The combination of ginger, cinnamon, cloves and molasses is the scent of Christmas to me! Gingerbread is more than cookies though, it can be flavored cakes, muffins, ice cream and more! Try these 24 gingerbread desserts including fudge, cinnamon rolls, ice cream (yes, no churn gingerbread ice cream!), soft and chewy gingerbread cookies and classic gingerbread cheesecake. Some of these are super simple no-bake gingerbread recipes that you can make with kids in an afternoon and some are great gingerbread desserts to serve at your holiday dinner table.
24. Gingerbread Bread Pudding
A cozy spin on a traditional bread pudding, this gingerbread-spiced version calls for brioche bread that is cut into cubes and doused in a molasses and brown sugar-infused gingerbread custard with cinnamon and ginger. Baked until creamy on the inside and crisp on top, serve with a drizzle of warm caramel for the ultimate comfort food. A drizzle of caramel on top makes it even better. This dessert makes an excellent addition to your Christmas morning menu.
Gingerbread Bread Pudding
Ingredients
Method
- Heat oven to 350°F. Grease a 9×13 baking dish.
- Spread bread cubes in the dish.
- Whisk eggs, milk, cream, brown sugar, molasses, butter, vanilla, spices, and salt.
- Pour over bread and press down. Let soak 20 minutes.
- Bake 40 to 45 minutes, until set and golden.
- Cool 10 minutes. Drizzle with caramel.
23. No-Churn Gingerbread Ice Cream
Who says you need an ice cream maker to make ice cream? All you need to make this gingerbread ice cream is sweetened condensed milk, molasses, gingerbread spices, crushed gingersnaps, and heavy cream. Whip the cream to stiff peaks, fold it into the spiced condensed milk mixture, then pour into a loaf pan and freeze until firm! Serve alongside a square of gingerbread cake, on top of a warm brownie, or on its own. For extra crunch, add some more crushed gingersnaps on top of the ice cream before freezing. This is a great dessert to have on hand for a holiday party! Your guests will be expecting pie and cookies!
No-Churn Gingerbread Ice Cream
Ingredients
Method
- Whisk condensed milk, molasses, vanilla, spices, and salt.
- Whip cream to stiff peaks.
- Fold whipped cream into the condensed milk mixture.
- Fold in 3/4 cup gingersnaps.
- Spread in a loaf pan. Top with remaining gingersnaps.
- Cover and freeze at least 6 hours.
22. Gingerbread Fudge
White chocolate, butter, and sweetened condensed milk are stirred together with molasses, cloves, cinnamon, and ginger to create this creamy, spiced, fudgy confection. Crunchy gingersnaps make an optional add-in topping. This easy homemade Christmas fudge takes only a couple hours in the refrigerator to set! Layer squares of fudge separated with parchment paper and store in a decorative tin for the perfect homemade Christmas present! Add a pinch of salt to help cut the sweetness of the white chocolate.
Gingerbread Fudge
Ingredients
Method
- Line an 8×8 pan with parchment.
- Melt chips, condensed milk, and butter over low heat, stirring.
- Remove from heat. Stir in molasses, vanilla, spices, and salt.
- Spread in the pan.
- Sprinkle gingersnaps on top and press lightly.
- Chill 3 hours. Cut into squares.
21. Gingerbread Scones with Maple Glaze
Crispy on the outside, buttery and tender on the inside, these gingerbread scones are drizzled with a sweet maple glaze. Cold butter is stirred into flour and spices to create these tender gingerbread scones which are then moistened with an egg, molasses, and cream. Cut into wedges and baked until golden brown, these Christmas morning scones will be sure to please! For extra browning, brush the tops of the scones with cream before baking. Serve alongside your Christmas morning coffee or take-along to brunch!
Gingerbread Scones with Maple Glaze
Ingredients
Method
- Scones: Heat oven to 400°F. Line a baking sheet.
- Scones: Whisk flour, brown sugar, baking powder, spices, and salt.
- Scones: Cut in butter until crumbly.
- Scones: Whisk 1/3 cup cream, molasses, and egg. Stir in until a dough forms.
- Scones: Pat into an 8-inch circle. Cut into 8 wedges.
- Scones: Place on the sheet and brush with cream. Bake 16 to 18 minutes. Cool.
- Glaze: Whisk powdered sugar, maple syrup, and milk. Drizzle over scones.
