Elevate your holiday treat experience with our fan-favorite Gingerbread Sugar Cookies! These perfectly-spiced, soft, and chewy Gingerbread Cookies take center stage, generously topped with a luscious layer of rich Salted Caramel and adorned with a heavenly Caramel Buttercream frosting.
The irresistible combination of warm spices and decadent caramel makes these cookies an absolute crowd-pleaser, ensuring they become the star of every festive gathering. Indulge in the magic of the season with this delightful and flavor-packed treat that has earned its spot as a holiday fan favorite!
These soft Gingerbread Sugar Cookies are not only visually stunning but they're also packed with layers of flavor and texture.
Gingerbread Sugar Cookies are easy to make, but they look so impressive and gourmet!
They're perfect for cookie exchanges, gifting at the holidays, and even simply as a treat for your family on movie night!
For more Christmas cookies with frosting, check out my Sweet Eggnog Thumbprint Cookies, Oreo Mint Cookies with Frosting, Black Forest Chocolate Cookies with Cherries, or Peppermint Candy Cane Pie Cookies!
Ingredients for Gingerbread Sugar Christmas Cookies
Wet Ingredients. Butter, Vanilla Extract, Egg, Coconut Oil, Milk (or Heavy Cream), Vegetable Oil, Molasses, Evaporated Milk, Caramel Syrup
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Salt, Powdered Sugar, Baking Powder, Ground Cinnamon, Ground Ginger, Ground Cloves
Extras. Caramels, Sea Salt Flakes
How to Make Chewy Gingerbread Sugar Cookies
Gingerbread Cookie Dough Base
- Preheat oven to 350F degrees. Line 2 baking sheets with parchment paper and set aside. Add softened Unsalted Butter, Coconut Oil, Brown Sugar, and Granulated Sugar to a large mixing bowl or the large bowl of a stand mixer.
- Cream the ingredients together using an electric mixer or the paddle attachment of a stand mixer until the mixture is light and fluffy. Scape down the sides of the bowl as needed to include all of the ingredients.
- Add the Egg and Milk to the mixture and continue to cream the ingredients together. Slowly drizzle the Vegetable Oil into the mixture and add the Powered Sugar a little at a time. Cream together for 2-3 minutes. The mixture will change texture from light and fluffy to glossy and smooth.
- Add the Molasses and mix until fully combined.
- Gradually add the All Purpose flour, Baking Soda, Baking Powder, Ground Cinnamon, Ground Ginger, Ground Cloves, and Salt, mixing it well to form a cookie dough that should be soft but not sticky. If the mixture is too sticky then add a little bit more All Purpose Flour, but be careful not to add too much.
- Use a #24 Cookie Scoop to scoop out 3 tablespoons of the cookie dough and place it on the prepared baking sheet. Press the cookie dough flat by using the base of a drinking glass. To prevent the glass from sticking to the dough dip the base of the glass in a shallow bowl containing 1-2 tablespoons of granulated sugar.
- Transfer the cookies to the oven and bake at 350F degrees for 8-10 minutes. When the cookies are ready the edges of the cookies will be set and the center will no longer be glossy.
- Move the baked cookies from the baking tray to a wire rack for them to fully cool before adding the Salted Caramel topping and the buttercream frosting.
Salted Caramel Topping
- Add the Caramels and Evaporated Milk into a medium bowl and microwave in 30 second increments until the Caramels have melted fully. Stir until smooth.
- Carefully spoon the melted caramel onto the cooled cookies. Use the back of the spoon to spread the caramel up to the edges of the cookie.
- Sprinkle some Sea Salt Flakes over the top of the caramel on the cookies.
Caramel Butter Cream Frosting
- Add softened Butter, Vanilla Extract and Caramel Syrup to a separate bowl and mix until fully combined.
- Add the Powdered Sugar to the mixture and mix well to combine.
- Add 1-2 tablespoons of Milk or Heavy Cream to thin the frosting until it reaches the desired consistency. I tend to add only a few drops at a time until the consistency is right because a little bit of liquid goes a long way, so be careful when adding the Milk or Heavy Cream. Spread or Pipe the caramel frosting onto each cookie. Garnish with a drizzle of caramel syrup and additional Sea Salt Flakes if desired.
