 1 teaspoon baking soda 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup (113 g) unsalted butter, cold and cubed 1/2 cup (120 ml) molasses 1 large egg 1 teaspoon vanilla extract Assorted small hard candies (peppermints, fruit drops) or candy eyes, crushed or left whole for decorating Optional: powdered sugar for dusting How to Make: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. In another bowl, beat the cold cubed butter into the sugars until mixture is crumbly. Stir in molasses, egg, and vanilla until the dough comes together; if dough is sticky, chill 20–30 minutes. Lightly flour a work surface and roll dough to about 1/8-inch thickness. Cut out star shapes with a cookie cutter and transfer them to the prepared sheets about 1 inch apart. Press a whole candy or a few small crushed pieces into the center of each star, or sprinkle candies around the points. Bake 8–10 minutes until edges are set and lightly golden — don’t overbake to keep them crisp. Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely and let candies set. Dust lightly with powdered sugar if desired and arrange on a platter for serving. Enjoy these crunchy, candy-sparkled gingerbread stars — perfect for gifting or nibbling with a cup of cocoa! Orange-Spiced Gingerbread Cutouts Zesty orange meets warm spice in these cheerful gingerbread cutouts—perfect for holiday decorating or a cozy treat. Ingredients: 3 cups (375 g) all-purpose flour 1 tsp baking soda 1 tbsp ground ginger 2 tsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp ground nutmeg 1/2 tsp salt 3/4 cup (170 g) unsalted butter, softened 1/2 cup (100 g) packed brown sugar 1 large egg 1/2 cup (160 g) molasses Zest of 1 large orange (about 1 tbsp) 1 tbsp freshly squeezed orange juice Optional: royal icing or powdered sugar glaze and sprinkles for decorating How to Make: In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. In a separate large bowl, beat the softened butter and brown sugar until creamy and smooth. Add the egg, molasses, orange zest, and orange juice to the butter mixture; beat until combined. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms. Divide the dough in half, flatten into disks, wrap in plastic, and chill in the fridge for at least 1 hour (or up to overnight). Preheat the oven to 350°F (175°C). Line baking sheets with parchment. On a lightly floured surface, roll one dough disk to about 1/4-inch thickness. Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets, spacing about 1 inch apart. Bake for 8–10 minutes, until the edges are set but cookies are still slightly soft in the center. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cool, decorate with royal icing or a simple powdered sugar glaze and sprinkles if desired. Enjoy these bright, spiced cutouts — they smell amazing and make great gifts or a festive snack! Chocolate-Dipped Gingerbread Hearts Sweet, spicy gingerbread hearts dipped in chocolate — perfect for sharing or gifting. Ingredients: 2 1/4 cups (280 g) all-purpose flour 1 teaspoon baking soda 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup (115 g) unsalted butter, softened 1/2 cup (100 g) packed brown sugar 1 large egg 1/3 cup (113 g) molasses 1 teaspoon vanilla extract 1/2 teaspoon finely grated orange zest (optional) 6 oz (170 g) semisweet or dark chocolate, chopped or chips 1 teaspoon neutral oil (vegetable or canola) or a little butter (optional, for glossy chocolate) Sprinkles or crushed nuts for decorating (optional) How to Make: In a bowl, whisk flour, baking soda, ginger, cinnamon, cloves, and salt until combined. In a separate large bowl, beat the softened butter and brown sugar until light and fluffy. Add the egg, molasses, vanilla, and orange zest to the butter mixture and mix until smooth. Gradually stir the dry ingredients into the wet until a soft dough forms; don’t overmix. Divide the dough in half, flatten into disks, wrap in plastic, and chill in the fridge for at least 1 hour. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll one disk of chilled dough on a lightly floured surface to about 1/4-inch thickness. Keep remaining dough chilled. Cut out heart shapes with a cookie cutter and transfer to prepared sheets, spacing about 1 inch apart. Bake 8–10 minutes, until edges are set and centers are slightly puffed; rotate pans halfway if needed. