Soft and Chewy Gingerbread Sprinkle Cookies with a hint of spice and a delightful crunch from colorful sprinkles. These cookies are a festive treat for holiday gatherings or a charming sweet indulgence any time of the year.
Why You’ll Love This Recipe
The perfect balance of warm spices and sweetness.
A soft, chewy texture with a fun crunch from sprinkles.
Simple ingredients that you probably already have in your pantry.
Quick to make—ready in under 30 minutes!
A crowd-pleaser for kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
1/3 cup colorful sprinkles for coating
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
In a large bowl, use a hand or stand mixer to beat the butter and brown sugar until creamy, about 2 minutes.
Add the molasses, egg, and vanilla extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Do not overmix.
Roll the dough into 1-inch balls. Dip each ball into the sprinkles, pressing gently to coat.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are set but the centers are still soft. The cookies will firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories per cookie: 120 kcal
Variations
Gluten-Free: Use a 1:1 gluten-free all-purpose flour substitute.
Extra Spicy: Add a pinch of nutmeg or a dash of cayenne for more warmth.
Different Coatings: Swap colorful sprinkles for sanding sugar or crushed nuts for a different texture.
Dairy-Free: Replace the butter with a dairy-free alternative like coconut oil.
Holiday-Themed: Use seasonal sprinkles or colors to match specific holidays.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the cookies in a sealed container for up to 2 months. Thaw at room temperature before serving.
These cookies don’t require reheating but can be warmed slightly in a microwave for 5-10 seconds if desired.
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FAQs
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread. The bread helps maintain moisture.
Can I use blackstrap molasses?
I recommend regular molasses for the best flavor and texture, as blackstrap molasses can be too bitter.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days. Let it sit at room temperature for 10-15 minutes before rolling into balls.
Can I double the recipe?
Absolutely! Just make sure to mix the ingredients thoroughly when scaling up.
What if I don’t have sprinkles?
You can roll the cookies in granulated sugar or leave them plain for a classic look.
Conclusion
These chewy gingerbread sprinkle cookies are an easy and delicious way to bring joy to any occasion. Whether you’re making them for a holiday party or a simple family treat, their soft texture, warm spices, and vibrant sprinkles are sure to impress. Give them a try and watch them disappear in no time.
📖 Recipe:
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Chewy Gingerbread Sprinkle Cookies
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Chewy Gingerbread Sprinkle Cookies are soft, spiced holiday treats coated in colorful sprinkles. Perfect for festive gatherings or a sweet indulgence, these cookies are easy to make and loved by all ages.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
1/3 cup colorful sprinkles for coating
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- In a large bowl, beat butter and brown sugar until creamy (2 minutes).
- Mix in molasses, egg, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Roll dough into 1-inch balls and dip in sprinkles to coat.
- Arrange on baking sheet 2 inches apart.
- Bake for 8–10 minutes, until edges are set but centers are soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Texture Tips: Cookies will firm as they cool; avoid overbaking for soft centers.
Make-Ahead: Refrigerate dough for up to 2 days; soften before shaping.
Freezing: Store baked cookies in a freezer-safe container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal
