Family Baking Kit Bundle

Gingerbread Cookies

Gingerbread Cookies



  • 1/2 cup coconut oil / butter / ghee room temp is easiest
  • 1/2 cup honey or agave to make it vegan
  • 2 egg yolks / 3 tbsp JUST egg



  1. In a large bowl blend together the above three ingredients.
  2. If you use butter, crumble it in and then and blend with honey as much as you can with a handheld mixer.
  3. Once you added the egg yolks and all three wet ingredients are mixed well, add in the content of your Gingerbread Cookie blend (If you want to make just half use 1 and 2/3 cups plus 3 tbsp flour blend.)
  4. It will be a very sticky dough. Scrape down the sides with a spatula, form it in a ball and place it to the fridge for 15-30 minutes. As it cools it will be easier to work with. At this point you can keep it in the fridge (for max. 3 days in an airtight container) / freezer (for three months) if you prefer to bake at a later time.
  5. Dust parchment paper with some tapioca flour (or whatever flour you use at home). Don't worry if you don't have any, the two parchment papers should do.
  6. Place second parchment paper on top and roll out dough to about 1/4 - 1/5 inch thick.
  7. Use your cookie cutters to create your cookies (move them a bit around and roll up the extra dough around it if you find them to be difficult to pick up) and gently place them on a parchment paper lined cookie sheet.
  8. You can brush them with egg wash if you would like your cookies to be shiny.
  9. Bake it for 6-8minutes at 375F. Watch them because they burn fast (depends on how thick you made them and how good your oven is)!
  10. Once baked, have them cool. If you pick them up too fast they can brake.
  11. Once they are cool decorate with icing or just leave them as they are.

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