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Easy Gingerbread Cookies
By Snejana Andreeva
on Dec 05, 2022, Updated Nov 09, 2023
Gingerbread Cookies are my love language, especially if they are soft and chewy! Not only is my take on this classic recipe so simple, but it’s also foolproof. I know gingerbread men🎄 look extremely difficult to make, so I want to show you how simple and fun these can be.
- Why You’ll Love Easy Gingerbread Cookies
- How to Prepare Easy Gingerbread Cookies
- Nonna’s Tip 🤶
- Variations and Substitutions For Gingerbread Cookies
- Other Holiday Recipes
- Popular Easy Cookies
- Common Questions
- Easy Gingerbread Cookies Recipe
Why You’ll Love Easy Gingerbread Cookies
This fun holiday 🎄 cookie recipe is such a wonderful way for you to continue to celebrate or start the Christmas season with your family. Letting little ones help decorate and even mix ingredients will help you create sweet memories like the ones I have with my family from an early age.
How to Prepare Easy Gingerbread Cookies
🥣 Use a stand mixer (or a handheld mixer with a large bowl ) to beat butter and sugar until fluffy. Add egg, molasses, and vanilla, mixing until combined. Then, on low speed, gradually add spices and flour until a tacky dough forms.
🧊 Wrap the dough in plastic and refrigerate for at least 3 hours (or up to 3 days).
🎅 Once chilled, roll the dough out on a floured surface to a 1/4-inch thickness. Cut out shapes with a gingerbread cookie cutter and place them on a baking sheet lined with parchment paper. Re-roll any leftover dough scraps to make more cookies.
🔥 Bake the cookies at 350°F for 9-10 minutes. Allow them to cool completely before decorating with white icing or any preferred decorations.
Nonna’s Tip 🤶
If you don’t have all of the spices listed, make sure to at least add ginger and cinnamon. You can also use a tablespoon of “pumpkin pie spice” instead if you’re in a rush.
Variations and Substitutions For Gingerbread Cookies
- You can certainly change the cookie-cutter shapes or sizes, and you could even make mini gingerbread cookies to have some bite-sized treats.
- Feel free to experiment with different icing flavors and colors to decorate the cookies. You can also use colored sugars, sprinkles , or even chocolate to add a different look to your easy gingerbread cookies.
- If you need to make a dairy-free cookie, consider using margarine or a dairy-free butter substitute.
- If you prefer a milder flavor, you can use light molasses instead of dark molasses.
Other Holiday Recipes
Garlic Bread Christmas Tree
30 mins
Antipasti Christmas Wreath
10 mins
Holiday Butter Board
20 mins
Puff Pastry Christmas Tree
35 mins
Popular Easy Cookies
Looking for even more holiday cookie joy? Check out one of these or even my Festive Holiday Cookies to share with Santa 🎅 or your friends and family during this season.
Italian Amaretti Cookies
25 mins
Lemon Cheesecake Thumbprint Cookies
25 mins
3 Ingredient Sugar Cookies
20 mins
Shortbread Butter Cookies
27 mins
Common Questions
If you don’t have all of these spices make sure to add ginger and cinnamon at least. You can also use a tablespoon of “pumpkin pie spiceu0022 instead as it will be a delicious alternative too.
Yes, you can try using 1-1 baking gluten-free flour to make these gluten-free.
You can get creative and use different colored icing, you can use candy bows or any shapes you think are fun.
The cookie dough is perfect in the fridge for a few days or even frozen for months.
I use Redmond Real Salt , please note that depending on the salt you use, your dish may be less or more salty. Salt is always to taste. Always taste and adjust as you cook.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight you see in the recipe.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Stand Mixer
- ▢ Parchment Paper
- ▢ Baking Sheet
- ▢ Measuring Cups + Spoons
- ▢ Rolling Pin
- ▢ Gingerbread Cookie Cutters
- ▢ Rolling Pin
- ▢ White Icing
Ingredients
- ▢ 6 tablespoons butter , unsalted and softened, (1/4 cup + 2 tablespoons)
- ▢ ⅓ cup brown sugar
- ▢ 1 egg
- ▢ ¼ cup molasses , for baking
- ▢ 1 teaspoon vanilla extract
- ▢ 1.5 cups all-purpose flour
- ▢ 1.5 teaspoons ground cinnamon
- ▢ 1.5 teaspoons ground ginger
- ▢ ½ teaspoon baking soda
- ▢ ¼ teaspoon ground cloves
- ▢ ¼ teaspoon ground nutmeg
- ▢ 1 pinch salt
- ▢ white icing , for decorating
- ▢ any candy or shape , for the buttons
Instructions
- ▢ In a stand mixer fitted with the paddle attachment (or you can use a handheld mixer and a separate large mixing bowl) beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy.
- ▢ Add in the egg, molasses and vanilla, beat on medium speed until combined. Reduce the speed to low, and gradually add the spices plus the flour until you have a tacky dough. Pour the dough out onto a piece of plastic wrap and wrap it up into a square disc.
- ▢ Refrigerate for a minimum of three hours. I left mine overnight as the dough can stay in the fridge up to three days.
- ▢ Once the dough is refrigerated, flour the counter, take out the dough, add flour on top and some on the rolling pin too. Begin to roll it out. The dough should be rolled out to 1/4-inch thickness. Rolling it out the first time will be harder as the dough will be very stiff but as you continue to roll out the scraps it’s going to get easy so don’t panic.
- ▢ Cut out the shapes — I used a 4" gingerbread cookie cutter and placed each cut out cookie onto a baking sheet lined with parchment paper .
- ▢ Any scraps that are left over can be shaped into a disk, flour the top of the disk, roll it out again and then cut out more cookies until the dough is completely finished. Bake at 350F for 9-10 minutes. Let them cool completely and decorate with white icing any way you like.
Nonna’s Notes
- Shapes and sizes: You can certainly change the cookie-cutter shapes or sizes, and you could even make mini gingerbread cookies to have some bite-sized treats.
- Icings and sprinkles: Feel free to experiment with different icing flavors and colors to decorate the cookies. You can also use colored sugars, sprinkles , or even chocolate to add a different look to your easy gingerbread cookies.
- Dairy-free: If you need to make a dairy-free cookie, consider using margarine or a dairy-free butter substitute.
- Molasses flavors : If you prefer a milder flavor, you can use light molasses instead of dark molasses.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Home › Recipes › Cookies & Snacks
Lemon Cheesecake Thumbprint Cookies
By Snejana Andreeva
on Dec 15, 2022, Updated Nov 08, 2023
My lemon cheesecake thumbprint cookies melt in your mouth . This recipe is one of those recipes that you’ll need to triple, because it’s THAT good. 🍋Whether you’re a lemon lover or simply looking for a unique and delicious cookie, these Lemon Cheesecake Thumbprint Cookies are a must-try. They’re perfect for any occasion, from a casual afternoon tea to a fancy dessert spread.
- Why You’ll Love Lemon Cheesecake Thumbprint Cookies
- How to Prepare
- Nonna’s Tip 🍋
- Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Other Holiday Recipes
- More Holiday Cookies
- Common Questions
- Lemon Cheesecake Thumbprint Cookies Recipe
Why You’ll Love Lemon Cheesecake Thumbprint Cookies
These lemon cheesecake thumbprint cookies are ideal for anyone who cannot tolerate 🥚 eggs as they are completely egg-free . The dough takes 5 minutes to whip up, so these cookies are easy enough for anyone who is not even a baker. They’re only 5 ingredients , which you probably already have on hand. I can honestly say that this is one of those cookie recipes that you cannot get enough of.
How to Prepare
🥣 Use a stand mixer with the paddle attachment or a hand-held mixer and bowl to cream butter and cream cheese for about 2 minutes until smooth.
🍋 Add sugar and lemon extract and mix until smooth . Then add flour, and mix until a sticky dough forms. Scrape down the sides to fully incorporate any remaining flour.
🧊 Cover the cookie dough with plastic wrap and refrigerate for one hour.
🥄 Remove dough from the refrigerator, use a small ice-cream scooper to portion the cookies, rolling each in a touch of flour to prevent sticking.
🍓 Place rolled cookies on a baking sheet lined with parchment paper . Flatten each with your thumb, creating an indent, and add a teaspoon of preferred jam/preserve to the center.
🔥 Preheat the oven to 350°F and bake the lemon cheesecake thumbprint cookies for 13-15 minutes or until the edges are light and golden brown .
❄️ Allow the cookies to cool completely and optionally dust with icing sugar. They can be stored at room temperature for up to a week.
Nonna’s Tip 🍋
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Try adding a decorative topping like chopped nuts or a sprinkle of coarse sugar for holiday decoration.
- I have not tried this recipe with gluten-free flour , but feel free to experiment with a gluten-free 1-1 replacement and let me know how it goes!
- Instead of lemon extract , you could try almond, vanilla, orange or another you have on hand.
- Feel free to experiment with different jams or preserves , for example, you could use strawberry, raspberry, apricot or even marmalade.
- You could try dairy-free or vegan alternatives to the butter and cream cheese if you or your guests have allergies.
Other Holiday Recipes
Antipasti Christmas Wreath
10 mins
Holiday Butter Board
20 mins
Holiday Candy Cane Prosecco
5 mins
Holiday Cheese Board
20 mins
More Holiday Cookies
Looking for an even fancier-looking cookie? Try my puff pastry cookies .
