20 Cozy Gingerbread Recipes for the Holidays

Visions of warm, spiced gingerbread dancing in your head? You’re not alone! As the holidays approach, there’s nothing quite like the comforting aroma of gingerbread filling your home. Whether you’re a seasoned baker or just starting out, our roundup of 20 Cozy Gingerbread Recipes for the Holidays is sure to inspire your festive baking. From classic cookies to inventive twists, let’s dive into these delicious creations that promise to sweeten your season!

Classic Gingerbread Cookies

Who knew that a little dough could bring so much joy? These Classic Gingerbread Cookies are not just a treat; they’re a festive journey packed with spice, everything nice, and a dash of nostalgia. Perfect for cookie monsters and holiday enthusiasts alike, they’re about to become your new winter obsession.

Ingredients

• 3 cups all-purpose flour, sifted
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup dark brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup molasses
• 1 tsp pure vanilla extract

Instructions

1. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
2. In a large bowl, cream the softened unsalted butter and packed dark brown sugar together on medium speed until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised egg, molasses, and pure vanilla extract to the butter mixture, beating until fully incorporated.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Divide the dough in half, wrap each portion in plastic wrap, and chill in the refrigerator for at least 2 hours, or until firm. Tip: Chilling the dough prevents spreading and enhances the flavors.
6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
7. On a lightly floured surface, roll out one portion of the dough to 1/4-inch thickness. Use cookie cutters to cut into desired shapes.
8. Transfer the shapes to the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are just set. Tip: For softer cookies, err on the shorter baking time.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Out of the oven, these gingerbread cookies boast a crisp edge with a chewy center, a perfect balance of spicy and sweet. Serve them stacked high on a vintage plate or hang them as edible ornaments for a festive touch.

Gingerbread Loaf with Cream Cheese Frosting

Ready to spice up your baking game? This gingerbread loaf with cream cheese frosting is the cozy, spiced hug your taste buds didn’t know they needed—until now. Perfect for those who think ‘gingerbread’ should be a year-round mood.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/4 tsp fine sea salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, room temperature
• 1/2 cup dark brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup molasses
• 1/2 cup hot water
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, room temperature
• 1 cup confectioners’ sugar, sifted
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, ginger, cinnamon, and cloves until well combined.
3. In a large bowl, beat the butter and brown sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to avoid a lumpy mixture.
4. Add the lightly beaten egg to the butter mixture, beating until fully incorporated. Then, mix in the molasses.
5. Alternately add the dry ingredients and hot water to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a tough loaf, so stop as soon as the last streaks of flour disappear.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at the 40-minute mark to prevent overbaking.
7. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. While the loaf cools, prepare the frosting. Beat the softened cream cheese and butter together until smooth. Gradually add the sifted confectioners’ sugar and vanilla extract, beating until the frosting is light and fluffy.
9. Once the loaf is completely cool, spread the cream cheese frosting evenly over the top.

Now, the moment of truth: slice into this spiced masterpiece to reveal a moist, tender crumb that’s perfectly balanced with the tangy sweetness of the frosting. Serve it as a decadent breakfast (we won’t judge) or as the star of your next afternoon tea party.

Soft Gingerbread Pancakes

Gather ’round, pancake enthusiasts and spice lovers alike, because we’re about to embark on a fluffy, flavorful journey that’ll make your taste buds dance with joy. These Soft Gingerbread Pancakes are like a warm hug on a chilly morning, packed with all the cozy spices you crave.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup molasses
• 1 1/4 cups buttermilk
• 2 tbsp clarified butter, melted, plus extra for greasing
• 1 tbsp granulated sugar

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, fine sea salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg until well combined.
2. In a separate bowl, combine the lightly beaten pasture-raised egg, molasses, buttermilk, melted clarified butter, and granulated sugar, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Tip: Overmixing leads to tough pancakes; a few lumps are perfectly fine.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for those bubbles—it’s your cue to flip!
6. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through. Tip: Keep finished pancakes warm in a 200°F oven while you cook the rest.

Light as air with a spicy-sweet kick, these pancakes are a morning game-changer. Serve them stacked high with a dollop of whipped cream and a drizzle of maple syrup for an extra indulgent treat, or enjoy them as is for a perfectly spiced start to your day.

