DESSERT: TRAEGER GINGERBREAD COOKIES
Trina Dunkin • December 12, 2025
TRAEGER GINGERBREAD COOKIES
Celebrate the magic of the holiday season with homemade gingerbread cookies. Embrace the festive spirit by shaping these cookies into any shape you like and decorating them with a simple dusting of "snow" (powdered sugar) and royal icing. Quick tip: Find instant royal icing at your favorite baking supply store or indulge your creativity at a nearby craft store.
Prep Time
30 Min
Cook Time
10 Min
Pellets
Apple
Yields: 12 Servings
Ingredients
main
4 Cup
all-purpose flour, plus more as needed
1 Teaspoon
kosher salt
1 Teaspoon
baking powder
1 Teaspoon
baking soda
2 1/2 Teaspoon
ground ginger
2 Teaspoon
ground cinnamon
1/4 Teaspoon
ground allspice
6 Ounce
unsalted butter, melted
3/4 Cup
brown sugar
3/4 Cup
molasses
1
large egg
1 Teaspoon
vanilla extract
Royal icing or powdered sugar for decorating
Steps
Step 1
In a medium bowl, whisk the flour, salt, baking powder, baking soda, ginger, cinnamon, and allspice.
Ingredients
4 Cup all-purpose flour, plus more as needed
1 Teaspoon kosher salt
1 Teaspoon baking powder
1 Teaspoon baking soda
2 1/2 Teaspoon ground ginger
2 Teaspoon ground cinnamon
1/4 Teaspoon ground allspice
Step 2
In the bowl of an electric mixer fitted with the paddle attachment, combine the melted butter, brown sugar, and molasses, and mix on low speed until combined. Add the egg and vanilla, and beat on medium speed until combined, about 1 minute.
Ingredients
6 Ounce unsalted butter, melted
3/4 Cup brown sugar
3/4 Cup molasses
1 large egg
1 Teaspoon vanilla extract
Step 3
Add the flour mixture, and mix on low speed until just combined, about 30 seconds.
Step 4
Scrape half of the dough onto a large piece of plastic wrap. Use the wrap to help shape the dough into a disc about ½ inch thick and wrap tightly. Repeat with the remaining dough. Refrigerate for at least 2 hours and up to 2 days or freeze in an airtight container if making in advance.
Step 5
When ready to cook, preheat the Traeger with the lid closed to 350°F; this will take about 15 minutes. Line a rimmed baking sheet (or baking sheets) with parchment paper.
350 ˚F / 177 ˚C
Step 6
Meanwhile, lightly flour a work surface. Using a rolling pin, roll one of the discs out until between ¼ and 1/8 inch thick. Using a floured cookie cutter, cut out shapes as desired. Transfer the gingerbread cookie shapes to the prepared baking sheet. Repeat with additional dough, rolling up and reusing scraps for additional cookies. (Refrigerate until ready to bake, if making in batches.)
Step 7
Place the baking sheet directly on the grill grates, close the lid and bake until the cookies are firm and their surface looks dull (not shiny), 8 to 10 minutes.
00:08
350 ˚F / 177 ˚C
Step 8
Let the gingerbread cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Decorate with royal icing or dust with powdered sugar, as desired. Enjoy!
Ingredients
Royal icing or powdered sugar for decorating
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