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  • Writer's pictureThe Six Wanderers

Gingerbread cookies

Ever since I’ve been a little girl, as soon as the weather grew colder, the days got shorter and the early signs that Christmas was getting closer were apparent my Mom would bake these ever so yummy cookies!

As the years passed, my siblings and I would take turns baking them. We would add a few drop of either almond or peppermint extract to our frosting recipe just to make them taste a little more “christmasy”!!!!

We made our first batch of the season this week and got to share them with our Wild and Free group on Thursday and then with another of our friend family the next day! If you’re like me, nothing says “let’s hygge” like comforting food, good friends and freshly fallen snow!

So here is our recipe(or I should say my Mom’s recipe), hope you enjoy them but also find ways to slow down and appreciate the little things this coming holiday season!

Gingerbread cookies recipe

1 1/2 cups of sugar

3 1/4 cups of flour(we use Bob red mill’s gluten free 1-1 flour)

2 tsp of soda

1/2 tsp of salt

2 tsp of cinnamon

1 1/2 tsp of ginger

1/2 tsp of cloves

1 cup of melted butter

1 egg

3 tbsp of molasses

2 tbsp of milk or water

Cookie Preparation

Mix the dry ingredients together. In a separate bowl mix together the melted butter, egg, molasses and water/milk. Add the wet ingredients to the dry mix bowl. Roll out a small portion of the dough on parchemin paper, keeping the rest of the dough in the fridge while you work. Cut dough with cookie cutters. Place on a cookie sheet using either a silicone mat or parchemin paper. Bake in a 350 degrees oven for 6 to 9 minutes(depending on your oven). Let cool completely before frosting.

For the frosting

2 cups of icing sugar

1/3 cup of butter

1 to 2 tsp of milk

a drop of almond or peppermint extract

Mix all ingredients together adding a bit of milk if too thick or more sugar until you reach desired consistency

Enjoy with a hot chocolate, a warm blanket and some good friends!

Happy weekend!!

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