Delicious gingerbread cut-out cookies that can easily be made vegan friendly, plus gluten and refined sugar free with listed substitutions!
Baking and decorating cookies is definitely one of our favorite family traditions each Christmas season. Bags of flour & sugar, and pounds of butter are used up in the process, resulting in dozens of adorably decorated sweet treats we generously pass on to family and friends. Each year I love going out to look for unique cookie cutters to add to our collection, which is a mixed bag of old vintage cutters from my grandma, to newer, colorful metal and plastic cutters we’ve picked up here and there. My favorites are the snowflake cutters because, just like no two snowflakes are alike, there are hundreds of different ways you can decorate a snowflake cookie and they seem to turn out pretty no matter what!
These gingerbread cookies are perfect for using cute cutters because they don’t spread too much and generally hold their shape well in the oven. How thin you roll the dough will determine how crisp the cookies will be. I usually roll them about 1/4-inch thick for more soft cookies, but the crisp & crunchier thinner cookies are equally as delicious. Sometimes I even rolled them into balls for soft and chewy gingerbread cookies that give you that yummy flavor without having to go through the tedious process of rolling and cutting, which is especially good if you don’t have a crowd of people there to help!
The dough is soft and slightly sticky, so I suggest rolling between parchment paper to make it easier. It also makes clean up a breeze!
Package them up in a cute treat box or tin for an adorable and delicious Christmas gift everyone can enjoy! I mean, who wouldn’t love to receive a package of these cute & festive gingerbread cookies for the holidays?! I know I sure would! Enjoy, friends!