20. Gingerbread Tiramisu
Ladyfingers, cinnamon coffee, molasses, ginger, and mascarpone cheese are all layered together in this take on Gingerbread tiramisu! Dust with crushed gingersnaps and chill before serving. Tip: Dip the ladyfingers quickly into the coffee to avoid making them too soggy. This Christmas tiramisu calls for at least six hours of chilling so it is the perfect make-ahead Christmas dessert! Make it the night before so it is one less thing to worry about!
Gingerbread Tiramisu
Ingredients
Method
- Cream: Whisk mascarpone, powdered sugar, molasses, vanilla, ginger, and cinnamon until smooth.
- Cream: Whip heavy cream to stiff peaks. Fold into the mascarpone mixture.
- Coffee dip: Stir coffee, brown sugar, and cinnamon in a shallow bowl.
- Assembly: Dip half the ladyfingers for 1 second each. Layer in an 8×8 dish.
- Assembly: Spread half the cream on top.
- Assembly: Repeat with remaining ladyfingers and cream.
- Assembly: Top with gingersnaps. Chill 6 hours or overnight.
19. Gingerbread Whoopie Pies
Somewhere between a gingerbread cookie and a gingerbread cake, these soft and cakey whoopie pies are filled with a tangy and sweet cream cheese filling. Softened with buttermilk, these gingerbread whoopie pies are the perfect bake sale or Christmas cookie swap treat! Cool the gingerbread cookies completely before filling so that the frosting will hold up best. This is a really great recipe to make with kids! Have them frost their own gingerbread whoopie pies!
Gingerbread Whoopie Pies
Ingredients
Method
- Cookies: Heat oven to 350°F. Line baking sheets.
- Cookies: Whisk flour, baking soda, spices, and salt.
- Cookies: Beat butter and brown sugar until fluffy. Beat in egg and molasses.
- Cookies: Mix in dry ingredients, alternating with buttermilk.
- Cookies: Scoop 1 1/2 tablespoon mounds, 2 inches apart.
- Cookies: Bake 9 to 11 minutes. Cool completely.
- Filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Spread filling on half the cookies. Top with the rest.
18. Gingerbread Cheesecake Dip
If you want to try something new at your next get-together, whip up this easy Gingerbread Cheesecake Dip. It’s just like biting into a slice of gingerbread cheesecake but better because you get to dip cookies in it! All you do is beat together cream cheese, butter, brown sugar, molasses and spices. Fold in whipped topping and you’re done! Toss in some vanilla too for additional flavor. There’s no baking so it’s perfect when you’re looking for a last minute dessert. Serve with apple slices, pretzels or gingersnaps (crush some over the top of the dip before serving).
Gingerbread Cheesecake Dip
Ingredients
Method
- Beat cream cheese and butter until smooth.
- Beat in sugars, molasses, vanilla, and spices.
- Fold in whipped topping.
- Spoon into a bowl. Top with crushed gingersnaps.
- Serve with gingersnaps, apples, and pretzels.
17. Gingerbread Monkey Bread
You’ll pull this one apart! Literally! This Gingerbread Monkey Bread is a spin on the classic sticky monkey bread. Made with shortcut refrigerated Grands biscuits and rolled in a homemade gingerbread spice mixture (a mixture of cinnamon, ginger, allspice, nutmeg and cloves) and sugar, this bread is baked in a Bundt pan with a brown sugar, butter sauce poured over the top. Invert after it’s had a chance to cool and drizzle with a vanilla glaze. Serve warm on Christmas morning!
16. Gingerbread Truffles
Rich and creamy with a flavor like gingerbread cheesecake, these Gingerbread Truffles are sure to impress. Just mix gingersnap crumbs with cream cheese (and a sprinkle of cinnamon to intensify the gingerbread flavor) until it forms a soft dough. Roll into balls, then freeze and dip in white chocolate. Sprinkle with more gingersnap crumbs for a pretty finish. No baking required! Make these cute little truffles in mini cupcake liners and gift them to friends for the holidays.
Gingerbread Truffles
Ingredients
Method
- Crush gingersnaps into fine crumbs. Set aside 2 tablespoons.
- Mix crumbs, cream cheese, and cinnamon into a dough.
- Roll into 1-inch balls. Freeze 20 minutes.
- Melt white chocolate in 30-second bursts.
- Dip balls and set on parchment.
- Sprinkle with reserved crumbs. Chill 30 minutes.
