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Green Gingerbread Cookies are one of my favorite ways to bring a festive, whimsical feel to the holiday baking season. With warm spices, buttery richness, and just the right amount of maple sweetness, this dough delivers all the classic gingerbread flavor you expect—with a bold pop of color. It’s the perfect cookie for Christmas cutouts like trees, holly leaves, or even playful shapes like dinosaurs and stars if you’re baking with kids (I definitely do!).
This recipe came from one of those days when I was prepping a whole batch of cutout cookies and realized I wanted something more playful. I already had my Amber Gingerbread Cookie Dough and Chocolate Gingerbread Dough chilling in the fridge, but I wanted to experiment. I added a bit of green food coloring to a traditional batch and ended up with something so fun and vibrant, it became a holiday staple almost immediately.
Watch how I make this recipe
Why You’ll Love These Green Gingerbread Cookies
- Holiday-ready: A festive twist that stands out in cookie boxes or at decorating parties.
- Holds shape: Perfect for cutouts—these cookies don’t spread or puff out.
- Balanced flavor: Warm spices, maple syrup, and a buttery texture.
- Customizable shade: Go light or deep with your green depending on the vibe you’re going for.
If you’re already prepping for the season, these pair beautifully with my Royal Icing or can be sprinkled with powdered sugar right out of the oven for a simpler finish.
Tools That Make It Easier
- Kitchen Mixer – I always use the paddle attachment for best results when creaming butter and sugar.
- Glass Mixing Bowls – Great for whisking and prepping.
- Silicone Spatulas – Flexible, easy to clean, and perfect for scraping down bowls.
- Food Wrap – I wrap my dough tight before chilling or freezing.
- Adjustable Rolling Pin – Ensures even dough thickness for perfect baking.
- Christmas Cookie Cutters – Trees and holly are my favorite.
- Dredge Shaker – I use this for evenly dusting powdered sugar.
You can see a lot of my setup in my post on 3 Ways Camera Setup for Tasty-Style Video Recipes or explore more gear in Tools and Equipment for Perfect Cut Out Cookies.
What You’ll Need From Your Pantry
- 3 cups All-Purpose Flour
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Ginger
- ¾ teaspoon Cloves
- ½ teaspoon Nutmeg
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- ½ cup Maple Syrup
- Green food coloring
- ¾ cup Unsalted Butter (room temp)
- ½ cup Brown Sugar
Before You Start: My Quick Tip
- Color matching: If you're doing multiple shades of green, I recommend making a test cookie to check the final baked tone. The dough will darken slightly as it bakes.
- Dough softening? Just pop it back in the fridge for 10 minutes.
- Texture tip: These are soft gingerbread cookies. If you like a snappier texture, bake an extra minute or two.
- Decorating: This dough pairs wonderfully with my Royal Icing or Chocolate Royal Icing if you're feeling bold.
I like to prep a few batches and freeze some for quick baking later in the month. You can even bake the cookies ahead and freeze them undecorated—just bring to room temperature before icing.
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Let’s Make It Together
- Mix dry ingredients.
- Whisk egg, vanilla, maple syrup, and food coloring.
- Cream butter and sugar.
- Add wet to butter mixture.
- Gradually add dry ingredients.
- Wrap dough and chill 1 hour.
- Roll, cut, and bake at 350°F (175°C) for 8-10 min.
Recipe variations
- Mint extract: Swap out vanilla for a drop of peppermint for a fresh twist.
- Sparkle: Add edible glitter or sprinkles before baking.
- Chocolate: Dip one side in chocolate ganache or white chocolate.
- Two-tone dough: Combine green and plain gingerbread dough for a marbled effect.
And if you're making multiple types of cookies, don’t miss my Chocolate Ginger Sugar Cookies or Orange Zest Gingerbread Cookies. They all look great together on a platter.
Make-Ahead and Storage
- Chill the dough for at least 1 hour for best results.
- Fridge: Wrapped dough lasts up to 1 week.
- Freezer: Wrapped tightly, it can be frozen for 3 months.
- Baked cookies can also be frozen undecorated.
If you're organizing for the holidays, make sure to label dough disks (I’ve made the mistake of guessing which is which more than once).
Troubleshooting Common Issues with Cutout Cookie Dough
Even with the best recipes and careful preparation, sometimes things don’t go as planned in the kitchen. But don’t worry! I’ve encountered plenty of baking hiccups, and I’m here to share some tips to help you troubleshoot common issues with cutout cookie dough.
