12 Gingerbread Treats That Taste Like Christmas Morning in Every Bite

Ginger, cinnamon, cloves and dark molasses. Just reading those words probably made you think of December. Gingerbread treats are the true taste of the holidays, and they go far beyond the classic cookie. Think soft loaf cake, fluffy pancakes, a cozy latte and a house you can actually eat. We gathered our favorite ways to bake with these warm spices, each with a simple recipe and easy steps. Get your molasses ready..

Gingerbread Treats Begin With Soft and Chewy Cookies

Look at that table: a candy covered house, a dark sticky loaf, a row of smiling gingerbread men and a mug of something warm. That is the magic of gingerbread treats. We start with the easiest one, a soft and chewy cookie that stays tender for days. Roll the dough balls in sugar for a sparkly crackle on top. Do you like your gingerbread soft or snappy?

You will need: 2 1/4 cups flour, 2 tsp ground ginger, 1 1/2 tsp cinnamon, 1/4 tsp cloves, 1 tsp baking soda, 1/2 tsp salt, 3/4 cup soft butter, 1 cup brown sugar, 1 egg, 1/3 cup molasses, sugar for rolling.

How to make it: 1. Whisk flour, spices, baking soda and salt. 2. Beat butter and brown sugar until fluffy, then beat in the egg and molasses. 3. Mix in the dry ingredients and chill the dough 30 minutes. 4. Heat oven to 350°F. 5. Roll into 1 1/2 inch balls and coat in sugar. 6. Bake 9 to 10 minutes, until the edges are set but the centers look soft.

Iced Gingerbread Cookies for a Decorating Party

Nothing gets the whole family around the table like a cookie decorating party. Bake a big batch of shapes, fill a few bags with colorful icing, and let everyone go wild with sprinkles. The results will not all be pretty, and that is the fun part. Royal icing dries hard, so the cookies stack and travel well. Who in your family is the most serious decorator?

You will need: 1 batch gingerbread cut out dough (see the gingerbread men recipe below), 2 large egg whites (or 3 tbsp meringue powder with 6 tbsp water), 4 cups powdered sugar, 1/2 tsp lemon juice, gel food coloring, sprinkles.

How to make it: 1. Roll the dough 1/4 inch thick and cut into stars, trees and hearts. 2. Bake at 350°F for 8 to 10 minutes and cool completely. 3. Beat the egg whites with powdered sugar and lemon juice until thick and glossy. 4. Divide the icing and tint it with gel colors. 5. Pipe outlines first, then flood the centers with thinner icing. 6. Add sprinkles and let dry for several hours.

Gingerbread Treats Do Not Get Cuter Than a Homemade House

Building a gingerbread house is a holiday tradition that turns into a memory, even when the roof slides off. Homemade walls taste far better than most kits, and you can bake the pieces a few days ahead. Use thick royal icing as glue and let each wall set before adding the roof. Then pile on the candy. Gumdrops or peppermints on your roof?

You will need: Dough: 5 1/2 cups flour, 1 tbsp ground ginger, 1 tbsp cinnamon, 1/2 tsp salt, 1 cup shortening, 1 cup sugar, 1 cup molasses, 2 tbsp water. Royal icing: 2 egg whites (or meringue powder), 4 cups powdered sugar. Assorted candy.

How to make it: 1. Mix the dough and chill 1 hour. 2. Roll it 1/4 inch thick and cut around paper templates for 2 sides, 2 ends and 2 roof pieces. 3. Bake at 350°F for 12 to 15 minutes and cool flat overnight. 4. Beat the icing until very stiff. 5. Glue the walls on a board, hold 2 minutes, and let set 1 hour before adding the roof. 6. Decorate with candy and icing snow.

Dark Sticky Gingerbread Loaf Cake

This loaf is dark, moist and deeply spiced, the kind of cake that gets even better a day after baking. Molasses and brown sugar make it sticky on top, while fresh ginger adds a gentle warmth. Slice it thick and serve it with butter and a cup of tea, or warm it with a spoon of whipped cream. It also freezes beautifully. Tea or coffee with yours?

You will need: 1/2 cup butter, 1/2 cup dark brown sugar, 1/2 cup molasses, 1/2 cup golden syrup or honey, 1 cup milk, 2 eggs, 2 cups flour, 2 tsp ground ginger, 1 tbsp grated fresh ginger, 1 tsp cinnamon, 1 tsp baking soda, 1/4 tsp salt.

