This homemade gingerbread cookies recipe is perfect for a Christmas cookie baking night. Hand out as gifts, have as an afternoon treat or use as Christmas décor. This is a healthier take on a classic cookie.
Christmas baking is one of my favorite activities during this time of year. The first of December comes and I just cannot help diving into everything peppermint, cinnamon and cozy. You can catch me just about every afternoon with a yummy Christmas treat (today it was this simple, homemade gingerbread cookies recipe!) and a hot cup of coffee. It is absolutely the best way to brighten my mood and give me that afternoon pick me up.
Christmas cookies are such a fun tradition to have. Spending a day or evening making several different types of cookies to use as Christmas décor, hand out as gifts, or just to enjoy as a treat is the perfect Christmas tradition. Especially when you love to bake like I do.
This year I am really working on my cookie recipes and building my collection. Now that we have a baby who will soon be “helping” me in the kitchen, I want to be prepared for cookie baking every year with her!
Gingerbread was one of the first cookies I tested because I just could not get it off my mind. Sure I love a good shortbread, no bake or pretty much any cookie for that matter. I am definitely NOT a cookie snob and should probably lay off the cookie testing to be completely honest. But gingerbread just seemed to be the perfect cookie to start the season off.
Gingerbread cookies are really pretty simple and can easily be made with nourishing ingredients. They cook up really quick and are fun to decorate. Use this recipe for individual cookies, gingerbread houses or any other variation you can come up with!
From Scratch Cooking
No matter if you are trying to heal your body through the food you eat, save a few bucks or just love to cook from scratch, learning to cook and storing recipes is important. Sure, as you get better and learn recipes you do not need a written recipe or even measurements for that matter. But when you are testing recipes, it is so important to write those recipes down!
This is why I created my Simple Kitchen Journal when I was first learning to cook from scratch. It was a pretty way for me to keep my recipes organized and have them written down for looking back on. Now I have a collection of recipes that I love to look back on and pass onto my family.
Not only is it a memory keeper, but writing your recipes down is very helpful for the seasonal recipes like this homemade gingerbread cookies recipe. We only make these once a year and so remembering a Christmas recipe from year to year is not something that I work hard at.
Along with my Simple Kitchen Journal, I have a collection of downloadable and printable ebooks, guides, planners and more in my free resource page. And I am continually adding more freebies for you!
Join the ES Blog community today to gain access to my free resources page and receive new blog posts in your inbox each week!
Decorating With Gingerbread For Christmas
I am a sucker for anything that is homemade or natural to use in my décor. It simplifies the decorating process, gives the natural farmhouse style that I love and is frugal and practical.
Gingerbread is no exception because, yes, you can use it as décor! Now unlike my beloved pumpkins for fall decorating, I would not recommend eating the gingerbread you leave out as décor. So it is not quite as practical but it is frugal! Gingerbread also adds a traditional and country feel to your Christmas décor.
Decorating Gingerbread Cookies
This is possibly the most fun part of baking cookies with your family. Decorate with icing and chocolate chips, dried fruit and marshmallows.
You could also make a glaze to cover the gingerbread cookies. This could be flavored however you like.
My favorite is to just keep it simple and sprinkle with powdered sugar.
A Basic Glaze Recipe:
3/4 cup powdered sugar
1/4 cup maple syrup, honey or milk
Dash of vanilla extract (optional)
Flavors (essential oils, citrus zest, peppermints, cinnamon etc.)
Combine powdered sugar and maple syrup, honey or milk- whichever you choose- until smooth.
Add a dash of vanilla extract.
Add any flavors you choose.
Drizzle over gingerbread cookies and top with dried fruit, marshmallows, nuts and mini chocolate chips to decorate.
Flavor Combination for Gingerbread:
- Essential Oils- Cinnamon, Peppermint, Citrus, Vanilla
Should You Chill Gingerbread Dough?
I made this twice, chilled and not chilled at all. It turns out perfectly fine not chilled if you are short on time. But I would recommend chilling for an hour or two if you have the time. It makes the dough easier to work with and helps the gingerbread hold its shape!
How Do You Store Homemade Gingerbread Cookies?
For cookies, store in an airtight container, bag or jar. A see through cookie jar would be perfect and serve as decor in your kitchen!
Can You Freeze Gingerbread?
Yes! There are two ways.
The first is to roll out your dough, cut your cookies out and freeze on parchment paper and a baking sheet. Once frozen, store in a container or plastic bag in the freezer. Pull them out as needed when you are ready to bake.
The second is to bake your cookies and freeze in a bag or container. Let them sit out to thaw for a bit and they are ready to eat. This is my favorite option.
How Long Will Gingerbread Keep?
Gingerbread cookies will keep for about 2-3 weeks if properly stored at room temperature. In the freezer, they should last several months.
If you choose to use as décor, bake a little longer (around 10-12 minutes) and they should last through the Christmas season!
2 cups einkorn flour
1/2 cup organic brown sugar or coconut sugar
1/2 cup molasses
3/4 tablespoons cinnamon
1/2 tablespoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter, softened
1/4 teaspoon baking soda
How To Make This Homemade Gingerbread Cookies Recipe
In a mixing bowl, combine all dry ingredients- flour, cinnamon, ginger, nutmeg, salt and baking soda. Set aside.
In a stand mixer, cream sugar and butter.
Next, add in your molasses and egg. Mix until fully combined.
Add the flour mixture into the wet ingredients a little at a time until a dough forms and is well combined. The dough should be thick but not sticky.
Flatten into a disc and place in the fridge for 1-2 hours.
Preheat oven to 350 degrees.
Take dough out of fridge and roll out to 1/4″ thick on a floured surface.
Cut your cookies or gingerbread house out until the dough is gone, rolling the dough out again as needed.
Bake for 8 minutes for cookies and 10-12 for decorations.
Allow to cool once baked and decorate.