The Schmidty Wife

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Amazing Roasted Boneless Leg of Lamb with Creamy Horseradish Dipping Sauce

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The perfect main dish for Easter, Christmas, or any Holiday meal this Roasted Boneless Leg of Lamb is easy to prepare and a total show stopper! With minimal prep work, a simple garlic mixture for coating, and a two ingredient dipping sauce this is a great and impressive dish to make for friends and family!

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Overhead view of a roasted boneless leg of lamb on a platter, half of it sliced open revealing a tender pink inside.

Boneless Lamb Roast Recipe

A leg of lamb is a great option for a holiday meal. For many years a leg of lamb has always been our family’s go-to meal for Christmas dinner.

For a long time I would always buy the leg of lamb with the bone still attached and then I discovered how much better the boneless leg of lamb was when I couldn’t find a bone-in version.

They are the same cut of meat yes but I found once the bone was removed the roast got a much more even cook. Not only that but it also easier to cut and serve as well.

Through the years I also found that what a lot of lamb roast recipes are missing is a dipping sauce. Especially for those who are trying it for the first time, the dipping sauce helps the tasting of a new food be way less intimidating. So I developed a creamy horseradish sauce that is super simple, like 2 ingredients and some water simple that helps elevate this meal to the next level.

Now the first time cooking lamb can be super intimidating. So I will try to go through as much detail as I can in the post as well as leave as many tips and answer questions as I can.

I mean I get it you are spending $35-45 on this roast, I don’t want you to mess it up!

So let’s start with what you need.

Close up of slices of roasted leg od lamb show off tender and pink roast.

Ingredients

  • Boneless Leg of Lamb – Most stores you are going to find the size to be from 2.5 to 3.5 pounds. Now if you are buying a leg of lamb not during a holiday like Christmas or Easter they might be hard to find. I have had luck at specialty stores, like a local butcher grocery where I live and the nationally known Whole Foods. At my local butcher the size of the boneless leg of lamb is consistently about 2.5 pounds. Talking to the butcher at Whole Foods he told me that all of there boneless leg of lambs average out at about 3.5 pounds. Any size you can find will work. I will also note that especially if it isn’t during the holidays the leg of lamb might not be on display. When I was at Whole Foods I had to ask because they didn’t have it in the display case but the butcher had some available in the back and got it out for me.
  • Garlic – To help with the flavorful topping! I call for about 6 garlic cloves here and it yields a good amount of garlic but with out being too much.
  • Olive Oil – For this recipe since it is a nice roast that depends on just a few nice ingredients I recommend using a nicer Olive Oil. A lot of cheap olive oils on the shelves at the grocery can be rancid, so try to use one that has a good taste when you try it raw on it’s own. My personal go-to is California Olive Ranch 100% California Grown, not an ad just a huge fan.
  • Dijon Mustard – A little Dijon Mustard to help with the flavor and creaminess of the topping for the lamb.
  • Kosher Salt – I recommend only using kosher salt for this recipe, kosher salt varies from table salt in the way the flakiness and salt crystals are formed, so the way that kosher salt dissolves into the dish is going to be different from how table salt would work. In a pinch you can use sea salt. My favorite kosher salt is Diamond Crystal Kosher Salt.
  • Fresh Rosemary & Thyme – I find the combo of these to herbs to be a delicious power couple of flavor. They bring the right herb taste to the roast lamb without being overpowering.
  • Sour Cream – For the dipping sauce. This is the base that the horseradish will be added to.
  • Prepared Horseradish – A few scoops of prepared horseradish into the sour cream is essentially all the dip is, some water will be added to thin it out. I will note that amount I use is fairly light, I used just enough for some flavor and that my kids still enjoyed it. If you and the people you are serving it too are big fans of horseradish go ahead and add a little more tea your liking.

Note: Kitchen twine is needed for this dish.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients for boneless leg of lamb roast laid out on a tabletop.

Instructions for Cooking Boneless Leg of Lamb

Preheat your oven to 350º F. Line a sheet pan or roasting pan with aluminum foil.

Prepare the topping for the lamb by adding the garlic, olive oil, dijon mustard, kosher salt, rosemary, and thyme to a single serve blender.

NOTE: If you don’t have a single serve blender you can attempt to make in in a full size blender or food processor but since the amount going into the blender isn’t every much you might have trouble… you could double the amount of the garlic sauce in order to blend it smooth and just not use all that extra sauce. Or you can also just mix everything by hand, albeit it might take a bit longer and not be quiet as smooth, if you are proceeding this way just ensure that the garlic is finely minced as well as the herbs, in a bowl whisk everything together to get a nice sauce.

If you are using the single serve blender pulse together until the garlic mixture becomes smooth, since it is a thick mixture you might have to scrap down the sides often and keep pulsing the blender until it is a thick yet mostly smooth sauce.

Collage before and after the garlic mixture for topping the lamb leg in a single serve blender cup.

Carefully remove the netting from the lamb while keeping the roast together in the shape it came in as much as possible. I chose to remove the netting for this recipe because I think it gets in the way of having a nice outside crust on the roasted boneless leg of lamb. The netting is there to keep the roast together where the butcher took out the leg bone. Further down you will see a photo with dashed lines where you are going to re-tie the lamb leg together gently with kitchen twine after spreading the garlic mixture on to the lamb.

Lay the lamb roast fat side up. Gently dry with a paper towel if needed.

With a sharp knife make diagnal scores in the fat about 1 inch apart in one direction and then matching perpendicular lines in the other direction, creating a grid pattern. Scoop the garlic mixture overtop the lamb and spread all over the top and sides, ensuring to get in the scores of the fat as well. 

Collage showing a boneless leg of lamb and the leg of lamb scored with cuts in the fat layer.
A lamb roasted covered in a garlic mixture and with dotted lines showing where to tie kitchen twine to keep the lamb together.

Now carefully with kitchen twine as to not wipe off the garlic mixture grab a long length of kitchen twine and bring it underneath the long way and around the top of the lamb, tie together gently. Now on the short side take two lengths of kitchen twine and carefully go under and over the lamb roast about 1/3 of the way from the ends gently tying together. Paying extra attention on the short sides that you are keeping the open cut from the bone closed if possible. Tying the lamb this way with the twine will keep the lamb in a roast shape instead of ballooning out where the bone had once been without needing the netting.

Transfer to the oven. Cook 30 minutes for every pound.

How Long Do You Cook Boneless Lamb For?

Boneless Leg of Lamb Roasting Times per PoundMinutes
2 lbs60
2.5 lbs75
3 lbs90
3.5 lbs105
*times will vary, for best results start checking temperature before given cooking length time to best judge doneness

At What Temperature is Boneless Leg of Lamb Done?

Use a meat thermometor to check the doneness.

Leg of Lamb DonenessTemperature
Medium/Rare145º F
Medium150º-155ºF
Well160º F

145º F will be medium-rare, 150º to 155º F will be medium, and 160º F will be well done.

Let the lamb rest for at least 10 minutes, gently cut off the twine before slicing to serve. Serve with the Horseradish Cream sauce below.

Close up of a slice of boneless leg of lamb with a pink center and crispy looking top.

How to make Horseradish Cream:

Add sour cream, horseradish, and water to a small bowl. Stir to combine, taste adjust as needed. Cover and refrigerate until ready to use.

Collage showing the ingredients for the creamy horseradish dipping sauce and the sauce mixed together in a bowl.

Tips, Tricks, and Questions?

What is the best temperature to cook a leg of lamb?

350º F

How do you make lamb tender?

I suggest cooking to 150º F. An over cooked lamb tends to get tough and undercooked tends to be chewy. After years of cooking a leg of lamb I have found that aiming to take it out of the oven at 150º F yields the best results.

Can I leave the netting on? I don’t have any kitchen twine.

Absolutely you can leave in on and not use kitchen twine. Just keep in mind though as you take the netting off before serving most if not all the flavorful garlic mixture will come off with it, the lamb will still be delicious though!

Have Leftovers?

Try my Leftover Lamb Curry!

A boneless leg of lamb roasted to perfection on a large platter, half of it cut open into slices showing off a tender pink inside.

If you are making this Roasted Boneless Leg of Lamb you might like these side dishes to go with it:

Yield: Serves 6

Roasted Boneless Leg of Lamb

Overhead close up of a half sliced up roasted leg of lamb show tender pink meat.

Perfect for Easter, Christmas, or any holiday meal, this show stopping Boneless Leg of Lamb is actually pretty simple to make! With minimal prep, easy seasonings, and a two-ingredient dipping sauce this is a great main dish to share with friends and family!

Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours

Ingredients

  • 2.5-3.5 pound boneless leg of lamb
  • 6 cloves garlic, peeled
  • 3 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 2 teaspoons kosher salt
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped

For Horseradish Cream:

  • 1/2 cup sour cream
  • 2 teaspoons prepared horseradish
  • 2 teaspoons water

Instructions

  1. Preheat your oven to 350º F. Line a sheet pan or roasting pan with aluminum foil.
  2. Prepare the topping for the lamb by adding the garlic, olive oil, dijon mustard, kosher salt, rosemary, & thyme to a single serve blender. Pulse together until the mixture becomes smooth, since it is a thick mixture you might have to scrap down the sides often and keep pulsing the blender until it is sauce like.
  3. Carefully remove the netting from the lamb while keeping the roast together in the shape it came in as much as possible. Lay the lamb roast fat side up. Gently dry with a paper towel if needed.
  4. With a sharp knife make diagnal scores in the fat about 1 inch apart in one direction and then matching perpendicular lines in the other direction, creating a grid pattern. Scoop the garlic mixture overtop the lamb and spread all over the top and sides, ensuring to get in the scores of the fat as well.
  5. Now carefully with kitchen twine as to not wipe off the garlic mixture grab a long length of kitchen twine and bring it underneath the long way and around the top of the lamb, tie together gently. Now on the short side take two lengths of kitchen twine and carefully go under and over the lamb roast about 1/3 of the way from the ends gently tying together. Paying extra attention on the short sides that you are keeping the open cut from the bone closed if possible. Tying the lamb this way with the twine will keep the lamb in a roast shape instead of ballooning out where the bone had once been without needing the netting.
  6. Transfer to the oven. Cook 30 minutes for every pound. Use a meat thermometor to check the doneness. 145º F will be medium-rare, 150º to 155º F will be medium, and 160º F will be well done. Let the lamb rest for at least 10 minutes before removing twine and slicing to serve. Serve with the Horseradish Cream sauce below.

Horseradish Cream:

  1. Add sour cream, horseradish, and water to a small bowl. Stir to combine, taste adjust as needed. Cover and refrigerate until ready to use.

Notes

A boneless leg of lamb with serve about 6 to 8 people, I always think it is a good idea to serve small portions since this can be a very rich meat.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 1276Total Fat: 85gSaturated Fat: 34gTrans Fat: 0gUnsaturated Fat: 44gCholesterol: 433mgSodium: 800mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 117g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

Christmas Tree Veggie Tray

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Get in the spirit this Christmas Season with this Christmas Tree Veggie Tray! So easy to put together, this fun holiday appetizer idea will get everyone excited and eating their vegetables!

This post may contain Affiliate Links.

A platter containing a Christmas Tree Veggie Tray, green veggies are shaped to look like a tree with red bell pepper slices as decorations.

Christmas Tree Vegetable Platter

Move over cookies, it’s time for vegetables to shine!

I think one of the unsung heroes in our society is the person who brings the vegetables to a party or get together. Like definitely not the ‘fun’ choice but always the hit. I honestly think people get a little ‘sugared’ out during the holidays & parties and they crave the veggie tray. Whenever I bring the vegetables I always can’t help but notice that they are always wiped clean.

So I figured this year I would really up the ‘fun’ of vegetables and make this party-stopping Christmas Tree Veggie Tray.

It seriously is pretty simple to make but soooo fun and festive!

Close up of vegetables shaped like a Christmas tree complete with red vegetables as decorations.

So let’s look at what you need…

Supplies

You don’t need a whole lot for this festive snacker:

  • Cutting board & Knifes for prep
  • A Large Platter/Board/Tray for serving – Use what you have, for these photos I happened to use a nice platter I have but this would equally look good on a nice cutting board or tray!

Ingredients

Have fun with this! I consider this less of a ‘recipe’ and more of a ‘idea’, go crazy with the vegetables you like best.

These are the ingredients you will probably want but are not limited too:

  • Broccoli
  • Sugar Snap Peas
  • Baby Carrots
  • English Cucumber
  • Red Bell Pepper
  • Cauliflower

ALSO: If you want to make a star for the top you will want a slice of yellow cheddar cheese!

More and different examples of green vegetables you could use for the tree include green bell peppers, celery, or green beans! For more vegetables as decorations use others like cherry tomatoes, yellow/orange bell peppers, or radishes!

For a complete detailed list of the ingredients continue towards the bottom of the page.

A tray with green vegetables shipped into a Christmas tree shape with carrot sticks as a base and cauliflower for snow.

Instructions

You will begin by prepping & cutting the veggies.

The broccoli & cauliflower will be cut into bite size florets.

Batonnet Cut the cucumber which is the fancy way of saying cut into stick shapes, more specifically so the tree shape looks cohesive a 2-inch long cucumber sticks (Or just slice it!).

Slice the red bell pepper into strips.

Lastly carefully use a knife to create a star from the slice of cheese, this is totally optional but I think it takes it to the next level. 

Once eveything is cut assemble the tree.

Start with all of the green vegetables to create the green part of the tree. Start with the bottom, I choose broccoli for the top & bottom because it stayed in place the best for me but it truly doesn’t matter. Layer each green vegetable into a triangle tree shape, repeat the vegetables if necessary. 

Once you are happy with your green tree shape add the rest of the vegetables.

At the base add baby carrots into a stump. Around the stump place the cauliflower for snow. Carefully add the red bell pepper strips onto the tree as decorations. Lastly place the cheese star on top.

Feel free to add other vegetables as tree decorations! Best served with a dip like my Healthy Yogurt Ranch or Easy Hummus.

Angled view of a platter with veggies shaped into a Christmas tree complete with red vegetables are decorations and a slice of cheese shaped like a star on top.

You might also like:

Yield: Serves 6-8

Christmas Tree Veggie Tray

Overhead view of a Christmas Tree Vegetable Tray using tree vegetables to make a tree shape with colorful vegetables as garnishes.

Get in the spirit this Christmas Season with this Healthy Vegetable Platter shaped like a Christmas Tree! This fun holiday appetizer idea will get everyone excited and eating their veggies!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 head broccoli
  • 15 oz bag sugar snap peas
  • 1 cup baby carrots
  • 1 english cucumber
  • 1 red bell pepper
  • 1 head cauliflower
  • 1 slice cheddar cheese
  • (plus your favorite dip for serving)

Instructions

  1. Prep & cut the veggies. The broccoli & cauliflower will be cut into bite size florets. Batonnet Cut the cucumber which is the fancy way of saying cut into stick shapes, more specifically so the tree shape looks cohesive a 2-inch long cucumber sticks (Or just slice it!). Slice the red bell pepper into strips. Lastly carefully use a knife to create a star from the slice of cheese, this is totally optional but I think it takes it to the next level.
  2. Once eveything is cut assemble the tree. You will start with all of the green vegetables to create the green part of the tree. Start with the bottom, I choose broccoli for the top & bottom because it stayed in place the best for me but it truly doesn't matter. Layer each green vegetable into a tree shape, repeat the vegetables if necessary.
  3. Once you are happy with your green tree shape add the rest of the vegetables. At the base add baby carrots into a stump. Around the stump place the cauliflower for snow. Carefully add the red bell pepper strips onto the tree as decorations. Lastly place the cheese star on top. Feel free to add other vegetables are tree decorations as well. Best served with a dip like my Healthy Yogurt Ranch or Easy Hummus.

Notes

Have fun with this! I consider this less of a 'recipe' and more of a 'idea', go crazy with the vegetables you like best. More/different examples of green vegetables you could use for the tree include green bell peppers, celery, or green beans! For more vegetables as decorations use others like cherry tomatoes, different color bell peppers, or radishes!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1/8 of the platter
Amount Per Serving: Calories: 81Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 66mgCarbohydrates: 13gFiber: 5gSugar: 6gProtein: 5g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Appetizers

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

https://www.pinterest.com/theschmidtywife/

Kitchen Gift Guide

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Welcome to The Schmidty Wife Kitchen Gift Guide! Here I have laid out all of my favorite giftable kitchen items! I’ve got everything from my favorite coffee to my favorite cook books and even kid gifts ideas! There should be something for everyone on this list!

This post may contain Affiliate Links.

Gifts For Food & Kitchen Lovers

Hello friends! I wanted to get this gift guide out just in time for the holiday season! I am sharing all my favorite gift ideas for food and kitchen lovers!

I have separated the list into different categories for your convince! Have fun perusing!

Caffeine Fix:

For those coffee & tea lovers, here are some fun ideas!

AeroPress Coffee and Espresso Maker - Quickly Makes Delicious Coffee Without Bitterness

I use this EVERYDAY. It hands down makes the best coffee (in my opinion) so if you know a coffee snob this would make the perfect gift. It is also great for adventurers, we always bring this camping since it is lightweight and portable!

Temperature Control Miroco Electric Kettle with Double Wall, Keep Warm, Auto Shut-Off, & Boil-Dry Protection

Seems like a different idea for a gift but having a temperature controled kettle has been a GAME CHANGER in our house (especially if you have an aeropress from above). Being able to choose the exact tempertaure is a must for any tea & coffee lover.

4-pack Extra Fine Mesh Tea Infuser with Drip Tray

How adorable are these?! Anyone who likes tea is going to love these, I know I do! The silicone makes them really easy to clean, plus the colorful flowers make me smile!

Vermont Coffee Company Medium Roast, Organic, Non-GMO, Whole Bean Arabica Coffee

My favorite New England roasted coffee can get shipped to your door! Get yourself a bag, you'll want to use it right away!

8 Loose Leaf Tea Sampler from Tiesta Tea

Test out those new tea infusers with this loose tea sampler pack! Give them the chance to figure out what they like!

Reading

I love a good cookbook! Here are some of the kitchen reading materials I have been into this year that are totally giftable!

The Complete America's Test Kitchen TV Show Cookbook 2001-2021: Every Recipe from the HIt TV Show

So my version is a little older so it doesn't have the few newest seasons but I like it so much I am condering buying it again for the newest season... Every recipe in this book goes under strenuous testing so you know it will be good. If you know a fan of the show this book is a must!

Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life

This cookbook is a few years old but I find it full of new ideas! One of my new favorite dinners, a Ground Pork Banh Mi Bowl is from this book. It is a great option for people who like to cook 'healthyish'!

