Christmas Gingerbread Cookies

How to made Gingerbread Cookies for Christmas! Enjoy with us! baby and kids can do it.

You made them (albeit in different shapes) on your recent food Christmas special. It’s just a good, basic, rich, flavorful gingerbread cookie recipe cut into any shape and decorated with gorgeous, bright white royal icing and adorned with all sorts of fun candies, sprinkles, and decorations.

The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky.

These cookies are super moist, can be made either chewy or crispy, and they’re easy to whip up. You don’t have to chill the dough beforehand, plus rolling and cutting out shapes is a cinch, as it's not as sticky as traditional wheat flour dough. So, in no time, your house will be filled with the festive aroma of fresh-baked gingerbread -- and at around 1 to 2 net carbs and less than a gram of sugar per cookie, there will be plenty of cause for celebration.

The Best Gluten Free, Low Carb Gingerbread Cookies Recipe everyone can make it!

The dough must be chilled for at least three hours and up to two days. The cookies can be prepared up to one week ahead, stored in an airtight container at room temperature. I had to bake many batches to finally accomplish the perfect gingerbread cookie. When the dough is rolled thin, it will bake crisp and almost cracker-like. Yet, when rolled thick (my preference), the cookies turn out plump and moist. In either case, the flavor will be complex and almost hot-spicy.