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Christmas just wouldn’t be Christmas unless there was a tray of sweet little Gingerbread men baking in the oven.

A wonderful gift idea is to use this Recipe for Gingerbread Cookies and put it in a jar for busy moms who love to bake homemade but could use a little help pulling together ingredients. It’s also perfect for teachers who would love the taste of fresh baked cookies but lack time.

Delicious and full of the taste of the holidays these cookies are sure to put two times the smile on everyone’s face, once while baking and again while devouring them. The are equally delicious with a steaming cup of coffee or a glass of ice cold milk. Layer in a quart sized mason jar and add a pretty ribbon and handmade label with baking instructions, don’t forget to attach a cute Gingerbread cookie cutter or two to finish them off!

Recipe for Gingerbread Cookies in a Jar:

Layer the following ingredients in a quart mason jar in this order:
1 ¾ cups all purpose flour
⅓ cup brown sugar
1 ¾ cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1Tbsp. ground ginger
1 tsp. cloves
1 tsp. allspice
2 tsp. cinnamon

Place lid and ring on the jar and close securely. Top your gift with fabric tied in raffia or twine or cut festive scrapbook paper using your mason jar ring to trace for a topper – add ribbon and a handmade tag for a thoughtful gift.

Baking Directions:

1. Place cookie mix in a large mixing bowl, stir well.
2. Stir in ¾ cup of molasses, ½ cup butter-softened, and 1 egg. Mix thoroughly.
3. Cover bowl with plastic wrap and refrigerate to firm up dough for one hour.
4. Preheat oven to 350°
5. Roll dough out to ¼ thickness on a smooth surface that has been lightly floured.
6. Cut shapes from dough and place on lightly greased baking sheet.
7. Bake for 12-15 minutes.
8. Allow to cool completely.
9. Decorate with icing and small candies (using icing as a glue)

Simple Icing Recipe:

1 ½ cups of powdered sugar
1-2 Tbsp. water
¼ tsp. cream of tartar
½ tsp.vanilla

Start with sifted powdered sugar in a small mixing bowl, add vanilla, cream of tarter, and water 1 Tsp. at a time until desired consistency is reached.
Place in an icing bag and pipe onto cooled cookies.

* Frugal icing tip – Use a ziplock sandwich bag, after filling the bag snip off a small corner, squeeze bag gently as you go. This is also much simpler for cleanup-just toss the baggie when done!

What do you think of this Recipe for Gingerbread Cookies?

See more Gingerbread Cookie Recipe and Gingerbread Recipes!

You might also like:

• Gingerbread Activities
• Christmas Gingerbread Cookies
• Vegan Gingerbread Cookies Recipe
• Gingerbread Man Candy Dish

If you are like me and you want your gingerbread cookies soft instead of crunchy, this is this Soft Gingerbread Cookie Recipe is perfect for you.  Soft and spicy, these cookies will please kids and kids at heart. I have included a simple icing recipe to decorate these cute little guys – use it by itself or as a “glue” to attach small candies for decorations.

Grab your cookie cutters and meet me in the kitchen for a baking fest! The little ones love to help cut out shapes and decorate too.

Soft Gingerbread Cookie Recipe

Ingredients:

6 cups all-purpose flour
1 ½ cups molasses
1 cup dark brown sugar
½ cup water
1/3 cup butter, softened
1 Tbsp. ginger
1 tsp. allspice
1 tsp. cloves
2 tsp. cinnamon
1 tsp. Salt

Directions:

1. Stir all wet ingredients together in a large bowl.
2. In separate bowl combine all dry ingredients together.
3. Stir wet and dry ingredients together until just combined. Cover
4. Refrigerate for 3-4 hours or overnight.
5. Remove from refrigerator and divide dough in half, place one half back in refrigerator while you work with the other.
6. Working quickly (one of the keys to keep cookies from spreading into unrecognizable shapes is to keep dough cold) roll dough on a floured surface to 1/4” to 1/2” thick.
7. Cut out your chosen gingerbread shape(s).
8. Move cookies carefully to an un-greased cookie sheet and bake for 10 minutes.
9. Allow cookies to cool on pan for 2 minutes and then move to a wire rack to finish cooling.
10. Once cookies have completely cooled they are ready for icing.

Tips for best results –

• Keep your dough cold
• Roll dough to closer to 1/2” , they keep shape better when a little thicker
• Avoid putting cookies on a hot sheet to bake
• Allow to cool completely before icing

Perfect Gingerbread Icing:

1 stick butter
2 tsp. Vanilla
½ cup powdered sugar
¼ cup sweetened condensed milk.

