These stunning cookies combine the warm, cozy flavor of classic gingerbread with a fun, modern twist: a silky pink candy-dip adorned with colorful holiday sprinkles and mini gingerbread toppers. They’re soft, chewy, beautifully spiced, and irresistibly festive—perfect for gifting, cookie exchanges, or Christmas dessert tables.
⭐ INGREDIENTS
For the Gingerbread Cookies
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2 ¼ cups all-purpose flour
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2 teaspoons ground ginger
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon cloves
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1 teaspoon baking soda
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½ teaspoon salt
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¾ cup unsalted butter, softened
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1 cup packed brown sugar
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1 large egg
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¼ cup molasses
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1 teaspoon vanilla extract
For the Pink Dipping Glaze
(You can choose melted chocolate or pink candy melts)
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1 ½ cups pink candy melts or white chocolate tinted with pink gel color
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1 tablespoon coconut oil (optional, for smoother dipping)
Decorations
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Christmas sprinkles (variety of shapes & colors)
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Mini edible gingerbread men decorations
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Nonpareils, metallic dragees, stars, etc.
🍪 INSTRUCTIONS
1. Make the Gingerbread Cookie Dough
Step 1 — Combine Dry Ingredients
In a medium bowl, whisk together:
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Flour
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Ginger
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Cinnamon
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Nutmeg
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Cloves
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Baking soda
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Salt
This ensures even distribution of spices and prevents clumping.
Step 2 — Cream Butter & Sugar
In a large mixing bowl:
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Beat the softened butter and brown sugar until creamy and light—about 2 minutes.
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Add the egg, molasses, and vanilla extract.
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Mix until smooth and well combined.
This mixture gives the cookies that rich gingerbread color and chewy texture.
Step 3 — Add Dry Ingredients
Pour the dry mixture into the wet mixture.
Mix just until a soft, slightly sticky dough forms.
Do not overmix—this keeps the cookies tender.
