Baked Potato Biscuits:🥔Everything in a Bread!

Baked Potato Biscuits
Baked Potato Biscuits

Potatoes, butter, sour cream, cheese, chives, and bacon oh, my! Why not mix all these ingredients with flour and milk to make a quick bread, more specifically, a biscuit or scone? This baked potato biscuit recipe has it all, meaning all the traditional flavors of a baked potato in a bread.

My Baked Potato Biscuits Inspiration

American biscuits are a southern favorite and a bread I grew up eating. I make biscuits about every 10-14 days for my husband. Biscuits are as young as America and as old as a scone in Great Britain. After all, biscuits likely originated from the British scone. Biscuits, in general, are so simple, and versatile that I love adding savory and sweet flavors. I have a standard version I make, but sometimes I’m inspired by a completely different dish to turn it into a biscuit. Since it’s been cold lately and we eat a lot of potatoes… the inspiration hit! What about a a biscuit made with baked potato ingredients? Then, the creating and testing began. Let’s check out my latest biscuit creation, a Baked Potato Biscuit.

Ingredients for these Baked Potato Biscuits

2 russet potatoes, all-purpose flour, baking powder, salt, black pepper, butter, cheddar cheese, fresh chives, crumbled bacon, sour cream, and milk
2 russet potatoes, all-purpose flour, baking powder, salt, black pepper, butter, cheddar cheese, fresh chives, crumbled bacon, sour cream, and milk

For these baked potato biscuits, you’ll need 2 russet potatoes, all-purpose flour, baking powder, salt, black pepper, butter, cheddar cheese, fresh chives, crumbled bacon, sour cream, and milk. Don’t those all sound like ingredients of a baked potato, minus the flour and baking powder?

Potatoes in Bread

Potatoes are not an uncommon ingredient found in bread. Do you remember the “Spudnut Shops” located all around the country (US) years ago that sold donuts using potato flour? That idea actually originated in Germany. Plain mashed potatoes (no seasoning) mixed with flour contribute to a fluffy and tender bread. However, while they contribute to the overall texture, potatoes mixed with flour to make a potato bread is often undetectable in flavor. If you think about it, potatoes, in general, are largely a blank slate canvas; you can add whatever seasonings and flavors you like. It just so happens; mashed potatoes also work in making biscuits. 😊

Prepare the Potatoes

First, we need to cook the potatoes. While I haven’t tried it, you can probably just use any leftover mashed potatoes in place of cooking raw ones just for this recipe. We eat a lot of potatoes but only mashed potatoes during the holidays, so I start from scratch for this recipe and just boil and mash them without any seasoning. If you decide to try using pre-made or homemade mashed potatoes from another meal, you’ll likely need to adjust the liquid in this bread recipe, so the potato dough isn’t wet or moist.

TIP: Since potatoes really only contribute to the texture of the bread, more than flavor, you can get by using only 1 medium russet potato (about 200 grams). The biscuits will be a little lighter and a little more milk may need to be added to the biscuit dough.

Boil, Drain, & Dry Out Diced Potatoes

From scratch, place 2 medium-sized peeled and diced potatoes in a small-medium saucepan. Cover them with cold water by 1 inch. Heat on high until boiling. Reduce heat to a simmer, cover with lid ajar, and cook for 12-15 minutes or until soft. When soft and tender, drain the potatoes and return them back to the saucepan and set it back on the hot burner (with the heat off) to dry potatoes out completely. This should take 5-10 minutes.

TIPS: There is no need to add salt or seasoning to these potatoes; they will be seasoned when added to the flour mixture to make the baked potato biscuit dough. Potatoes are cooked when a knife easily cuts through a larger potato chunk.

1. place 2 peeled, diced russet potatoes in a medium saucepan
1. place 2 peeled, diced russet potatoes in a medium saucepan
2. cover by 1 inch with cold water & heat on high to boiling
2. cover by 1 inch with cold water & heat on high to boiling
3. once boiling, cover with lid ajar & simmer for 12-15 minutes or until soft
3. once boiling, cover with lid ajar & simmer for 12-15 minutes or until soft

Mash & Cool Potatoes

Once dried, mash potatoes with a fork or potato masher. Potatoes should be dry and crumbly. Set aside to cool completely. You can transfer the mashed potatoes to a separate bowl and place it in the fridge for 20-30 until cool.

