A delicious sprinkle Christmas cookie recipe that requires no fancy baking skills or frosting decorations, these Sprinkle Gingerbread Cookies are a fun and simple recipe the kids will love getting to help make!
Sprinkle Gingerbread Cookies Recipe
Goodness, is there any smell more perfectly symbolic of Christmas than gingerbread cookies baking in the oven?
I love a good gingerbread cookie and it’s taken me awhile to figure out the perfect recipe, but this recipe is it.
Not only are these gingerbread cookies perfectly flavored with molasses and a gentle combination of Christmas spices, they have the perfect balance of chew and melt-in-your-mouth texture.
PLUS, my favorite thing about my gingerbread cookie recipe is that it works perfectly for drop gingerbread cookies or rolled gingerbread cookies. So you can make one dough and have two completely different cookies with minimal effort.
These drop gingerbread cookies are super easy to make with kids. My daughter loves helping measure out the ingredients into the mixing bowl, roll the cookie dough balls and then roll the cookie dough balls in the sprinkles.
Don’t worry too much if some of the cookie balls are bigger than others – when the kids are all done rolling their cookies, try to match similar-sized cookie balls to bake together to ensure even baking. We usually have at least one tray of cookie dough balls that are bigger than the others, but by baking them together we allow them to have an even baking time.
Can you freeze these cookies? Gingerbread cookies are one of the few cookies that you can freeze (either decorated or undecorated) without a flavor or quality loss! You can also freeze the dough and just allow it to come to room temperature before baking, so choose whichever works best for you!
Unique Twists You Can Make to these Gingerbread Cookies
- Swap out the Christmas sprinkles for white sugar or cane sugar
- Place a square of chocolate or soft caramel in the center of the gingerbread before rolling
- Swap out the Christmas colored sprinkles for another color scheme
- Add a 1/4 to 1/2 teaspoon of nutmeg and cloves to the dough for a spicier gingerbread
- Swap out the milk for eggnog for a unique hybrid cookie
Sprinkle Gingerbread Cookie Ingredients
- Butter, room temperature
- Brown Sugar
- Fancy Molasses
- All-Purpose Flour
- Baking Soda
- Ground Ginger, or more to taste
- Christmas Sprinkles
Scroll down to the printable recipe card for full measurements.
Tip: swap out the sprinkles for sugar crystals for a crunchy, glittery cookie.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Mixing bowl
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Parchment Paper
- Cookie Sheets
- Cooling racks <– I have and love these tiered cooling racks, they save so much counter space and are also oven-safe
- Small bowl, for holding the sprinkles
- Cookie Scoop
How to Make Rolled Gingerbread Cookies
In a large bowl, cream together the butter and brown sugar for 2 minutes.
Add the egg and milk and beat to combine. Add the molasses and beat until fully combined. Set aside.
In a medium-sized bowl, stir together the flour, baking soda, cinnamon, ginger and salt.
Beat the dry ingredients into the wet ingredients until no dry patches remain.
Cover with plastic wrap and place dough in the fridge for 1 hour or overnight.
Preheat oven to 350F
Line two baking trays with parchment paper or silicone baking mats.
Use a cookie scoop to portion the dough into even 1 1/2 Tablespoon balls of dough.
Roll the dough in the Christmas sprinkles until completely covered.
Place the sprinkle-coated balls on the prepared baking trays, at least 2” apart.
Bake cookies for 10-12 minutes until spread and well browned.
Allow to cool for 2 minutes on baking sheets before attempting to move to a cooling rack.
Grab your free printable for our sprinkle gingerbread cookie recipe:
- 3/4 cup butter, room temperature
- 3/4 cups brown sugar
- 1 egg
- 1/4 cup milk
- 3/4 cup fancy molasses
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 Tablespoon cinnamon
- 1 teaspoon ginger, or more to taste
- 1/2 teaspoon salt
- 1/4 cup Christmas sprinkles
- In a large bowl, cream together the butter and brown sugar for 2 minutes.
- Add the egg and milk and beat to combine. Add the molasses and beat until fully combined. Set aside.
- In a medium-sized bowl, stir together the flour, baking soda, cinnamon, ginger and salt.
- Beat the dry ingredients into the wet ingredients until no dry patches remain.
- Cover with plastic wrap and place dough in the fridge for 1 hour or overnight.
- Preheat oven to 350F
- Line two baking trays with parchment paper or silicone baking mats.
- Use a cookie scoop to portion the dough into even 1 1/2 Tablespoon balls of dough.
- Roll the dough in the Christmas sprinkles until completely covered.
- Place the sprinkle-coated balls on the prepared baking trays, at least 2” apart.
- Bake cookies for 10-12 minutes until spread and well browned.
- Allow to cool for 2 minutes on baking sheets before attempting to move to a cooling rack.
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Amount Per Serving: Calories: 117Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 102mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 1g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your kids love getting to help make these easy gingerbread cookies as much as they enjoy getting to eat them!
More Gingerbread Recipes:
- Old-Fashioned Gingerbread Cake
- Star Wars Gingerbread Wookie Cookies
- Gingerbread Layer Cake
- Instant Pot Gingerbread Cheesecake
- Gingerbread Rice Krispie Squares
- No Cook Gingerbread Fudge
- Crockpot Gingerbread Lattes
- Gingerbread Cupcakes