Dough Too Sticky
If your dough feels sticky and hard to handle, it might need a little extra flour. This can happen due to slight measurement variations or even humidity in the kitchen. Start by adding one tablespoon of all-purpose flour at a time, gently kneading it into the dough until it’s firm but still pliable. Be careful not to add too much flour, as it can make the cookies dry.
Dough Cracking While Rolling
Sometimes chilled dough can feel a bit too stiff and crack when rolled out. If this happens, let the dough sit at room temperature for 10-15 minutes to soften slightly. The high butter content in the dough makes it firm when cold, but letting it warm up a bit will make rolling much easier.
Cookies Spreading During Baking
If your cookies lose their shape in the oven, it’s often due to insufficient chilling. After cutting out your cookies, place them back in the fridge or freezer for 10-15 minutes before baking. This step helps the dough hold its shape and prevents spreading.
Another trick is to add a teaspoon of cornstarch to the dry ingredients. Cornstarch reduces spreading during baking and keeps the cookies nice and sturdy for decorating.
Uneven Baking
Uneven baking can happen if the cookies are different sizes or if multiple trays are stacked in the oven. To avoid this, make sure your cutout cookies are all the same thickness and bake one tray at a time on the middle rack. This ensures even heat distribution and perfectly baked cookies every time.
Overbaked or Burnt Edges
If your cookies are coming out with dark edges, they may have baked too long. Keep an eye on them as they bake—most cookies are done when the edges are set but the centers still look slightly soft. Start checking a minute or two before the recommended baking time to ensure they don’t overbake.
Dough Too Soft to Cut
If the dough is too soft when you’re cutting out shapes, it likely hasn’t chilled long enough. Pop it back in the fridge for another 20-30 minutes to firm up before trying again. Patience is key for perfectly shaped cookies!
Personal Tip
Don’t get discouraged if things don’t go perfectly the first time. Baking is as much about learning as it is about enjoying the process. I’ve had my share of “oops” moments, but each one taught me something new. And honestly, even the imperfect cookies still taste amazing!
Troubleshooting is just part of the fun when baking, and with a little patience and these tips, you’ll have beautiful, delicious cut-out cookies ready to share. Let’s move on to the best part—enjoying these delightful creations!
Decorating Cutout Cookies: Techniques and Tips
Once my cutout cookies are baked and cooled, it’s time for my favorite part—decorating! This is where I can transform these tasty cookies into beautiful treats for any occasion. Whether I’m using royal icing, chocolate icing, or dipping them in chocolate, decorating is where creativity and tradition converge in my kitchen.
Getting Ready to Decorate
First, I always make sure my cookies are completely cooled before decorating. Trying to decorate warm cookies is a recipe for disaster—melting icing and smudged designs are no fun. Let them cool completely for the best results.
I like to set up my decorating area with everything I need organized and ready:
• Royal icing in piping bags with fine tips for detailed designs.
• Chocolate icing in piping bags, used just like royal icing for piping intricate patterns or designs.
• Dipped in chocolate for adding a glossy finish to cookies.
• Sprinkles, crushed nuts, or crushed peppermint candy canes for decorating dipped cookies.
• Edible markers for writing or drawing directly on the cookies.
I also line my workspace with parchment paper, which keeps cookies from sticking and makes cleanup easy.
Decorating with Royal Icing
Royal icing is my go-to for that smooth, polished cookie look. I start by outlining the cookie with a thicker consistency icing, then flood the center with a thinner icing. A toothpick is perfect for spreading the icing evenly and popping any air bubbles.
If I’m layering colors or adding details, patience is key! A light design or piping dries in about 24 hours, but fully flooded cookies can take up to 48 hours to dry completely. For a detailed guide on working with royal icing, check out my blog post How to Flood Cookies with Royal Icing. It’s packed with tips and tricks to make your cookies look professionally decorated!
Decorating with Chocolate Icing
Chocolate icing works similarly to royal icing—it’s piped on top of the cookies using a piping bag. It’s great for adding intricate patterns or creating fun, festive designs. You can use dark chocolate, milk chocolate, or white chocolate, depending on the look and flavor you’re going for.
Unlike dipped chocolate, chocolate icing dries with a slightly glossy finish and is ready to handle in about 30 minutes to an hour, depending on the thickness of the design. I go into more detail about working with chocolate icing in my blog post Chocolate Cookie Decorating Tips, so be sure to check it out for inspiration!
Dipped in Chocolate
Another fun and simple method is dipping cookies in melted chocolate. I dip half of the cookie into the chocolate for a two-tone effect, which looks both elegant and festive.