Gingerbread Cake with Caramel Drizzle

Unbelievably, this gingerbread cake with caramel drizzle is the cozy hug your taste buds didn’t know they needed. Perfect for when you’re pretending to have your life together but really just want to eat cake for breakfast.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 1/2 cup dark brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup molasses
• 1/2 cup boiling water
• 1/2 cup heavy cream
• 1 cup granulated sugar
• 1/4 cup water
• 1/4 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, then dust with flour to prevent sticking.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, ground ginger, cinnamon, and cloves until well combined.
3. In a large bowl, cream the softened butter and dark brown sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg until fully incorporated, then mix in the molasses.
5. Alternately add the dry ingredients and boiling water to the wet ingredients, beginning and ending with the dry ingredients, mixing just until combined after each addition. Tip: Overmixing can lead to a tough cake, so mix until just combined.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake bakes, prepare the caramel drizzle. In a heavy-bottomed saucepan over medium heat, combine the granulated sugar and water, stirring until the sugar dissolves. Then, stop stirring and allow the mixture to boil until it turns a deep amber color, about 5-7 minutes. Tip: Swirl the pan occasionally to ensure even cooking without stirring.
8. Remove the caramel from heat and carefully whisk in the heavy cream and vanilla extract until smooth. Let cool slightly to thicken.
9. Once the cake is done, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Drizzle the cooled caramel over the cake before serving. Tip: For a decorative touch, use a spoon to create swirls or patterns with the caramel.

Velvety and rich, this gingerbread cake strikes the perfect balance between spicy and sweet, with the caramel drizzle adding a luxurious finish. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Vegan Gingerbread Muffins

Yippee! It’s time to spice up your muffin game with these Vegan Gingerbread Muffins that pack a punch of flavor and a whole lot of heart. Perfect for those chilly mornings or when you’re just in the mood to pretend it’s Christmas in August.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 cup molasses
• 1/3 cup coconut oil, melted
• 1/4 cup almond milk
• 1 tsp apple cider vinegar
• 1/4 cup coconut sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, sea salt, ground ginger, cinnamon, and cloves until well combined.
3. In a separate bowl, mix the molasses, melted coconut oil, almond milk, apple cider vinegar, and coconut sugar until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins, so stop when you no longer see dry flour.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: The muffins should spring back lightly when touched.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Tip: They’re easier to remove when they’ve had a minute to set.

Unbelievably moist and bursting with warm spices, these muffins are a hug in edible form. Serve them warm with a dollop of coconut whipped cream for an extra indulgent treat, or enjoy them as is for a perfectly portable breakfast.

Gingerbread Cheesecake Bars

Venture into the realm of holiday baking with these Gingerbread Cheesecake Bars, where the spicy warmth of gingerbread meets the creamy decadence of cheesecake in a match made in dessert heaven. Perfect for those who can’t decide between a cookie and a slice of cheesecake, these bars are your delicious compromise.

Ingredients

• 1 1/2 cups gingerbread cookie crumbs
• 1/4 cup clarified butter, melted
• 16 oz cream cheese, room temperature
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup sour cream
• 1 tbsp all-purpose flour
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, combine the gingerbread cookie crumbs and melted clarified butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to form an even crust.
3. Bake the crust for 10 minutes, then remove from the oven and let cool slightly. Tip: This pre-baking step ensures your crust stays crisp under the creamy filling.
4. In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 2 minutes. Tip: Room temperature cream cheese blends more easily, preventing lumps in your filling.
5. Add the lightly beaten eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, flour, cinnamon, and nutmeg until just combined.
6. Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula. Bake for 25-30 minutes, or until the edges are set but the center still jiggles slightly.
7. Allow the cheesecake bars to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours, or overnight, before slicing. Tip: Chilling ensures clean cuts and perfect bars.

Bite into these Gingerbread Cheesecake Bars to experience a delightful contrast of textures—from the crunchy gingerbread crust to the velvety smooth cheesecake layer. Serve them chilled with a dusting of powdered sugar or a dollop of whipped cream for an extra festive touch.

Gingerbread French Toast

Now, who says gingerbread is just for the holidays? This Gingerbread French Toast is here to spice up your mornings with a punch of molasses magic and a dash of cinnamon charm. It’s like your favorite holiday cookie decided to crash breakfast—and we’re totally here for it.

Ingredients

• 4 slices of brioche bread, 1 inch thick
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 2 tbsp molasses
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 tbsp clarified butter
• Maple syrup, for serving

Instructions

1. In a shallow dish, whisk together the lightly beaten eggs, whole milk, molasses, cinnamon, ginger, cloves, and nutmeg until fully combined.
2. Heat a large non-stick skillet over medium heat and add the clarified butter, ensuring it coats the pan evenly.
3. Dip each slice of brioche bread into the egg mixture, allowing it to soak for 30 seconds per side for maximum flavor absorption.
4. Transfer the soaked bread to the skillet and cook for 3-4 minutes on each side, or until golden brown and slightly crispy.
5. Serve immediately with a generous drizzle of maple syrup. For an extra touch of decadence, top with whipped cream and a sprinkle of cinnamon.

Light, fluffy, and packed with the warm spices of gingerbread, this French toast is a morning game-changer. The crispy edges give way to a custardy center, making each bite a delightful contrast of textures. Try serving it with a side of crispy bacon for the ultimate sweet and savory breakfast experience.

Spiced Gingerbread Latte

Let’s face it, folks—winter without a Spiced Gingerbread Latte is like a snowman without a carrot nose. This cozy, aromatic concoction is your liquid hug in a mug, blending the warmth of gingerbread with the rich, creamy embrace of espresso. Perfect for those mornings when you need a little extra pep in your step or those evenings when you’re pretending to read but really just scrolling through your phone.

Ingredients

• 1 cup whole milk
• 2 tbsp molasses
• 1 tbsp granulated sugar
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 shot espresso (about 1 oz)
• Whipped cream, for garnish
• Cinnamon stick, for garnish

Instructions

1. In a small saucepan over medium heat, combine the whole milk, molasses, granulated sugar, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Whisk continuously until the mixture is steaming hot but not boiling, about 3-4 minutes.
2. Remove the saucepan from the heat and vigorously whisk the mixture to create a frothy texture, about 30 seconds. Tip: The more you whisk, the frothier your latte will be.
3. Brew a shot of espresso using your preferred method. Tip: For a stronger coffee flavor, use a double shot.
4. Pour the espresso into a large mug, then slowly add the spiced milk mixture, holding back the foam with a spoon to let it float on top.
5. Garnish with a dollop of whipped cream and a cinnamon stick. Tip: For an extra festive touch, lightly dust the whipped cream with additional ground cinnamon.

With its velvety texture and a spice profile that dances between sweet and zesty, this Spiced Gingerbread Latte is like Christmas morning in a cup. Serve it alongside a gingerbread cookie for dipping, or enjoy it as a standalone treat that’s sure to make your taste buds sing carols.

Gingerbread Ice Cream

Venture into the whimsical world of winter flavors with a scoop of this Gingerbread Ice Cream, where the spicy warmth of gingerbread cookies meets the cool, creamy embrace of homemade ice cream. It’s like your favorite holiday cookie decided to take a dip in the snow, and honestly, we’re here for it.

Ingredients

• 2 cups heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup molasses
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 5 large egg yolks, pasture-raised and lightly beaten
• 1 tsp pure vanilla extract

Instructions

1. In a medium saucepan over medium heat, combine heavy cream, milk, sugar, molasses, ginger, cinnamon, cloves, nutmeg, and salt. Heat until the mixture is steaming but not boiling, about 5 minutes, stirring occasionally to dissolve the sugar.
2. In a separate bowl, whisk the egg yolks. Gradually pour about 1 cup of the warm cream mixture into the yolks, whisking constantly to temper the eggs.
3. Pour the yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil.
4. Remove from heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
5. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight for best results.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
7. Transfer the ice cream to a freezer-safe container, cover with a lid, and freeze for at least 2 hours to firm up before serving.

Rich with the deep, molasses-kissed flavor of gingerbread and luxuriously creamy, this ice cream is a holiday in a bowl. Serve it sandwiched between two gingerbread cookies for an extra festive treat, or drizzle with caramel sauce for a decadent dessert that’ll have everyone asking for seconds.

Gingerbread Oatmeal Cookies

Zesty and zippy, these Gingerbread Oatmeal Cookies are the perfect blend of spicy and sweet, ready to jazz up your cookie jar with some holiday cheer—no matter the season. Imagine the cozy warmth of gingerbread meeting the hearty, wholesome goodness of oatmeal, all wrapped up in a cookie that’s crispy on the edges and chewy in the middle. Let’s bake some magic!

