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ChristmasFOOD

Gingerbread Holly Cookies – A Christmas Cookie Recipe

Gingerbread Holly Cookies

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Gingerbread Holly Cookies are one of those cookie recipes that just must be made during the holidays!  Gingerbread is just one of those things that is synonymous with Christmas! There is something about walking into a room and smelling gingerbread baking that brings comfort and happiness during this season.

I think after you make these cookies, you will say that this was an easy gingerbread cookies recipe!

Gingerbread Holly Cookies

One of my favorite holiday traditions is baking Christmas cookies with my kids!  It’s so much fun watching them not only learn to make, but how to decorate the yummy cookies.

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?

Gingerbread Holly Cookies

Here are a few questions/answers about our Gingerbread Holly Cookies recipe!

INSTEAD OF USING HOLLY SPRINKLES, COULD I PIPE ON THE DECORATIONS?

Absolutely!  How you decide to decorate this Gingerbread Holly Cookies recipe is totally up to you and your imagination!

DO YOU RECOMMEND USING PARCHMENT PAPER TO LINE THE BAKING SHEETS OR SILICONE MATS?

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.

Gingerbread Holly Cookies Recipe

Gingerbread Holly Cookies

Ingredients Needed:

– 2 1/4 cups Flour
– 1 tsp Baking Soda
– 1/2 tsp Salt
– 2 tsp Ground Ginger
– 1 tsp Ground Cinnamon
– 1/4 tsp Ground Cloves
– 1/4 tsp Ground Nutmeg
– 3/4 cup Butter, softened (bring to room temp on a counter)
– 1/2 cup + 2 Tbsp. Sugar, divided
– 1/2 cup Packed Brown Sugar
– 1 Egg
– 1/4 cup Molasses
– 2 tsp Vanilla
– 1 pkg. White Chocolate Melts
Holly Jolly Sprinkles

Supplies Needed:

Cookie sheets

Cooling rack

Parchment paper/non-stick silicone baking mat

Directions:

1. Preheat oven to 350 degrees.  Line your cookie sheets with parchment paper, wax paper, or a non-stick silicone baking mat.

2. In a large bowl, cream the butter and both sugars until light a fluffy.

3. Add the egg, molasses, and vanilla and blend well.

4. In another bowl, combine the dry ingredients; flour, soda, salt, ginger, cloves, cinnamon, and nutmeg. Stir this into the sugar mixture until well combined.

5. Roll dough into about 1 ½ inch balls and place on a baking sheet. Dip a glass into the extra sugar and press each cookie until flattened just slightly for thicker cookies.

For crispier cookies, gently press each cookie a bit more thinner.

*PRO TIP:  If you happen to notice that the cookie dough is a bit sticky, please the dough in the fridge for about 20/30 minutes so the dough can chill.

6. Bake for 8-10 minutes, remove the baking sheets from the oven and let them cool slightly.  After a few minutes, remove the cookies from the baking sheet and

place them on a wire rack to finish the cooling process.

7. Melt the chocolate per package directions and dip half of each cookie into the chocolate and lay back on the baking sheet. Place 2 little holly leaves and 3 red holly balls onto the chocolate.

8. Let the cookies sit until the chocolate hardens.

9.  Enjoy!

 

Gingerbread Holly Cookies Recipe
Course: Cookie
Cuisine: American
Ingredients
  • - 2 1/4 cups Flour
  • - 1 tsp Baking Soda
  • - 1/2 tsp Salt
  • - 2 tsp Ground Ginger
  • - 1 tsp Ground Cinnamon
  • - 1/4 tsp Ground Cloves
  • - 1/4 tsp Ground Nutmeg
  • - 3/4 cup Butter softened (bring to room temp on a counter)
  • - 1/2 cup + 2 Tbsp. Sugar divided
  • - 1/2 cup Packed Brown Sugar
  • - 1 Egg
  • - 1/4 cup Molasses
  • - 2 tsp Vanilla
  • - 1 pkg. White Chocolate Melts
  • - Holly Jolly Sprinkles
  • Supplies Needed:
  • Cookie sheets
  • Cooling rack
  • Parchment paper/non-stick silicone baking mat
Instructions
  1. . Preheat oven to 350 degrees. Line your cookie sheets with parchment paper, wax paper, or a non-stick silicone baking mat.
  2. In a large bowl, cream the butter and both sugars until light a fluffy.
  3. Add the egg, molasses, and vanilla and blend well.
  4. In another bowl, combine the dry ingredients; flour, soda, salt, ginger, cloves, cinnamon, and nutmeg. Stir this into the sugar mixture until well combined.
  5. Roll dough into about 1 ½ inch balls and place on a baking sheet. Dip a glass into the extra sugar and press each cookie until flattened just slightly for thicker cookies.
  6. For crispier cookies, gently press each cookie a bit more thinner.
  7. *PRO TIP: If you happen to notice that the cookie dough is a bit sticky, please the dough in the fridge for about 20/30 minutes so the dough can chill.
  8. Bake for 8-10 minutes, remove the baking sheets from the oven and let them cool slightly. After a few minutes, remove the cookies from the baking sheet and
  9. place them on a wire rack to finish the cooling process.
  10. Melt the chocolate per package directions and dip half of each cookie into the chocolate and lay back on the baking sheet. Place 2 little holly leaves and 3 red holly balls onto the chocolate.
  11. Let the cookies sit until the chocolate hardens.
  12. Very pretty and delicious holiday cookies!

Do you have a favorite gingerbread cookie recipe?  When in December do you start baking Christmas cookies?

 

Make sure to pin this now so you’ll have it for later!

 

Gingerbread Holly Cookies

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