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

This book has become super popular thanks to Netflix but I still thing the actual book is worth the read. It goes over the elements of good cooking... Salt, Fat, Acid, And Heat. It also comes with recipes. So it is half book half cookbook.

The Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails

This is a fun little book we like to keep on the bar for new inspiration. When we are ready to try something new we like to flip through it until we find something that sounds good, and with over 1,000 choices sometimes is takes a while! For the cocktail enthusiast in your life this is a fun one to gift!

Kitchen MUST HAVES

These are a few of the items that I don't think I could cook without. So if you are looking for ideas for a budding chef who still hasn't quite completed thier kitchen yet or know someone who is ready for some upgrades shop these!

Anolon Advanced Soft Grip Knife Starter Set

Knifes can make a huge difference in the kitchen and while there are knifes far superior to these, these knifes are a great affordable option! Anyone you gift these too will be cutting like a champ in no time!

Mealthy 10-Inch Stainless Steel Professional-Grade Frying Pan

If you are like me you might be looking to get away from tephlon pots & pans, or maybe the ones you have are getting old and need to be replaced. This isn't the most glamorous of gifts but oh so practical. Switching to stainless steel takes a few uses to get used to but once you are there you won't believe how amazing it is! I found this Mealthy brand one to be absoultely amazing for the low price point, considering that you can pay well over $100 for some brands.

Lodge Cast Iron Skillet, Pre-Seasoned with Silicone Hot Handle Holder

The backbone of my kitchen. A good cast iron is an absolute work horse plus these things litereally last forever! I suggest getting a 12 inch or 10 inch. You can also get accessories like a silicone handle, tempered glass lid, and pan scraper. I know they can seem intimidating at first but I promise they really aren't that hard to maintain.

Lodge Enameled Cast Iron Dutch Oven

Another work horse that is much needed in every kitchen! A good dutch oven is truly worth it. Mine is from Lodge and it is the best. Plus the best part of these is that they come in a ton of fun colors, mine is teal to match our kitchen and I LOVE IT!

Kids Stuff

Kids can enjoy the kitchen too! Here are some kitchen gifts that my kids love.

Training Chopsticks for Kids - 4 Pairs Chopstick Set with Attachable Learning Chopstick Helper

How cute are these! My kids love choosing the animals they get to use! It has been a great way to introduce chopsticks to our kids.

Tervis Dinosaurs Insulated Tumbler with Lid

I am a big fan of Tervis Tumblers, they keep your drink cold (or hot) and are very durable. So when I was looking for a fun travel option (and something the boys could use when we go to the neighbors to play) I grabbed one of these for each of them. We personally got the dinosaurs but there are a ton of patterns to choose from!

Photo Credit: www.raddishkids.com

Raddish | Cooking Club for Kids

Subscription boxes are all the rage for a good reason! They are fun and experience based gifts and this one is no exception! My kids love getting their box in the mail every month, they include an easy shopping list and very clear directions! Plus tons of information around that month's theme which ranges from anything to a different country, to a holiday, to a color?! P.S. You can use my personal referral promo code to get some $$ off your first order: wv6fv7

FUN FINDS!

Here are more just plain old fun finds for the food and kitchen lover in your life!

Photo Credit: www.etsy.com

BEER FLIGHT BOARD

Have your own beer flight tasting at home!! This Etsy shop has tons of options including ones shaped like states?!? This is pretty fun for a little at home date night with your significant other!

Photo Credit: www.etsy.com

Mixology Dice

Umm how fun are these! Make up your own drinks with the roll of a dice!?! This Etsy shop also has a dinner dice option as well, never question what is for dinner and drinks again!

Photo Credit: www.etsy.com

Large Handmade Pottery Mug with Personalized Name

Such a fun gift, plus you can get it personalized! A ton of fun size and color choices in this Etsy shop!

Photo Credit: www.etsy.com

Funny Dish Towels for Foodies

Umm hilarious right?! Make your favorite food lover chuckle with these clever towels!

Photo Credit: www.etsy.com

Sushi Making Kit with Serving Set

This is a fun one for the adventurous foodie! A Sushi Making Kit! My family loves to make sushi rolls at home, and you should try it out too!

So that is it for now folks! I hope you have fun shopping!

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

A Pinterest Pin Kitchen Gift Guide image of a collage of kitchen gifts.

Soft Glazed Gingerbread Cookies

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Full of tons of flavor and perfectly soft these Glazed Gingerbread Cookies are a must make during the Christmas season! Perfect for enjoying with the family or for a cookie exchange, this is a recipe you will save to make year after year!

This post may contain Affiliate Links.

Soft Glazed Gingerbread Cookies arranged out on a wire cooling rack with a bowl and brush full of glaze.

Soft Gingerbread Man Recipe

Gingerbread is my favorite holiday flavor, just search ‘Gingerbread’ on this site and you will see that! So I thought this year for the Christmas season I would finally share the gingerbread cookies I have been making for my family for years!

These Glazed Gingerbread Cookies to me are the epitome of what I gingerbread man should be. These cookies are tender and soft on the inside filled with a ton of flavor from all the spices added, and the glaze on the outside doesn’t just look nice it give the cookies this little bit of a crunchy coating when you bite in. I am literally drooling…

I would not call this gingerbread recipe hard but I will admit it does, like most cookie recipes have quite a few steps so it does end up taking some time, but in batches! For example you will want to make the dough the day before you are actually ready to bake so it can chill and rest in the fridge overnight. Then it can take some time to roll out and cut that many cookies. The good news is that they bake fast! And then of course glazing the cookies, which really isn’t that hard but again another step.

I actually like this recipe when doing a cookies baking party/making a day out of baking cookies because of the fact that the dough is made the night before. It makes it easier when the time comes to just roll and bake these ones!

A pile of glazed gingerbread men on a wire cooling rack.

So let’s take a look at the supplies you will need to get these made!

Supplies for Cookies

A lot of typical supplies are needed for these gingerbread cookies as well as some specific baking supplies:

  • standard kitchen accessories like mixing bowls, measure cups & spoons, spatula
  • stand mixer, or in a pinch an electric hand mixer
  • plastic wrap
  • parchment paper
  • rolling pin
  • cookie cutters
  • baking trays
  • wire racks
  • pastry brush
A glazed gingerbread cookie tilted up leaning against a stack of more cookies on a wire cooling rack.

Ingredients for Gingerbread

This is one of those recipes where the list looks so long but in reality a lot of it is just spices! You’ll need:

  • all-purpose flour
  • cocoa powder
  • ground ginger
  • ground cloves
  • ground cinnamon
  • baking soda
  • kosher salt
  • unsalted butter, room temperature
  • granulated sugar
  • egg
  • molasses (not blackstrap)
  • light corn syrup
  • powdered/confectioners sugar
  • vanilla extract

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients need to make soft glazed gingerbread cookies.

Instructions for Soft Gingerbread Man Recipe

Make the Dough the Night Before

In a medium sized bowl measure out and mix together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, and salt. Set aside.

A collage showing the dry ingredients being added and mixed in a bowl.

In the bowl of a stand mixer (you can use a hand mixer if needed) with the paddle attachment beat the butter 1-2 minutes. Add the sugar and beat an additional 2-3 minutes scraping down the sides when needed. Add the egg to the butter and sugar, beat until fully incorporated and scrape down the sides. Lastly add the molasses and corn syrup, beat until combined remembering to again scrape down the sides of the bowl. 

A collage showing the steps of beating the butter, sugar, and egg.
A collage showing the egg, molasses, and corn syrup being beat into the dough.

Add the dry ingredients in 3 batches mixing on low letting the dry ingredients get incorporated between each batch. Mix until fully incorporated and no streaks of flour remain, the dough should be soft and somewhat crumbly looking until you roll it together.

A collage showing the steps of adding the dry ingredients to the wet ingredients.

Roll the dough out into a ball/brick shape with floured hands then flatten the ball into a rectangle. Wrap the dough tightly in plastic wrap and refrigerate overnight. 

Gingerbread Cookie Dough wrapped tight in plastic wrap.

Baking the Cookies

Remove the dough from the fridge about 10 minutes before you are ready to roll it out. Preheat the oven to 350ºF. Line baking trays with parchment paper. 

To roll out cookies sprinkle flour over a clean work surface and rolling pin. Lightly roll dough just shy of ½ inch (or around 1 cm). Use cookie cutter to cut out your cookies. Place cookies 1 inch apart on the baking tray. Reroll the dough when needed and continue to cut out more cookies until all the dough is used (no need to chill inbetween*). 

*Although you do not need to chill in between batches I will note that the dough can be really hard to work with if it starts to get to warm and works best when still slightly cool. So if you aren’t a quick worker and you are afraid of the dough getting warm, I would recommend doing half of the dough at a time and keeping the second half in the fridge until you are ready to use it. I made the mistake of working with the dough next to our running wood burning stove where it was hot and the dough practically melted in my hands, if this happens just return the dough to the fridge to cool down again.

A collage showing the cookies being rolled and cutout of the dough.

Now the really fun part! Press designs into the cookies if desired like eyes, buttons, and smiles… with a clean lollipop stick or similar sized skewer. Kids LOVE helping at this stage, I usually let my kids go crazy with a batch of them, the gingerbread end up with all sorts of designs, which always end up looking pretty cool when glazed!

