These nut free gingerbread cookies are soft, chewy, and great for hassle-free holiday baking. Loaded with warm winter spices and festive feels. Close your eyes and picture the perfect chewy ginger cookies fresh from the oven and ready to be dunked. They make the perfect gingerbread men or women.
If you love trying cookie recipes from far and wide, check these out from Germany!
One Christmas Eve, my journey took me to the charming city of Ottawa, Canada. The snowflakes gently fell from the night sky, transforming the city into a winter wonderland. The Parliament buildings stood majestically, adorned with festive lights, while the Rideau Canal shimmered with ice skaters beneath the twinkle of street lamps.
I guided my sleigh through the frosty air, maneuvering around rooftops with the help of my trusty reindeer. Landing on a quiet street, I made my way to the heartwarming homes that awaited my visit.
One particular house caught my eye, nestled snugly among the snow-laden trees. As I stepped inside, the warm glow of the fireplace welcomed me. The sweet scent of freshly baked gingerbread filled the air, making my belly rumble (what’s new?)
I tiptoed into the cozy kitchen, only to find a plate of ginger cookies artfully arranged on the counter.
Unable to resist, I took a bite. The cookie was soft, perfectly spiced, and with a burst of sweetness. It melted in my mouth, filling me with delight. If you love these nut free gingerbread cookies, check out these Swedish Christmas cookies with cardamon…mmmm, so good!
How to make nut free ginger cookies (step-by-step)
Combine dry ingredients
In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg until well combined. Set aside.
Cream butter and sugar
In a large bowl, cream together the softened butter and brown sugar until light and fluffy, using an electric mixer on medium speed. Add the molasses, egg, and vanilla extract, and continue mixing until fully incorporated.
Add dry to wet
Gradually add the dry to the wet ingredients, mixing quickly until the dough comes together. Be sure not to overmix.
Divide the dough in half and shape each portion into a disk. Wrap the disks in plastic wrap and refrigerate for at least 2 hours, or until firm.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Roll out and cut cookies
On a lightly floured surface, roll out one disk of dough to approximately 1/4 inch thickness. Use cookie cutters to cut out desired shapes and transfer them to the prepared cookie sheet, leaving a little space between each cookie.
Bake
Bake the cookies at 350°F (175°C) for 8 – 10 minutes. The time will differ depending on how thick you choose to roll them out. Cool the baked cookies on a wire rack before decorating or icing them.
These nut free gingerbread cookies capture the classic flavors of the holiday season. Their warm spices and tender texture make them perfect for decorating or enjoying as is. Share these delicious treats with family and friends, and embrace the joy and tradition of gingerbread during the festive season.
Recipe notes: If you are into gluten-free baking and want to make these gluten-free, use a gluten-free flour blend. Note that the nut free gingerbread cookies baking time may need to be adjusted. You can also use some gluten-free and almond flour in the dough. For vegan cookie dough, vegan butter can be used as an egg replacer.
You can use granulated sugar instead of brown sugar if needs be for these nut free gingerbread cookies Fresh ginger can also be added to the nut free gingerbread cookie dough for bright ginger taste.
Ingredients and Substutions
All-purpose flour: All-purpose flour is commonly used in gingerbread cookies as it provides structure and stability. It can be substituted with whole wheat flour for a healthier option or with gluten free flour blends if you have dietary restrictions. Really, gluten free gingerbread cookies are just as delicious.
Baking soda: A leavening agent that helps the nut free gingerbread cookies rise. It cannot be substituted with baking powder as they have different chemical reactions. Make sure your batch is fresh
..Salt: Salt enhances the flavors in the nut free gingerbread cookies and balances the sweetness. If you prefer a low-sodium option, you can reduce the amount of salt or use a substitute like kosher salt or sea salt.
Ground ginger: Ground ginger provides a warm and spicy flavor in nut free gingerbread cookies. You can use freshly grated ginger if you don’t have ground ginger. Use approximately 1 tablespoon of grated ginger for every 2 teaspoons of ground ginger.
Ground cinnamon: It’s a key ingredient in gingerbread recipes and is generally not substituted. Adjust the quantity according to your taste preference.
Ground cloves: If you don’t have ground cloves, you can substitute it with an equal amount of ground allspice or nutmeg.
Ground nutmeg: If you don’t have nutmeg, you can substitute it with an equal amount of ground allspice or cloves.
Unsalted butter, softened: Unsalted butter adds richness and flavor to the cookies. If you prefer a dairy-free option, you can substitute it with an equal amount of coconut oil or vegetable shortening.
Packed brown sugar: Provides moisture and caramel-like sweetness to the cookies. If you don’t have brown sugar, you can make your own by mixing 1 cup of granulated sugar with 1 tablespoon of molasses. Alternatively, you can use an equal amount of granulated sugar or a combination of white and brown sugar.
Molasses: Molasses is a key ingredient in gingerbread cookies, providing a deep, rich flavor and moist texture. If you don’t have molasses, you can substitute it with an equal amount of dark corn syrup or maple syrup.
Egg: The egg acts as a binding agent, providing structure and moisture to the cookies. For an egg substitute, use 1/4 cup of unsweetened applesauce or a mashed ripe banana for each egg. Remember that these alternatives may slightly alter the texture of the cookies.
