Easy Gingerbread Cookies (Healthy & So Good!)

These Easy Gingerbread Cookies are our go-to holiday cookie recipe. They are SO super simple to make with the kids and they are delicious for the whole family to share. (They also happen to be free from eggs and nuts, so more kiddos can enjoy them!)

If there’s one thing that I’ve learned as a parent, it’s that iced cookies go first. And these cookies are an easy option to make with the kids. When thinking about this recipe, I wanted to make it as simple as possible, but also ensure that it has the classic gingerbread flavor.

This way, it’s actually feasible to make this with little kids AND the flavor is worth the effort.

I know how much a short ingredients list can matter when baking with kids—because they aren’t always the most patient! And you don’t even need a mixer to make these healthy cookies, since you can simply use your hands to combine the dough.

These healthy Gingerbread Cookies have mellow, not too spicy flavor, but still taste like classic gingerbread. We love to make these around the holidays as part of our must-make Christmas Cookies for kids.

The simple icing on top provides ample opportunities for the kids to get in on the action, and you can make the decorations as simple or elaborate as you (and they) like.

(We also love our Gingerbread Muffins, Gingerbread Cake, and Gingerbread Pancakes for similar flavors.)

Ingredients You Need

You don’t need any electric cooking tools to make these Gingerbread Men Cookies—just a bowl and clean hands! Here’s a look at the ingredients you’ll need:

• Whole-wheat flour: Or you can use half all-purpose and half whole wheat flour. The mix keeps the texture light and tender.
• Baking powder: This helps the cookies rise just enough.
• Cinnamon, ginger, allspice or cloves: This spice combination provides the classic gingerbread flavor, without being overpowering.
• Salt: A little salt ensures that the flavors come through and that the cookies aren’t bland.
• Maple syrup: This adds both moisture and sweetness.
• Molasses: This is key for classic gingerbread flavor.
• Milk: I use whole milk, but any type of milk will work here.
• Butter: I like to use unsalted butter in baking so I can control the salt. You’ll want this to be at room temperature so it’s easy to work with.
• Sprinkles, raisins, chocolate chips as desired for decorating.

Ingredient Substitutions

• Use all-purpose flour instead of the whole wheat flour and use a smidge less milk.
• If you don’t have maple syrup, you can use honey. (Avoid honey for kids under age 1.)
• Dairy-free: Use nondairy milk and vegan butter or coconut oil.
• If you don’t have molasses, you can use honey. The cookies won’t have the same gingerbread flavor though.

Step-by-Step Instructions

Here’s a look at the process involved in making this easy Gingerbread Cookie recipe. Scroll down to the bottom of this post for the full information.

Step 1. Place all ingredients into a bowl. Use a spoon and/or a clean hand to bring together to form a dough by gently stirring and mixing.

Step 2. Make a flattened disc of dough. Roll out the dough between two sheets of parchment paper. Chill the dough if it sticks at all.

Step 3. Cut out the dough with a cookie cutter. You can lightly flour the cookie cutter if the cutouts are sticking at all.

Step 2. Transfer the cookie cutouts to the prepared baking sheets. Bake and let cool. Add icing, optional.

TIP: You can make these the day before you want to serve them if you prefer and store them in an airtight container in at room temperature.

Frequently Asked Questions

Best Tips for Baking with Kids

Here are some tips to make baking with kids easier. Breaking the process of making these cookies into a few steps is a great way to get the kids involved and avoid having anyone get too overwhelmed. You can make the dough ahead and have it ready.

You can bake the cookies and just let the kids help ice them. Either way, have your ingredients ready, a work space set up where it’s okay to make a mess, and have the kids wash their hands before they get started.

How to Store

Store baked and cooled cookies in an airtight container at room temperature for up to a week.

To make ahead, you can make the dough the night before or a few hours in advance and store it in the fridge wrapped in plastic wrap. It will need to sit at room temperature for about an hour to soften up, or you can remove it from the plastic, put it onto a plate, and microwave for 5-10 seconds. 

