Soft and tender, crispy edges, warm spices, just sweet enough – these Gingerbread Cutout Cookies are everything a FAVORITE Christmas cookie should be!
If crispy cookie edges and the softest cookie middle and intense cookie spice sounds good to you, I have a group of cookie guys I need you to meet. #squadgoals
Batch number one of these gingerbread cutout cookies and I was already feeling new favorite cookie status. But with a few tweaks batch number two…WHOA. Imma need a minute. And another cookie. And to share this recipe asap. Oh, and we’ll get to batch number three later.
I debated leaving them just face-less, button-less, squiggles-that-kinda-represent-clothing-less little fellas. The gingerbread itself does not need anything else to be living it’s best cookie life. But that somehow felt un-Christmasy. And that’s the last thing I ever want these cookies to be accused of when they are truly the face (yup, I got gingerbread puns) of Christmas.
So for all my ginger molasess lovers, I have created an irresistible little army of cookie men and I am setting them loose on you. So consider yourself warned. Best defense strategy: sprinkles and/or a glass of milk if things get really serious.
I almost didn’t make these cookies. The thing is there is another gingerbread cutout cookie recipe on the blog from two years ago, and I still love it a whole lot. Same shape. Similar flavors. Much uglier decorations. While I strongly urge you to stay here and now and present with me and these cookies, if you want to step back in time to 2015 you can.
Those cookies are date-sweetened, these cookies are not. Those cookies are a bit bumbly around the edges, these are not. Those cookies require dough chilling, these do not. Those cookies are good, these cookies are GOOD. I think you get my point – THESE cookies are where you want to be.
I know, I know. Words are semi-convincing, but mouthfuls of cookie are oodles more convincing. So whatcha gonna need to get these cookies in your hands?..
Coconut sugar + molasses. This sweetening combo is intense in a very good way. It isn’t gingerbread without the deep sweetness of molasses, I used blackstrap but not-blackstrap is fine too. Coconut sugar is there for the more mild sweetening and is what creates the crisp cookie edges (better than maple syrup in my experience). I did test a batch with organic cane sugar instead of coconut sugar, and the texture was almost identical but the taste wasn’t as rich.
If you are currently trying to plot how to sneakily swap the granulated sugar out for dates, this recipe is probably better suited for you.
Almond butter. This is key for a cutout dough that is easy to roll (no chilling!) and still really moist after baking. Not too much, just a quarter cup. You could try subbing applesauce, but I haven’t tested it. If you do, you may need additional flour and the cookies will not be as deliciously buttery post-baking.
Lemon juice. Highly underrated in gingerbread, but it makes a huge difference on flavor. There is no better bright balance to all those spices and deep flavors. I tested with apple cider vinegar instead – nope, not even close.
So I type this with my most serious face on: DO NOT SKIP IT.
Spices. Ginger, cinnamon, and cloves. Yep, that list got longer since last we gingerbread-ed. That’s because Brandi from The Vegan 8 posted her gingerbread spice mix that contains FIVE different spices. Did you know gingerbread was supposed to be made with so many? I did not, but if anyone knows about these things it’s Brandi. My minimally stocked spice cabinet didn’t allow for the full array (yet), but she said the cloves was crucial so I added it. And I really can taste a difference! If you are thoroughly stocked with all the spices and want max flavor, use her mix.
Almond flour or oat flour. Almond flour lovers. Nut-free friends. Oat flour fans. My paleo peeps. These cookies are for everyone. Half almond, half oat? Haven’t tried it, but if you want to go there be my guest.
That batch number three I mentioned was the oat trial, and it kinda blew me away to be honest. Usually I have a personal favorite between the two flour variations, but not this time. They are equally delicious. The almond is more fluffy and soft, the oat a bit crispier. The oat flour dough is somewhat trickier to work since there is less flour (to avoid an overly dry cookie), so consider chilling the dough before rolling or at least flour your surface very well.
Just baked these cookies are something else. And by just I mean like two minutes out of the oven when the risk of burning your fingers is still very real but it’s worth it for that very-warm-bordering-on-hot ultra soft cookie experience. So while I don’t really feel okay recommending impatience, but I did test impatience and it was glorious. Just sayin. But even after they have cooled enough for risk-free pan removal and/or frosting, the first day texture is hard to beat. Not that I am not enjoying the hell out of the leftovers three days later.
