Making gingerbread cookies and gingerbread houses has become a popular Christmas pastime for most households, including my own. Once the calendar turns to November they are asking when they can make their gingerbread cookies and houses. Since we do enjoy making (and eating these) we usually make them twice in a season. Last year we made gingerbread turkeys which was super fun to make, this year we made both gingerbread men and mini gingerbread houses, both of which cutters are available in our Gingerbread Cookie and Mini Houses Baking Box.
This recipe is top 14 allergen free, gluten free and vegan.
Here are our cookies right from the oven:
The first step to making these is to gather all your ingredients and supplies.
Gingerbread Cookie Dough (for cookies or houses)
(If frosting cookies, grab the recipe for royal icing here.)
Makes approximately 36 cookies depending on size of cookie cutters used
Tools Needed:
- Two Baking Pans
- Parchment Paper
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Spatula
- Rolling Pin
- Cookie Cutters of your Choice
- Cooling Rack(s)
Ingredients Needed:
- 2 1/4 cups Kate’s Safe & Sweet All-Purpose Flour (279 grams)
- ½ cup (vegan) butter, softened
- ½ cup brown sugar
- 5 tablespoons unsulfured molasses
- 3 tablespoons unsweetened applesauce
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoons cinnamon
- 1 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
Instructions:
- Place butter and brown sugar in a medium mixing bowl and beat on medium speed until smooth.
- Add the molasses and unsweetened applesauce and continue to mix on medium speed.
- Reduce the speed to low, and add half of the flour, baking soda, salt, and spices. Mix on low until smooth and combined.
- Divide the dough into two portions and wrap in parchment paper or plastic wrap.
- Pat into discs, and chill in the refrigerator for two hours or in the freezer for one hour.
- After chilling proceed to next step.
- Preheat oven to 350°F. Line two sheet baking pans with parchment paper and set aside.
- Place a piece of parchment paper onto the counter and dust lightly with flour. Place a chilled disc of dough on the parchment paper.
- Dust the rolling pin with flour and roll the dough out until it reaches a thickness of about 1/4”.
- Cut into desired gingerbread men/women and house shapes and place on baking sheets. Bake for 11 minutes.
- Remove from oven and let cool on the cookie sheet for for 5 minutes then remove to continue cooling on cooling rack(s).
- Repeat with remaining dough.
- After cool, decorate with royal icing/
- You can freeze this cookie dough, just thaw it out before attempting to roll it out.
Store cookies in an airtight container for up to a week.
If you’re making the mini gingerbread houses you will use the royal icing as the “glue” to put them together.
As the cookies are cooling we recommend making the royal icing. You can grab that recipe here.
Below are the recipe cards to make the cookies and icing as well.
Check out our entire selection of recipes here.
