Gingerbread Holly Cookies are one of those cookie recipes that must be made during the holidays. Gingerbread cookies are a must every holiday season! There is just something about gingerbread and Christmas that go together.
Gingerbread Holly Cookies
There is something about walking into your kitchen and smelling gingerbread baking that brings comfort and happiness during the holiday season.
This recipe for Gingerbread Holly Cookies will become a family favorite of yours! If you are looking for more Christmas dessert recipes, make sure to check out our Santa Hat Cupcakes! Are these cupcakes not the cutest Christmas dessert ever? Or if you are looking for a fun cupcake recipe to welcome a certain elf, how about these North Pole Christmas Cupcakes?
Instead of Using Holly Sprinkles, Can I Pipe the Directions On?
Absolutely! How you decide to decorate this Gingerbread Holly Cookies recipe is totally up to you and your imagination!
Should You Use Silicone Mats or Parchment Paper?
I prefer silicone mats. That way I can re-use them over and over and not worry about not having parchment paper on hand. Others swear by parchment paper though. It's kinda one of those each their own.
Key Ingredients Needed:
- All-purpose flour works the best for this recipe. Make sure to use the scoop with a spoon and level with a knife method.
- Double check the expiration date on your Baking Soda. To get optimal results, it must be fresh and not expired.
- Kosher salt instead of table salt.
- Unsalted butter is what we used for this recipe. If you are using salted, forego using salt.
- The remaining ingredients are in the recipe card below.
Step by Step Directions
You will find all of the directions in the recipe card below.
Do you have a favorite gingerbread cookie recipe? When in December do you start baking Christmas cookies?
Gingerbread Holly Cookies
- Cookie or Baking sheet
- Large bowl
- Parchment paper or silicone mat
- Cooling rack
- Medium bowl
- Large glass
- Stand mixer or handheld mixer
- 2 ¼ cups All-purpose flour scooped with a spoon and leveled with a knife
- 1 teaspoon Baking Soda
- ½ teaspoon Kosher salt
- 2 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground cloves
- ¼ teaspoon Ground nutmeg
- ¾ cup Unsalted butter softened (bring to room temp on a counter)
- ½ cup + 2 tablespoons White granulated sugar divided
- ½ cup Packed light brown sugar
- 1 Large egg
- ¼ cup Molasses
- 2 teaspoons Pure vanilla extract
- 1 package White chocolate melts
- Holly Jolly Sprinkles
- Preheat your oven to 350 degrees.
- Prepare your baking sheet by lining it with either parchment paper, wax paper, or a non-stick silicone baking mat.
- In a large mixing bowl, cream the butter and both sugars together until they are light and fluffy.
- Add in the egg, molasses, and vanilla and blend together thoroughly.
- In another bowl, combine the dry ingredients: flour, soda, salt, ginger, cloves, cinnamon, and nutmeg. Stir the dry mixture into the sugar mixture until well combined.
- Lightly flour your rolling surface and roll the dough into about 1 ½ inch balls and place onto a prepared baking sheet. For slightly thicker cookies, take a glass and dip it into the extra sugar and gently press each cookie down until it's slightly flattened.
- If you want your cookie crisper, press each cookie a little thinner.
- Bake the cookies for 8-10 minutes. When they are done, remove the baking sheets from the oven and let the cookies cool slightly while still on the sheet. Then carefully remove them and place them on a wire rack.
- While the cookies are finishing cooling, melt the chocolate melts according to the directions on the package. Place a piece of parchment paper underneath the wire rack. Then dip each cookie halfway into the white chocolate and lay the cookie back on the wire rack. Repeat this process until each cookie is dipped.
- Place 2 little holly leaves and 3 red holly balls onto the chocolate.
- After you have decorated the cookies, let them sit until the decorations and the chocolate has set.
Make sure to pin this now so you'll have it for later!