Collage showing before the cookies go into the oven and after they are cooked.

When done pressing in the designs transfer to the oven and bake cookies 7-12 minutes depending on the size. My cookie cutter is 3 ½ inches and takes 7 minutes, any cookie cutter larger than that you will want to keep in a few more minutes.

For the best result you will want to take the cookies out of the oven before the sides and edges start to darken and look hard. A good way to tell if it is done is to give the center of one of the cookies a little tap, if the cookie bounces back into place or close to back in place it is done, if it is still gooey it needs more time.

When cookies are done transfer to a wire cooling rack.

To Glaze

Last part which is technically optional (as well as adding eyes and buttons with the lollipop stick). You could leave these plain, you could even decorate them in the more traditional sense like with frosting and candy if you wish!

But if you are using these for a cookie exchange or to give out I love the glaze addition! I swear it makes these cookies ‘fancy’.

So glazing these cookies isn’t necessary but I think it definitely sets them apart! Plus it is pretty easy:

While cookies are baking (or shortly after) make the glaze. In a small bowl whisk together the powdered sugar, vanilla, and water until smooth.

When cookies are done let cool at least 10 minutes (longer is okay) with a pastry brush gently glaze the top of each cookie being sure to cover and fill the designs you made. Let the cookies cool and the glaze harden before storing.

A wire cooling rack full of freshly glazed gingerbread cookies showing off the face and button designs.
Glazed Gingerbread Cookies arranged on a wire cooling rack with a bowl full of glaze.
Close up of a stack of glazed gingerbread men on a wire rack.
A hand holding a single glazed gingerbread man.

That is it! Have an awesome holiday season! Merry Christmas!

You might enjoy some of my other holiday favorites:

Yield: 44 cookies

Glazed Gingerbread Cookies

A bunch of gingerbread men on a wire cooling rack, one of the cookies is standing up showing off the glazed front.

A large batch of soft and flavorful gingerbread cookies, complete with a glaze. These cookies will impress everyone from the people at the cookie exchange to santa himself!

Prep Time 40 minutes
Cook Time 7 minutes
Rest Time 12 hours
Total Time 12 hours 47 minutes

Ingredients

  • 3 ¾ cups all-purpose flour
  • 1 tablespoon cocoa powder
  • 4 teaspoons ground ginger
  • 1 ½ teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 1 egg
  • 1/2 cup molasses (not blackstrap)
  • 2 tablespoons light corn syrup

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons
  • ½ vanilla extract

Instructions

Make Dough the Night Before

  1. In a medium sized bowl measure out and mix together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer (you can use a hand mixer if needed) with the paddle attachment beat the butter 1-2 minutes. Add the sugar and beat an additional 2-3 minutes scraping down the sides if needed. Add the egg to butter and sugar and beat until fully incorporated. Lastly add the molasses and corn syrup, beat until well combined scraping down the sides of the bowl when needed.
  3. Add the dry ingredients in 3 batches mixing on low letting the dry ingredients get incorporated between each batch. Mix until full incorporated and no streaks of flour remain, the doiugh should be soft.
  4. Roll the dough out into a ball with your hands then flatten the ball into a rectangle about an inch thick. Wrap the dough tightly in plastic wrap and refrigerate overnight.

Baking the Cookies

  1. Remove the dough from the fridge about 10 minutes before you are ready to roll it out. Preheat the oven to 350ºF. Line baking trays with parchment paper.
  2. To roll out cookies generously sprinkle flour over a clean work surface and rolling pin. Lightly roll dough just shy of ½ inch (or around 1 cm). Use cookie cutter to cut out your cookies. Place cookies 1 inch apart on the baking tray. Reroll the dough when needed and continue to cut out more cookies until all the dough is used (no need to chill inbetween*).
  3. Press designs into the cookies if desired like eyes, buttons, etc... with a clean lollipop stick or similar sized skewer.
  4. Transfer to the oven and bake cookies in batches 7-12 minutes depending on the size. My cookie cutter is 3 ½ inches and takes 7 minutes, any cookie cutter larger than that you will want to keep in a few more minutes.
  5. When cookies are done transfer to a wire cooling rack.

To Glaze

Glazing these cookies isn't necessary but I think it definitely sets them apart!

  1. While cookies are baking make the glaze. In a small bowl whisk together the powdered sugar, vanilla, and water until smooth.
  2. When cookies are done let cool at least 10 minutes (longer is okay) with a pastry brush gently glaze the top of each cookie being sure to cover the designs you made. Let the cookies cool and the glaze harden before storing.

Notes

*Although you do not need to chill in between batches I will note that the dough can be really hard to work with if it starts to get to warm, I made the mistake of working with the dough next to our running wood burning stove where it was hot and the dough practically melted in my hands, if this happens just return the dough to the fridge to cool down again.

Glaze hardening will depend on the climate of where you live, but it shouldn't take too long, for me it is usually dry to the touch in 15-20 minutes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

44

Serving Size:

1 cookie
Amount Per Serving: Calories: 81Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 5mgSodium: 69mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 1g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Desserts

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

Cranberry Sauce Margarita

by Leave a Comment

Your new favorite recipe using leftover cranberry sauce… Cranberry Sauce Margaritas! This holiday margarita recipe is a must have for any and all cranberry lovers, perfect for Thanksgiving or Christmas!

This post may contain Affiliate Links.

Margarita glasses filled with bright red cranberry sauce margarita and ice, the table that they are on is filled with fresh cranberries and lime slices.

Cranberry Margarita Recipe Using Leftovers!

I joked when I was first making this cocktail that if I was personified by a drink it would be this one… because that is what food bloggers think about what food would play them in a movie… ANYWAYS

MARGARITAS

I love a margarita, anyone who knows me knows this. I also LOVE cranberries, based on my gazzilion cranberry recipes my readers know this.

So I put my two loves together into a beautiful margarita.

It is beautiful because it is so easy and lazy… we aren’t even making your own special simple syrup or anything we are simply borrowing taking a scoop of cranberry sauce off of the holiday table!

So let’s see what we need.

Close up of a glass filled with red cranberry sauce margarita, fresh cranberries, and ice.

Supplies

You will want:

  • Cocktail Shaker
  • Jigger/Measuring Tool for Alcohol
  • Glass

Easy right! AND if you don’t have a cocktail shaker no sweat you could even make this in a clean jar with a lid to shake it together, we don’t need anything too fancy here!

But if you happen to enjoy making cocktails from time to time and you don’t have a bar set with a shaker, jigger, and accessories. It might be a solid investment, they aren’t that much on Amazon and there are a ton of choices!

Margarita glass on a white plate filled with cranberries, the glass is filled with a bright red margarita and ice, garnished with more fresh cranberries.

Ingredients

This recipe doesn’t stray too far from a classic margarita, so if you make those often all you really will need in addition is some cranberry sauce:

  • Lime Juice – Best if fresh from the lime, 1 ounce is usually equivalent to 1 medium lime
  • Cointreau (or Triple Sec) – I have been making these with cointreau but triple sec should work just as well, they are both orange liquors the biggest difference is price and alcohol percentage. Cointreau is going to be a little bit more money but the alcohol percentage will be over double that of triple sec, so if you like a strong drink this is your choice. Triple Sec on the other hand has a very familiar flavor but is less money and with a much lower alcohol percentage, this doesn’t have to be a bad thing, I like to use triple sec when I plan on having a couple of drinks
  • Tequila (Blanco) – The tequila industry is changing fast, with the introduction of many more options of resporados (aged tequilas) there are so many options, this drink though is great with your favorite classic blanco, which my favorite right now is still George Clooney’s Casamigos
  • Homemade Cranberry Sauce – Here is my Easy Cranberry Sauce Recipe

How to make a Cranberry Sauce Margarita

  1. Add all ingredients to a cocktail shaker with a handful ice. Shake until ice cold. 
  2. Pour into a glass, add additional ice if needed, garnish with fresh cranberries. (If preferred strain the margarita if you don’t want clumps from the sauce.) 
Hand holding a margarita glass filled with a bright red drink and garnished with fresh cranberries.

Tips, Tricks, and Questions

  • Cranberry sauce has to be homemade, any homemade kind will do whether you’ve flavored it or not. The store bought canned stuff will not work for this recipe, sorry!
  • If you want to make some cranberry sauce specifically for this drink you may follow my recipe here
  • If you are looking for a little added sweetness I suggest adding a dash of orange juice
Overhead view of three margarita glasses filled with a bright red drink and ice garnish with fresh cranberries, in addition fresh cranberries are all over the table.

Love cranberries and/or drinks? You might like these recipes:

Need to make Cranberry Sauce? Get my Homemade Cranberry Sauce Recipe Here!!

Yield: 1 margarita

Cranberry Sauce Margarita

Margarita glass on a white plate filled with cranberries, the glass is filled with a bright red margarita and ice, garnished with more fresh cranberries.

A fun twist on the classic margarita, grab some of that leftover cranberry sauce because it goes so perfectly in a margarita! This fun bright red maragrita is perfect for Thanksgiving or Christmas!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 ounce lime juice
  • 1 ounce cointreau (or triple sec)
  • 2 ounces tequila (blanco)
  • 1 tablespoon homemade cranberry sauce

Instructions

  1. Add all ingredients to a cocktail shaker with a handful ice. Shake until ice cold.
  2. Pour into a glass, add additional ice if needed, garnish with fresh cranberries. (If preferred strain the drink for a margarita without clumps from the sauce.)

