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
