Nothing says it’s holiday time quite like a gingerbread cookie shaped into the iconic figure adorned with white icing eyes, buttons and mouth. This time of year, rolling out soft gingerbread dough and using cutters to make the cookies is a tradition in many homes. But you don’t have to just make the classic gingerbread cookies! Try other recipes to highlight the earthy, spicy holiday flavor of ginger like gingersnap cookies or gingerbread bars. Or, forget cookies altogether and make pumpkin gingerbread or gingerbread cake with lemon icing. For something extra special, try making gingerbread cheesecake and using gingerbread cookies to decorate the top.
Keep it simple with this classic gingerbread cookies recipe from Fine Cooking. For the dough, beat together butter and light brown sugar before mixing in flour and seasonings. Refrigerate before rolling out the dough and making it into fun shapes. Using royal icing to create the face, buttons and other features.
Part brownie, part cake, these gingerbread cookie bars from Chef in Training have a little bit of both. The bar batter gets its rich flavor from a combination of butter (lots of it!), brown sugar, vanilla, molasses, cloves, nutmeg and ground ginger. Bake until cooked through and then top with soft, creamy cheese frosting.
This recipe for gingerbread cake with lemon icing has an unexpected tanginess, thanks to the addition of fruit zest. The cake mix includes the expected ingredients, but also grated ginger instead of ground for a deeper flavor. Whip cream, along with powdered sugar and lemon curd, to smear over the top of the cake.
How cute is this gingerbread cheesecake from That Winsome Girl? First, make up a big batch of gingerbread cookies to decorate the top of the cake. Next, make a crust using some of the cookie crumbs. Add a layer of cream cheese fluffed with molasses, ground ginger, nutmeg and cinnamon. Once you’ve baked the cheesecake, top with the smaller gingerbread cookies.