We make these every year for Christmas. The dough recipe can also be used for a gingerbread house. I found this recipe from Isa Chandra online many years ago and it is my go-to for Gingerbread. So delicious! The original post had some pretty cute decorated “gingerbread punks” – adorable! You can check it out here.
- 1/3 cup vegetable oil
- 3/4 cup sugar
- 1/4 cup molasses
- 1/4 cup milk or milk-alternative for dairy-free* (*I use rice milk but you can also use coconut, soy or other favourite safe alternative milk).
- 2 cups allergy-safe flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons ground ginger
- In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and “milk”. The molasses and “milk” won’t really blend with the oil but that’s ok.
- Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed.
- Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.
- Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.
- On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads (!) before baking.
- Bake for 8 minutes.
- Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.