15. Gingerbread Sandwich Cookies
Take soft, chewy gingerbread cookies to the next level by turning them into sandwiches! Fill with tangy cream cheese frosting and you’ve got yourself some mighty tasty treats. Coat the dough balls with sugar before baking so the edges of the cookies will be a little crunchy. Add some vanilla to the frosting to balance out the warm spices in the cookies. These keep for a few days in the refrigerator so you can easily make these ahead to add to your holiday cookie tray!
Gingerbread Sandwich Cookies
Ingredients
Method
- Cookies: Heat oven to 350°F. Line baking sheets.
- Cookies: Whisk flour, baking soda, spices, and salt.
- Cookies: Beat butter and brown sugar. Beat in egg and molasses.
- Cookies: Mix in dry ingredients.
- Cookies: Roll 1 tablespoon balls in sugar. Place 2 inches apart.
- Cookies: Bake 9 to 10 minutes. Cool completely.
- Filling: Beat cream cheese, butter, powdered sugar, and vanilla.
- Spread filling on half the cookies. Top with the rest.
14. Gingerbread Cinnamon Rolls
Flavor runs through and through with these gingerbread cinnamon rolls! Softened with molasses and ginger in the dough and filled with a cinnamon, ginger, clove, brown sugar, buttery filling these gingerbread cinnamon rolls are topped with a creamy frosting. Allow your cinnamon rolls to rise for at least 30 minutes before baking to ensure they are extra soft and fluffy! Two rises make these Christmas cinnamon rolls a bit more time consuming but oh-so worth it!
Gingerbread Cinnamon Rolls
Ingredients
Method
- Dough: Stir milk, yeast, brown sugar, and molasses. Rest 5 minutes.
- Dough: Mix in egg, butter, flour, spices, and salt. Knead 5 minutes.
- Dough: Cover and let rise 1 hour, until doubled.
- Dough: Roll into a 12×18 rectangle.
- Filling: Spread butter over dough. Mix brown sugar and spices and sprinkle on top.
- Roll up from the long side. Cut into 12 rolls.
- Place in a greased 9×13 pan. Rise 30 minutes.
- Heat oven to 350°F. Bake 22 to 25 minutes.
- Frosting: Beat cream cheese, butter, powdered sugar, vanilla, and milk. Spread on warm rolls.
13. Gingerbread Trifle
This gingerbread trifle is layered with bourbon whipped cream, pecans, and pomegranate arils for a festive dessert! Drizzled with caramel sauce and served in a glass trifle dish this dessert will impress! It’s beautiful in a clear glass bowl. For convenience, bake and cube the gingerbread one day ahead and layer with the other ingredients the day it is served. This gingerbread trifle serves 12 making it the perfect holiday dessert!
12. Gingerbread Cheesecake Cookies
Two desserts in one, these soft Gingerbread Cheesecake Cookies will please a crowd. Spoon a dollop of sweet vanilla cheesecake filling into the center of gingerbread cookie dough and bake until the cheesecake filling is set and the cookies are lightly crisp around the edges. Chill for an hour and they are even better! Make a batch for your holiday cookie exchange and watch them disappear quickly. The cream cheese filling complements the molasses and spices in the cookie.
Gingerbread Cheesecake Cookies
Ingredients
Method
- Cookies: Heat oven to 350°F. Line baking sheets.
- Cookies: Whisk flour, baking soda, spices, and salt.
- Cookies: Beat butter and brown sugar. Beat in egg yolk and molasses.
- Cookies: Mix in dry ingredients.
- Cookies: Roll 1 1/2 tablespoon balls. Press a deep thumbprint in each.
- Filling: Beat cream cheese, sugar, flour, and vanilla until smooth.
- Spoon 1 teaspoon filling into each cookie.
- Bake 10 to 12 minutes, until filling is set.
- Cool, then chill 1 hour.
11. Gingerbread Crinkle Cookies
The easiest gingerbread crinkle cookies! Rolled first in granulated sugar and then powdered sugar to create a sweet finish and a crinkle top, no cookie cutters required! Chill the cookie dough for about an hour before rolling in the sugars for easier handling. Soft, chewy, and molasses filled these Christmas gingerbread crinkle cookies don’t call for any rolling pins or cookie cutters making them one of the easiest gingerbread cookies to bake! Serve at Christmas or all winter long!
Gingerbread Crinkle Cookies
Ingredients
Method
- Whisk flour, baking soda, spices, and salt.
- Beat butter and brown sugar. Beat in egg and molasses.
- Mix in dry ingredients. Chill 1 hour.
- Heat oven to 350°F. Line baking sheets.
- Roll 1 1/2 tablespoon balls in granulated sugar, then powdered sugar.
