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Gingerbread Holly Cookies
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Gingerbread Holly Cookies

This Gingerbread Holly Cookie recipe will quickly become a family favorite!
Course Cookies
Cuisine American
Keyword Christmas Cookies, Easy Christmas Cookies, Gingerbread cookies, Holly cookies
Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 20 minutes
Servings 24
Calories 153kcal
Author MomSkoop Staff

Equipment

  • Cookie or Baking sheet
  • Large bowl
  • Parchment paper or silicone mat
  • Cooling rack
  • Medium bowl
  • Large glass
  • Stand mixer or handheld mixer

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

Serving: 1g | Calories: 153kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 159mg | Sugar: 10g