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Melt the chocolate gently in a double boiler or in short bursts in the microwave, stirring until smooth; stir in the oil or a little butter for shine if using. Dip half of each cooled heart into the melted chocolate or spoon chocolate over the tops; tap off excess. Place dipped cookies on parchment and add sprinkles or nuts before the chocolate sets. Chill briefly to set the chocolate, then let come to room temperature before storing. Enjoy these chocolate-dipped gingerbread hearts with a cup of tea or pack them up to make someone’s day sweeter! Brown Butter Gingerbread Cookies Brown butter deepens the spice and gives these gingerbread cookies a toasty, caramelized finish. Ingredients: 1 cup (2 sticks) unsalted butter 3/4 cup packed dark brown sugar 1/3 cup molasses 1 large egg 1 tsp vanilla extract 2 1/4 cups all-purpose flour 2 tsp ground ginger 1 tsp ground cinnamon 1/2 tsp ground cloves (or 3/4 tsp if you like it stronger) 1/2 tsp baking soda 1/2 tsp fine salt Optional: granulated sugar for rolling, or pearl sugar for topping How to Make: Brown the butter: melt the butter in a medium saucepan over medium heat. Swirl frequently until it foams and turns a nutty brown and smells toasty, about 5–7 minutes. Remove from heat and let cool 5 minutes. Mix wet ingredients: in a large bowl, whisk the cooled brown butter and brown sugar until combined. Stir in the molasses, egg, and vanilla until smooth. Combine dry ingredients: in another bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Make the dough: stir the dry ingredients into the wet mixture until just combined. Cover and chill the dough for at least 30 minutes (or up to 2 hours) to firm up. Preheat oven to 350°F (175°C) and line baking sheets with parchment. Shape cookies: roll dough into 1-inch balls. If you like, roll each ball in granulated sugar, then place about 2 inches apart on the prepared sheets. Bake: bake for 8–10 minutes, until edges are set and centers still look slightly soft. Cookies will firm as they cool. Cool: let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve: enjoy warm or at room temperature—perfect with a cup of tea or milk. These brown-butter gingerbread cookies are cozy, crisp-edged, and irresistibly aromatic—perfect for sharing (or savoring solo). Cardamom-Chai Gingerbread Bites Warm, spice-kissed bites that pair chai’s floral cardamom with classic gingerbread cheer. Ingredients: 1 cup (2 sticks) unsalted butter, softened 1 cup brown sugar, packed 1 large egg 1/3 cup molasses 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cardamom 1/4 teaspoon ground cloves 1/4 teaspoon ground black pepper (optional, for warm depth) 1 teaspoon vanilla extract 2 tablespoons strong brewed chai or black tea, cooled (or milk) Optional: powdered sugar for dusting or a simple glaze (1 cup powdered sugar + 2–3 tbsp milk) How to Make: Preheat oven to 350°F (175°C) and line a baking sheet with parchment. In a bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the egg, molasses, and vanilla until combined. In another bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cardamom, cloves, and black pepper. Gradually add the dry ingredients to the wet, mixing until just combined. Stir in the brewed chai (or milk) until the dough comes together and is slightly soft but scoopable. Roll dough into 1-inch balls (or use a cookie scoop) and place 1–2 inches apart on the prepared sheet. Flatten each ball slightly with the palm of your hand or the bottom of a glass for uniform bites. Bake 8–10 minutes, until edges are set and centers still look slightly soft. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. If using glaze, whisk powdered sugar and milk to a drizzleable consistency and either dip or drizzle cooled bites; dust with powdered sugar if preferred. Enjoy these cozy Cardamom-Chai Gingerbread Bites with a hot cup of tea — perfect for sharing (or savoring solo!). Honey-Ginger Shortbread Cookies Sweet, buttery shortbread kissed with warm ginger and golden honey — pure cozy comfort in every bite. Ingredients: 1 cup (2 sticks) unsalted butter, softened 1/2 cup granulated sugar 1/3 cup honey (mild-flavored) 1/2 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/4 teaspoon salt Optional: extra granulated sugar or coarse sugar for sprinkling How to Make: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment. In a bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the honey and vanilla until well combined. Whisk together the flour, ground ginger, cinnamon, and salt in a separate bowl. Gradually add the dry mixture to the butter-honey mixture and stir until it forms a soft dough. Turn the dough onto a lightly floured surface and press or roll to about 1/2-inch thickness. Cut into rounds or shapes using a cookie cutter and place them on the prepared baking sheet about 1 inch apart. If you like, lightly sprinkle the tops with a little granulated or coarse sugar. Bake 12–15 minutes, until the edges are just beginning to turn golden. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these honey-ginger shortbreads with a cup of tea or share them for instant smiles! Gingerbread Thumbprint Cookies With Lemon Curd Gingerbread Thumbprint Cookies with Lemon Curd — spicy, buttery cookies with bright dollops of tangy lemon in the center. Ingredients: 3/4 cup (170 g) unsalted butter, softened 1/2 cup (100 g) granulated sugar 1/2 cup (110 g) light brown sugar, packed 1 large egg 1/4 cup (80 g) molasses 2 cups (250 g) all-purpose flour 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup lemon curd (store-bought or homemade), plus extra for filling after baking if desired Optional: powdered sugar for dusting How to Make: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes. Beat in the egg until combined, then stir in the molasses. In a separate bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a smooth dough forms. Scoop tablespoon-sized portions of dough and roll into balls; place them about 2 inches apart on the prepared baking sheets. Use your thumb (or the back of a small spoon) to gently press an indentation in the center of each cookie, being careful not to press all the way through. Bake for 10–12 minutes, until the edges are set and the cookies are slightly puffed. Remove from oven and immediately press the thumbprint again if needed to deepen the well; let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Once cookies are cooled but still slightly warm, spoon about 1/2 teaspoon of lemon curd into each thumbprint. If you like a glossier finish, wait until fully cool and then add the curd. Optional: dust lightly with powdered sugar before serving. Enjoy these zesty, spiced little treats — perfect for holiday gatherings or a cozy tea break! Gluten-Free Almond Gingerbread Rounds Crunchy, spicy almond gingerbread rounds that stay tender inside and totally gluten-free. Ingredients: 1 1/4 cups almond flour (finely ground) 1/4 cup tapioca starch (or arrowroot starch) 2 tbsp coconut flour 1 tsp baking soda 1/2 tsp fine sea salt 1 1/2 tsp ground ginger 1 tsp ground cinnamon 1/4 tsp ground cloves 1/8 tsp nutmeg (optional) 1/4 cup unsalted butter, softened (or coconut oil for dairy-free) 1/3 cup packed brown sugar (or coconut sugar) 1 large egg (or flax egg for vegan: 1 tbsp ground flax + 3 tbsp water) 2 tbsp molasses 1 tsp vanilla extract 2–3 tbsp almond milk (only if dough feels too dry) Sliced almonds or slivered almonds for topping (optional) How to Make: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Whisk together almond flour, tapioca starch, coconut flour, baking soda, salt, and spices in a bowl. In a separate bowl, cream the softened butter and brown sugar until smooth. Beat in the egg, molasses, and vanilla until well combined. Stir the dry ingredients into the wet mixture until a soft dough forms; add 1–3 tbsp almond milk only if the dough is too crumbly. Scoop tablespoons of dough and roll into balls, placing them 1.5 inches apart on the prepared sheet. Gently flatten each ball with the bottom of a glass or your palm to about 1/4–1/2 inch thick; press a sliced almond on top if using. Bake 10–12 minutes, or until edges are lightly golden (they’ll firm up as they cool). Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these warm, nutty gingerbread rounds with a cup of tea or a smile—perfect for sharing (or not!). Vegan Maple-Ginger Molasses Cookies Warm, spicy, maple-sweet vegan molasses cookies—crisp at the edges, chewy inside. Ingredients: 2 1/4 cups (280 g) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves (or 1/4 tsp if you prefer milder) 1/4 teaspoon ground black pepper (optional, for depth) 1/2 cup (112 g) coconut oil, melted and cooled (or neutral vegetable oil) 1/2 cup (120 ml) pure maple syrup 1/4 cup (60 ml) unsulphured molasses 1/4 cup (60 ml) unsweetened applesauce (or mashed ripe banana) 1 tablespoon apple cider vinegar 1 teaspoon pure vanilla extract 1/2 cup (100 g) granulated sugar or coconut sugar (for rolling; optional) Flaky sea salt for sprinkling (optional) How to Make: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Whisk the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and