Best 5 Easy Gingerbread Cookies Recipes

EASY VEGAN GINGERBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
• Cream coconut oil, molasses, and sugar in a bowl with an electric mixer; add vanilla extract. Stir in flour mixture; mix until a sticky dough forms, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.
• Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour, cut out cookies, and place on the prepared baking sheets.
• Bake in the preheated oven until lightly golden, 8 to 10 minutes.

AUNT MABEL'S SUPER EASY GINGERBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Whisk flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg, allspice, and cloves together in a large bowl.
• Place molasses, canola oil, applesauce, brown sugar, white sugar, and eggs into a mixing bowl and beat until well combined. Add flour mixture and mix, starting on low speed, until just combined. Mix in boiling water until combined; mixture will be very wet. Pour into the prepared baking dish.
• Bake in the preheated oven until center is rounded and edges are golden, 30 to 35 minutes. Cut into squares. Best served warm, or at any temperature.

EASY GINGERBREAD HOUSE COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter, water and egg until dough forms. Divide dough in half.
• Working with half of dough at a time, roll out on floured surface into 9x6-inch rectangle. Cut rectangle into 6 (3-inch) squares. Place 4 squares on ungreased cookie sheet. Cut remaining 2 squares diagonally in half to form 4 triangles. Place 1 triangle on one side of each square for roof; press dough to seal.
• Bake 8 to 11 minutes or until set. Cool 5 minutes. Remove from cookie sheet. Cool completely, about 15 minutes. Decorate with frosting and candies.

EASY GINGERBREAD COOKIES

Steps:

• Cream pudding and pie filling mix with butter and sugar; add egg, and blend well.
• Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture.
• Chill dough for 1 hour or until firm.
• Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter.
• Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree, if desired.
• Bake at 350F for 10 to 12 minutes.
• Remove from oven and cool on wire rack.
• Decorate if desired.

GRANDPA'S EASY VEGAN GINGERBREAD COOKIES

Steps:

• Combine molasses, brown sugar, and shortening in a large bowl; beat with an electric mixer until smooth and creamy. Add cold water and blend until smooth. (Shortening may separate a bit; this is fine.)
• Sift together flour, baking soda, cinnamon, cloves, allspice, ginger, and salt in a separate bowl. Add flour mixture to molasses mixture, blending until incorporated and dough is soft. Shape dough into 2 balls and place in the refrigerator until chilled, 10 to 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Working in batches, place one ball of chilled dough on a lightly floured surface and roll to 1/4-inch thickness, or 1/2-inch thickness for softer cookies. Cut out cookies with desired cookie cutters and place 1 inch apart on the prepared baking sheet. Repeat with remaining dough.
• Bake cookies in the preheated oven until edges are firm, 12 to 13 minutes. Transfer to a wire rack immediately after baking to cool. Allow to cool completely if frosting.