If you’re looking for a festive treat that’s both nostalgic and utterly delicious, you’ve got to try my Soft Gingerbread Cookies with Christmas Sprinkles Recipe. These cookies are everything I want from gingerbread – soft, chewy, and bursting with warm spices – but with that extra sprinkle-coated charm that makes every bite feel like a holiday celebration. Honestly, every time I bake a batch, my family goes crazy for them, and I’m betting you’ll love them just as much once you give them a whirl!
Why You’ll Love This Recipe
- Soft & Chewy Texture: Unlike many gingerbread cookies that turn out crisp, these stay tender and soft, perfect for dunking in milk or tea.
- Fun Christmas Sprinkles: The festive sprinkle coating adds a gorgeous pop of color and a slight crunch that kids and adults both adore.
- Simple Ingredients: All pantry staples and easy-to-find spices make this a no-fuss holiday classic you can whip up anytime.
- Great Make-Ahead Option: The dough chills beautifully so you can prepare ahead and bake fresh cookies whenever the craving hits.
Ingredients You’ll Need
Each ingredient here works together to deliver that perfect balance of spice, sweetness, and softness you want from a gingerbread cookie. I always recommend using good-quality molasses and fresh spices for the best flavor punch.
- Butter: Room temperature butter helps create that tender, chewy texture once baked.
- Brown Sugar: Adds moisture and a subtle caramel flavor that complements the spices beautifully.
- Egg: Binds everything together and adds richness.
- Milk: Keeps the dough soft and moist – don’t skip it!
- Molasses: This is the star for that classic gingerbread taste; make sure it’s unsulphured for the best flavor.
- All-Purpose Flour: Provides structure without weighing the cookies down.
- Baking Soda: Helps the cookies rise just enough to stay soft without spreading too much.
- Cinnamon: Adds warmth and depth — I like to use fresh ground for maximum aroma.
- Ginger: Freshly ground ginger gives that authentic gingerbread kick.
- Salt: Balances the sweetness and enhances the spices.
- Christmas Sprinkles: A festive and fun way to dress up your cookies; I usually pick a mix of red, green, and white for that holiday feel.
Variations
I love how flexible this Soft Gingerbread Cookies with Christmas Sprinkles Recipe is! Over the years, I’ve played around with it depending on my mood or dietary needs. You’ll find that small tweaks can make a big difference in taste or texture, while still keeping that cozy holiday vibe.
- Gluten-Free Version: I once swapped regular flour for a gluten-free blend with great results — just make sure it has xanthan gum to hold things together.
- Vegan Adaptation: By using vegan butter and a flax egg, I managed to keep them soft and delicious, perfect if you’re baking for plant-based friends.
- Spice Boost: You can add a pinch of cloves or nutmeg if you want your cookies to have a deeper, more intense spice profile.
- Different Sprinkles: I’ve tried crushed candy canes on top for a peppermint twist, which my family adored last Christmas!
How to Make Soft Gingerbread Cookies with Christmas Sprinkles Recipe
Step 1: Cream the Butter and Sugars
Start by creaming your room temperature butter and brown sugar together in a large bowl for about 2 minutes until it’s fluffy and well combined. This step is crucial because it aerates the mixture, contributing to that soft texture. Don’t rush this—taking your time here makes a big difference.
Step 2: Add Eggs, Milk, and Molasses
Next, beat in the egg and milk until fully mixed, then add the molasses. I love how molasses lends that rich, deep flavor, but it can be sticky—make sure to beat well so it blends evenly into your batter.
Step 3: Combine Dry Ingredients Separately
In a separate bowl, stir together your flour, baking soda, cinnamon, ginger, and salt. Mixing the dry spices evenly here makes sure every cookie gets that perfect bite of spice.
Step 4: Mix Dry Ingredients into Wet
Slowly add the dry ingredients to your wet mixture, beating just until no dry spots remain. It’s important not to overmix here—you want the dough to be uniform but not tough.
Step 5: Chill Your Dough
Cover your dough with plastic wrap and pop it in the fridge for at least an hour. Here’s what I learned: chilling not only makes the dough easier to handle, but it also helps the flavors meld together beautifully. Sometimes I even leave it overnight when I’m prepping ahead for a party.
Step 6: Prep for Baking and Add Sprinkles
Preheat your oven to 350°F and line your baking trays with parchment paper or silicone mats. Pour your Christmas sprinkles into a shallow bowl. Using a small cookie scoop, portion out the dough, then roll each ball gently in the sprinkles, making sure each cookie gets a festive coating. Place them about 2 inches apart to give them room to spread.
Step 7: Bake and Cool
Bake for 10-12 minutes until the cookies spread slightly and begin to brown around the edges. When you take them out, let them rest on the trays for 3-4 minutes before moving them to a wire rack to cool completely. This resting time helps the cookies set and keeps them soft.
Pro Tips for Making Soft Gingerbread Cookies with Christmas Sprinkles Recipe
- Use Room Temperature Butter: This ensures better creaming with sugar for a fluffier dough and softer cookies.
- Don’t Skip the Chill: Chilling the dough solidifies the butter, helping prevent cookie spread and keeping each one soft in the center.
- Choose Quality Molasses: Dark, robust molasses amps up flavor—avoid light or mild types to maintain that iconic gingerbread taste.
- Watch Baking Time Closely: Pull the cookies out as soon as edges brown to retain moistness; they’ll firm up as they cool.