FAQs
Substitute the All-Purpose Flour with your favorite gluten-free flour blend. The texture of the cookies may be slightly different, but they will still be delicious.
Molasses is key for an authentic gingerbread flavor, but in a pinch, you could use honey or maple syrup. The taste will be different but still delightful.
Using a combination of butter and coconut oil gives these cookies a unique texture and flavor. However, if you don't have coconut oil, you can use all butter.
Storage & Freezing
Storing the cookies: Store cooled cookies in an airtight container at room temperature for up to 7 days. Gingerbread Sugar Cookies will stay fresh for up to a week but are best enjoyed within 3–4 days. For the best results, store the cookie bases on their own and only add the caramel layer and frosting when you are ready to serve them.
Storing the dough: You can prepare the Gingerbread Sugar Cookie dough in advance. Wrap it tightly in plastic wrap, place it in a Ziploc bag, and store it in the refrigerator for up to 3 days. When you're ready to bake the cookies, let the dough sit at room temperature for a few minutes to soften slightly.
Freezing the cookies: Cookies can be stored in a sealed container and frozen for up to 3 months. Place pieces of parchment paper between each layer to prevent the cookies from sticking together. For the best results, freeze the cookie bases on their own and only add the caramel layer and frosting when you are ready to serve them.
Freezing the dough: You can freeze the Gingerbread Sugar Cookie dough for up to 3 months. Wrap it tightly in plastic wrap, place it in a Ziploc or freezer bag, and store it in the freezer. When you're ready to bake the cookies, let the dough sit at room temperature for roughly 30 minutes to thaw.
Substitutions & Variations
- Changing the Cookie Base. If you'd like a more subtle spiced flavor, then you can reduce or remove one or more of the spices in the recipe. You could swap the gingerbread spices for Pumpkin Pie Spice instead. If you'd like to substitute the Molasses then try using Honey or Maple Syrup for a more subtle sweetness.
- Changing the Topping. To change the flavor of the caramel topping, try using different flavored soft candy toffees or taffy, such as chocolate, strawberry, or banana.
- Changing the Frosting. You can take the caramel syrup out of the frosting to make it plain or use a different-flavored syrup such as chocolate, strawberry, banana, or maple. Try changing the vanilla extract for a different flavor, such as peppermint, vanilla, lemon, or strawberry. Or you could try a completely different frosting, such as royal icing, chocolate ganache, or a simple sugar glaze for decoration. Each kind will offer a different look and flavor, so make sure to match the flavors well. Feel free to skip the frosting if it's not something you want on your cookies.
- Adding Some Extras. Nuts like Pecans, Peanuts, and Walnuts would be a great addition to this recipe, whether crushed and mixed into the dough or sprinkled on top of the frosting. You could also consider adding some chopped Dark Chocolate or Butterscotch Chips to the dough before baking for a melted burst of flavor.
- Change the shape. With various cookie cutters, you can shape these soft gingerbread cookies into gingerbread people, Christmas trees, stars, or any design that celebrates the holiday season.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great-quality cookie. To make perfect cookies every time, here are some pro tips.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this easy Gingerbread Cookies recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Christmas Cookie Recipes
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- No-Bake Pretzel Wreaths
- Best Chocolate Peppermint Cookies with Andes Mint Pieces
- Spiced Eggnog Pie Sugar Cookies Recipe with Creamy Frosting
- Chewy Chocolate Peppermint Crinkle Cookies
- Chocolate Chip Pecan Cookies
- Easy Christmas Ornament Cookies
- Caramel Snickerdoodles with Browned Butter
Gingerbread Sugar Cookie Recipe with Salted Caramel
Ingredients
Gingerbread Cookie Base:
- ½ cup Butter Softened
- 2 tablespoons Coconut Oil Crisco
- ½ cup Brown Sugar 106g
- 2 tablespoons Granulated Sugar
- 1 tablespoon Milk
- 1 Egg Large
- ¼ cup Vegetable Oil 56ml
- 6 tablespoons Powdered Sugar 90g
- ¼ cup Molasses 60ml
- 3¼ cups All Purpose Flour 390g
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Cloves
Salted Caramel Topping:
- 11 ounces Caramels unwrapped
- ¼ cup Evaporated Milk
Caramel Buttercream Frosting:
- ½ cup Butter softened
- 1 teaspoon Vanilla Extract
- ¼ cup Caramel Syrup
- 3 cups Powdered Sugar
- 1-3 Tablespoons Milk or Heavy Cream
- Sea Salt Flakes Garnish
Instructions
Gingerbread Cookie Dough Base
- Preheat Oven to 350F degrees. Line 2 baking sheets with parchment paper and set aside. Add softened Unsalted Butter, Coconut Oil, Brown Sugar, and Granulated Sugar to a large mixing bowl or the large bowl of a stand mixer.