Notes

Cranberry sauce has to be homemade, any homemade kind will do whether you've flavored it or not. The store bought canned stuff will not work for this recipe, sorry!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

1

Serving Size:

1 drink
Amount Per Serving: Calories: 251Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 17gFiber: 0gSugar: 13gProtein: 0g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Drinks

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

White Chocolate Dipped Peppermint Cookies

by 9 Comments

Perfect for the holiday season these White Chocolate Peppermint Cookies are filled with candy canes and dipped in white chocolate for a festive cookie! These peppermint slice and bake cookies are easy to make and an impressive Christmas cookie to share with others!

This post may contain Affiliate Links.

close up of a white chocolate dipped peppermint Christmas cookie

Peppermint Christmas Cookies

I am pretty obsessed with Christmas flavors so when I was trying to figure out what kind of cookie to develop for the Christmas season this year I tried multiple flavors… Eggnog, Gingerbread, Peppermint…

And Peppermint won.

I started by making the perfect peppermint cookie with specks of crushed candy cane and then I went and dipped it in white chocolate.

You Are Welcome.

single white chocolate dipped peppermint cookie surrounded by Christmas lights

So the cookie itself is actually a super easy slice and bake, or icebox cookie as some call it.

The simple dough is made and then rolled into two log shapes. The dough is then set to chill in the fridge.

The cookies are then simply cut and placed on a cookie sheet to bake. So EASY right!?

And then to finish these yummy cookies off they are dipped in white chocolate and sprinkled with crushed candy canes for a festive touch!

The perfect addition to a plate of Christmas cookies and the perfect contender for a Christmas cookie baking day!

I personally love making these as part of a big baking day because I love that they are make ahead. Getting the dough together is so easy to do the night before, which makes these cookies an ‘easy win’ when you have a lot of cookies to make!

And if you are looking for more cookies, these amazing White Chocolate Dipped Peppermint Cookies happen to be a part of The Sweetest Season! A fun online cookie exchange! So once you are done making these, check out some of the other amazing cookies!

So gather your ingredients and lets get baking!

toddler hand holding up a Christmas cookie with twinkle lights in the background

Recipe for White Chocolate Dipped Peppermint Cookies

The ingredients for these cookies are super simple, you’ll need:

  • room temperature unsalted butter
  • granulated sugar
  • egg
  • vanilla extract
  • peppermint extract
  • all-purpose flour
  • salt
  • candy canes
  • baking white chocolate
ingredients needed to make white chocolate peppermint cookies

Simple ingredients right!?

So for the candy canes you will need to crush them up, which is actually pretty fun to do! Approximately 6 candy canes equals 1/2 a cup plus you will want about 2 more candy canes for garnishing the white chocolate.

To crush the candy canes you will want to unwrap them and add them to a large ziplock bag. On a hard surface use a heavy object such as a rolling pin, meat tenderizer, or heavy pan to crush the candies. (P.S. If you have young kids helping you or hanging out, they absolutely love helping with this!)

To make the best cookies you will want your candy canes crushed pretty small, too large of chunks will cause the cookies to bake unevenly.

The other ingredient to note is the white chocolate. I like to use Baker’s White Chocolate Baking Bar, found in the baking aisle. So the thing about the white chocolate is that if it overheats it becomes difficult to work with. So you will want to ensure you are careful when you warm it up. As I am heating it up I always remove it from the heat/ stop microwaving it when I see a few small pea sized bits of chocolate left and continue to stir to melt those last little pieces, that way the chocolate stays nice to work with.

Okay now we are ready to make some Christmas Cookies!

In the bowl of a stand mixer (or in a large bowl with a hand mixer) add butter and sugar. With the paddle attachment mix on medium for 2-3 minutes scrapping the sides down if necessary until butter and sugar is light and fluffy.

Add egg, vanilla, and peppermint extracts to the bowl. Mix on medium until fully combined. Scrap the batter from the sides of the bowl.

Add flour and salt to the batter. Start mixer on low and slowly bring to high speed until everything is fully combined.

Scrape down the sides of the bowl add the crushed candy canes. Mix on high speed to mix in the crushed candy canes, once the candy canes are evenly distributed stop the mixer, don’t overmix.

process shots of the butter and usage being creamed and what the batter looks like once the crushed candy canes are added

Transfer the dough to a clean lightly floured surface. The dough should feel like a soft playdough.

Gently divide the dough into two balls. Carefully roll each ball into a log shape roughly 7 inches long. The logs don’t have to be exactly 7 inches but you will want them close.

process shots of the dough being shipped into logs and scoring the chilled dough to be cut

Wrap each log tightly in cling wrap and transfer to the fridge. Let the dough rest for at least 4 hours but is best left to chill overnight.

Once the dough is chilled all the way through preheat the oven to 350º F and line a cookie sheet with parchment paper. In 2 separate batches, remove the cookies dough from the fridge and wrapping.

Evenly cut 12 cookies (I find it best to score the dough before cutting to make the cookies as even as possible). Evenly place cookies on the cookie sheet, at least 1 inch apart.

Transfer to the oven and bake 12-14 minutes until the bottom edge starts to appear golden brown. Remove from oven and let rest on the cookie sheet 4-5 minutes before transferring to a wire rack to cool completely.

Repeat for second batch of cookies.

freshly baked slice and bake peppermint cookies on a baking sheet tray

Once cookies are completely cool you can melt the white chocolate. I suggest following the instructions on the wrapper OR I like to use the microwave method.

Break the chocolate into small squares and place in a microwave safe bowl. Microwave for 30 seconds, stir well. Microwave an additional 30 seconds, stir well. Continue to microwave in 10 second increments until fully melted, ensuring to stir really well in between each microwave session.

process shot of a kid dunking the cookie in white chocolate and sprinkling the chocolate with crushed candy canes

Dip cookie halfway into the chocolate, lay flat on parchment/wax paper and sprinkle with the remaining crushed candy canes. Repeat until all the cookies have been dipped in the chocolate. Let the cookies rest until chocolate sets (at least 30-45 minutes) then store in an airtight container.

Looking for more holiday baking? Check these recipes out:

stack of white chocolate peppermint cookies on a cooling rack with christmas lights
Yield: 24 cookies

White Chocolate Dipped Peppermint Cookies

close up of a white chocolate dipped peppermint Christmas cookie

Perfect for the holiday season these White Chocolate Peppermint Cookies are filled with candy canes and dipped in white chocolate for a festive cookie! These peppermint slice and bake cookies are easy to make and an impressive Christmas cookie to share with others!

Prep Time 15 minutes
Cook Time 13 minutes
Additional Time 4 hours
Total Time 4 hours 28 minutes

Ingredients

  • 3/4 cup unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup crushed candy canes + more for garnish (about 8 candy cans total)*
  • 8 ounces white chocolate**

Instructions

  1. In the bowl of a stand mixer (or in a large bowl with a hand mixer) add butter and sugar. With the paddle attachment mix on medium for 2-3 minutes scrapping the sides down if necessary until butter and sugar is light and fluffy.
  2. Add egg, vanilla, and peppermint extracts to the bowl. Mix on medium until fully combined. Scrap the batter from the sides of the bowl.
  3. Add flour and salt to the batter. Start mixer on low and slowly bring to high speed until everything is fully combined. Scrape down the sides of the bowl add the crushed candy canes. Mix on high speed to mix in the crushed candy canes, once the candy canes are evenly distributed stop the mixer, don't overmix.
  4. Transfer the dough to a clean lightly floured surface. Gently divide the dough into two balls. Carefully roll each ball into a log shape roughly 7 inches long. Wrap each log tightly in cling wrap and transfer to the fridge.
  5. Let the dough rest for at least 4 hours but is best left to chill overnight.
  6. Once the dough is chilled all the way through preheat the oven to 350º F and line a cookie sheet with parchment paper. In 2 separate batches, remove the cookies dough from the fridge and wrapping. Evenly cut 12 cookies (I find it best to score the dough before cutting). Evenly place cookies on the cookie sheet, at least 1 inch apart.
  7. Transfer to the oven and bake 12-14 minutes until the bottom edge starts to appear golden brown. Remove from oven and let rest on the cookie sheet 4-5 minutes before transferring to a wire rack to cool completely. Repeat for second batch of cookies.
  8. Once cookies are completely cool you can melt the white chocolate. Before you start heating the white chocolate note that if the white chocolate overheats it becomes difficult to work with. I suggest following the instructions on the wrapper OR I like to use the microwave method. Break the chocolate into small squares and place in a microwave safe bowl. Microwave for 30 seconds, stir well. Microwave an additional 30 seconds, stir well. Continue to microwave in 10 second increments until fully melted, ensuring to stir really well in between each microwave session.
  9. Dip cookie halfway into the chocolate, lay flat on parchment/wax paper and sprinkle with the remaining crushed candy canes. Repeat until all the cookies have been dipped in the chocolate. Let the cookies rest until chocolate sets (at least 30-45 minutes) then store in an airtight container.

Notes

*It takes about 6 candy canes to make 1/2 cup of crushed candy canes, you'll want about 2 more for garnishing. To make this recipe sucessful you will want to ensure the candy canes are crushed small, try to avoid large chuncks of peppermint. To crush candy canes, unwrap and place in a large ziplock bag, crush with a heavy object like a rolling pin, meat tenderizer, or heavy pan.