Mix all ingredients well until smooth and free of lumps. Place in a pasty bag, squirt bottle or for easy clean up -transfer icing to a ziplock, seal bag, snip very small piece of corner off and use like a pasty bag, squeezing icing out as you go. Throw away when done-my favorite clean up method!

What do you think? Soft Gingerbread Cookie Recipe or crunchy?

See more Gingerbread Cookie Recipe and Gingerbread Recipes!

You might also like:

• Gingerbread Activities
• Christmas Gingerbread Cookies
• Vegan Gingerbread Cookies Recipe
• Recipe for Gingerbread Cookies in a Jar
• Gingerbread Man Candy Dish

With the cooler temperatures and the holidays around the corner it is time to start thinking of those traditional classic baked goods, candies and treats. When striving to stay on a Vegan diet it can seem like none of your childhood favorites are possible, but here is one easy to create and delicious exception in these Vegan Gingerbread Cookies.

Not only do they give you the traditional flavor of gingerbread but they also allow you to stay within your dietary restrictions. These easy and tasty cookies are sure to become a household favorite for years to come.

Vegan Gingerbread Cookies

Ingredients:

2 Cups Almond Flour
1 Cup Vegan Granulated Sugar
1/4 Teaspoon Kosher Salt
2 Tablespoons Ground Ginger
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/2 Cup Coconut Oil
1/4 Cup Pure Maple Syrup
1/4 Vanilla Almond Milk

Directions:

1. In a small bowl sift together flour, salt, ginger, cinnamon and nutmeg. Set aside.
2. In a large bowl blend together sugar, coconut oil, maple syrup and almond milk until well blended.
3. Slowly add dry ingredients to wet until well mixed.
4. Lightly flour clean surface and roll dough out. The thinner dough will result in a crispy cookie,
5. Thicker dough will result in a chewy cookie. Dough will be slightly wet/sticky so you may need to spray rolling pin with non-stick spray to prevent sticking.
6. Cut into desired shape and lift onto ungreased cookie sheet.
7. Bake for 7-8 minutes at 350 degrees.

These cookies are an excellent cookie jar favorite for the holiday season but are light enough to have year round for the entire family.

Although the recipe uses almond flour and almond milk, it has been made with traditional all-purpose flour and wheat flour with great results. Rice flour did not produce the preferred texture, so I do not recommend it as a substitute if you are also looking for gluten free cookies. Enjoy these Vegan Gingerbread Cookies with your favorite warm winter beverage today!

See more Gingerbread Cookie Recipe and Gingerbread Recipes!

Are you looking for a great Christmas Gingerbread Cookies recipe?  You can make super cute Gingerbread Men or Women or use other Christmas cookie cutter shapes such as a bell, tree or even a candy cane!  This recipe is sure to be a huge hit.

Christmas Gingerbread Cookies

Ingredients:
1 package Butterscotch Pudding (cook and serve)
1/2 cup Butter
1/2 cup packed Brown Sugar
1 Egg
1 1/2 cup Flour
1/2 tsp Baking Soda
1 1/2 tsp Ginger
1 tsp Cinnamon
Icing Ingredients:
1 Egg Whites
1/4 tsp Vanilla
1 cup Powdered Sugar

Directions:

1. Combine flour, baking soda, ginger and cinnamon and set aside.
2. Cream butterscotch pudding mix, butter and brown sugar.
3. Add egg and mix.
4. Add in flour mixture and mix until just combined.
5. Cover and chill dough for about an hour until firm.
6. Divide mixture in half, place one half Wrapped back in refrigerator.
7. Prepare baking sheets with cooking spray or parchment paper.
8. Flour work area and rolling pin and roll out dough to 1/8″ thickness.
9. Cut out with cookie cutter and remove scraps.
10. Transfer cookies to baking sheets using spatula. Leave several inches between cookies.
11. Roll scrap dough and cut remaining cookies.
12. Bake in 350 degree oven about 10 minutes (watch for edges to begin to turn lightly brown).
13. Leave on cookie sheet for several minutes before moving to cooling rack.
14. Combine the egg whites and vanilla and beat until bubbly.
15. Add powdered sugar gradually and mix until all sugar is incorporated.
16. Beat on high until mixture forms stiff, glossy peaks.
17. Transfer icing to pastry bag.
18. Pipe the line pattern on cookies.
19. Wait at least several hours for icing to set.
20. Enjoy!

Christmas Gingerbread Cookies can be made in many shapes.  Which did you pick?

See more Gingerbread Cookie Recipe and Gingerbread Recipes!