Ingredients

• 1 cup unsalted butter, clarified and cooled to room temperature
• 1 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup molasses, unsulphured
• 2 cups all-purpose flour, sifted
• 1 1/2 cups old-fashioned rolled oats
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the clarified butter, dark brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs and molasses to the butter mixture, beating until fully incorporated.
4. In a separate bowl, whisk together the sifted flour, rolled oats, baking soda, sea salt, ground ginger, cinnamon, cloves, and nutmeg.
5. Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably delicious, these cookies boast a deep, molasses-rich flavor with a spicy kick, balanced by the subtle sweetness and texture of the oats. Serve them warm with a glass of cold milk for a classic treat, or crumble them over vanilla ice cream for an indulgent dessert twist.

Gingerbread Bundt Cake

Now, who said gingerbread was just for the holidays? This Gingerbread Bundt Cake is here to prove that spice and everything nice deserves a spot in your oven year-round. With its moist crumb and a kick of molasses, it’s like a hug in cake form—perfect for when you’re feeling fancy or just really need cake.

Ingredients

• 2 1/2 cups all-purpose flour, sifted
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp kosher salt
• 1 tsp baking soda
• 1 cup unsulphured molasses
• 1 cup granulated sugar
• 1 cup clarified butter, melted and slightly cooled
• 3 pasture-raised eggs, lightly beaten
• 1 cup boiling water

Instructions

1. Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with clarified butter and dust with flour, tapping out the excess.
2. In a large mixing bowl, whisk together the sifted flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda until well combined.
3. In a separate bowl, combine the molasses, granulated sugar, and melted clarified butter, stirring until the sugar begins to dissolve.
4. Add the lightly beaten eggs to the molasses mixture, whisking until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the boiling water, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking to ensure even cooking.
8. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Tip: For easy release, run a thin knife around the edges of the pan before inverting.
9. Serve dusted with powdered sugar or drizzled with a simple vanilla glaze. Tip: For an extra flavor boost, add a teaspoon of orange zest to the glaze.

Rich with the warmth of spices and the deep, caramel-like sweetness of molasses, this Gingerbread Bundt Cake boasts a tender, moist texture that’s irresistibly comforting. Slice it up for a cozy afternoon treat or dress it up with a dollop of whipped cream for dessert—it’s versatile, delicious, and downright delightful.

Gingerbread Pancake Syrup

Who knew that the cozy, spicy embrace of gingerbread could transform your morning pancakes into a winter wonderland, even in the dead of summer? This Gingerbread Pancake Syrup is like a hug from your grandma, if your grandma was a pastry chef with a penchant for bold flavors and a dash of whimsy.

Ingredients

• 1 cup pure maple syrup, grade A dark amber
• 1/4 cup unsulphured molasses
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 tbsp unsalted butter, European-style
• 1/2 tsp pure vanilla extract

Instructions

1. In a small saucepan over medium heat, combine the maple syrup and molasses, stirring gently with a wooden spoon until fully incorporated.
2. Whisk in the ginger, cinnamon, cloves, and nutmeg, ensuring the spices are evenly distributed throughout the mixture.
3. Bring the mixture to a gentle simmer, then reduce the heat to low. Allow it to simmer for 5 minutes, stirring occasionally to prevent scorching. Tip: A slow simmer deepens the flavors without burning the sugars.
4. Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is completely melted and the mixture is smooth. Tip: European-style butter has a higher fat content, lending a richer texture to the syrup.
5. Let the syrup cool for 2 minutes before serving to allow it to thicken slightly. Tip: This resting period ensures the perfect drizzling consistency.

Yielded with a velvety texture and a deep, molasses-kissed flavor, this syrup turns any stack of pancakes into a gourmet experience. Try it over buttermilk pancakes with a dollop of whipped cream and a sprinkle of cinnamon for a breakfast that’s anything but ordinary.

Gingerbread Donuts with Cinnamon Glaze

Gingerbread donuts with cinnamon glaze? Yes, please! These little rings of joy are like a hug from your grandma, if your grandma was a spice-loving, sugar-dusted wizard. Perfect for when you want to impress your brunch crowd or just treat yo’self to something spectacular.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup dark brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup buttermilk, room temperature
• 1/4 cup unsulphured molasses
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 tsp pure vanilla extract
• 1 cup confectioners’ sugar, sifted
• 2 tbsp whole milk
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and lightly grease a donut pan with clarified butter.
2. In a large bowl, whisk together the sifted flour, dark brown sugar, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
3. In a separate bowl, mix the buttermilk, molasses, lightly beaten egg, melted clarified butter, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing will lead to tough donuts.
5. Pipe or spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
6. Bake for 10-12 minutes, or until the donuts spring back when lightly touched.
7. Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
8. For the glaze, whisk together the sifted confectioners’ sugar, whole milk, and ground cinnamon until smooth.
9. Dip each cooled donut into the glaze, allowing the excess to drip off, then place back on the wire rack to set.