TIP: You can cook the potatoes a day or two in advance and store the mashed potatoes in a sealed container in the fridge. Once cooked, the potatoes should not oxidize and turn brown if used within a couple of days.

1. drain potatoes & return them to the hot saucepan over the hot burner with heat OFF until potatoes are dry
1. drain potatoes & return them to the hot saucepan over the hot burner with heat OFF until potatoes are dry
2. mash potatoes until smooth
2. mash potatoes until smooth
3. allow potatoes to cool; cover & place in fridge until ready to use them (up to 2 days)
3. allow potatoes to cool; cover & place in fridge until ready to use them (up to 2 days)

Make the Baked Potato Biscuit Dough

Preheat Oven & Prepare Baking Sheet

Preheat the oven to 450˚F (232˚C). Line a large baking sheet with parchment paper or silicone mat for an easy cleanup.

line baking sheet with parchment paper or a silicone mat
line baking sheet with parchment paper or a silicone mat

Combine All Dry Ingredients

In a large bowl, combine all dry ingredients. You could also use a food processor for mixing. Add 480 grams (4 cups) of all-purpose flour, 30 grams (2 tablespoons) of baking powder, 9 grams (1½ teaspoons) of salt if using unsalted butter or 6 grams (1 teaspoon) of salt if using salted butter, and 1½ grams (½ teaspoon) of freshly cracked black pepper. Stir until all the ingredients are dispersed.

combine 480 g (4 cups) all-purpose flour, 30 g (2 tbsp) baking powder, 9 g (1½ tsp) salt, if using unsalted butter; 6 g (1 tsp) salt if using salted butter, & 1½ g (½ tsp) ground black pepper
combine 480 g (4 cups) all-purpose flour, 30 g (2 tbsp) baking powder, 9 g (1½ tsp) salt, if using unsalted butter; 6 g (1 tsp) salt if using salted butter, & 1½ g (½ tsp) ground black pepper

Cut in Cooled Mashed Potatoes

Cut in the cooled mashed potatoes using a pastry cutter, knives, forks, or food processor until blended well. The mixture should have a crumble to it from the small potato chunks.

TIPS: This recipe also works with 1 medium russet potato about 200 grams. The biscuits will rise a little more as they won’t be as dense. However, you’ll likely need to add a little more milk to the dough. If the flour feels warm due to the potato still being warm, place flour and potato mixture in the fridge for 15-20 minutes until cool. The mixture needs to be cool to cold when the cold butter is added.

1. add cooled mashed potatoes
1. add cooled mashed potatoes
2. cut in mashed potatoes until crumbly
2. cut in mashed potatoes until crumbly

Cut in Cold Butter

Cut in 113 grams (4 ounces/ 8 tablespoons / 1 stick) of diced COLD butter until the mixture resembles small pieces about the size of peas.

1. 113 g (4 oz / 8 tbsp / 1 stick) COLD butter (unsalted or salted)
1. 113 g (4 oz / 8 tbsp / 1 stick) COLD butter (unsalted or salted)
2. mixture should be crumbly
2. mixture should be crumbly

Stir in Baked Potato Mix-Ins: Cheese, Chives, & Bacon

To the flour mixture, add 170 grams (1½ cups) of grated cheddar cheese, 1 package (14 grams / ⅓ cup) of fresh chopped chives, and 28 grams (¼ cup / 1 ounce) of crumbled bacon or bacon pieces. Stir until all of the ingredients are mixed. The mixture will look very crumbly.

1. 170 g (1½ cups) grated cheddar cheese, 1 pkg (14 g / ⅓ cup) chopped fresh chives, 28 g (¼ cup / 1 oz) crumbled bacon, real bacon bits/pieces
1. 170 g (1½ cups) grated cheddar cheese, 1 pkg (14 g / ⅓ cup) chopped fresh chives, 28 g (¼ cup / 1 oz) crumbled bacon, real bacon bits/pieces
2. stir until combined
2. stir until combined

Stir Together Sour Cream & Milk

To a 2-cup measuring cup, add 255 grams (1 cup) of sour cream. Pour in 120 milliliters (½ cup) of milk. Stir until the mixture is smooth. Regular sour cream and whole milk were used in this post and my preferred dairy; however, you can use other lower fat options.

