Gingerbread cookies are a holiday tradition in my family and this year, I decided to make them extra special by making them chocolate gingerbread! These cookies are so easy to make it is a perfect winter afternoon activity and made easy using the Kate’s Safe and Sweet Chocolate Cake Mix as the base (yup, our cake mixes can be used to make cookies!). You can also make these with our Vanilla Cake Mix for a more traditional cookie.
These cookies can be rolled into fun cut out shapes which are perfect for decorating cookie trays or leaving out for Santa. Make sure to have your children write a note to Santa!
The recipe is top 14 allergy free and needs only a few kitchen pantry staples to transform the Kate’s Safe and Sweet Chocolate Cake Mix into the best chocolate gingerbread cookies!
Note: The spices in this cookie are very mild so most kids will enjoy it. If you and your family like spicier cookies, feel free to double the spices for the cookies!
The first step is to gather all your tools and ingredients.
- Mixing bowl(s)
- Measuring spoons
- Measuring cups
- Hand or Stand Mixer
- Baking Pan
- Non-stick cooking spray
- Parchment paper
- Rolling Pin
- Cookie Cutters
Cookie Ingredients Needed:
3 tbsp Tapioca flour
2 tbsp Your safe flour (I used King Arthur Gluten Free and it works great, just be sure to use what is safe for you and your family)
2 tbsp Brown Sugar
8 tbsp Your Safe Butter
6 tbsp Your Safe Milk (I used plain oat milk)
1 tbsp Neutral Oil
1 tsp Cinnamon
1 tsp Ginger
(above ingredients are for making a full bag of mix, making approx 40 3-inch cookies)
- In a large bowl with a hand mixer, or your stand mixer, cream together your safe butter and brown sugar until light and fluffy, about 5 minutes.
- Add your safe milk and oil and mix until fully combined, making sure to scrape the bowl several times to ensure everything is mixed.
- Add the cake mix, tapioca flour, your safe flour, and spices. Mix well until a smooth and supple dough ball forms in the bowl.
- Between two sheets of lightly floured parchment paper, gently roll out the dough a little at a time and cut out desired shapes. Transfer the cut out cookies to another lined baking sheet. Don’t overcrowd the sheets as these cookies do spread a little. Let rest in the fridge for one hour.
- Preheat your oven to 350F.
- One at a time, cook each tray of cookies for 10-12 minutes.
- Let cookies cool completely on hot tray before transferring to a cooling rack to decorate.
- Top with Kate’s Safe and Sweet Vanilla Frosting, piped with a size 3 frosting tip.
These are best served within 5 to 7 days when stored in the fridge and up to 6 months when stored in the freezer. Due to the buttercream frosting, you want to keep them chilled. If no frosting is used, these cookies will keep for one week on the countertop.
These cookies are delicious paired with your favorite cup of hot cocoa. Grab the recipe for hot cocoa here made with our Chocolate Frosting Mix.
Still hungry? Make sure to check out other holiday recipes like Peppermint Frosted Brownies!