- Bake 9 to 11 minutes. Cool on the pan 5 minutes.
10. Mini Gingerbread Bundt Cakes with Lemon Glaze
Sour cream and molasses make these mini gingerbread bundt cakes extra-tender, while fresh grated ginger lends an added kick. Once the mini Bundts are baked and cooled, they’re drizzled with a lemon glaze that’s spiked with ginger, too, and given a dusting of powdered sugar, as if freshly snowed on. No mixer required, just two bowls will do! For best results, fill Bundt molds no more than two-thirds full, so the bottoms will bake flat.
9. Gingerbread Pancakes
Buttermilk pancakes meet gingerbread cookies in these fluffy griddle cakes that come together with brown sugar, molasses and warm spices. They take just a couple of minutes per side on the griddle, and fill the kitchen with the most wonderful Christmas-y aroma. Serve with a dollop of whipped cream and a drizzle of maple syrup. For extra-light and tender pancakes, stir the batter only until combined and cook it shortly after mixing. So the pancakes will be extra-light and tender.
Gingerbread Pancakes
Ingredients
Method
- Whisk flour, brown sugar, baking powder, baking soda, spices, and salt.
- Whisk buttermilk, egg, molasses, butter, and vanilla.
- Stir together. Small lumps are fine.
- Heat a greased griddle over medium.
- Pour 1/4 cup batter per pancake. Flip when bubbles form. Cook 1 to 2 minutes more.
- Top with whipped cream and maple syrup.
8. Gingerbread Cookie Bars
All of the flavor of gingerbread cookies without the hassle of rolling and cutting out! These soft, chewy cookie bars are flavored with gingerbread spices, and topped with a thick layer of cream cheese frosting and festive sprinkles. The easy gingerbread dessert makes 24 bars and is great for serving a crowd. Press the gingerbread dough into a 9×13 pan and bake until just set at the edges. Make sure they’re completely cooled before frosting.
Gingerbread Cookie Bars
Ingredients
Method
- Bars: Heat oven to 350°F. Line a 9×13 pan with parchment.
- Bars: Whisk flour, baking soda, spices, and salt.
- Bars: Whisk butter, brown sugar, egg, molasses, and vanilla.
- Bars: Stir in dry ingredients. Press into the pan.
- Bars: Bake 18 to 20 minutes, until edges set. Cool completely.
- Frosting: Beat cream cheese, butter, powdered sugar, and vanilla.
- Spread frosting on bars. Add sprinkles. Cut into 24 squares.
7. Gingerbread Brownies
Who knew that gingerbread and chocolate work so well together? These fudgy brownies are packed with molasses and brown sugar to create a rich flavor, and spiced with ginger, cinnamon and cloves for a warm bite. Melted white chocolate makes a festive drizzle topping for these chewy brownies. Make these fudgy, thick brownies in an 8×8 pan, and don’t forget the chocolate chips for gooey pockets of chocolate in every bite.
Gingerbread Brownies
Ingredients
Method
- Heat oven to 350°F. Line an 8×8 pan with parchment.
- Whisk butter, brown sugar, and molasses.
- Whisk in eggs and vanilla.
- Stir in cocoa, flour, spices, and salt.
- Fold in chocolate chips. Spread in the pan.
- Bake 22 to 25 minutes. Cool completely.
- Drizzle with melted white chocolate. Cut into 16 squares.
6. Gingerbread Muffins
Filled three quarters full in the muffin tin, these gingerbread muffins will bake up under 20 minutes with domed, cinnamon sugar-crusted tops. Made in two bowls without a mixer, these soft and moist muffins are flavorful, but not too sweet, thanks to a splash of molasses. Make a batch at the beginning of your holiday week for an easy breakfast to grab on your way out the door!
Gingerbread Muffins
Ingredients
Method
- Heat oven to 375°F. Line a 12-cup muffin tin.
- Whisk flour, baking soda, spices, and salt.
- Whisk brown sugar, molasses, oil, eggs, and milk.
- Stir together until just combined.
- Fill cups 3/4 full.
- Topping: Mix sugar and cinnamon. Sprinkle on top.
- Bake 18 to 20 minutes.
5. Gingerbread Loaf with Orange Glaze
Richly colored by brown sugar and molasses, this dense, moist loaf is flavored with plenty of gingerbread spices (including nutmeg!) and topped with a sweet and tangy orange glaze. Make this gingerbread loaf for an easy homemade gift, just wrap it up in parchment and twine and you’ve got an impressive gift for your neighbors! Slice this loaf up thick for a holiday loaf cake to serve with coffee or tea.
