Homemade gingerbread cookies are full of delicious spices, delicious flavors, and the perfect food to create holiday memories. These gingerbread cookies can be made with whole grain goodness and coconut oil for a touch of yummy flavor and a dairy-free biscuit!
For me, the holidays are all about traditions. One thing that brings memories, family togetherness, and fun together is food! I think vacation baking with your kids is one of the best ways to create these traditions and memories with your kids. Not only is gingerbread delicious, it’s also fun to make and decorate with your kids!
How to make gingerbread cookies
To make these cookies, first mix and whisk your dry ingredients in a medium bowl. I love the stainless steel mixing bowls with silicone on the bottom because then your bowl will stay in place. Having my kids help me mix is a huge plus! These cookies are really soft, but if you use whole grain wheat they have a lot of substance. If your family is not used to eating a lot of whole wheat, they may prefer a whole wheat to all-purpose flour ratio in these biscuits. It can be a good idea to start 2 cups AP to 1 cup WW.
Mix coconut oil, brown sugar, and vanilla in a stand mixture and whip until smooth and creamy. Then add your molasses. After the molasses has been combined, mix the dry and wet ingredients together. Sprinkle some flour on a clean surface and roll out your dough. If your dough feels too sticky, roll it out with extra flour. Then, let your children help you cut out different shapes using cookie cutters.
Place your cookies on a parchment baking sheet. This is my favorite paper. It’s tailored for baking sheets, helps your cookies bake more evenly, prevents them from sticking, and makes cleaning your pan really quick!
Decorate your gingerbread cookies
My kids love helping with the making of the cookies, but their favorite part is decorating them. There are plenty of kids out there who are sensitive to food coloring, and colored frosting and sprinkles can make this difficult. I actually prefer the look of a plain white frosting on a gingerbread cookie, but if you like colored frosting, Maggie’s natural food coloring and sprinkles are a great option. They use all natural plant, fruit and vegetable extracts to color their products. So you can feel great knowing that their products do not contain any artificial colors or food colors.
I like to use royal icing because it is easy to work with when decorating and it gets tough so your designs will last. After I’ve made my icing, I put it in a squeeze bottle with a little tip and then it’s easier to make designs on your cookies. I think it’s easier to work with than icing in a tipped bag, especially for kids.
These are fun to make and also fun to give away! My girls loved making and decorating them and then giving them to friends and neighbors.
3 cups Flour Combination of whole wheat + all-purpose1 teaspoon baking powder3/4 teaspoon Baking soda1/4 teaspoon Salt-1 teaspoon Ginger, fresh2 teaspoon cinnamon1/4 teaspoon Cloves, ground6 tablespoon Coconut oil or butter1/2 Cup Brown sugar1 large egg2/3 Cup molasses2 teaspoon pure vanilla extract
2 cups powdered sugar5 tablespoon warm water3 tablespoon Meringue powder
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
In a medium-sized bowl, whisk the flour, baking powder, baking powder, salt, ginger, cinnamon, and cloves together well.
In a stand mixer, beat soft coconut oil (or butter), brown sugar, and egg over medium speed until almost beaten. Add molasses and vanilla and keep mixing until well mixed.
Gradually stir dry ingredients until smooth.
Place your dough on a lightly floured surface. Sprinkle flour over the dough and rolling pin.
Roll the dough to a thickness of about 1/4-inch. Cut out the cookies with your favorite cookie cutter and place the cookies about 1 1/2 inches apart on the baking sheet.
Bake for 7-10 minutes (the lower time will give you softer cookies)
Take the baking sheet out of the oven and let the cookies sit until the cookies are firm enough to get onto a wire rack. Once your cookies have cooled, it’s time to decorate!
Put all the ingredients in a stand mixer. Beat on medium speed for 5-7 minutes until peaks form. Scoop your icing into a squeeze bottle with a small tip or a piping bag with a small tip.
You can create designs with lines and dots, or create areas with smooth frosting. To do this, first outline the edge, then fill in the center and let the frosting settle until it fills this area. Use a toothpick to fill in any gaps by spreading the glaze, then tap the biscuit on the counter a few times to set the glaze in a smooth, even layer.
** **. If you don’t make the cookies right away, divide the batter in half and wrap each half in plastic and refrigerate. It can be kept in the refrigerator for up to 3 days, but must be brought back to room temperature before rolling out.
Calories: 133kcal | Carbohydrates: 23G | Protein: 2G | Fat: 4thG | Saturated fatty acids: 3G | Cholesterol: 8thmg | Sodium: 72mg | Fiber: 2G | Sugar: 12thG