How to make it: 1. Heat oven to 325°F and line a 9×5 loaf pan. 2. Melt butter, sugar, molasses and syrup together, then cool 5 minutes. 3. Whisk in the milk and eggs. 4. Stir in flour, spices, soda and salt until smooth. 5. Pour into the pan and bake 55 to 65 minutes. 6. Cool in the pan, then wrap and rest overnight for the stickiest top.

Homemade Gingerbread Latte With Whipped Cream

Not all gingerbread treats need an oven. A homemade gingerbread syrup takes ten minutes and keeps for two weeks in the fridge. Stir it into hot coffee and steamed milk, top with whipped cream and a pinch of cinnamon, and your kitchen becomes the coziest cafe in town. It works in hot chocolate too. Quick poll: A) latte, B) hot cocoa, C) both before noon?

You will need: Syrup: 1 cup water, 3/4 cup brown sugar, 2 tbsp molasses, 1 tsp ground ginger, 1 cinnamon stick, pinch of cloves, 1 tsp vanilla. Latte: 1 shot espresso or 1/2 cup strong coffee, 3/4 cup milk, whipped cream.

How to make it: 1. Simmer water, brown sugar, molasses and spices for 10 minutes. 2. Stir in the vanilla and strain into a jar. 3. Brew the espresso or strong coffee. 4. Heat and froth the milk. 5. Add 2 tbsp syrup to the coffee, then pour in the milk. 6. Top with whipped cream and a pinch of cinnamon.

Crunchy Gingerbread Biscotti for Dunking

Biscotti are made for dipping, and these spiced ones are perfect next to a hot drink. They are baked twice, which makes them crunchy and helps them last for weeks in a jar. These are the gingerbread treats that keep the longest, which makes them a smart homemade gift. Dip one end in white chocolate if you want them extra pretty. Coffee dunker or tea dunker?

You will need: 2 cups flour, 2/3 cup brown sugar, 1 tsp baking powder, 2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp salt, 2 eggs, 1/4 cup molasses, 1/4 cup melted butter, 1/2 cup chopped almonds.

How to make it: 1. Heat oven to 350°F and line a baking sheet. 2. Whisk the dry ingredients. 3. Mix eggs, molasses and butter, then stir in the dry mix and almonds. 4. Shape into two flat logs and bake 25 minutes. 5. Cool 10 minutes and slice on a slant into 1/2 inch pieces. 6. Lay the slices flat and bake 10 minutes per side until crisp.

Gingerbread Cupcakes With Cream Cheese Frosting

Soft, spiced cupcakes with a tall swirl of tangy cream cheese frosting are a dream at holiday parties. The frosting cools down the warm spices, so every bite feels balanced. Top each one with a star anise or a tiny gingerbread man for a cute finish. They are easy to carry to school events and office parties. Would you top yours with a cookie or a sprinkle of cinnamon?

You will need: 1 1/2 cups flour, 1 tsp baking soda, 1 1/2 tsp ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp salt, 1/2 cup butter, 1/2 cup brown sugar, 1/2 cup molasses, 1 egg, 1/2 cup hot water. Frosting: 8 oz cream cheese, 1/2 cup butter, 3 cups powdered sugar, 1 tsp vanilla.

How to make it: 1. Heat oven to 350°F and line a 12 cup muffin pan. 2. Whisk flour, soda, spices and salt. 3. Beat butter and sugar, then add the molasses and egg. 4. Mix in the dry ingredients, then the hot water. 5. Fill the liners and bake 18 to 20 minutes, then cool. 6. Beat the frosting ingredients until fluffy and pipe on top.

Gingerbread Treats for Breakfast: Fluffy Pancakes

Who says gingerbread is only for dessert? These fluffy pancakes taste like a warm cookie and make any December weekend feel like a holiday. A little molasses in the batter gives them a deep, cozy flavor. Serve with maple syrup, whipped cream or a dollop of yogurt. Make them on Christmas morning and watch everyone come running. Syrup or whipped cream on yours?

You will need: 2 cups flour, 2 tbsp brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/2 tsp salt, 1 3/4 cups milk, 1/4 cup molasses, 1 egg, 3 tbsp melted butter.