TIP: If using lower fat options, the moisture may vary. Thus, more or less liquid might be needed.

stir together 255 g (1 cup) sour cream & 120 ml (½ cup) milk
stir together 255 g (1 cup) sour cream & 120 ml (½ cup) milk

Stir in Sour Cream & Milk Mixture

Make a well in the center of the flour mixture. Pour in the sour cream and milk mixture. Stir until all ingredients are moistened. Depending on the moisture in your potatoes and in your environment, you may need to add up to another 40-60 ml or ¼- ⅓ cup more of milk. However, if anything, you’ll likely need to knead 😉 in more flour to produce a “dry” dough.

TIP: The dough might resemble creamy mashed potatoes. If so, you’ll knead in more flour prior to cutting out biscuits.

1. pour sour cream mixture into dry mixture
1. pour sour cream mixture into dry mixture
2. stir until mixed (may resemble creamy mashed potatoes)
2. stir until mixed (may resemble creamy mashed potatoes)

Pat out Dough & Cut out Biscuits

Traditional Biscuit Cut-out Method

I generally need to add a little more flour to this mixture, so I prefer the traditional cut-out method using a biscuit/cookie cutter for shaping the biscuits. Therefore, scoop the dough out onto a floured work surface. Lightly knead the dough into a large disc adding flour as necessary to produce a dry dough, if the dough is wet. Flatten the dough out into a 1-inch-thick circle. Use a 2 ½ -inch biscuit/cookie cutter or small drinking glass (anything round or preferred shape). Cut out biscuits using the cutter. Place each biscuit on the prepared baking sheet touching other biscuits.

TIP: For any remaining dough, reshape, pat, and cut out biscuits until all dough is used.

1. knead in flour until dry
1. knead in flour until dry
4. cut out rounds & place on baking sheet
4. cut out rounds & place on baking sheet
2. pat out dough to 1-inch thick
2. pat out dough to 1-inch thick
5. gather remaining dough, reshape, pat out, & cut out biscuits until all dough is used
5. gather remaining dough, reshape, pat out, & cut out biscuits until all dough is used
3. use biscuit or cookie cutter to cut out biscuits
3. use biscuit or cookie cutter to cut out biscuits

The Easier Square Method

The square cut is another method I have tried with my yeast rolls and works well. I have not, however, tried it with biscuits. I’m sharing it with you anyway. This method was suggested in a previous comment. The commenter said her mother shapes the entire biscuit dough into a rectangle or square and then cuts the dough into squares. I suppose you could do this directly on the baking sheet or place each square on the baking sheet separately. This method actually reminds me of cutting scones. Go with whatever method works best for you and your time.

Bake the Baked Potato Biscuits

Regardless of the cut-out method, fill the baking sheet with the biscuits. Then, place the baking sheet in the preheated oven. Bake for 20-25 minutes or until golden brown. You will likely have an additional 4-5 biscuits that will not fit on the baking sheet. I usually just bake them separately on a smaller baking sheet or pan.

20 biscuits ready to bake (4-5 more will bake separately)
20 biscuits ready to bake (4-5 more will bake separately)

Baked Potato Biscuits Baked!

Remove biscuits from the oven. Enjoy them while still hot!

biscuits baked for 22 minutes
biscuits baked for 22 minutes

Baked Potato Biscuits: Close Up

They are evenly brown all around. You can spot the cheese, chives, and bacon pieces throughout the exterior. The biscuits are a bit crispy on the outside from the high heat and caramelized butter. The interior is soft, tender, and steamy. You can still spot the baked potato elements throughout the interior. They truly smell and look like a souped-up biscuit.

Baked Potato Biscuits
Baked Potato Biscuits
Exterior Baked Potato Biscuits: visible bacon, cheese, & chives
Exterior Baked Potato Biscuits: visible bacon, cheese, & chives
Interior of Baked Potato Biscuits: visible bacon, cheese, & chives
Interior of Baked Potato Biscuits: visible bacon, cheese, & chives

Baked Potato Biscuits: Serving Suggestions

They are great eaten by themselves with a pat of butter for breakfast or snack. You can enjoy them as a breakfast sandwich split with a fried or scrambled egg within. How about a biscuit with a bowl of soup for a light lunch? Why not add a biscuit for dinner with steak and side salad? This is a bread for every meal or snack.

Storage Suggestions for Baked Potato Biscuits

With perishable bacon and dairy ingredients in this bread, I would recommend storing these biscuits in a sealed bag or container in the freezer until you’re ready to eat them. The fridge tends to dry out bread, so either eat them once baked and/or store them in the freezer. Biscuits in a sealed bag or container can be frozen for up to 3 months. You can easily heat as many as you want from frozen in the microwave or oven and enjoy them when ready.

