Gingerbread Cookie Recipes + Decorating Inspiration
Holidays + Cookies = Happiness.
What exactly are the holidays for? We have one answer for you: COOKIES! Sure, when we think of the holidays we think of coming together with family, friends, and loved ones, participating in holiday traditions, and giving to those around us, but we can’t deny that we also think about a few other things, like all the delicious holiday treats that fill up the table we gather around. Thanksgiving brings us pumpkin pie but the tasty desserts don’t stop there. Just about a month later we have something else to look forward to – gingerbread cookies! With the taste and aroma of these perfectly spiced holiday treats it’s impossible to think about anything lese during the holiday season, and whether you’re enjoying them traditionally, vegan, or gluten-free, we have a recipe that will have you salivating no matter what. And, if you can make them last for more than five minutes before scarfing them all down, we have some cute decorating tutorials for you to try out as well! So, before we torture you even more, here are some of our favorite Gingerbread Cookie Recipes + Decorating Inspiration.
Healthy Gingerbread Cookie Recipe:
This gingerbread cookie recipe is all the tastiness of gingerbread cookies minus any of the guilt! These cookies are filled to the brim with the same traditional cozy and yummy flavors minus the butter, refined flour, and sugar! It gets better though – they’re only 52 calories each! Count us in!
- 1 cup + 6 tbsp white whole wheat flour
- ¾ tsp cornstarch
- ¼ tsp baking powder
- 1 ½ tsp ground ginger
- ¼ tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 2 tbsp coconut oil, melted and cooled slightly
- 1 large egg, room temperature
- 1 ½ tsp vanilla extract
- ¼ cup molasses
- 1 tsp vanilla crème stevia
- Whisk together flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, cloves, and salt in a medium bowl. In a separate bowl, whisk together coconut oil, egg, and vanilla extract. Stir in the molasses and vanilla crème stevia. Add in the flour mixture, stirring just until incorporated. Transfer the dough to the center of a large sheet of plastic wrap, and shape into a 1” tall rectangle. Cover the top with another large sheet of plastic wrap. Chill the dough for at least 1 hour.
- Preheat the oven to 325F, and line two baking sheets with silicone baking mats or parchment paper.
- Leaving the cookie dough between the sheets of plastic wrap, roll it out until 1/8” thick. Lightly flour your cookie cutter and press it into the dough, making sure each shape lies as close to its neighbors as possible to minimize unused dough. Peel the unused dough away from the shapes and place them onto the prepared baking sheets. Reroll the unused dough and repeat.
- Bake the cookies at 325F for 8-10 minutes. Cool on the baking sheet for 5 minutes before turning out onto a wire rack to cool completely.
Vegan Gingerbread Cookie Recipe:
What’s better than gingerbread cookies? Vegan gingerbread cookies, and this recipe does not disappoint! Not only are they vegan though, but they’re also healthier than traditional gingerbread cookies, using white whole wheat flour instead of regular white flour. And with a super simple recipe to follow, these cookies are as easy as 1, 2, gingerbread! Delicious cookie-smell filled house: we welcome you, in fact you are encouraged.
- 2 cups white whole wheat flour
- 2 tsp ground ginger
- 1 ½ tsp cinnamon
- 1 tsp baking powder
- ½ tsp cloves
- ½ tsp baking soda
- ½ tsp salt
- ½ cup coconut sugar
- ¼ cup coconut oil, softened (not melted)
- ¼ cup molasses
- ¼ cup unsweetened applesauce
- 2 tbsp + 1 tsp almond milk, or any other non-dairy milk
- 1/3 cup vegan powdered sugar
- In a large bowl, add flour, ginger, cinnamon, baking powder, cloves, baking soda, and salt. Stir to combine; set aside.
- In a medium bowl, add sugar and oil. Use an electric beater to beat the mixture until fully combined. If you don’t have an electric beater, whisk the mixture for 1 to 2 minutes until combined.
- Add molasses, applesauce, and 2 tablespoons milk to the bowl; continue to beat or whisk until fully combined.
- Pour the wet ingredients into the large bowl. Stir until a dough forms, adding a little flour at a time if it’s too sticky. Don’t add too much flour.
- Lightly flour a flat surface. Place the dough on the surface and knead a few times, until the dough ball is smooth.
- Wrap the dough in plastic wrap; refrigerate overnight, or for least 2 to 4 hours.
- Preheat the oven to 350F.
- Lightly flour a flat surface. Knead the dough a couple times, then use a rolling pin to roll the dough out to about ¼ inch thick. Use cookie cutters to cut the dough (or you can roll the dough into balls and flatten slightly for round cookies). Roll the leftover dough into another ball; repeat the rolling and cutting steps until all dough is used.
- Place the cookies on an ungreased baking sheet. Bake for 14 to 16 minutes.
- In a small bowl, add powdered sugar and 1 teaspoon milk. Whisk to combine. Pour into a piping bag, or zip bag with a corner cut off.
- When the cookies are cooled, decorate the cookies however you want with the icing. Enjoy!
Gluten Free Gingerbread Cookie Recipe:
Don’t let diet restrictions prevent you from enjoying all of the best parts of the holiday season! And, by best parts, we mean all the holiday desserts, of course! These gluten free gingerbread cookies are as tasty and delicious as traditional gingerbread cookies – they’re soft, chewy, and perfectly spiced. So, whether you’re making these for the holiday season or any other time of the year, this recipe is all you’ll need to be satisfied.
- 1 ½ cups all purpose gluten free flour
- ¾ tsp xanthan gum
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp kosher salt
- ½ cup packed light brown sugar
- 6 tbsp unsalted butter, room temperature
- 4 tbsp unsulphured molasses
- 1 tbsp honey
- 1 egg, room temperature & beaten
- ½ tsp pure vanilla extract
- Preheat oven to 350F. Line rimmed baking sheets with unbleached parchment paper and set aside.
- In a large bowl, place the flour, xanthan gum, baking soda, cinnamon, ginger and salt, and whisk to combine well. Add the brown sugar and whisk again to combine, working out any lumps. Create a well in the center of the dry ingredients and add the butter, molasses, honey, egg and vanilla, mixing to combine after each addition. The dough will be thick and sticky.
- Transfer the dough to a large sheet of unbleached parchment paper, cover with another sheet of parchment and roll into a rectangle about 3/8-inch thick (more than 1/4-inch, less than 1/2-inch). If you are concerned that the dough will be difficult to handle, place it in the refrigerator or freezer after you roll it out to allow it to firm up. Pull back the top sheet of parchment paper, dip a gingerbread man cutter in all purpose gluten free flour or cornstarch, and use it to cut out shapes from the cookie dough. With each cut, jiggle the cutter back and forth to create a neat shape. Place the dough on a flat, portable surface like a cutting board and place in the freezer until firm (about 10 minutes).
- Once the dough has chilled, peel back the rest of the dough from around the cut-outs and gather the scraps. Then carefully peel off the cut-out shapes and place them, about 1 1/2-inches apart, on the prepared baking sheets. Repeat the process with the remaining dough until you have used it all.
- Place the cut-outs on the baking sheets in the refrigerator or freezer until firm (about 20 minutes in the refrigerator, or just 5 minutes in the freezer). This will help them keep their shape during baking. Place in the center of the preheated oven and bake until just set, about 8 minutes. Remove from the oven and allow to cool completely on the baking sheets.