Gingerbread cookies are officially a new family tradition in our house!
This is the first year of making them with Gaby and by the looks of my kitchen, I’m pretty sure it won’t be the last. We had a blast making these cookies together – mess and all!
Christmas time is officially in full swing. The tree is up, presents are slowly being bought, and the cookies are in the oven. I love it when my kitchen smells like a bakery — there’s nothing better.
A Not-So-Me Recipe
Now, you may be quite surprised when you see this recipe. There’s gluten and a whole lot of dairy (AKA: butter)! I debated for several minutes on whether or not to keep these delicious cookies gluten and dairy-free. But I soon decided good old-fashioned, full of gluten and dairy gingerbread cookies had to be made. It’s Christmastime after all! I found this recipe on Pinterest and as soon as I saw it, I knew I had to try these cookies.
Christmastime + Cookies = A MUST
Let me just say, these cookies did not disappoint one bit. And Gaby had the best time using Christmas cookie cutters to cut out her favorite cookies and letters. You may see a random G and K throughout the mix!
After the cookies baked and cooled, we spent what seemed like an eternity decorating every single cookie. Depending on the size of your cookie cutters, this dough makes about 40 cookies. Yes, I said 40! WHEW!
My little artist was so proud of her creations. And honestly, there’s nothing sweeter than watching her thrive and use her imagination while creating these perfect little gingerbread cookies. What better way to get them away from electronics!
If you’re looking for more family traditions, go check out my post from last Christmas – my old fashioned Christmas ornaments. To this day, my family still makes these ornaments. It’s one of my favorite traditions ever. I’m so grateful my mom started this tradition!
Without further ado, let’s go spend a few hours making sweet memories with our babies in the form of gingerbread cookies. It’ll be messy, but a priceless time will be had together. I treasure these moments!
Merry Christmas!
– Whitney
- 3 1/4 cup all purpose flour
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 3/4 tsp baking soda
- 3/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup butter, softened
- 1/2 cup packed brown sugar
- 1 large egg, room temp
- 1/2 cup unsulfured molasses
- 1 1/2 tsp vanilla extract
- 2 cups powdered sugar
- 2-3 tbsp milk
- 1/4 tsp vanilla
- In a large mixing bowl add the flour, cinnamon, ginger, baking soda, cloves, nutmeg, and salt. Whisk together well and set aside.
- Using a standing or handheld mixer with the paddle attachment, add the butter and sugar. Beat together until creamy and fluffy, about 2 minutes. Next, add the egg, molasses and vanilla. Continue mixing until there are no lumps.
- Slowly start adding the flour mixture to the butter mixture. Don't add it all at one time. Add a cup and mix well on low. Then add another cup and mix until all the flour has been used.
- Divide the dough into 2 equal portions. Gently use your hands to flatten them and create a disk shape 1 inch thick.
- Wrap each disk in plastic wrap and refrigerate for at least 2 hours or overnight.
- Once the dough has chilled you're ready to make cookies! Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- On a lightly floured surface roll your dough out to 1/8 inch thick. Use your favorite Christmas cookie cutters to form your cookies. Transfer each cookie to the prepared baking sheet and bake for 8 - 10 minutes or until crispy around the edges.
- Let the cookies cool for 5 minutes and then transfer to a wire rack. Once the cookies are completely cool make the icing and decorate however you want!
- Store in an airtight container for up to 4 days.