Baked Potato Biscuits: Final Thoughts

Baked Potato Biscuits: Baker’s Perspective

This biscuit recipe contains the elements of a biscuit. The mashed potato certainly adds an extra step in preparation, but that step can be done a day or two prior to making the biscuit dough. Due to the mashed potato addition, the dough itself is a bit crumblier than a traditional biscuit; thus, requiring a little less added moisture from the sour cream and milk. The more mashed potatoes, the denser the biscuits will be. I have made these biscuits using half the potatoes and they are little lighter, but no less flavorful. Ultimately, Scott and I decided we prefer the 2-potato version a little better. However, you can try both (1 potato or 2 potatoes) and see which texture you like best.

Baked Potato Biscuits: Taster’s Perspective

These baked potato biscuits are soft like a traditional southern biscuit. The potato isn’t defined in flavor, but it contributes to the texture making them soft and tender. The bacon, while not much, definitely comes through in every bite. The cheese is rich and gooey. The chives provide a very mild but earthy taste. The sour cream adds a bit of tang, and the milk adds to the indulgence. We really like the overall flavor of these biscuits. This recipe certainly produces baked potato flavors combined with fresh homemade bread. Yum 😋!

Check out my YouTube video on making these baked potato biscuits. “Baked Potato Biscuits: You Won’t Believe How Well a Baked Potato Works as a Bread!”

Print Recipe

Baked Potato Biscuits

Potatoes, butter, sour cream, cheese, chives, and bacon oh, my! Why not mix all these ingredients with flour and milk to make a quick bread, more specifically, a biscuit or scone? This baked potato biscuit recipe has it all, meaning all the traditional flavors of a baked potato in a bread.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: American
Keyword: baked potato biscuits, scones, quick bread, potato bread, no yeast bread, breakfast bread
Servings: 25 biscuits
Author: Summer

Ingredients

  • 2 medium (400 grams/14 oz) russet potatoes peeled and diced
  • 480 g (4 cups) all-purpose flour fluffed, scooped, & leveled off using a measuring cup
  • 30 g (2 tbsp) baking powder
  • 9 g (1½ tsp) salt, if using unsalted butter 6 g (1 tsp) salt, if using salted butter
  • 1½ g (½ tsp) ground black pepper
  • 113 g (4 oz/8 tbsp/1 stick) COLD butter unsalted or salted
  • 170 g (1½ cups grated) cheddar cheese medium, sharp, or extra-sharp
  • 1 pkg (14 g/⅓ cup) chopped fresh chives
  • 28 g (¼ cup / 1 oz) crumbled bacon real bacon bits/pieces
  • 255 g (1 cup) sour cream
  • 120 ml (½ cup) milk whole is preferred

Instructions

Prepare & Cook Potatoes:

  • Place peeled, diced potatoes in a small-medium saucepan. Cover with cold water by 1 inch. Heat on high until boiling. Reduce heat to simmer and cook for 12-15 minutes or until soft. Drain potatoes. Return potatoes back to the hot saucepan and set back on the hot burner (with the heat off) to dry out completely 5-10 minutes.
    TIPS: There is no need to add salt or seasoning to these potatoes; they will be seasoned when added to the flour mixture to make the baked potato biscuit dough. Potatoes are cooked when a knife easily cuts through a larger potato chunk.
  • Once dried, mash potatoes with a fork or potato masher. Potatoes should be dry and crumbly. Set aside to cool completely.
    TIPS: Transfer the mashed potatoes to a separate bowl and place in the fridge 15-20 until cool. You can cook the potatoes a day or two in advance and store the mashed potatoes in a sealed container in the fridge. Once cooked, the potatoes should not oxidize and turn brown if used within a couple of days.