**I like to use Baker's brand white chocolate bars

Note: The dough for these cookies can be stored in the freezer instead of the fridge for the chill time

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

24

Serving Size:

1 cookie
Amount Per Serving: Calories: 184Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 36mgCarbohydrates: 24gFiber: 0gSugar: 14gProtein: 2g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Desserts

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

Chocolate Peppermint Crinkle Cookies

by 8 Comments

A peppermint twist on this classic holiday cookie, this recipe for Chocolate Peppermint Crinkle Cookies results in a spectacular cookie. With a beautiful crinkle and sugary shell on the outside makes way for a moist and chocolate packed middle. Friends, family, and you won’t be able to stop eating them!

This post may contain Affiliate Links.

A bunch of chocolate peppermint crinkle cookies spread out over powdered sugar covered parchment paper with bits of crushed candy canes as garnish.

This post was originally published 11/17/2017 and updated 12/08/2021 with new photos and more information in the post, recipe remains the same.

Homemade Chocolate Peppermint Crinkle Cookies

When brainstorming what sort of Christmas cookies I wanted to develop this year chocolate was a no brainer. In the past I haven’t always necessarily been a chocolate person… I know I know… but this second pregnancy has me wanting chocolate nonstop. I haven’t had a ton of cravings this time around, besides wanting things a little spicier the only thing I have been craving is chocolate. So I decided to use this craving to my advantage and work on developing these delicious Chocolate Peppermint Crinkle Cookies.

I wanted to give these classic cookies a fun holiday time twist so I decided what better then peppermint!

So for these crinkle cookies I wanted to make them the very best so I took a step from the America’s Test Kitchen Book. To get an amazing crinkle and outside texture I roll the batter in granulated sugar first and then the classic powdered sugar. I find this little tip to make the crinkle cookies ten times better, the granulated sugar gives the cookies almost a crunchy shell on the outside avoiding the whole cookie from being to soft and falling apart.

So aside from my sugar rolling trick to make these cookies really stand out I did a few other things. You will notice I use double chocolate because well why not!? I start with the classic unsweetened cocoa powder and then add more dark chocolate! I choose to use a darker chocolate baking bar (Ghirardelli 70% Cacao Baking Bar to be exact) because I like the dark chocolate flavor mixed with peppermint.

Speaking of peppermint I choose to give these crinkle cookies a twist and go with a peppermint flavor. And they do not disappoint! I only use 1 teaspoon so you can definitely taste and smell the peppermint but it is not over powering as you are eating your cookie.

Lastly I use all brown sugar in this recipe for moisture content. Brown sugar keeps these cookies moist and soft. I would almost compare these cookies to little brownies in the sense that they hold on to their softness really well!

So now that I have given you about 100 reasons (100 right??) on why these Chocolate Peppermint Crinkle Cookies are amazing it is time to get making them yourself. I do have a video for this recipe that you can see below to help you make them! So happy baking and even happier taste testing!

Close up of a chocolate peppermint crinkle cookie sitting on parchment paper garnished with crushed candy canes.

Ingredients

  • All Purpose Flour
  • Unsweetened Cocoa Powder
  • Baking Powder
  • Baking Soda
  • Salt
  • Brown Sugar
  • Eggs
  • Peppermint Extract
  • Dark Chocolate (70% baking bar)
  • Cold Butter, unsalted 
  • Granulated Sugar
  • Powdered Sugar (Confectioners)

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make chocolate peppermint crinkle cookies laid out on a table top.

Instructions

Preheat the oven to 325º F. Line 2 cookie sheets with parchment paper.

In a medium mixing bowl stir together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Before and after of the dry ingredients in a bowl and then all mixed together.

Add brown sugar, eggs, and peppermint extract to a large mixing bowl. Whisk until light and frothy.

Before and after of the wet ingredients in a bowl and then mixed together to make chocolate peppermint crinkle cookies.

Cut the butter into tablespoons and add to a microwave safe bowl. Add the chocolate bar broken into small pieces in with the butter. Microwave for 30 seconds, and stir well. Microwave an additional 15 seconds and stir again. Continue microwaving in 15 second increments stirring in between microwaving until fully melted. Be careful to not over heat your chocolate, giving a good stir at each break helps it melt faster and easier. (In TOTAL it usually only takes me between 1 minute to 1 minute and 15 seconds for my chocolate to be melted.)

Collage showing the chocolate and butter before being melted and after being melted together before adding it to the cookies.

Add the melted chocolate to the wet ingredients. Stir together.

Collage showing the melted chocolate being mixed in with the wet ingredients to make chocolate peppermint crinkle cookies.

Stir the dry flour mixture into the wet ingredients. Once fully combined let the batter rest for 15 minutes. Before resting the batter will almost seem like brownie batter, allowing it to rest will thicken it allowing it to be rolled.

Collage showing adding the dry ingredients to the wet ingredients to make the dough for chocolate peppermint crinkle cookies.

While batter is resting add the granulated sugar to a plate and the powdered sugar to another plate.

Once the batter has set use a tablespoon to scoop the batter. Drop a tablespoon of the batter onto the plate of granulated sugar (use a spoon or small spatula to help plop it into the sugar). Roll the batter in the granulated sugar, forming a ball.

Transfer the batter ball onto the powdered sugar plate and roll to cover. Transfer to the parchment paper. Repeat until the batter is gone, making about 24 cookies, 12 per cookie sheet.

Collage showing the chocolate peppermint crinkle cookies being hand formed by scooping the batter into granulated sugar, making a ball and then rolling in powdered sugar.

In two batches bake for 12 minutes, the cookies will look raw in the cracks when done. Leave on cookie sheet to cool. Enjoy.

Before and after collage of chocolate peppermint crinkle cookies being baked on a sheet pan.
Overhead view of a black and white chocolate peppermint crinkle cookie on a piece of parchment paper garnished with bits of red and white candy canes.

TIPS, TRICKS, & QUESTIONS

  • DO NOT skip the resting period, it will make it near impossible to roll out your cookies if you don’t give it time to thicken and set
  • Getting the batter out onto the sugar can be a little difficult (especially the first few), by scooping a slightly heaping tablespoon I find using a spoon or mini spatula to plop it out of the tablespoon onto the granulated sugar works best. And as you cover the batter in the granulated sugar it will become extremely easy to roll into a ball.
  • For my chocolates I use Hershey’s 100% unsweetened cocoa powder and Ghirardelli 70% Cacao Baking Bar, I find using good quality chocolates like these in the cookies really makes for a superior cookie
Sheet pan covered in parchment paper with black and white chocolate peppermint crinkle cookies spread out garnished with bits of candy canes.

You might also like:

Yield: 24 cookies

Chocolate Peppermint Crinkle Cookies

Close up of a chocolate peppermint crinkle cookie sitting on parchment paper garnished with crushed candy canes.

One of the BEST classic holiday cookies to make! Chocolate Crinkle Cookies with a Peppermint twist! Moist and soft on the inside with a perfect sugary shell on the outside, keep this recipe bookmarked because everyone will want it!

Prep Time 25 minutes
Cook Time 12 minutes
Additional Time 13 minutes
Total Time 50 minutes

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups packed brown sugar
  • 3 eggs
  • 1 teaspoon peppermint extract
  • 4 ounces dark chocolate (70% baking bar)
  • 4 tablespoons cold butter, unsalted
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar (confectioners)

Instructions

  1. Preheat oven to 325º F. Line 2 cookie sheets with parchment paper.
  2. In a medium mixing bowl stir together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Add brown sugar, eggs, and peppermint extract to a large mixing bowl. Whisk until light and frothy.
  4. In a microwave safe bowl add the butter, cut into tablespoons and the chocolate bar broken into small pieces. Microwave for 30 seconds, and stir. Microwave an additional 15 seconds and stir again. Continue microwaving in 15 second increments stirring in between microwaving until fully melted. Be careful to not over heat your chocolate, giving a good stir at each break helps it melt faster and easier. (In TOTAL it usually only takes me between 1 minute to 1 minute and 15 seconds for my chocolate to be melted.)
  5. Add the melted chocolate to the wet ingredients. Stir together.
  6. Stir the flour mixture into the wet ingredients. Once fully combined let the batter rest for 15 minutes. Before resting the batter will almost seem like brownie batter, allowing it to rest will thicken it allowing it to be rolled.
  7. While batter is resting add the granulated sugar to a plate and the powdered sugar to another plate.
  8. Once batter has set use a tablespoon to scoop the batter, drop the tablespoon of batter onto the plate of granulated sugar (use a spoon or small spatula to help plop it into the sugar). Roll the batter in the granulated sugar, forming a ball.
  9. Transfer the batter ball onto the powdered sugar plate and roll to cover. Transfer to the parchment paper. Repeat until the batter is gone, making about 24 cookies, 12 per cookie sheet.
  10. In two batches bake for 12 minutes, the cookies will look raw in the cracks when done. Leave on cookie sheet to cool. Enjoy.

Notes

adapted from America's Test Kitchen Cookbook

Do NOT skip the resting period, it is important for the consistency of the cookies!

Getting the batter out onto the sugar can be a little difficult (especially the first few), by scooping a slightly heaping tablespoon I find using a spoon or mini spatula to plop it out of the tablespoon onto the granulated sugar works best. And as you cover the batter in the granulated sugar it will become extremely easy to roll into a ball.