I called them gingerbread cutout cookies because they don’t have to be men. They taste mega yum as circles or snowflakes or giraffes or anything else too. What I’m saying is do not let the lack of a human(ish)-shaped cookie cutter stop you. Or go on a quadruple store adventure all over town to hunt one down like I did, that’s always a fun time.
I’m going to go ahead and say it, these are my favorite gingerbread cookies I’ve ever had. And that’s coming from someone who used to construct houses out of gingerbread every year. And not the healthy-ish stuff either, the real deal butter/eggs/sugar stuff. But these are better. Or my memory is bad. No these are better. Yep, for sure.
Puffy in the right places, crispy where it counts, intensely spicy and sweet but not too sweet. Just everything a favorite Christmas cookie should be!
Gingerbread Cutout Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
Description
Soft and tender, crispy edges, warm spices, just enough sweetness – these Gingerbread Cutout Cookies are everything a FAVORITE Christmas cookie should be!
Ingredients
- 1/2 cup (80g) coconut sugar
- 1/4 cup (65g) almond butter ((or any nut/seed butter))
- 1/4 cup (80g) molasses
- 1 tbsp lemon juice
- 2 tbsp coconut oil
- 2 tsps ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 2 cups (240g) almond flour (OR 1 1/2 cups (180g) oat flour)
- Optional: coconut butter (for decorating)
Instructions
- Preheat the oven to 350F.
- In a mixing bowl, combine the coconut sugar, almond butter, molasses, and lemon juice. Whisk until combined.
- Add the rest of the ingredients and mix/knead to form a ball of dough.
- Place a piece of wax paper on your work surface and cover with a light dusting of flour.
- Roll out the dough to 1/4 inch thickness. (If you don’t have a rolling pin, a glass bottle works too!)
- Cutout your cookies into any shape you like. (If you don’t have a cookie cutter, use a jar or jar lid!)
- Use a spatula to carefully transfer the cookies to a baking sheet lined with parchment paper.
- Once the pan is full (I got six per pan), bake for 10 minutes at 350F or until golden around the edges.
- While those are baking, re-roll the dough and cut out as many cookies as you can fit. I got 12 total with two rounds of rolling.
- Once all the cookies are done baking, allow them to cool completely (or even chill) before decorating. I used barely warm coconut butter in a squeeze bottle or ziplock bag. Chill until frosting is set.
- Enjoy! You can keep them in the fridge for up to a week (frosted or unfrosted), but they are yummiest when fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 193
- Sugar: 14g
- Fat: 12g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
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Excuse me while I literally die from CUTE OVERLOAD. Obviously the ingredients you used make it sound impossible for them to be anything but absolutely delicious, but they’re so charming and sweet looking I’d probably want them even if they tasted like cardboard! SO FUN. And cool that both flours worked equally well here! I still have yet to use almond butter in cookie dough but you always make me want to try it, so I should probably get on it soon. With only one week left for Christmas-y cheer I’m thinking many batches of these need to happen!
Haha you are too sweet! The cardboard part makes me think of those ornaments that look like cookies but aren’t edible…cruel if you ask me. Oh you gotta try the AB cookies! Actually I have yet to find something almond four doesn’t make better, so it’s a struggle not to overuse it. Ahh I can’t believe it’s so soon! Hopefully you are ready and baking and feeling super festive🤗
Such a amazing recipw. Just wondering if I want to use the gingerbread special ve from vegan8 how much would I need?
I would recommend about 1 tablespoon. Or more depending on how ginger-y you like it 🙂
Cool! Do u use microwave to warm up the coconut butter? How long? Thanks!
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I do! It depends on the temp of your house and how solid it is to start with, but in my warm FL apartment it takes literally 5 seconds tops. So not long at all, I’d check and stir it every 5 seconds or so until creamy.
Thanks!! I’ll try it! Also I saw your other gingerbread recipe… the one that has dates… is it possible that I eliminate the molasses and coconut sugar in that recipe and just use dates to sweeten it?
Thanks!
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Yes, just the dates will be enough sweetener in that recipe. Without the molasses they won’t have the “true” gingerbread flavor, but still deliciously spiced 🙂
Thanks! I’ll try this.. thanks for all your date sweetened recipes I truly appreciate them ❤️Keep them coming 🙌🏻
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How does the texture differ when using oat versus almond flour. I often like to combine both , I find that in most recipes just adding 2-4 tablespoons of almond flour kills that dense gummy texture that oat flour can give on its own. Can I try that ? Or should I just stick to using one or the other ?
