Perfect Gingerbread Cookies
By Laila ·
The title says it best. the only Gingerbread Cookie recipe you'll ever need!!! Subtly spiced and perfectly crunchy. You will love these cookies! They're free from: dairy, egg, soy, peanuts, tree nuts, animal products. Simple ingredients, made in 1 bowl, fun to make, and perfect for the holidays and any time of year!
Holiday baking is in full swing! Check out these adorable and super easy to make Perfect Gingerbread Cookies!
Let’s get started.
Why you’ll love these gingerbread cookies
Speaking of baking, these perfect gingerbread cookie recipe is the only one you’ll need next time you want to make gingerbread cookies. That is if you like perfect results – sweet but not overwhelmingly so, spiced just right, not much mess, and kid friendly too. If you said yes to any of the above then this recipe is for YOU!
Sofia making flat bread and her mama proud… and covering my entire kitchen counter and floor with flour! It looked like it snowed inside that day :D Cleanup was a different story. Kids love to help make a mess but cleaning up afterwards is a ‘forget about it’. They don’t do clean.
Meet my little helper!
My kitchen floors and I have been covered in flour for the last couple of weeks or so – thanks in part to my girl Sofia. I’m loving every minute of cooking and baking with her.
Sofia’s class is going to have a fun-filled day at school this week – and one of the activities will include decorating these gingerbread men and women with icing and chocolate. And more sugar.
To be a kid again and not worry about a thing or have a care in the world.
Being prepared is key when it comes to food allergies
Her teacher tried to find cookies that everyone including Sofia could have. But as predicted, they either had eggs listed as a main ingredient, or a may contain eggs and tree nuts label. So when she asked me if I’d make the class cute gingerbread men, I was like ‘heck ya’!!
As an allergy parent, I love and wholeheartedly appreciate when a teacher asks me to make food and treats for the class. It might seem like a burden, but honest to God, it isn’t. Being involved in this way helps put my mind at ease, and more importantly ensures my kids are included in these fun and food-filled activities at school.
And I mean, give me a break! How cute right?! I’m inclusive baby – Gingerbread Men AND Women ;)
For more delicious dessert ideas, check out these recipes! Raspberry Lemon Roll. Cranberry Granola Bars. Dark Chocolate Cake with Salted Caramel.
Your go-to recipe for the perfect gingerbread cookies
These are hands down the best Gingerbread Cookies you’ll make and have – in my unbiased opinion, of course. They taste just like gingerbread cookies should with the perfect hint of spice, allowing the flavors to complement each other for an amazing taste. And of course, they’re free from:
dairy
egg
peanut
tree nuts
sesame
soy
animal products
Make them and let me know what you think by leaving a comment below and don’t forget to rate this recipe whatever you think it deserves! This helps good ole Google find me because it seems as though i’m lost!
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Happy holidays my lovely friends. Be safe, be kind, and love love love. xx
Recipe
Perfect Gingerbread Cookies
- Vegan
- Dairy-Free
- Egg-Free
- Nut-Free
The title says it best. the only Gingerbread Cookie recipe you'll ever need!!! Subtly spiced and perfectly crunchy. You will love these cookies! They're free from: dairy, egg, soy, peanuts, tree nuts, animal products. Simple ingredients, made in 1 bowl, fun to make, and perfect for the holidays and any time of year!
- Prep
- 15 mins
- Cook
- 10 mins
- Total
- 25 mins
- Serves
- 50 cookies
Ingredients
Instructions
- 1In a large bowl, sift together first 9 ingredients: flour, cinnamon, ginger, nutmeg, cloves, cornstarch, baking powder, baking soda, and sea salt. Set aside.
- 2In a shallow pan, melt the butter on medium heat. As soon as it's almost all melted, add the sugar and whisk well until it's fully incorporated - a few minutes of continuous whisking.
- 3Add the molasses and vanilla and continue whisking a few times more.
- 4Then, add liquid mixture into dry mixture and using a spatula, combine the ingredients until dough comes together fully. You may want to use your hand to help with forming the dough.
- 5Once the dough is formed, flatten into a disc and wrap in plastic wrap. You may want to divide the dough in half to make wrapping and rolling easier. That's what I did.
- 6Place in the fridge to chill for about 1 hour. (see Notes for explanation)
- 7Preheat oven to 350F and remove discs from fridge and let sit on the counter for a few minutes.
- 8Working with one disc at a time, lightly flour your work surface and roll the dough using a rolling pin to just over ⅛" thick (but less than ¼") . (see Notes for tip)
- 9Use cookie cutters to make shapes and place on a lined baking sheet, about 1" apart.
- 10Place pan in the preheated oven and bake for 10 minutes. (see Notes)
- 11Remove and let cookies cool in the pan before handling.
Notes
Molasses gives these cookies their distinct flavor. You can use whatever kind of molasses you have in your cupboard. I've used date molasses and carob molasses for this recipe (different batches). If you have blackstrap molasses feel free to use that too. Unless you have an allergy to sulfur, use unsulfured molasses - It tastes much better (in my humble opinion) and works perfectly to enhance the taste of these gingerbread cookies. Chilling the dough in this recipe helps to add moisture. Also, since the butter mixture is very warm when mixed in to form the dough, you want to cool the dough so it can roll easier and cut/shape better. I chilled mine for just over an hour, but you can check at the 30 minute mark and see if the discs feel cool. You don't need more than an hour of chill time. When rolling, use the plastic wrap you used to wrap and chill the dough with. It prevents the rolling pin from sticking to the dough, which in turn helps you spread the dough more efficiently, as well as using less flour to help the dough stay soft. win-win. The thickness I rolled my dough to was right in between ⅛" and ¼" thick. This was the perfect thickness for these delicious cookies!! You don't need to be 100% precise when measuring, just aim to roll the dough a scant below ¼" to get the crispiest most delicious bites of gingerbread cookies! Remember, the thicker your cookies are, the softer they'll be once baked. So if you'd prefer a softer cookie, cut to ¼" and bake for 9-10 minutes. The size of the cookie cutters I used for this recipe measured at 3.25" - so depending on how big your cookie cutter is and the shape you choose to use, quantity will vary. And feel free to use whatever cookie cutter shape you'd like, it doesn't just have to be gingerbread men - sky's the limit :) Chill time: 1 hr Calories: 65 kcal