Best Tips for Success

• If the dough seems a little too dry once you’ve incorporated the liquid and butter into the flour, you can add another tablespoon of milk but go easy on the liquid as more will make the dough stickier. The dough is ready when it holds together when you try to form it into a ball.
• Refrigerate the dough briefly to help prevent sticking if desired.
• Roll out the dough between parchment to prevent sticking. Do this for sure if you skipped chilling the dough.
• Gluten-free: Use this gluten-free flour from King Arthur and add 1 tablespoon ground flaxseed to the dough.
• Dairy free: Use melted and slightly cooled coconut oil instead of butter and plain unsweetened nondairy milk.

I’d love to hear your feedback on this recipe if you try it with your kids, so please comment below!

Cook ModePrevent your screen from going dark

• Place all ingredients into a bowl and use your hand to mix together to form a dough. You’ll want to be gentle but thorough to incorporate the butter into the dough. (If the dough seems a little too dry once you’ve incorporated the liquid and butter into the flour, you can add another tablespoon of milk but go easy on the liquid as more will make the dough stickier. The dough is ready when it holds together when you try to form it into a ball.)

• Make a flattened disc of dough. Optional: Wrap in plastic. Refrigerate for about 10 minutes. This will make the dough a little less sticky for rolling out, but it works okay to skip this step if the kids don’t want to wait. 

• Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
• Roll the dough ¼-inch thick between two pieces of parchment or plastic wrap. (You can roll the dough on a lightly floured surface, but I always find this easier. You’ll want to use parchment paper if you skipped chilling the dough so it doesn’t stick.)

• Cut out the dough with a cookie cutter and transfer to the prepared baking sheets. Bake for 8 to 10 minutes, until lightly browned around the edges. (Keep an eye on them after 8 minutes since the edges can brown fast; 9 minutes was perfect in my oven.)

• Remove from the oven, let cool on the baking sheet for a minute, and transfer to a wire rack to cool completely.
• Use a small butter knife or clean paintbrush to spread on the icing or pipe on as desired. If adding sprinkles or other decorations, add them to the iced cookies right away before it dries.

• Royal Icing: Stir together ½ cup powdered sugar with a few drops of milk, adding more of either as needed to make a thick icing. Spread on cookies or put into a zip-top bag, seal, and snip one edge off to make a little piping bag for the kids.
• Cream Cheese Icing: Stir together 4 ounces cream cheese, softened, with 1-2 tablespoons honey until spreadable or pipeable. You can put some into a zip-top bag, seal it and snip one edge off to make a little piping bag for the kids. Add on raisins or chocolate chips as you like!
• Make Ahead: You can make the dough the night before or a few hours in advance and store it in the fridge wrapped in plastic wrap. It will need to sit at room temperature for about an hour to soften up, or you can remove it from the plastic, put it onto a plate, and microwave for 5-10 seconds. 
• To make these sweeter, add 2 tablespoons granulated sugar to the dough.
• Use white whole wheat flour or half all-purpose and half whole wheat.
• If the dough seems a little too dry once you’ve incorporated the liquid and butter into the flour, you can add another tablespoon of milk but go easy on the liquid as more will make the dough stickier. The dough is ready when it holds together when you try to form it into a ball.
• Refrigerate the dough briefly to help prevent sticking if desired.
• Roll out the dough between parchment to prevent sticking. Do this for sure if you skipped chilling the dough.
• Gluten-free: Use this gluten-free flour from King Arthur and add 1 tablespoon ground flaxseed to the dough.
• Dairy free: Use melted and slightly cooled coconut oil instead of butter and plain unsweetened nondairy milk.

Serving: 3 cookies, Calories: 124kcal, Carbohydrates: 16g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 67mg, Potassium: 72mg, Fiber: 2g, Sugar: 5g, Vitamin A: 184IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 1mg

This post was first published November 2018.