Hi Mae! Yes you can definitely do a mix of both, half and half or mostly oat with just a little almond. But even the all oat version isn’t gummy at all with this recipe. Using just one or the other, the oat version is a little crisper and flatter, the almond version is more puffy and tender. Like I said, I love both equally 🙂 Either way you go, I hope they turn out awesome!
I’m still laughing how we are so in sync so often…particularly Christmas vibes…but then again, it seems all of us bloggers have gone gingerbread posting crazy, LOL! Well, these guys turned out totally perfect Natalie, you nailed it! You always totally crack me up! The line “much uglier decorations” LMAO! Your descriptions while reading are so entertaining and make me laugh. Awww, thanks for mentioning my spice mix! Ahh, see, those cloves really do make a difference right and like I said, if there is one ingredient I ain’t skipping on, it’s those cloves for gingerbread. Even the smell when it’s baking, omg, pure heaven! I just love anything involving ginger. I love the array of spices for gingerbread but also love the similar, but definitely difference gingersnaps for their extra spicy vibe. I just can’t ever get tired of the ginger treats and I’m actually REALLY sad that Christmas is almost here because I have too many Christmas ideas but not enough time to post them all, I”m sure you are feeling the rush too, no? Anyways, I’m really loving your almond flour version because every single ingredient in these babies has me craving them! I’m so so glad that my version is so different and I skipped on almond flour this time, haha. There can never be enough vegan, gluten-free oil-free gingerbread cookies can there? I’m definitely adding these to the must-make list!
I SOOOO relate!! I still have a list at least 5 things long of christmas treats that I just cannot figure out how to fit in😬 Why can’t December be like double as long or something? Haha! Also just more time to eat all the gingery treats would be great. With each ginger recipe and even each batch of these cookies I just added more and more spice, see this is where I agree with you on the bold flavor thing. And the CLOVES! Yes totally made a difference! I will just keep adding more spices to my cabinet one by one till I get up to your full five🤗 Never too many gingerbread men or cakes or loaves or cupcakes or…I think you get the point😊
Absolutely loving the combo of coconut sugar and molasses! So much rich caramel-y brown goodness! And the little gingerbread men are too cute! Perfect holiday cookie, Natalie!
It’s a really yummy combo and I’m actually finding great for texture as well as sweetness. I have to admit it was worth buying that cookie cutter just for the cookie cuteness 🙂 Happy almost holidays!
Cutest squad of gingerbread men ever!!! Hehe – I’m glad you gave them faces 🙂 I am a HUGE molasses and ginger fan and I am SO super excited to make these with Willow tomorrow!! We have a family Christmas party to go to on Saturday and when I saw this email come through I immediately printed the recipe and made sure we had all of the ingredients. Looking forward to sharing these with everyone! And I can already tell you that I’ll be risking the finger (and mouth) burning to try them fresh out of the oven <3
Hope you're doing well, Natalie! And Merry (almost) Christmas! xoxo
Mandy! So so good to hear from you and I am extra happy that you are going to try these little guys😊 Ha yes I almost just gave them eyes and no mouths but they looked like creepers that way lol. Oh its totally worth the risk–I’m always burning myself someway or another, might as well at least get a snack out of it😆 Well I hope/know yours will turn out adorable too! Hugs and happy holidays <3
Natalie!!! Willow just finished decorating these and we split one to sample and I LOVE THEM!!! My only regret is not making a double batch! If I have time tomorrow before the party, I will definitely make another round. It’s going to take some serious self control to not eat them before then! The flavor is so spot on – they taste just like the cookies I had as a kid and the texture is perfection! Love the mix of crispy and chewy. I’ll have to email you a photo of our gingerbread squad 🙂
Lots of love!! xoxo
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Ahhh Mandy you just made me so so happy🤗 You know I always love getting your feedback, and it doesn’t get much better than just like childhood memories woo! I bet they were an adorable “squad” haha, decorating is half the fun right? Have tons of fun at your Xmas party today and I would of course love to see them but if not no worries and Merry Christmas to you and Josh and Willow❤️
I just baked a double batch of these today and they are so good! I used oat flour instead. I love the crispness of them.
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YAYYYY! Mmm yes, I loved the oat flour texture too😋 Thanks for the feedback and happy holidays Amber!
Hi! What size gingerbread man cutout did you use to make 12 cookies? Thanks!