Nutrition Information:

Yield:

24

Serving Size:

1 cookie
Amount Per Serving: Calories: 146Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 91mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 2g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Desserts

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

Crockpot Christmas Wassail

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This Crockpot Wassail Recipe is easy to simmer together in the crockpot and will keep you and yours warm during the Christmas season. Featuring cozy apple cider, black tea, orange & lemon juice, honey, whole cloves, and cinnamon sticks it will leave your whole house smelling like Christmas!

Crockpot Wassail

As I sat down with my cup of coffee to write this post it began to snow for the first time this year, you guys it is so perfectly picturesque, the snow, Christmas music playing, and I get to share with you one of my favorite Christmastime recipes! I love sharing foods and drinks that mean a lot to me and bring joyful memories, it warms my heart! Today I am sharing with you Crockpot Christmas Wassail, I have adapted this favorite family recipe to a crockpot version, and as I made it the whole house began to smell like Christmas.

Every year growing up (except the handful of years we skipped the snow and headed to Florida for Christmas break, thanks G&G Post for wintering in FL) we always went to my Grandma and Grandpa Wohlers house for Christmas Eve dinner. The Wohlers is my mom’s side of the family and let me tell you there is a lot of family, my Grandparents had 8 kids, so in turn I have 18 first cousins, add on their spouses, and then eventually a whole heap of great grand kids, even when only half of the family could make it, it was still a full house. It was always loud, very loud and I can’t even get started on how hot it got in that house, we eventually learned that we had to layer for this get together otherwise you feared passing out. Over the years things changed but some things always stayed the same, a crowded kitchen, everyone’s homemade stockings hung on the fireplace, a lot of laughter, and the little kids drinking so much Wassail it was almost a sure thing at least a few kids would be wetting the bed that night. The Wohler’s Wassail is a Christmas staple every year, I can picture it now, it was always sitting on the corner of the counter in the little kitchen in a big old coffee percolator, like the kind from a church basement (big family remember). There were always fancy little glass cups to put the wassail in, and a child always there filling up their cup. Who would have thought that a simple warm beverage could bring back such wonderful memories.

So the recipe for Crockpot Christmas Wassail I am sharing with you today has gone through 3 slight modifications but it is still everything I remember it to be.

The first modification I made, I have switched the brewing on the stove or a church coffee percolator to a crockpot.

The second is I halved the recipe, big family means a lot of wassail, I figured a majority of people are not looking to serve 25 people wassail, if you are, double the recipe!

The last is probably the biggest change, I took out the granulated sugar completely and replaced it with a much less amount of honey. The amount of sugar in the recipe was pretty outstanding, and completely unnecessary with the amounts of apple cider and orange juice in the beverage but I felt like it still needed a little added sweetness so I went from what would be a 1 1/2 cups of sugar to 1/4 cup of honey, if you prefer extra sweet wassail, feel free to forgo the honey for the sugar.

The Crockpot Christmas Wassail itself could not be easier to put together. Add apple cider, black tea, orange juice, lemon juice, honey, cloves, and cinnamon sticks. Let simmer in the crockpot and serve. And although at our Christmas celebration we left the Wassail non-alcoholic feel free to add rum or your preferable beverage of choice to your glass as you enjoy. I hope that your family has a very warm and safe Christmas full of wonderful family memories.

2 crystal glasses full of Crockpot Christmas Wassail

two cups of Crockpot Christmas Wassail with cinnamon sticks

If you need some more Christmas inspiration check these recipes out:

Yield: 12 servings

Crockpot Christmas Wassail

glass of Crockpot Christmas Wassail

Crockpot Christmas Wassail is easily simmered together in the crockpot and will keep you and yours warm during the Christmas season.

Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 8 cups (1/2 gallon) apple cider
  • 2 cups prepared black tea*
  • 2 cups orange juice
  • 1/2 cup lemon juice
  • 1/4 cup honey
  • 1 heaping teaspoon whole cloves
  • 2 cinnamon sticks

Instructions

  1. Add apple cider, black tea, orange juice, lemon juice, honey, cloves, and cinnamon sticks to crockpot. Stir together.
  2. Simmer on high for 2-3 hours or low for 5-6 hours.
  3. Before serving use a slotted spoon to remove cloves and cinnamon sticks. Enjoy hot.

Notes

*decaffeinated works great here too

Nutrition Information:

Yield:

12

Serving Size:

~1 cup
Amount Per Serving: Calories: 120Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 11mgCarbohydrates: 30gFiber: 1gSugar: 25gProtein: 1g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Drinks

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Peace & Love

Lauren, The Schmidty Wife

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Overnight Gingerbread Cinnamon Rolls

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Nothing is better than fresh baked cinnamon rolls, that is unless they are Gingerbread Cinnamon Rolls made easy to rise overnight for ease and convenience in the morning! Topped with sweet cream cheese frosting, this is a must make holiday morning treat!

This post may contain Affiliate Links.

This post was originally published November 8, 2016 and updated December 11, 2020 with new photos and clarified instructions.

Overhead view of a white baking dish full of gingerbread cinnamon rolls topped with cream cheese frosting and garnished with sugared cranberries next to gold Christmas ornaments.

Gingerbread Cinnamon Rolls

These cinnamon rolls are perhaps the longest running holiday tradition that my family has started. I always make these for Christmas Eve morning. There is seriously no better way to kick start the holiday celebrations. 

With ease in mind these were developed so that all the hard work is done the night before leaving you to just let them rise in the fridge overnight and pop in the oven in the morning!

A fresh gingerbread cinnamon roll on a small white plate topped with cream cheese frosting.

So let’s take a look at what you need:

Supplies

If you bake frequently you most likely already have what you need. Some special tools are needed to make these:

  • First you will need traditional kitchen tools like measuring cups & spoons, spatulas, bowls
  • You will want a Stand Mixer for the dough and frosting
  • A Baking Dish, I use a 2.5 quart Corningware dish, an 8×8 dish will work as well, in a pinch a 9×13 dish will work but be cautious of the cooking time because they will be further spaced out 
  • You will need a Rolling Pin for the dough as well as a Ruler to make sure your dough is rolled out enough
  • A Serrated Knife works awesome for cutting the dough
  • And a Pastry Brush is needed for brushing on the butter
A gingerbread cinnamon roll on a small white plate with the outside ripped off showing of the flavorful inside of the cinnamon roll.

Ingredients 

  • Whole Milk
  • Molasses
  • Active Dry Yeast
  • Ground Ginger
  • Ground Cinnamon
  • Ground Nutmeg
  • All Purpose Flour
  • Egg
  • Salted Butter
  • Granulated Sugar
  • Cream Cheese
  • Powdered Sugar
  • Vanilla

For a complete detailed list of the ingredients continue towards the bottom of the page.

All the ingredients needed to make the dough of gingerbread cinnamon rolls.
For the dough.
All the ingredients needed for the filling of the gingerbread cinnamon rolls.
For the filling.
The ingredients and final recipe for the cream cheese frosting.
For the Cream Cheese Frosting.

How to Make Overnight Gingerbread Cinnamon Rolls

First up making the Dough!

In the bowl of a stand mixer add the milk and molasses, stir together to combine. Dust the top of the mixture with the yeast. Let rest for about 5 minutes until the yeast has bloomed.

Add ginger, cinnamon, nutmeg to the bowl and stir together. 

Collage showing yeast blooming, adding spices, and flour to a mixing bowl.

With the dough hook attachment running on low add 2 1/2 cups of the flour until dough forms, scraping down the sides of the bowl as needed. The dough should be pretty sticky at this point. 

With the mixer running on medium very slowly add the egg. Once egg is mixed into the dough slowly add the melted butter.

Collage showing adding eggs and more flour to the bowl of a stand mixer.

This next step depends on the humidity of your area on whether or not you will add the last full cup of flour. Continue to keep the mixer running on low. Add the remaining flour about 1/4 cup at a time, letting the flour get totally mixed in before adding more flour. We are looking for the dough to be sticky but not so sticky to be confused with cookie dough. It will stick slightly to your finger but as the mixer continues to run it should no longer be sticking to the sides (although it still might be sticking to the bottom). So start with 1/4 cup, most likely you will want to add another 1/4 cup. Check where your dough is at this point, still a little too sticky, add a little more. 

Once the dough is to the proper consistency, knead on medium speed for 5 minutes.

Collage of the dough of the Gingerbread Cinnamon Rolls being kneaded and transferred to a bowl to rise.

Lightly Grease a large bowl, place the dough in the bowl, cover with cling wrap. Place in a warm no draft area for 1-2 hours.

Once the dough has doubled in size it will be time to fill and roll up the cinnamon rolls. 

Mix the sugar, cinnamon, ginger, nutmeg in a small bowl. Melt the butter and have a pastry brush ready. You will also want to have a ruler ready.

Grease your baking dish generously with the melted butter, using up 1-2 tablespoons.

Dust your clean workspace with flour, gently release dough from the bowl onto the work area. Dust the dough and rolling pin with flour. We want to roll out the dough into a 9×18 inch rectangle (no need to be exact but you will want to be close). Dust with flour as needed.

Collage of buttering a baking dish. And the risen dough on a clean floured surface, and the dough rolled out into a rectangle.

Once the dough is rolled out, brush melted butter evenly across the dough, you will use about 1/2 of the remaining butter.

Sprinkle the sugar/spice mixture evenly over the butter until the whole rectangle is covered, it is okay if you have a little of the mixture left. 

Starting at one of the short ends tightly and evenly roll the dough up into a log shape. 