Now, these donuts are a masterpiece of spiced warmth and sweet, sticky glaze. The texture? Imagine the softest pillow you’ve ever sunk your teeth into, but with the festive kick of gingerbread. Serve them stacked high on a vintage cake stand for that Instagram-worthy brunch moment, or sneak one with your morning coffee for a secret treat.

Gingerbread Granola

Gingerbread granola is the breakfast equivalent of a cozy holiday sweater—comforting, slightly spiced, and guaranteed to make your mornings merrier. Packed with the warm flavors of molasses, cinnamon, and, of course, ginger, this crunchy delight is a festive twist on your standard granola that’s sure to spice up your yogurt or milk.

Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup pecans, roughly chopped
• 1/2 cup unsweetened shredded coconut
• 1/4 cup crystallized ginger, finely diced
• 1/3 cup pure maple syrup
• 1/4 cup blackstrap molasses
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 300°F and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the rolled oats, pecans, shredded coconut, and crystallized ginger.
3. In a separate bowl, whisk together the maple syrup, molasses, melted coconut oil, vanilla extract, cinnamon, ground ginger, cloves, and sea salt until fully incorporated.
4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated. Tip: Use a rubber spatula to ensure every oat and nut is glazed with the spiced syrup.
5. Spread the mixture onto the prepared baking sheet in an even layer. Tip: Pressing the granola down slightly will help create those coveted clusters.
6. Bake for 45 minutes, stirring every 15 minutes to ensure even browning. Tip: The granola is done when it’s golden brown and smells like a gingerbread cookie—trust your nose!
7. Remove from the oven and let cool completely on the baking sheet to crisp up.

Finally, this gingerbread granola offers a symphony of textures—crispy clusters, chewy ginger bits, and crunchy nuts—all harmonized by the deep, molasses-kissed sweetness. Serve it over vanilla bean yogurt for a breakfast that feels like dessert, or pack it in a jar for a holiday gift that’s sure to be regifted… just kidding, it’s too delicious to pass on.

Gingerbread Tiramisu

Craving a twist on the classic tiramisu that’ll have your taste buds doing a happy dance? Enter Gingerbread Tiramisu, where the cozy spices of gingerbread meet the creamy, dreamy layers of traditional tiramisu. It’s the dessert equivalent of your favorite holiday sweater—comforting, a little bit fancy, and impossible to resist.

Ingredients

• 1 1/2 cups heavy cream, chilled
• 8 oz mascarpone cheese, room temperature
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 cup strong brewed coffee, cooled to room temperature
• 2 tbsp dark rum
• 24 gingerbread cookies
• 1/4 cup cocoa powder, for dusting

Instructions

1. In a large mixing bowl, whip the chilled heavy cream to stiff peaks, about 3-4 minutes on high speed. Tip: Ensure your bowl and beaters are cold for the best volume.
2. In another bowl, beat the mascarpone, granulated sugar, and vanilla extract until smooth and creamy, about 2 minutes.
3. Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Tip: Use a spatula and fold in a figure-eight motion to maintain airiness.
4. Combine the cooled coffee and dark rum in a shallow dish.
5. Quickly dip each gingerbread cookie into the coffee mixture, ensuring they’re moist but not soggy, and layer them in the bottom of an 8×8 inch dish.
6. Spread half of the mascarpone mixture over the cookies, smoothing the top with a spatula.
7. Repeat the layers with the remaining cookies and mascarpone mixture.
8. Cover and refrigerate for at least 4 hours, or overnight for best results. Tip: This allows the flavors to meld and the cookies to soften perfectly.
9. Before serving, dust the top with cocoa powder using a fine mesh sieve for an even, professional finish.

Yielded to perfection, this Gingerbread Tiramisu boasts layers of spiced, coffee-kissed cookies enveloped in velvety mascarpone cream. Serve it in elegant glasses for a dinner party or straight from the dish for a cozy night in—it’s versatile, visually stunning, and utterly delicious.

Gingerbread Fudge

Mmm, imagine biting into a piece of fudge that whispers sweet nothings of gingerbread spices and molasses magic. This Gingerbread Fudge is your holiday season wrapped in a creamy, dreamy square, ready to dazzle at any festive gathering or to secretly stash in your fridge for a midnight snack attack.

