Name: Gingerbread Cookie Mix
Prep time: 2 min
Total time: 2 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 3/4 c dark brown sugar; 2 tsp ground ginger; 2 tsp cinnamon; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp ground cloves; 1/2 tsp allspice; 1/2 tsp salt; 1 batch of gingerbread cookie mix; 1 stick butter, softened; 1/2 c. molasses; 1 egg, beaten

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Use this gingerbread cookie mix to make cookies with your family, or give it as a gift. Here’s my simple recipe.

Gingerbread Cookie Mix

Prep Time:

5 min

Ingredients:

3 cups all-purpose flour
3/4 c dark brown sugar
2 tsp ground ginger
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground cloves
1/2 tsp allspice
1/2 tsp salt

What You Do:

Mix all of the ingredients together until they’re well combined; be sure to break up any brown sugar lumps. Then, transfer your finished gingerbread cookie mix to a one-quart container, if you don’t plan to use it right away.

Free Printable Gingerbread Cookie Mix Labels

Here are some free, printable labels that you can use on your gingerbread cookie mix. They’re sized to print on full-sheet shipping labels. Use Avery 8165, if you have an inkjet, or Avery 5265, if you have a laser printer.

These labels work best on a smooth-sided jar. I’ve been putting my mixes in the smooth-sided quart jars that Ball sells. You’ll find them at craft stores.

If you’re using Google’s Chrome browser, our printables may not print properly. Click here for printing help.

Alright, now that you have your mix, let’s make some cookies!

Gingerbread Cookie Recipe

This gingerbread cookie mix can be used to make gingerbread men or ginger snaps. Expect to get between two and three dozen cookies (it just depends on how big you make your cookies).

Ingredients:

1 homemade gingerbread cookie mix
1 stick butter, softened
1/2 c. molasses
1 egg, beaten

What You Do:

Cream the butter, molasses and egg.

Add the gingerbread cookie mix in slowly, and continue mixing until your dough comes together. It’ll be a fairly dry dough at this point.

Shape the dough into a ball, and chill in the refrigerator for two hours. This fridge time is important. It’ll allow all of the ingredients to meld, and ensure that your cookies hold their shape when you bake them.

Allow the dough to sit on the counter just until it softens enough to be workable. When you first pull your dough out of the fridge, it’ll be too stiff to work with. Allow it to warm some, but don’t let it come back to room temperature. Once your dough feels pliant, it’s time to make your cookies.

See how the dough has a sheen to it that it didn’t have before? That’s a good sign that it’s ready.

To make your cookies, roll the dough out on a floured surface to 1/4″ thickness, and cut it with gingerbread men cookie cutters …

or scoop it out with a cookie scoop, and flatten it with a glass dipped in granulated sugar. I used a tablespoon cookie scoop to make mine.

Then, bake your cookies at 350 degrees for between 8-12 minutes. Aim for the low end of the baking time, if you want soft gingerbread, and the high-end if you want crisp gingerbread.

To make slice-and-bake cookies: form the dough into a log, and chill it in the fridge for two hrs. Then, slice off 1/4-inch cookies, and bake.

Gingerbread Cookie Mix

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Print Recipe

Use this homemade gingerbread cookie mix recipe to make gingerbread men or ginger snaps. Includes instructions for slice-and-bake-cookies.

Total Time: 2 minutes
Yield: Enough mix for 2-3 dozen cookies

Ingredients

Scale

To Make Gingerbread Cookie Mix:

3 cups all-purpose flour
3/4 c dark brown sugar
2 tsp ground ginger
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground cloves
1/2 tsp allspice
1/2 tsp salt

To Make Gingerbread Cookies:

1 batch of gingerbread cookie mix
1 stick butter, softened
1/2 c. molasses
1 egg, beaten

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Instructions

Combine all ingredients. Store gingerbread cookie mix in an air-tight container, until you’re ready to use it.

To Use: Cream the butter, molasses and egg.

Slowly add the gingerbread cookie mix. Continue mixing until the dough forms. It’ll be a fairly dry dough, at this stage.

Shape the dough into a ball; cover; and refrigerate for two hours.

Take the dough out of the fridge; and leave it out on the counter, until it softens enough to be workable. You want it to be cold, but not so stiff that it’s difficult to roll.

Flour your work surface. Then, roll your dough out to 1/4-inch thickness. Cut the dough with cookie cutters.

To Make Ginger Snaps: Scoop the dough out with a cookie scoop. Then, flatten the dough balls with a glass that’s been dipped in granulated sugar.

To Make Slice-and-Bake Cookies: Form the dough into a log before you refrigerate it. Then, once it’s chilled, just slice off 1/4-inch-thick cookies.

Bake cookies at 350 degrees for 8-12 minutes. Stick to the lower end of the baking time, if you prefer soft gingerbread, and the higher end, if you prefer crisp gingerbread.