- Cream the ingredients together using an electric mixer or the paddle attachment of a stand mixer until the mixture is light and fluffy. Scape down the sides of the bowl as needed to include all of the ingredients.
- Add the Egg and Milk to the mixture and continue to cream the ingredients together. Slowly drizzle the Vegetable Oil into the mixture and add the Powered Sugar a little at a time. Cream together for 2-3 minutes. The mixture will change texture from light and fluffy to glossy and smooth.
- Add the Molasses and mix until it is fully combined into the mixture.
- Gradually add the All Purpose flour, Baking Soda, Baking Powder, Ground Cinnamon, Ground Ginger, Ground Cloves, and Salt, mixing it well to form a cookie dough that should be soft but not sticky. If the mixture is too sticky then add a little bit more All Purpose Flour, but be careful not to add too much.
- Use a #24 Cookie Scoop to scoop out 3 tablespoons of the cookie dough and place it on the prepared baking sheet. Press the cookie dough flat by using the base of a drinking glass. To prevent the glass from sticking to the dough dip the base of the glass in a shallow bowl containing 1-2 tablespoons of granulated sugar.
- Transfer the cookies to the oven and bake at 350F degrees for 8-10 minutes. When the cookies are ready the edges of the cookies will be set and the center will no longer be glossy.
- Move the baked cookies from the baking tray to a wire rack for them to fully cool before adding the Salted Caramel topping and the buttercream frosting.
Salted Caramel Topping
- Add the Caramels and Evaporated Milk into a medium bowl and microwave in 30 second increments until the Caramels have melted fully. Stir until smooth.
- Carefully spoon the melted caramel onto the cooled cookies. Use the back of the spoon to spread the caramel up to the edges of the cookie.
- Sprinkle some Sea Salt Flakes over the top of the caramel on the cookies.
Caramel Butter Cream Frosting
- Add softened Butter, Vanilla Extract and Caramel Syrup to a separate bowl and mix until fully combined.
- Add the Powdered Sugar to the mixture and mix well to combine.
- Add 1-2 tablespoons of Milk or Heavy Cream to thin the frosting until it reaches the desired consistency. I tend to add only a few drops at a time until the consistency is right because a little bit of liquid goes a long way, so be careful when adding the Milk or Heavy Cream. When the caramel layer has fully cooled, spread or Pipe the caramel frosting onto each cookie. Garnish with a drizzle of caramel syrup and additional Sea Salt Flakes if desired.
Notes
Storage:
- Store the cookies: Store cooled cookies in an airtight container at room temperature for up to 7 days. Gingerbread Sugar Cookies will stay fresh for up to a week but are best if enjoyed within 3-4 days. For the best results, store the cookie bases on their own and only add the caramel layer and frosting when you are ready to serve them.
- Storing the dough: You can prepare the Gingerbread Sugar Cookie dough in advance. Wrap it tightly in plastic wrap, place it in a Ziploc bag, and store in the refrigerator for up to 3 days. When you're ready to bake the cookies, let the dough sit at room temperature for a few minutes to soften slightly.
- Freezing the cookies: Cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper between each layer to prevent the cookies sticking together. For the best results, freeze the cookie bases on their own and only add the caramel layer and frosting when you are ready to serve them.
- Freezing the dough: You can freeze the Gingerbread Sugar Cookie dough for up to 3 months. Wrap it tightly in plastic wrap, place it in a Ziploc bag, and store in the freezer. When you're ready to bake the cookies, let the dough sit at room temperature for roughly 30 minutes to thaw.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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