Easy Gingerbread Cookies
3 hrs 23 mins
Italian Amaretti Cookies
25 mins
3 Ingredient Sugar Cookies
20 mins
Shortbread Butter Cookies
27 mins
Common Questions
Feel free to use any jam or preserve you enjoy. I love fig or apricot but you are more than welcome to use any you have on hand.
The lemon extract is optional so don’t worry if you don’t have any on hand. You can also use pure vanilla extract, or almond extract, or leave them plain. Or, if you don’t have pure lemon extract, but still want the flavor, you can also use the zest of a lemon in the recipe.
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Feel free to freeze the cookie dough tightly wrapped for up to 3 months. Thaw in the fridge and shape as usual.
The cream cheese and butter must be softened in order for the cookies to bake correctly.
You can use salted or unsalted butter. I have made them with both and both results are delicious.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Measuring Cups + Spoons
- ▢ Mixing Bowls
- ▢ Baking Sheet
- ▢ Parchment Paper
Ingredients
- ▢ ½ cup cream cheese , softened
- ▢ ½ cup white sugar
- ▢ 1 stick softened salted butter
- ▢ 1.5 teaspoons lemon extract , optional if you don’t have any on hand
- ▢ 1 ¼ cup all-purpose flour , + 2 extra tablespoons for rolling the balls
- ▢ 18 teaspoons jam , I used fig preserve
Instructions
- ▢ In a stand mixer using the paddle attachment, cream the butter and cream cheese together for about 2 minutes or until smooth. You can also use a hand-held mixer and a bowl as well.
- ▢ Once creamy, add the sugar and lemon extract and mix until smooth. Add in the flour and mix until a sticky dough forms. If there’s any flour on the sides, you can scrape it down and mix again until fully incorporated.
- ▢ Cover the cookie dough with plastic wrap and refrigerate for one hour. After an hour, take out the dough, remove the plastic and use a small ice-cream scooper to scoop out the cookies. I scoop each cookie, roll it in a touch of flour as it will stick to your hands if you don’t.
- ▢ Repeat this step for all 18 cookies. Place each rolled cookie onto a baking sheet lined with parchment paper. Press each one down with your thumb to make an indent. Add a teaspoon of any jam/preserve you like to the middle.
- ▢ Preheat the oven to 350F and bake until the edges are light and golden brown. This should take 13-15 minutes depending on the oven.
- ▢ Let them cool completely and optionally dust with icing sugar. These are perfectly stored at room-temp for up to a week.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy Gingerbread Cookies
Equipment
- Stand Mixer
- Parchment Paper
- Baking Sheet
- Measuring Cups + Spoons
- Rolling Pin
- Gingerbread Cookie Cutters
- Rolling Pin
- White Icing
Ingredients
- 6 tablespoons butter unsalted and softened, (1/4 cup + 2 tablespoons)
- ⅓ cup brown sugar
- 1 egg
- ¼ cup molasses for baking
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1.5 teaspoons ground cinnamon
- 1.5 teaspoons ground ginger
- ½ teaspoon baking soda
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 pinch salt
- white icing for decorating
- any candy or shape for the buttons
Instructions
- In a stand mixer fitted with the paddle attachment (or you can use a handheld mixer and a separate large mixing bowl) beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy.
- Add in the egg, molasses and vanilla, beat on medium speed until combined. Reduce the speed to low, and gradually add the spices plus the flour until you have a tacky dough. Pour the dough out onto a piece of plastic wrap and wrap it up into a square disc.
- Refrigerate for a minimum of three hours. I left mine overnight as the dough can stay in the fridge up to three days.
- Once the dough is refrigerated, flour the counter, take out the dough, add flour on top and some on the rolling pin too. Begin to roll it out. The dough should be rolled out to 1/4-inch thickness. Rolling it out the first time will be harder as the dough will be very stiff but as you continue to roll out the scraps it’s going to get easy so don’t panic.
- Cut out the shapes — I used a 4" gingerbread cookie cutter and placed each cut out cookie onto a baking sheet lined with parchment paper .
- Any scraps that are left over can be shaped into a disk, flour the top of the disk, roll it out again and then cut out more cookies until the dough is completely finished. Bake at 350F for 9-10 minutes. Let them cool completely and decorate with white icing any way you like.
Video
Notes
- Shapes and sizes: You can certainly change the cookie-cutter shapes or sizes, and you could even make mini gingerbread cookies to have some bite-sized treats.
- Icings and sprinkles: Feel free to experiment with different icing flavors and colors to decorate the cookies. You can also use colored sugars, sprinkles , or even chocolate to add a different look to your easy gingerbread cookies.
- Dairy-free: If you need to make a dairy-free cookie, consider using margarine or a dairy-free butter substitute.
- Molasses flavors : If you prefer a milder flavor, you can use light molasses instead of dark molasses.
Nutrition
Easy Gingerbread Cookies https://themodernnonna.com/easy-gingerbread-cookies/ December 5, 2022