Make Biscuit Dough:

  • Preheat oven 450˚F (232˚C). Line a large baking sheet with parchment paper or silicone mat.
    TIP: A hot oven will ensure a crispy biscuit exterior and flaky interior. The heat begins to "solidify" the dough prior to melting the butter chunks resulting in pockets of flakiness when the butter melts.
  • In a large bowl, combine all dry ingredients, flour, baking powder, salt, and black pepper. Stir until all ingredients are dispersed.
    TIP: You can use a food processor for mixing the dry ingredients and cutting in the mashed potatoes and butter.
  • Cut in mashed potato using a pastry cutter, food processor, knives, forks, or your fingers to blend well. The mixture should be crumbly.
    TIPS: This recipe also works with 1 medium russet potato about 200 grams. The biscuits will rise a little more as they won't be as dense. However, you'll likely need to add a little more milk to the dough. Also, If the flour feels warm due to the potato still being warm, place flour and potato mixture in the fridge for 15-20 minutes until cool. The mixture needs to be cool to cold when the cold butter is added.
  • Cut in the butter until the mixture resembles small pieces about the size of peas.
    TIP: You could also use a food processor blending just until the butter is cut into small pieces.
  • Stir cheddar cheese, chives, and bacon into the flour, potato, and butter mixture.
  • In a 2-cup measuring cup, combine sour cream and milk stirring until the mixture is smooth.
    TIP: If using lower fat options, the moisture may vary. Thus, more or less liquid might be needed.
  • Make a well in the center of the flour mixture and pour in the sour cream mixture. Stir until all ingredients are just moistened.
    TIP: The dough might resemble creamy mashed potatoes. If so, you'll knead in more flour prior to cutting out biscuits.

Cut Out Biscuits

  • Scoop the dough out onto a floured work surface. Knead the dough into a large disc adding flour as necessary to ensure the dough is dry.
    TIP: If the dough is moist, add enough flour to create a dry dough. It should not be wet, or it will spread too much in the oven.
  • Flatten the dough out into a 1-inch-thick circle.
  • Use a 2½ -inch biscuit/cookie cutter or small drinking glass (anything round or preferred shape). Cut out biscuits using the cutter. Place each biscuit on the prepared baking sheet touching each other.
    TIP: For any remaining dough, reshape, pat, and cut out biscuits until all dough is used. You will likely have an additional 4-5 biscuits that will not fit on the baking sheet. You can bake them separately on a smaller baking sheet or pan.

Bake & Enjoy

  • Once baking sheet is filled with biscuits, place the baking sheet in the preheated oven and bake for 20-25 minutes or until golden brown. Once baked, eat hot with a pat of butter.

Video

Notes

Serving Suggestions
These biscuits are great eaten by themselves with a pat of butter for breakfast or snack. You can enjoy them as a breakfast sandwich split with a fried or scrambled egg within. How about a biscuit with a bowl of soup for a light lunch? Why not add a biscuit for dinner with steak and side salad? This is a bread for every meal or snack.
Storage Suggestions:
With perishable bacon and dairy ingredients in this bread, I would recommend storing these biscuits in a sealed bag or container in the freezer until you’re ready to eat them. The fridge tends to dry out bread, so either eat them once baked and/or store them in the freezer. Biscuits in a sealed bag or container can be frozen for up to 3 months. You can easily heat as many as you want from frozen in the microwave or oven and enjoy them when ready.

You might be interested in these other roll- or bun-type breads.

Apple Cinnamon Buttery Biscuits

Southern Buttery Yogurt Biscuits

Super Easy Everyday Yeast Rolls: No Knead & Egg Free

Sour Cream Pocketbook Yeast Rolls

The Berry Rolls: My Grandmother’s Yeast Roll Recipe

Cinnamon Rolls & Yeast Rolls: One Recipe

British Hot Cross Buns

Cinnamon Rolls

Colombian Pandebono GF Cheese Rolls

Gluten-Free Yeast Rolls

Gluten-Free Cinnamon Rolls

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

Chocolate Chip Oatmeal Cookies: Gluten-Free, Vegan, & Easy on the Hips!

Chocolate Chip Oatmeal Cookies
Chocolate Chip Oatmeal Cookies

Gluten-Free, Vegan, Low-Fat Chocolate Chip Oatmeal Cookies with lots of flavor? Really? My husband and I have had our share of food intolerances over recent years, and I LOVE sweets. So, I created this recipe that we both can eat given our different intolerances. And there’s a bonus! These cookies, while super yummy, are easy on the hips using less fat than most cookie recipes. Check out the nutritional info per serving for details near the end of this post. I have been excited to share this recipe with you 😊.

Not Gluten Free or Vegan? Try this!

