Let the holiday baking begin! Yes, it’s time to start baking for the holidays! Baking is by far one of my favorite holiday traditions. Every year, I like to make my famous Brown Sugar Fudge, my Pouding Chomeur, and my Eggnog Gooey Butter Cookies.
This year, I decided to make a batch of Gingerbread Holly Cookies. I wanted to add something new and spicy to my holiday recipe repertoire. After all I think that gingerbread cookies are probably the most popular Christmas cookies of all.
Whether you want to bake these gingerbread cookies to give away to family and friends or you want to bake them for your Christmas dinner, I’m sure that everyone will love them. They are so easy to make and are loaded with tasty ginger.
Gingerbread Holly Cookies
- 2 1/4 cups Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 3/4 cup Butter, softened
- 1/2 cup + 2 Tbsp. Sugar, divided
- 1/2 cup Packed Brown Sugar
- 1 Egg
- 1/4 cup Molasses
- 2 tsp Vanilla
- 1 pkg. Wilton White Chocolate Melts
- Holly Jolly Sprinkles
- Preheat oven to 350 degrees.
- In a large bowl, cream the butter and both sugars until light a fluffy.
- Add the egg, molasses, and vanilla and blend well.
- In another bowl, combine the flour, soda, salt, ginger, cloves, cinnamon, and nutmeg. Stir this into the sugar mixture until well combined.
- Roll dough into about 1 ½ inch balls and place on a baking sheet. Dip a glass into the extra sugar and press each cookie until flattened just slightly.
- Bake for 8-10 minutes, remove and cool completely.
- Melt the chocolate per package directions and dip half of each cookie into the chocolate and lay back on the baking sheet. Place 2 little holly leaves and 3 red holly balls onto the chocolate.
- Let the cookies sit until the chocolate hardens.
- Very pretty and delicious holiday cookies!
Check out my Brown Sugar Fudge,
my Pouding Chomeur,
and my Eggnog Gooey Butter Cookies.