When it comes to Christmas cookies, gingerbread is always a crowd pleaser! The irresistible smell of ginger, cinnamon and cloves baking in the oven can turn any household into the epitome of Christmas coziness.

Gingerbread Cookies

While gingerbread men are the classic cookie shape, there are lots of ways to customize your cookies without cutters. From sugar-coated crackle cookies, to jam-filled thumbprints, our alternatives to gingerbread men are just as delicious.

Get Anna Olson’s Gingerbread recipe here.

Gingerbread Thumbprint Cookies

Gingerbread Thumbprint Cookies
Scoop gingerbread dough into 1 tbsp balls. Squish a thumbprint into the top of the ball to make an indent in the cookie. Chill dough for 30 mins. Bake at 350F until golden brown, about 15 mins. Use the back of a spoon to further indent thumbprint as soon as the cookies come out of the oven. Let cool. Fill cookies with your favourite jam, chocolate spread or even whipped cream!

Gingerbread Gift Tag Cookies

Gift Tag Gingerbread Cookies
Roll out gingerbread dough in the same way you would to make gingerbread men. Use a small knife to slice cookies into rectangles the size of a gift tag. Slice one side into a triangle shape, cutting the top of the triangle into a flat side. Using a skewer, poke a hole in the triangle end of the cookie. Bake at 350F for 15 mins or until golden brown. As soon as the cookies come out of the oven, re-poke holes using the skewer. Once cool, write names on the gift tags and string with ribbon – attach to gifts or use as Christmas tree ornaments.

Candy Cane Icebox Gingerbread Cookies

Candy Cane Icebox Gingerbread Cookies
Roll a portion of gingerbread dough into a log. Wrap in plastic wrap or parchment paper and place in the fridge until solid, about 1 hour. Remove from plastic wrap. Brush a frothy egg white all over outside of dough. Roll dough in crushed candy canes. Slice dough into ¼” rounds and bake until golden, about 10-12 minutes.

Crackle Gingerbread Cookies

Crackle Gingerbread Cookies
Scoop 2 tbsp portions of dough and roll into a ball. Roll balls in coarse sugar – you can use white, green or red sugar! Chill dough in the fridge for 30 mins. Bake cookie balls for 15-20 mins, or until golden and crackled. Let cool.