While the chocolate is still wet, I sprinkle the dipped side with holiday sprinkles, crushed nuts, or crushed peppermint candy canes. This method adds texture, color, and a burst of flavor to every bite. Unlike piped chocolate icing, dipped chocolate works as a base for these fun toppings. If you’re curious about how to achieve the perfect dipped cookie, check out my blog post How to Decorate Cookies with Melted Chocolate for a step-by-step guide.
Dipped cookies dry much faster than royal icing—typically within 30 minutes to an hour, depending on how thick the chocolate layer is.
Storing Decorated Cookies
Once decorated, I let the cookies dry completely before stacking or packaging. For royal icing, I allow up to 48 hours for flooded cookies to set, while chocolate icing or dipped cookies are usually ready in about an hour.
For gifting, I individually wrap each cookie in self-sealing plastic bags. This keeps them fresh, prevents decorations from smudging, and makes them look beautifully presentable.
Other Recipes You Might Like
Looking for more festive holiday baking inspiration? Try these reader favorites:
- Amber Gingerbread Cookies
- Chocolate Gingerbread Cookie Dough
- Orange Zest Gingerbread Cookies
- Classic Gingerbread Cookies
- Royal Icing for decorating your holiday cutouts
- Chocolate Dipped Peppermint Sugar Cookies
- How to Perfectly Ice Star Cookies with Royal Icing
- Easy Way to Decorate Mitten Cookies
- Tools and Equipment for Perfect Cut Out Cookies
Green Gingerbread Cookies
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Equipment
Ingredients
- 3 cups All-Purpose Flour
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ¾ teaspoon Ground Cloves
- ½ teaspoon Ground Nutmeg
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- ½ cup Maple syrup
- Food Coloring green
- ¾ cup Unsalted Butter at room temperature
- ½ cup Brown Sugar packed
Instructions
Green Gingerbread Cookie Dough
- Measure and prepare all of your ingredients before starting to ensure a smooth process.
- In a large mixing bowl, combine the flour, cinnamon, ginger, baking soda, cloves, nutmeg, and salt. Whisk the dry ingredients until fully combined and set the bowl aside.
- In a separate bowl, whisk together the egg, maple syrup, and vanilla extract until well combined.
- Add the food coloring (1 teaspoon for a lighter shade or 2 teaspoons for a deeper color) and mix until the color is fully incorporated and the mixture is smooth.
- In the bowl of your kitchen mixer, add the room-temperature unsalted butter and packed brown sugar. Using the paddle attachment, cream them together on medium speed for about 2-3 minutes, until the mixture becomes light and fluffy.
- Scrape the butter mixture from the sides of the bowl using a silicone spatula, then add the egg and maple syrup mixture with food coloring. Mix on medium speed until fully combined.
- Gradually add the dry ingredients to the wet mixture, about ⅓ at a time, mixing on low speed after each addition.
- Continue mixing until a smooth, slightly firm dough forms.
- Flatten the dough into a disk and wrap it in food wrap. Place the dough in the refrigerator to chill for at least 1 hour. This helps firm the dough, making it easier to roll and cut.
Baking Cookies
- While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
- After chilling, remove one disk from the refrigerator. Lightly flour your work surface and rolling pin. Roll the dough out to about ¼-inch thickness, using the adjustable rolling pin for even consistency. If the dough starts to crack or get too soft, chill it again briefly.
- Use your Christmas cookie cutters (or any preferred shape) to cut out cookies from the rolled dough. Carefully transfer the cut-out shapes onto the prepared baking sheet, leaving about 1 inch of space between each cookie.Before baking, place the cut-out cookies in the refrigerator for an additional 10 minutes to help them hold their shape while baking.
- Place the baking sheet in the preheated oven and bake the cookies for 8-10 minutes. The edges should be firm but the center slightly soft, as the cookies will continue to firm up while cooling.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Afterward, transfer them to a cooling rack to cool completely.
- Repeat the rolling, cutting, and baking steps with the remaining dough.
Nutrition
From My Kitchen to Yours
Gingerbread Recipes
- Moist Gingerbread Bundt Cake with Warm Caramel Hidden Inside
- Gingerbread Man Chocolates for Garnishing Cookies, Cupcakes, and Cakes
- Festive Holiday Cupcakes with Classic Gingerbread Flavor
- How to Make Amber Gingerbread Cookie Dough (No Molasses Needed)
- Fragrant Orange Gingerbread Cookies with Warm Spices
- Chocolate-Spiced Gingerbread Cookies for Christmas Baking
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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