Mine is about 2 inches wide and 3 inches tall. If I had really squeezed them I could’ve gotten more than a dozen though, so even with a slightly bigger cookie cutter you should still be able to get at least 12 🙂
Ok thanks so much! Looking forward to trying them!
Aw Nathalie, these gingerbeers are adorable. Looking at them makes me always thinking of your IG Christmas cutter Story… haha I still have to laugh about. Love what you made out of is.
I wish you a wonderful and Merry Christmas.
Much love and light
Annelina
Ha yes, good thing they turned out cute right to make that running all over town craziness worth is😆 Thank you Annelina and happy holidays❤️
Made these for Christmas and they were amazing!
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Woohoo! I am so happy you liked them Chandni 🙂 Hope you had a wonderful holiday!
Can I go back in time and make these yesterday (Christmas Day)?? They look AMAZING.
Also I appreciate that you didn’t bite his/her head off immediately – just a nice split in the torso 🙂
I’m sure we could procure a time turner from somewhere for this very important cookie matter🤓 Haha yes, I’m just considerate like that😂 Hope you had a wonderful holiday Haley!
These are AMAZING! The first clean cookie I have been able to pull over on my sugar obsessed preschooler! Perfectly spicy, sweet and crunchy. A HUGE win for this very grateful family!
Haha that is a very good test and I am so happy they passed! Thanks for the awesome feedback, and I hope you and your family enjoy the rest 🙂
I just made these using whole wheat flour. I was trying to lower the sugar amount so I made the following changes and they came out great. Seriously, thank you so much for the recipe. My kids and I loved them so much. I rolled them into 14 balls and flattened them with damp hands then we added faces with mini chocolate chips, nuts, raisins, craisins and coconut flakes. In the place of the almond butter and coconut sugar I used 1.5 mashed bananas and 2/3 c walnut meal. I also increased the baking soda amount to 3/4 teaspoon so compensate for the additional moisture.
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Hi Rachel! I love the idea to use banana for sweetness and moisture instead of sugar–so smart and awesome to know that it worked. I made a batch with spelt and they turned out great, so they are quite versatile as far as flours go it seems. And the natural decorations were adorable I’m sure. Thank you so much for sharing, and I’m really happy you and your kids liked them 🙂
I think these are the cutest gingerbread men I have ever seen!! And I loved reading your blog post, it was very entertaining, to say the least. 😀 Wonderful recipe 🙂
Thanks for checking out these little guys Ela! Not gonna lie I’m already kinda looking forward to the next holiday that calls for decorating cookies 😀
Made these for Christmas and they are totally delicious! Thank you
YAY!! I can’t stop making these even after christmas haha, I am so happy you liked them too Linda 🙂
Can I swap the molasses with maple? I’ve run out! Thank you 🙂
Sure! They just won’t have quite that same deep gingerbread flavor 🙂
Can you provide the nutritional breakdown?
Just added it to the bottom of the recipe card. Hope that helps 🙂
could I use coconut oil in place of the nut butter? thanks!!
Should be fine, but you will probably only need half the amount so 2 tbsps 🙂
Hi Natalie! I absolutely love your recipes, and I can’t wait to try this one out! With Christmas coming up, I want to make these adorable gingerbread men (except in tree form because I don’t have any gingerbread cutouts) for my friends as a gift, but I don’t want to have to make the dough on a week night. I was wondering if it would compromise the texture or taste of the cookies if I made the dough 3-4 days ahead and froze them before baking? Thank you so much!
Hi Estelle! There is nothing quite like freshly made cookies, but these do actually freeze pretty well too. I’d recommend making the dough, cutting them out, baking them, and then freezing as opposed to freezing the premade dough though (not sure which you meant there). And then just frost right before you want to bring/eat them. Hope that helps!
Thank you so much, Natalie!!
Made these the other day with oat flour and they were delicious!! However, it was a struggle trying to keep the dough together, it would split up into little pieces. What could I add to help make it stick together?
Sounds like your dough was too dry perhaps, try adding a little less flour next time!
Look so delicious. My kid is allergy to lemon, what can replace with? Thank you!
You can just skip it, it’s mostly for flavor but not essential. Although you will need to swap the 1/2 tsp baking soda for 1 tsp baking powder since there is no longer acid in the recipe to activate the baking soda. Or if your kiddo can have other citrus, a different citrus juice would work instead 🙂
Would it work to use coconut butter instead of the butter butter to make this nut free for my daughter’s school? I know I could use a seed butter, but I don’t have any on hand and I do have coconut butter!