How to make it: 1. Whisk the dry ingredients in a large bowl. 2. In another bowl, whisk milk, molasses, egg and butter. 3. Stir the wet into the dry until just mixed; a few lumps are fine. 4. Heat a buttered skillet over medium heat. 5. Pour 1/4 cup batter per pancake and cook until bubbles form, then flip. 6. Serve warm with syrup.

Soft Gingerbread Muffins for Busy Mornings

These muffins are like gingerbread cake in a handheld size, and maybe the most practical gingerbread treats of all. They are soft, moist and full of warm spice, perfect for grabbing on the way out the door during the busiest month of the year. Bake a batch on Sunday and freeze half. Would your kids eat these for breakfast or dessert?

You will need: 2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 2 tsp ginger, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp salt, 1/2 cup melted butter, 1/2 cup brown sugar, 1/2 cup molasses, 1 egg, 3/4 cup buttermilk, coarse sugar for topping.

How to make it: 1. Heat oven to 375°F and line a 12 cup muffin pan. 2. Whisk the dry ingredients. 3. Whisk butter, brown sugar, molasses, egg and buttermilk. 4. Fold the wet into the dry until just combined. 5. Fill the cups and sprinkle with coarse sugar. 6. Bake 16 to 18 minutes until a toothpick comes out clean.

Classic Crisp Gingerbread Men

Every holiday needs a batch of gingerbread men with little white icing smiles. This dough rolls out easily, holds its shape in the oven, and bakes into a cookie with a crisp edge and a slight chew. It is also the perfect base for decorating. Gingerbread shaped into figures has been a holiday tradition in Europe for hundreds of years. Do you bite the head or the feet first?

You will need: 3 cups flour, 1 tbsp ground ginger, 2 tsp cinnamon, 1/4 tsp cloves, 3/4 tsp baking soda, 1/4 tsp salt, 6 tbsp soft butter, 3/4 cup brown sugar, 1 egg, 1/2 cup molasses, 2 tsp vanilla, white icing for decorating.

How to make it: 1. Whisk flour, spices, soda and salt. 2. Beat butter and sugar, then add the egg, molasses and vanilla. 3. Mix in the dry ingredients and split the dough into two disks. 4. Chill at least 2 hours. 5. Roll 1/4 inch thick, cut out shapes and bake at 350°F for 8 to 10 minutes. 6. Cool and pipe on faces and buttons.

Spiced Gingerbread Pound Cake

A golden pound cake with a gentle gingerbread spice is lovely for afternoon coffee with friends. It is lighter than the dark loaf, with a buttery, tight crumb and a whisper of cinnamon and star anise. Slice it thin and serve with fruit, or toast a slice and spread it with butter. Wrapped in parchment and twine, it makes a sweet hostess gift. Who would you give it to?

You will need: 1 cup soft butter, 1 1/2 cups sugar, 4 eggs, 1 tsp vanilla, 2 tbsp molasses, 2 cups flour, 1 1/2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp ground star anise or allspice, 1/2 tsp baking powder, 1/2 tsp salt, 1/2 cup sour cream.

How to make it: 1. Heat oven to 325°F and grease a 9×5 loaf pan. 2. Beat butter and sugar for 4 minutes until pale. 3. Add the eggs one at a time, then the vanilla and molasses. 4. Mix in the dry ingredients in two parts, alternating with the sour cream. 5. Bake 60 to 70 minutes until a skewer comes out clean. 6. Cool 15 minutes in the pan, then on a rack.

Molasses Ginger Snaps to Round Out Your Gingerbread Treats

We end with a cookie jar classic. Ginger snaps have crackly tops, chewy middles and a spicy kick that sneaks up on you. They are sturdy enough to mail to family far away and stay fresh for a week in a tin. For more holiday baking, see our Christmas cookies that make the whole house smell like the holidays. Which gingerbread treat is your favorite? Tell us in the comments.

You will need: 2 cups flour, 2 tsp baking soda, 1 tbsp ground ginger, 1 tsp cinnamon, 1/2 tsp cloves, 1/4 tsp salt, 3/4 cup soft butter, 1 cup sugar, 1 egg, 1/4 cup molasses, extra sugar for rolling.

How to make it: 1. Heat oven to 350°F. 2. Whisk flour, soda, spices and salt. 3. Beat butter and sugar, then add the egg and molasses. 4. Mix in the dry ingredients. 5. Roll into 1 inch balls and coat in sugar. 6. Bake 10 to 11 minutes until the tops crack, then cool on the tray.