Ingredients

• 3 cups granulated sugar
• 3/4 cup unsalted butter, cubed
• 2/3 cup evaporated milk
• 1/2 cup molasses
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 tsp pure vanilla extract
• 1 cup white chocolate chips
• 7 oz marshmallow creme

Instructions

1. Line an 8×8 inch baking pan with parchment paper, allowing excess to hang over the edges for easy removal.
2. In a heavy-bottomed saucepan, combine granulated sugar, cubed unsalted butter, evaporated milk, and molasses over medium heat, stirring constantly until the mixture reaches a boil.
3. Once boiling, insert a candy thermometer and continue cooking, stirring occasionally, until the mixture reaches 234°F (soft-ball stage), about 5-7 minutes. Tip: Avoid scraping the sides of the pan to prevent sugar crystals from forming.
4. Remove the saucepan from heat and immediately stir in ground ginger, ground cinnamon, ground cloves, ground nutmeg, and pure vanilla extract until well combined.
5. Quickly add white chocolate chips and marshmallow creme, stirring vigorously until the mixture is smooth and the chocolate is fully melted. Tip: Work swiftly to ensure the fudge doesn’t begin to set before everything is incorporated.
6. Pour the fudge mixture into the prepared pan, smoothing the top with a spatula. Let it cool at room temperature for 2 hours, then refrigerate for an additional 2 hours to set completely. Tip: For clean cuts, use a hot knife to slice the fudge.

Rich with the warmth of gingerbread spices and the velvety texture of classic fudge, this treat is a holiday must-make. Serve it alongside a cup of spiced cider or crumble it over vanilla ice cream for an indulgent dessert twist.

Gingerbread Scones with Maple Glaze

Let’s face it, waking up to the aroma of gingerbread anything is like getting a warm hug from the holidays—no matter the season. These Gingerbread Scones with Maple Glaze are your ticket to a blissful morning, combining the spicy warmth of gingerbread with the sweet, velvety kiss of maple. Perfect for those who believe breakfast should be a celebration.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup whole milk
• 1/4 cup molasses
• 1 pasture-raised egg, lightly beaten
• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 1 tbsp whole milk (for glaze)

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, salt, ground ginger, cinnamon, and cloves.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the whole milk, molasses, and lightly beaten egg.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough scones, so stop when you no longer see dry flour.
6. Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick circle.
7. Cut the dough into 8 wedges and transfer to the prepared baking sheet. Tip: For extra flaky scones, chill the shaped dough for 15 minutes before baking.
8. Bake for 12-15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. While the scones cool, whisk together the powdered sugar, maple syrup, and remaining whole milk until smooth. Drizzle over the scones. Tip: For a thicker glaze, let it sit for a minute before drizzling.

So, there you have it—scones that are tender inside with just the right amount of crumble, packed with the nostalgic flavors of gingerbread and topped with a glossy maple glaze that’s downright irresistible. Serve them alongside a frothy latte for a breakfast that feels like a cozy blanket on a chilly morning.

Gingerbread Bread Pudding

Picture this: a cozy winter evening, the scent of molasses and spice wafting through the air, and a dessert that’s like a hug in a bowl. That’s right, we’re diving into the world of gingerbread bread pudding, where every bite is a festive celebration.

Ingredients

• 4 cups day-old brioche, cubed
• 2 cups whole milk
• 1 cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup dark molasses
• 1/4 cup granulated sugar
• 2 tbsp clarified butter, melted
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a large bowl, whisk together the whole milk, heavy cream, lightly beaten eggs, dark molasses, granulated sugar, melted clarified butter, ground ginger, ground cinnamon, ground cloves, fine sea salt, and pure vanilla extract until fully combined.
3. Add the cubed brioche to the bowl, gently pressing down to ensure all pieces are soaked in the custard mixture. Let it sit for 15 minutes to absorb.
4. Transfer the mixture to the prepared baking dish, spreading it evenly. Bake for 45 minutes, or until the top is golden and the center is set but slightly wobbly.
5. Remove from the oven and let it rest for 10 minutes before serving. This allows the pudding to set further and makes slicing easier.

Absolutely divine, this gingerbread bread pudding boasts a moist, custardy interior with a slightly crisp top. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Summary

Let these 20 cozy gingerbread recipes fill your holidays with warmth and joy! Whether you’re baking for family, friends, or a festive treat for yourself, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the sweetness on Pinterest. Happy baking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.