If you want this lighter cookie recipe but are not gluten free or vegan, you can use regular flour, butter, and an egg instead! I have made this recipe many times using regular flour instead of gluten free, 1 egg instead of a chia egg, and used butter instead of coconut oil. Keep in mind that modifying this recipe will also modify the nutritional information. Even with butter, the recipe is still easier on the hips because the amount of butter is limited due to the addition of applesauce. Also, the sugar content is neither considered “low” carbohydrate nor “high” carbohydrate but still less than a traditional cookie. Given that this recipe is gluten free and vegan, the “regular” cookie substitutions are embedded in this post as well as provided in the recipe at the end of this post. Let’s get to it!

Ingredients for these Chocolate Chip Oatmeal Cookies

chia seeds, coconut oil, granulated sugar, brown sugar, vanilla, applesauce, gluten-free oats, gluten-free all-purpose flour (like Namaste), baking powder, baking soda, salt, and semi-sweet chocolate chips
chia seeds, coconut oil, granulated sugar, brown sugar, vanilla, applesauce, gluten-free oats, gluten-free all-purpose flour (like Namaste), baking powder, baking soda, salt, and semi-sweet chocolate chips

For a gluten-free, vegan, low-fat cookie recipe, the ingredients aren’t too many or strange 😊. For the ingredients, you’ll need chia seeds to make the chia egg, coconut oil, granulated sugar, brown sugar, vanilla, applesauce, gluten-free oats, gluten-free all-purpose flour (like Namaste), baking powder, baking soda, salt, and semi-sweet chocolate chips (or preferred chocolate).

Make the Chia Egg

You can use 1 large egg in this recipe in place of this chia egg, if not vegan, or use another egg substitute. I prefer using a chia egg over other egg substitutes like flaxseed in this particular recipe. I like the dark seed addition for both texture, color, and health benefits. To make the chia egg, in a small bowl, add 10 grams (1 tablespoon) of chia seeds. Then, add 45 milliliters (3 tablespoons) of tap water. Stir the water and seeds together until the seeds are moistened and set the small bowl aside for 10-15 minutes to gel. Once gelled, the mixture will resemble the consistency of 1 large egg and serves as a binder just like eggs in most cookie recipes.

TIP: Chia seeds are one of those super foods adding healthy fat, protein, and omega-3 fatty acids.

stir together 10 g (1 tbsp) chia seeds & 45 ml (3 tbsp) tap water.
stir together 10 g (1 tbsp) chia seeds & 45 ml (3 tbsp) tap water.

Preheat Oven & Prepare 2 Baking Sheets

Preheat the oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone mats for an easy clean up.

line 2 large baking sheets with parchment paper or silicone mats
line 2 large baking sheets with parchment paper or silicone mats

Combine Wet Ingredients: Coconut Oil, Sugars, Vanilla Extract, & Applesauce

Mix Coconut Oil, Granulated, & Brown Sugars

To a large mixing bowl, add 30 grams (2 tablespoons) of coconut oil. Heat the oil in the microwave for 30 seconds or until melted to make it easier to mix with the other ingredients. Add 100 grams (½ cup) of granulated sugar and 96 grams (½ cup packed) brown sugar. Using an electric hand mixer, mix on medium speed until combined. The mixture will be crumbly.

TIP: You can substitute coconut oil with butter or shortening; remember to melt them like the coconut oil. Decrease the heating time to 20 seconds for the butter or it will splatter.

1. 30 g (2 tbsp) coconut oil
1. 30 g (2 tbsp) coconut oil
2. heat until melted (30 seconds)
2. heat until melted (30 seconds)
3. 100 g (½ cup) granulated sugar & 96 g (½ cup packed) brown sugar
3. 100 g (½ cup) granulated sugar & 96 g (½ cup packed) brown sugar
4. use electric mixer to mix until combined & crumbly
4. use electric mixer to mix until combined & crumbly

Add & Mix in Egg, Vanilla, & Applesauce

Add the chia egg (or 1 large egg), 1 teaspoon of vanilla, and 61 grams (¼ cup) of no-sugar added applesauce. Applesauce is a great substitute for oil and fat in sweet recipes as it is doesn’t contain fat thus reducing the calories. It has a similar consistency to oil, and it enhances the flavor profile by adding a nuanced fruit flavor to the recipe. Mix again using the hand mixer until well blended and smooth.