pepper in a bowl until well combined. In a separate large bowl, whisk the melted coconut oil, maple syrup, molasses, applesauce, vinegar, and vanilla until smooth. Stir the dry ingredients into the wet until a soft dough forms. If too sticky, add a tablespoon of flour at a time until workable. Scoop about 1 1/2 tablespoons of dough and roll into balls. If using, roll each ball in granulated sugar to coat. Place the balls on the prepared sheets about 2 inches apart and gently flatten each with the palm of your hand or the bottom of a glass. Sprinkle a tiny pinch of flaky sea salt on top of each cookie, if desired. Bake for 9–12 minutes, until edges are set and tops have small cracks; the cookies will be soft but firm up as they cool. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these maple-ginger molasses cookies with a cup of tea or plant milk—perfectly cozy and totally vegan. Mini Gingerbread Sandwich Cookies With Cream Cheese Filling Mini Gingerbread Sandwich Cookies with Cream Cheese Filling — tiny, spicy, and perfectly sweet for snacking or gifting. Ingredients: 1 cup (2 sticks) unsalted butter, softened 3/4 cup brown sugar, packed 1 large egg 1/2 cup molasses 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking soda 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 6 oz cream cheese, softened 3 tablespoons unsalted butter, softened (for filling) 1 to 1 1/2 cups powdered sugar, sifted (adjust for desired sweetness) 1/2 teaspoon vanilla extract Optional: a pinch of ground nutmeg or extra cinnamon for the filling How to Make: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg and molasses until fully combined. In a separate bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms. Divide the dough, wrap in plastic, and chill in the refrigerator for at least 30 minutes. Roll the chilled dough to about 1/8-inch thickness on a lightly floured surface. Use a small round or mini cookie cutter (about 1 to 1.5 inches) to cut out cookies and place them 1 inch apart on the prepared baking sheets. Bake for 8–10 minutes, until the edges are set and the tops look slightly matte. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While cookies cool, make the filling: beat together the softened cream cheese and 3 tablespoons butter until smooth. Add the vanilla and gradually beat in the powdered sugar until the filling is thick and spreadable; add a pinch of nutmeg if using. Pair up cookies by similar size and spread or pipe about 1/2 teaspoon of filling onto the underside of one cookie, then top with its mate to make a sandwich. Chill assembled sandwiches for 15–20 minutes to set the filling if desired. Enjoy these little ginger-spiced sandwich cookies with a cup of tea or give them away for a sweet, festive treat! Spiced Pumpkin-Gingerbread Bars Spiced Pumpkin-Gingerbread Bars — cozy, chewy, and perfectly spiced for fall snacking. Ingredients: 1 cup (240g) pumpkin puree (not pumpkin pie filling) 1/2 cup (115g) unsalted butter, melted and slightly cooled 1/2 cup (100g) brown sugar, packed 1/4 cup (50g) granulated sugar 1 large egg 1 tsp vanilla extract 1 cup (120g) all-purpose flour 1/2 cup (50g) oat flour or finely ground oats 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tbsp ground ginger 1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground allspice Optional: 1/2 cup (75g) dark chocolate chips or chopped pecans How to Make: Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang to lift bars out. In a large bowl, whisk together the pumpkin puree, melted butter, brown sugar, granulated sugar, egg, and vanilla until smooth. In a separate bowl, stir together the all-purpose flour, oat flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and allspice. Add the dry ingredients to the wet and fold gently until just combined. Stir in chocolate chips or pecans if using. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into bars. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Enjoy these warm, spiced pumpkin-gingerbread bars with a cup of tea or a dollop of whipped cream — pure autumn comfort in every bite. Conclusion You’ve got a dozen-plus ways to make gingerbread for cozy nights. Pick one recipe, gather spices and molasses, and set a short baking session. Try a simple cutout or a quick drop cookie first. Note: people eat about 17% more cookies at parties than alone, so bake a bit extra. Cool, decorate, and store airtight. Share extras with neighbors or freeze dough for another easy batch.