How to Serve Soft Gingerbread Cookies with Christmas Sprinkles Recipe
Garnishes
I usually keep it simple and festive with a generous coating of Christmas sprinkles, but sometimes I’ll dust them lightly with powdered sugar or drizzle a bit of white chocolate on top for an extra-special touch. It’s always a fun surprise when I do, and guests notice immediately!
Side Dishes
These cookies pair perfectly with a warm cup of spiced tea, hot cocoa, or even a classic eggnog if you’re feeling indulgent. I’ve also served them alongside a cheese platter during holiday gatherings and the contrast is surprisingly delightful.
Creative Ways to Present
For holiday parties, I like arranging these soft gingerbread cookies on a tiered serving tray with some fresh pine sprigs and cranberries for a festive look. Wrapping small stacks in clear cellophane with ribbon is a charming gift idea too — makes for a scrumptious neighbor or teacher present!
Make Ahead and Storage
Storing Leftovers
I always keep leftover cookies in an airtight container at room temperature. They stay soft and fresh for 2-3 days, which is usually how long they last in my house! If they start to dry out a bit, a quick zap in the microwave (about 10 seconds) revives the softness beautifully.
Freezing
Freezing works wonders for this recipe. I freeze both the dough balls and baked cookies separately. Just flash freeze dough balls on a tray, then transfer them to a ziplock. When you want fresh cookies, bake straight from the freezer adding an extra minute or two. Baked cookies freeze well too and thaw quickly on the counter.
Reheating
To reheat soft gingerbread cookies, pop them in the microwave for 8-10 seconds or warm briefly in a low oven (300°F for 5-7 minutes). This restores their chewy texture and warms the spices, making each cookie taste freshly baked.
FAQs
-
Can I make these Soft Gingerbread Cookies with Christmas Sprinkles Recipe without molasses?
Molasses is really key to achieving the authentic gingerbread flavor and chewy texture. Without it, the cookies won’t have that characteristic richness or softness. If you don’t have molasses on hand, you can try substituting with dark corn syrup or honey, but the flavor won’t be quite the same.
-
Why are my gingerbread cookies hard instead of soft?
This usually happens if the dough isn’t properly chilled, or if the cookies are baked too long. Make sure to chill your dough at least an hour and take the cookies out as soon as the edges brown. Cooling on the baking sheet also helps them stay soft. Using the correct amount of molasses and butter also contributes to softness.
-
Can I add nuts or dried fruit to this recipe?
Absolutely! Chopped pecans, walnuts, or even dried cranberries mix wonderfully with the spice and sweetness of the cookie. Just fold them into the dough in step 4 before chilling. The sprinkles on top keep the festive look, but you can skip or add them based on your preference.
-
How long do these cookies keep fresh?
Stored in an airtight container at room temperature, they stay soft and delicious for up to 3 days. Beyond that, they might start to dry out but can be refreshed with a quick reheat as explained above.
Final Thoughts
I absolutely love how this Soft Gingerbread Cookies with Christmas Sprinkles Recipe brings out the warmth and joy of the holidays in every bite. It’s become my go-to recipe when I want cookies that feel handmade, full of heart, and easy enough to whip up even when the holidays get busy. I hope that once you try it, you’ll find it just as comforting and festive as my family and I do — a true holiday classic that’s perfect for sharing (or sneaking a few extra for yourself!). Happy baking!
Print
Soft Gingerbread Cookies with Christmas Sprinkles Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These soft gingerbread cookies are a perfect holiday treat, combining warm spices like cinnamon and ginger with rich molasses for a tender, flavorful bite. Rolled in festive Christmas sprinkles, they add a cheerful touch to your cookie platter and are delightfully soft and chewy, making them a favorite for both kids and adults during the festive season.
Ingredients
Wet Ingredients
- 3/4 cup butter, room temperature
- 3/4 cup brown sugar
- 1 large egg
- 1/4 cup milk
- 3/4 cup molasses
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon salt
Coating
- 1 cup Christmas sprinkles
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the butter and brown sugar for 2 minutes until light and fluffy to ensure a smooth base for the dough.
- Add Wet Ingredients: Add the egg and milk to the creamed mixture and beat well to combine. Then add the molasses and continue beating until the mixture is fully combined and smooth.
- Mix Dry Ingredients: In a medium-sized bowl, stir together the all-purpose flour, baking soda, cinnamon, ginger, and salt to evenly distribute the spices and leavening agent.
- Combine Wet and Dry: Beat the dry ingredients into the wet ingredients gradually until no dry patches remain and a uniform dough forms.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour or overnight to firm up the dough, which makes it easier to handle and enhances flavor development.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper or silicone baking mats to prevent sticking.
- Coat Cookies: Place the Christmas sprinkles in a shallow bowl. Using a small cookie scoop, portion the dough, then roll each ball in the sprinkles coating them evenly.
- Arrange and Bake: Place the coated dough balls on the prepared baking trays spaced at least 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10-12 minutes until they have spread and turned golden brown around the edges.
- Cool: Let the cookies cool on the baking sheets for 3-4 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- Store the cookies in an airtight container at room temperature to maintain freshness.
- Best enjoyed within 2-3 days of baking for optimal softness and flavor.
- The dough can be chilled overnight to deepen the flavors and make it easier to scoop and roll.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