1. add chia egg, 1 tsp vanilla extract, & 61 g (¼ cup) applesauce
1. add chia egg, 1 tsp vanilla extract, & 61 g (¼ cup) applesauce
2. use electric mixer to mix until combined & smooth
2. use electric mixer to mix until combined & smooth

Combine Dry Ingredients: Oats, GF Flour, Baking Powder, Baking Soda, & Salt

To a large food processor, add 193 grams (2 cups) of gluten-free old-fashioned oats (you can use regular oats or quick cooking). Pulse the oats until mostly broken down to resemble a mix of coarse cornmeal and smaller oat pieces. Then add 138 grams (1 cup) of gluten-free flour (you can use 1 cup of all-purpose flour). Add 4 grams (1 teaspoon) of baking powder, 2 grams (½ teaspoon) of baking soda, and 3 grams (½ teaspoon) of salt. Pulse again until the flour is mixed well with the oats.

1. 193 g (2 cups) of gluten-free oats (old-fashioned or quick cooking)
1. 193 g (2 cups) of gluten-free oats & blend until small pieces
2. 138 g (1 cup) gluten-free flour, 4 g (1 tsp) baking powder, 2 g (½ tsp) baking soda, & 3 g (½ tsp) salt
2. 138 g (1 cup) gluten-free flour, 4 g (1 tsp) baking powder, 2 g (½ tsp) baking soda, & 3 g (½ tsp) salt
3. blend until all is mixed
3. blend until all is mixed

Combine Wet & Dry Ingredients & Add Mix-Ins

Pour the dry (oat and flour) mixture into the wet (sugar and applesauce) mixture and stir until combined. The mixture will be thick and dense. Stir in 240 grams (1½ cups) of semi-sweet chocolate chips or preferred chocolate. You can also use candy-coated chocolate candies, toffee bits, or any other chocolate, nuts, or dried fruit. If adding other mix-ins, add enough to equal no more than a total of 1½ cups to include any chocolate chips. If you want to reduce the chocolate, simply add 160 grams (1 cup) of chocolate chips. The differences in nutritional information between the two chocolate chip amounts are included below near the end of this post.

1. pour dry mixture into wet
1. pour dry mixture into wet
2. stir until a thick, dense mixture
2. stir until a thick, dense mixture
3. 240 g (1½ cups) chocolate chips
3. 240 g (1½ cups) chocolate chips
4. stir until mixed
4. stir until mixed

Scoop Dough onto Baking Sheets

Spoon about 1 tablespoon of dough (walnut size) onto a prepared baking sheet. Cookies will not spread much, so you can space them about 1 inch apart. You should get about 45 small cookies out of this recipe.

TIP: If you want a flat cookie instead of a dome-shape cookie, moisten 2 fingers with water and press down on each cookie to flatten. You can also dip a small drinking glass or cup bottom in flour and press down to flatten out each cookie.

1. 1-inch cookie scoop provides equal amounts of dough per cookie
1. 1-inch cookie scoop provides equal amounts of dough per cookie
2. scrape inside edge of scoop along bowl to remove excess cookie dough
2. scrape inside edge of scoop along bowl to remove excess cookie dough
3. place cookie dough 1 inch apart
3. place cookie dough 1 inch apart
4. use 2 damp fingers (dipped in water) to flatten cookies if desired
4. use 2 damp fingers (dipped in water) to flatten cookies if desired

Baking Time!

Place the filled baking sheet in the oven and bake for 12 minutes or until the edges are set and the bottoms are lightly brown. I prefer to bake one batch of cookies while filling the remainder baking sheet with the remaining dough. You can also place the remaining cookie dough in the fridge or freezer to bake at a later time.

24 cookies on baking pan ready to bake
24 cookies on baking pan ready to bake

Baked & Ready to Cool

When cookies are hot out of the oven, let them sit for about 2 minutes on their baking sheet to cool slightly and firm. Then transfer them to a cooling rack. Eat and enjoy!

1st batch of cookies out of the oven
1st batch of cookies out of the oven

Chocolate Chip Oatmeal Cookies Up Close

Baking the cookies in their “scooped” shape means they will stay in that dome shape. The lack of fat in this recipe prevents them from spreading out in the oven. However, if they are flattened manually, they will look like a regular “flat” cookie. The exterior is crunchy while the interior is soft and chewy. The oats and chocolate chips are visible. They are bite size, so you can eat several and feel satisfied without all the guilt or greasy gut.

