Make your holiday a bit more merry with these traditional gingerbread cookies, full of flavor and Christmas spirit.
Christmas Gingerbread Cookies (with Gluten-Free Option)
Active time: 30 mins | Cook time: 15-20 mins | Yield: About 30 three-inch cookies
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Ingredients:
*Measuring cup: 250ml
Cookies:
- 1/4 cup Granulated or Demerara Sugar
- 1/4 cup Brown Sugar
- 1/4 cup Molasses or Honey
- 1/2 cup (115g) Melted Butter
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 teaspoon Baking Soda
- 1 tablespoon Ground Ginger
- 1 tablespoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Nutmeg
- 3 cups All-Purpose Flour (see gluten-free option at the end of this recipe)
Icing:
- About 3/4 cup Royal Icing Powder Mix
- Food Coloring
- Candy-coated chocolates
Instructions:
- In a large bowl, whisk together demerara sugar, brown sugar, molasses, melted butter, vanilla extract and egg.
- Add 2 cups of flour, baking soda, ground ginger, ground cinnamon, ground cloves and ground nutmeg.
- Mix well with a spatula. Add the last cup of flour gradually, until it forms a dough that doesn’t stick to your hands.You may not need to use all the flour.
- Wrap the dough in plastic wrap and refrigerate for about 40 minutes.
- Line a large baking sheet with parchment paper; set aside.
- Preheat oven to 350 degrees (176°C).
- Roll out dough between two parchment paper sheets, until it reaches 1/4-inch thick.
- Cut out shapes with cookie cutters and transfer to baking sheet.
- Bake until cookies are lightly golden brown around the edges and bottom. About 15-20 minutes.
- Transfer to a wire rack. Let cool completely.
- Decorate cooled cookies with royal icing and candy-coated chocolates.
Gluten-Free Option:
- 2 cups Rice Flour + 1 cup Potato Starch + 1 teaspoon Xanthan Gum.
- Use according to the recipe: add the third cup gradually, until the dough doesn’t stick to your hands. It may not be necessary to use all the gluten-free flour.
Other Recipes:
- Fluffy and Moist Passion Fruit Cake (with Gluten-Free Option)
- Gluten-Free Chocolate Chip Marshmallow Cookies
- Instant Cappuccino Mix
- Creamy Lime Ice Pops
Christmas Gingerbread Cookies (Gluten-Free Option)
Prep time:
Cook time:
Total time:
Serves: About 30 three-inch cookies
Make your holiday a bit more merry with these traditional gingerbread cookies, full of flavor and Christmas spirit.
Ingredients
- *Measuring cup: 250ml
- Cookies:
- 1/4 cup Granulated or Demerara Sugar
- 1/4 cup Brown Sugar
- 1/4 cup Molasses or Honey
- 1/2 cup (115g) Melted Butter
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 teaspoon Baking Soda
- 1 tablespoon Ground Ginger
- 1 tablespoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Nutmeg
- 3 cups All-Purpose Flour (see gluten-free option at the end of this recipe)
- Icing:
- About 3/4 cup Royal Icing Powder Mix
- Food Coloring
- Candy-coated chocolates
Instructions
- In a large bowl, whisk together demerara sugar, brown sugar, molasses, melted butter, vanilla extract and egg.
- Add 2 cups of flour, baking soda, ground ginger, ground cinnamon, ground cloves and ground nutmeg.
- Mix well with a spatula. Add the last cup of flour gradually, until it forms a dough that doesn’t stick to your hands.You may not need to use all the flour.
- Wrap the dough in plastic wrap and refrigerate for about 40 minutes.
- Line a large baking sheet with parchment paper; set aside.
- Preheat oven to 350 degrees (176°C).
- Roll out dough between two parchment paper sheets, until it reaches 1/4-inch thick.
- Cut out shapes with cookie cutters and transfer to baking sheet.
- Bake until cookies are lightly golden brown around the edges and bottom. About 15 minutes.
- Transfer to a wire rack. Let cool completely.
- Decorate cooled cookies with royal icing and candy-coated chocolates.
Notes
Gluten-Free Option:[br][br]2 cups Rice Flour + 1 cup Potato Starch + 1 teaspoon Xanthan Gum. [br]Use according to the recipe: add the third cup gradually, until the dough doesn’t stick to your hands. It may not be necessary to use all the gluten-free flour.