Gingerbread Loaf with Orange Glaze
Ingredients
Method
- Loaf: Heat oven to 350°F. Grease a 9×5 loaf pan.
- Loaf: Whisk flour, baking soda, spices, and salt.
- Loaf: Whisk butter, brown sugar, molasses, egg, and milk.
- Loaf: Fold wet into dry. Pour into the pan.
- Loaf: Bake 50 to 55 minutes. Cool 15 minutes, then turn out onto a rack.
- Glaze: Whisk powdered sugar, orange juice, and zest. Pour over the cooled loaf.
4. Gingerbread Cheesecake
Brown sugar, molasses and warm spices flavor the filling of this creamy, dreamy cheesecake, which sits atop a buttery gingersnap crust. It’s finished with a mound of whipped cream and a sprinkle of crushed gingersnaps. Sour cream gives the filling an extra-tangy flavor and creamy texture. Allow the cheesecake to cool slowly in the turned-off oven with the door propped open to avoid cracks on top. Best made ahead, so it’s chilled and ready to serve, and free up your baking space, on Christmas Day!
Gingerbread Cheesecake
Ingredients
Method
- Crust: Heat oven to 325°F. Mix crumbs, butter, and brown sugar.
- Crust: Press into a 9-inch springform pan. Bake 10 minutes.
- Filling: Beat cream cheese and brown sugar until smooth.
- Filling: Beat in molasses, sour cream, flour, vanilla, and spices.
- Filling: Beat in eggs one at a time on low.
- Pour over crust. Bake 55 to 65 minutes, until the center barely jiggles.
- Turn off oven. Crack the door and cool 1 hour.
- Chill at least 6 hours.
- Top with whipped cream and crushed gingersnaps.
3. Gingerbread Cupcakes with Cream Cheese Frosting
With plenty of molasses and spice, these cupcakes bake up soft and fluffy, ready to be topped with a tall swirl of cinnamon cream cheese frosting (with just a touch of vanilla). Baked in just about 20 minutes, these gingerbread cupcakes are quick to make and perfect to pack into lunch boxes for holiday parties in the classroom or the cookie exchange. Make them even cuter by adding a mini gingerbread man cookie on top!
Gingerbread Cupcakes with Cream Cheese Frosting
Ingredients
Method
- Cupcakes: Heat oven to 350°F. Line a 12-cup muffin tin.
- Cupcakes: Whisk flour, baking soda, spices, and salt.
- Cupcakes: Beat butter and brown sugar. Beat in eggs and molasses.
- Cupcakes: Mix in dry ingredients, alternating with milk.
- Cupcakes: Fill cups 2/3 full. Bake 18 to 20 minutes. Cool completely.
- Frosting: Beat cream cheese, butter, powdered sugar, vanilla, and cinnamon.
- Pipe frosting on cupcakes. Top each with a mini gingerbread man.
2. Gingerbread Cake with Brown Butter Frosting
This classic gingerbread cake bakes up in a 9×13 pan so it’s easy to slice into squares for a crowd. Deeply flavored with molasses and warm spices, this cake is soft, moist and even a little fudgy. It’s crowned with a rich and creamy frosting flavored with nutty, almost toffee-y, brown butter. This frosting is SO good on gingerbread cake, do not skimp on it!
Gingerbread Cake with Brown Butter Frosting
Ingredients
Method
- Cake: Heat oven to 350°F. Grease a 9×13 pan.
- Cake: Whisk flour, baking soda, spices, and salt.
- Cake: Whisk brown sugar, molasses, oil, and eggs. Whisk in hot water.
- Cake: Stir wet into dry until smooth. Pour into the pan.
- Cake: Bake 30 to 35 minutes. Cool completely.
- Frosting: Cook butter in a saucepan until golden and nutty. Cool 10 minutes.
- Frosting: Beat in powdered sugar, milk, and vanilla until fluffy.
- Spread frosting on the cake. Cut into squares.
1. Iced Gingerbread Christmas Tree Cookies
Not like the hard and crispy gingerbread men you’re used to, these Christmas tree cookies bake up soft and chewy instead, perfect for piling high with vanilla bean frosting and icing! Gingerbread people, gingerbread trees, gingerbread stars, they’re all spiced with ginger, cinnamon and cloves and taste as Christmas as they smell when they bake. Dress up your gingerbread men with silly faces and outfits, or cover your gingerbread Christmas tree cookies in colorful sprinkles!
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