Collage of buttering the rolled out dough, adding the filling, and rolling up the dough.

With the seam side down, use a serrated knife to score 6 evenly sized rolls on the log. With the serrated knife cut where you made the scores making sure to hold on to your log so it doesn’t come undone. 

Gently place each roll into the baking dish. The space will be tight and the cinnamon rolls will be stuffed in there next to each other. 

Collage showing the dough for cinnamon rolls rolled into a log, scored into 6 pieces, and cutting the rolls.
Collage of the rolls being placed in a dish, being buttered, and ready to rise in the fridge.

Once all rolls are cut and in the dish brush the tops and sides of the rolls with the remaining butter. 

Cover tightly with cling wrap and place in the refrigerator overnight or up to 24 hours. (If you do want to bake this right away do not place in the fridge and let rise for one hour.)

Once the cinnamon rolls are done rising in the refrigerator, take out and let rest at room temperature for 30-60 minutes while the oven warms up.

Risen cinnamon rolls in a white baking dish ready to be baked in the oven.

Preheat the oven to 350º.

Bake for 35-40 minutes until a butter knife can separate the rolls without getting doughy. (Check rolls around the 30 minute mark, if the top is starting to look to brown, cover very loosely with aluminum foil.)

Unfrosted freshly baking gingerbread cinnamon rolls in a baking dish set on a blue kitchen towel.

While the cinnamon rolls are baking or the night before you will want to make the frosting. If making the night before you can just store the frosting in the fridge, just take it out while the cinnamon rolls are baking!

In the bowl of a stand mixer, with the whisk attachment beat together the cream cheese and butter on high for 1 minute. On low speed slowly add the powdered sugar until fully incorporated. 

Scrape down the sides of the bowl.

On medium speed add the vanilla and milk. Mix until a smooth consistency forms.

Top your Gingerbread Cinnamon Rolls with the cream cheese frosting and enjoy!

A hand with a spoon putting cream cheese frosting onto a freshly baked cinnamon roll.
Freshly made cinnamon rolls covered in cream cheese frosting sitting next to golden Christmas ornaments and sugared cranberries.
A white baking dish with half of the gingerbread cinnamon rolls removed and placed on small white plates.

You might also like:

Yield: 6 cinnamon rolls

Overnight Gingerbread Cinnamon Rolls

Fresh baked gingerbread cinnamon rolls with a spoon full of frosting.

Fresh baked Cinnamon Rolls filled with gingerbread flavors all prepped the night before and baked easy in the morning.

Prep Time 40 minutes
Cook Time 40 minutes
Inactive Time 12 hours 30 minutes
Total Time 13 hours 50 minutes

Ingredients

for dough:

  • 1 cup warm whole milk
  • 1/4 cup molasses
  • 2 1/4 teaspoons active dry yeast (1 Fleischmann's packet)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 1/2 cups flour, plus more for dusting
  • 1 egg
  • 3 tablespoons salted butter, melted

for filling:

  • 5 tablespoons salted butter, melted
  • 1/3 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg

for cream cheese frosting:

  • 4 ounces cream cheese, room temperature
  • 1/4 cup salted butter, room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon whole milk

Instructions

For the Dough:

  1. In the bowl of a stand mixer add the milk and molasses, stir together to combine. Dust the top of the mixture with the yeast. Let rest for about 5 minutes until the yeast has bloomed.
  2. Add ginger, cinnamon, nutmeg to the bowl and stir together. With the dough hook attachment running on low add 2 ½ cups of the flour until a dough forms, scraping down the sides of the bowl as needed. The dough should be sticky at this point but still holding its shape.
  3. With the mixer running on medium very slowly add the egg. Once the egg is fully mixed into the dough slowly add the melted butter, mix until fully incorporated.
  4. With the mixer running on low add the flour ¼ cup at a time, let the flour get totally mixed in before adding more flour. This step depends on the humidity of your area on whether or not you will add the last full cup of flour. We are looking for the dough to be sticky but not so sticky to be confused with cookie dough. It will stick slightly to your finger but as the mixer continues to knead it should no longer be sticking to the sides (although it still might be sticking to the bottom). So start with 1/4 cup, most likely you will want to add another 1/4 cup. Check where your dough is at this point, if it is still a little to sticky, add a little more flour. (I usually need between 3/4 to 1 cup, the more humid it is the more likely it is you will need the whole cup of flour.)
  5. Once the dough is to the proper consistency, knead on medium speed for 5 minutes until you have a nice soft dough..
  6. Lightly Grease a large bowl with butter, place dough in the greased bowl and cover with cling wrap. Place in a warm non-drafty area for 1 to 2 hours, or until doubled in size.

Filling the Rolls:

  1. Once dough has doubled in size it is time to roll it out and fill. Mix the sugar, cinnamon, ginger, and nutmeg in a small bowl. Have the butter melted and a pastry brush ready. You with also want some sort of measuring device, so have a ruler near by.
  2. Grease a 2 ½ quart or 8x8 inch glass baking dish generously with the melted butter.
  3. Dust your clean work surface with flour, gently release dough from the bowl onto your work area. Lightly dust the dough and rolling pin with flour. We want to roll out the dough into a 9x18 inch rectangle. Dust with additional flour as needed.
  4. Once the dough is rolled out, brush the melted butter evenly across the dough (you will only use about ½ of the remaining butter here).
  5. Sprinkle the sugar/spice mixture evenly over the butter until the whole rectangle in covered, it is okay if you have a little of the mixture left.
  6. Starting at one of the short ends tightly and evenly roll the dough up into a log shape.
  7. With the seam side down, use a serrated knife score 6 evenly sized rolls on the log. With the serrated knife cut where you made the scores making sure to hold on to your log so it doesn't come undone.
  8. Gently place each roll into the baking dish. The space might be tight and the cinnamon rolls might be stuffed next to each other, that's okay.
  9. Once all the rolls are cut and in the dish brush the tops and sides of the rolls with the remaining butter.
  10. Cover tightly with cling wrap and place in the refrigerator overnight or up to 24 hours. (If you do want to bake this right away do not place in fridge and let rise in a warm place for one hour.)
  11. Once rolls are done rising in the refrigerator, take out and let rest at room temperature for 30-60 minutes while the oven warms up.
  12. Preheat oven to 350º F.
  13. Bake for 35-40 minutes until a butter knife can separate the rolls without getting doughy. (Check rolls around the 30 minute mark, if the top is starting to look to brown, cover very loosely with aluminum foil.)
  14. Top your gingerbread cinnaon rolls with your cream cheese frosting (recipe below) and enjoy!

Cream Cheese Frosting:

  1. In the bowl of a stand mixer, beat together the cream cheese and butter on high for 1 minute with the whisk attachment. On low speed slowly add the powdered sugar until fully incorporated. Scrap down the sides of the bowl.
  2. On medium speed add the vanilla and milk. Mix until a smooth consistency forms. You can make this ahead of time the night before or while the cinnamon rolls are baking. For storage keep covered in refrigerator.

Notes

This recipe can be doubled to make 12 rolls. I do suggest if doing so to use 1 whole egg and 1 egg yolk instead of 2 full eggs.

Recommended Products

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Nutrition Information:

Yield:

6

Serving Size:

1 cinnamon roll
Amount Per Serving: Calories: 742Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 115mgSodium: 281mgCarbohydrates: 101gFiber: 3gSugar: 43gProtein: 12g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Breakfast

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

Sign up for free tasty recipes right to your inbox!

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Original Post:

Overnight Gingerbread Cinnamon Rolls, I repeat Overnight Gingerbread Cinnamon Rolls. Are we all ready for the holiday season yet?? This time of year I am giddy about the flavor options for food. With options like gingerbread, eggnog, and peppermint how can we think about anything else. Perhaps my favorite holiday flavor is gingerbread, I love how it is not overly sweet like so many other holiday flavors. The warmness of the spices mixed with the smokiness of molasses just make me smile just thinking about it. So I decided to make Gingerbread Cinnamon Rolls. I was a little nervous to make them at first, wanting them to still be light and airy but I wanted to use molasses so I didn’t know how they would turn out… Oh My Goodness you guys I hit the jackpot. These Cinnamon Rolls are full of flavor from the molasses, cinnamon, ginger, & nutmeg and because they are slowly risen twice they become light and airy. I knew since the first time I made them that these will be my new Christmas morning go-to. They take a few minutes to put together the day before and are so minimal in the morning. So many reason why you need to try these!

Overnight Cinnamon Rolls are the serious way to go to get the best tasting Cinnamon Rolls on the face of the earth. By doing a majority of the work the day before, the Cinnamon Rolls really get a chance to develop a ton of flavor and they save you from having to wake up at 4 in the morning to get them rolled out so they are ready in time for a relaxing Saturday morning breakfast. This recipe looks intimidating but it really isn’t too hard, although it does take a little time to get them ready. They are easily thrown together in a stand mixer, they get a slow 2 hour rise to get a more flavorful dough, and then it is as simple as rolling out, sprinkling with butter, sugar, & spices, rolling up and placing in the fridge for the morning. While the rolls do need a little time to come to temperature and bake the next morning, the work is very minimal, and when you are not a morning person like me this is wonderful! These rolls are then covered with a Cream Cheese Frosting that nobody can resist (which can even be made ahead of time for convenience sake). So say hello to a perfect Saturday (or Christmas) Morning with these Overnight Gingerbread Cinnamon Rolls.

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