Vanilla extract: If you don’t have vanilla extract, you can substitute it with an equal amount of maple syrup, almond extract, or other flavored extracts of your choice.
Ideas for shapes and decorating gingerbread cookies
- Traditional shapes: Cut out classic gingerbread shapes like gingerbread people, Christmas trees, stars, or snowflakes. Decorate them with colorful icing and add details like buttons, eyes, and smiles.
- Festive ornaments: Create gingerbread cookies in the shape of holiday ornaments. Use a small round cutter or a decorative ornament-shaped cutter. Decorate them with icing, and add sparkling sugar or edible glitter for a touch of shimmer.
- Festive ornaments: Create gingerbread cookies in the shape of holiday ornaments. Use a small round cutter or a decorative ornament-shaped cutter. Decorate them with icing, and add sparkling sugar or edible glitter for a touch of shimmer.
- Winter wonderland: Cut out gingerbread cookies in the shapes of mittens, scarves, and snow boots. Use colorful icing to create patterns and designs that resemble winter accessories. Consider using edible markers to draw intricate details.
- Christmas characters: Make gingerbread cookies in the shape of Santa Claus, reindeer, or elves. Decorate them with icing, candy canes, and edible gold or silver dust to bring these iconic holiday characters to life.
- Sweater cookies: Cut out gingerbread cookies in the shape of sweaters or knit patterns. Use icing to draw lines and create designs that mimic cozy winter sweaters. Add small candy buttons or sprinkle sugar pearls for extra flair.
- Winter animals: Create gingerbread cookies shaped like cute animals such as polar bears, penguins, or owls. Use white icing to create fur or feather textures, and add colorful accents with icing or edible markers.
- Stained glass cookies: Cut out gingerbread cookies in larger shapes, such as stars or snowflakes. A smaller cookie cutter removes the shape’s center, creating a “window.” Fill the opening with crushed hard candies in various colors. The candy will melt when baked, creating a beautiful stained glass effect.
- Monogrammed cookies: Cut out gingerbread cookies in the shape of letters to spell out names or initials. Decorate each letter with royal icing, using different colors and patterns. It’s a personal and festive touch for gifting or as place settings.
Remember to let your creativity shine while decorating the gingerbread cookies. Use different colors of icing, sprinkles, edible pearls, or even small candies to add texture, patterns, and details. The possibilities are endless, so have fun and enjoy the process of bringing your gingerbread cookies to life!
Storage and Make Ahead Instructions
Storage Instructions:
Once the gingerbread cookies have completely cooled, store them in an airtight container at room temperature.
Layer the cookies with parchment or wax paper to prevent them from sticking together.
Properly stored, gingerbread cookies can last up to 2 weeks at room temperature.
Freezing Instructions:
Gingerbread cookie dough can be pre-prepared and frozen for later use.
Wrap the dough tightly in plastic wrap or place it in a freezer-safe bag.
Label the package with the date and freeze for up to 3 months.
When ready to bake your nut free gingerbread cookies, thaw the dough in the refrigerator overnight before proceeding with rolling and cutting.
Make-Ahead Instructions:
If you want to prepare the cookies in advance and decorate them later:
Follow the recipe and bake them as directed:
Allow the cookies to cool completely.
Store the cooled, undecorated nut free gingerbread cookies in an airtight container at room temperature until you’re ready to decorate them.
Decorating Instructions:
You can decorate the cookies right after they cool or later depending on your preference.
Prepare royal icing or any other desired icing for decorating.
Once the icing is ready, use piping bags or small squeeze bottles to apply the icing to the cookies.
Add additional decorations like sprinkles, colored sugar, or edible pearls while the icing is still wet.
Allow the decorated cookies to dry completely before stacking or packaging them.
Following these storage and make-ahead instructions, you can enjoy freshly baked nut free gingerbread cookies whenever you desire. Whether you choose to decorate them immediately or save the decorating for later, these instructions will help you maintain the quality and taste of the cookies, ensuring a delightful nut free gingerbread cookies experience throughout the holiday season.
Canadian nut free gingerbread cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter softened
- 3/4 cup packed brown sugar
- 1/3 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg until well combined. Set aside.3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, using an electric mixer on medium speed. Add the molasses, egg, and vanilla extract, and continue mixing until fully incorporated.1/2 cup unsalted butter, 3/4 cup packed brown sugar, 1/3 cup molasses, 1 large egg, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together. Be sure not to overmix.
- Divide the dough in half and shape each portion into a disk. Wrap the disks in plastic wrap and refrigerate for at least 2 hours, or until firm.
- Preheat your oven to 350 °F. Line a baking sheet with parchment paper and set aside.
- On a lightly floured surface, roll out one disk of dough to approximately 1/4 inch thickness. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheet, leaving a little space between each cookie.
- Bake the cookies for 8-10 minutes, or until the edges are lightly golden. The cookies will firm up as they cool.
- Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes. Then, transfer them to a wire rack to cool completely.
- Repeat the rolling, cutting, and baking process with the remaining dough.
- Once cooled, the nut-free Canadian gingerbread cookies are ready to be enjoyed! You can decorate them with icing or leave them plain. Store them in an airtight container at room temperature for up to 1 week.
Notes
Nutrition
