Three delicious gingerbread recipes you must try this festive season

Three delicious gingerbread recipes you must try this festive season

If there is one thing most of us love to do during the festive season, it has to be indulging in all the sweet treats. So why not make your own? We have three recipes that you will love!


There's nothing like heading into the kitchen and getting creative during the festive season. With all the reasons in the world to cheat and indulge, who wouldn't want to bake some delicious treats?

Anyone a fan of gingerbread? Well, we sure are and it's the perfect treat for the festive season. Below are three recipes that you must try!

White Chocolate Dipped Chewy Gingerbread Cookies

cookie dipped

Makes about 6 dozen


1 cup plus 2 Tbsp unsalted butter, softened

1 cup packed brown sugar

1 large egg

1/4 cup plus 2 Tbsp molasses, (light or dark)

2 1/2 cups all-purpose flour

2 1/4 tsp baking soda

1/2 tsp kosher salt

1 Tbsp ground ginger

1 Tbsp ground cinnamon

2 tsp ground cloves

1 1/2 tsp ground nutmeg

1/2 tsp ground allspice

2/3 cup granulated white sugar

white almond bark (amount varies, plan on at least 8 ounces and have extra handy)

garnish: holiday sprinkles


1. In a large bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.

2. Heat oven to 350 degrees F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.

3. Bake 8 to 10 minutes or just until set and soft in center. Cool 5-10 minutes; remove from cookie sheets to cooling racks. Let cool completely.

4. Melt the white almond bark in a medium microwave safe bowl, microwaving for 30 second intervals and stirring after every 30 seconds until melted. Stir well to get the bark smooth. Dip the cookies in the almond bark and set down on parchment paper. Before the chocolate sets, add sprinkles. Let harden then store tightly covered up to 1 week.

Gingerbread Men Cookie Sticks 


Preheat oven to 350 degrees


1/2 cup butter at room temperature

1/2 cup brown sugar

1/2 cup molasses

1 egg

Mix all of these ingredients together, and set aside.

In large bowl mix together:

3 cups all-purpose flour

1 tsp. baking soda

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. allspice

Add all of this to the other mixture. 


1. Roll the cookie dough out 3/8-inch thick, and into a rectangle.  

2. Using a bench scraper (or ruler), make a small notch at each 3/4-inch measurement across the top, then measure 4 1/2-inches from top to bottom, and mark that with a notch. 

3. Cut out the strips with the bench scraper and place them on the baking sheet.

4. Place the baking sheet in the freezer for 10-15 minutes to help them keep their "stick" appearance. Bake according to recipe.

5. Let cookies cool completely. Using a number 2 tip, outline the cookies with brown royal icing. Let dry. Then, using black, red and untinted royal icing, decorate the cookies as pictured. Let dry.

Gingerbread Cheesecake Cookie Cups


Ingredients for cookie cups:

3/4 cup butter, room temperature

1 cup lightly packed brown sugar

1 egg

3 tbsp molasses

2 cups all purpose flour

2 1/2 tsp ground ginger

1 tsp cinnamon

1/8 tsp nutmeg

pinch of cloves

1 tsp baking soda

2 tsp cornstarch

For cheesecake:

12 oz cream cheese, room temperature

1 cup powdered sugar

3/4 cup brown sugar

1/4 tsp ground cinnamon

1/4 tsp ground ginger


1. Coat cupcake pan with non-stick cooking spray. Preheat oven to 350 degrees.

2. Cream butter and sugar together for 5-7 minutes, until light and fluffy.

3. Add the egg and molasses and beat until well combined.

4. Combine the dry ingredients in a separate bowl, then add the dry ingredients to the wet ingredients and mix until smooth. Refrigerate dough for about 30 minutes.

5. Make balls of about 2 tbsp of cookie dough. Press cookie dough into the bottom and about 1/2 way up the sides of each cupcake cup, forming a cup shape.

6. Bake for 10-12 minutes.

7. Remove from oven and allow to cool for about 10 minutes. Use the bottom side of a measuring tablespoon to press in the cups of the cookie if needed. Remove to cooling rack to finish cooling.

8. Once cookies have cooled, make the cheesecake filling. Blend the cream cheese, powdered sugar, brown sugar, cinnamon and ginger together until smooth.

9. Pipe or scoop cheesecake filling into cookie cups.

It is going to be tough to decide which recipe you are going to try, right? Well, we say you should give them all a try! 

Happy baking!

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