Chocolate Chip Oatmeal Cookies
Chocolate Chip Oatmeal Cookies
Close Up of Chocolate Chip Oatmeal Cookies
Close Up of Chocolate Chip Oatmeal Cookies
Interior View of Chocolate Chip Oatmeal Cookies
Interior View of Chocolate Chip Oatmeal Cookies
Flattened Version (left) Compared to Dome-Shaped Version (right)
Flattened Version (left) Compared to Dome-Shaped Version (right)

Nutritional Information For 1 Serving (1 Cookie)

Extracted from verywellfit.com, the following 2 charts provide nutritional information for 1 cookie using the specific ingredients and grams as written in the recipe with adjustments to the chocolate chips only. If you have dietary concerns, please consult the numbers to determine your dietary needs. If there are any modifications to this recipe, the nutritional numbers will change. The first chart on the left shows the nutritional information for all 240 grams (1½ cups) of chocolate chips. The second chart on the right shows the nutritional information for a reduced 160 grams (1 cup) of chocolate chips. Notice the difference between the two charts specifically regarding calories, fat, and carbohydrates.

Nutritional Information: 1 Chocolate Chip Oatmeal Cookie

Nutrition Facts: 1 Chocolate Chip Oatmeal Cookie with 240 g / 1½ cups chocolate chips in recipe
Servings: 45 cookies
Amount per serving: 1 cookie 
Calories76
% Daily Value*
Total Fat 2.7g3%
Saturated Fat 1.5g8%
Cholesterol 0mg0%
Sodium 39mg2%
Total Carbohydrate 13.5g5%
Dietary Fiber 0.9g3%
Total Sugars 7.4g 
Protein 1.2g 
Vitamin D 0mcg0%
Calcium 7mg1%
Iron 1mg3%
Potassium 13mg0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by
1 Chocolate Chip Oatmeal Cookie with 240 g / 1½ cups chocolate chips in recipe
Nutrition Facts: 1 Chocolate Chip Oatmeal Cookie with 160 g / 1 cup chocolate chips in recipe
Servings: 45 cookies
Amount per serving: 1 cookie 
Calories68
% Daily Value*
Total Fat 2.1g3%
Saturated Fat 1.2g6%
Cholesterol 0mg0%
Sodium 39mg2%
Total Carbohydrate 12.3g4%
Dietary Fiber 0.8g3%
Total Sugars 6.4g 
Protein 1.1g 
Vitamin D 0mcg0%
Calcium 7mg1%
Iron 0mg3%
Potassium 13mg0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by
1 Chocolate Chip Oatmeal Cookie with 160 g / 1 cup chocolate chips in recipe

Final Thoughts about Chocolate Chip Oatmeal Cookies

If you’re tired of granola bars and regular cookies are too heavy, these little guys are a happy substitute or an in-between snack. From the oats, rice flour, chia seeds, and applesauce, you’re getting some health benefits like in a granola bar. The two different sugars and chocolate chips add that bit of indulgence that make you feel you are totally indulging in sweets while your belly may not really know 😉.

Baker’s Perspective

This is a simple cookie recipe. There are a few steps like mixing chia seeds with water to make an “egg” and pulsing the oats to break them down. However, in general, the steps are pretty standard. The regular flour, egg, and butter substitutions work well in both taste and texture if you need or want to substitute. Flattening the cookies takes a little extra time, so it’s quicker to leave them in their scooped, dome shape. Once baked, these cookies are fine for a few days at room temperature. They stay “fresher” when frozen.

Taster’s Perspective

This is my go-to chocolate chip oatmeal cookie when I’m craving sweets but don’t want all the fat, gluten, or eggs. The chocolate chips and oats are the dominant flavors. If you prefer less chocolate, use less chips (160 grams or 1 cup instead of 240 grams or 1½ cups). While the other flavors are very minor (coconut oil, chia seeds, brown sugar, applesauce, vanilla), they certainly contribute to the overall flavor depth of the cookie. If you’re looking for a sweet bake to accommodate gluten, dairy, or egg food intolerances or just want something a little “lighter”, you might give these a try and see what you think. We really enjoy them and hope you do as well. Thanks!

Check out my YouTube video all about making these cookies. “Easy on the Hips Chocolate Chip Oatmeal Cookies: Gluten-Free & Vegan Sweet Treats”

Print Recipe

Chocolate Chip Oatmeal Cookies: Gluten Free, Vegan, & Low Fat

Try these gluten-free, vegan, and lower in fat chocolate chip oatmeal cookies with lots of flavor. Coconut oil, applesauce, chia seeds, oats, and rice flour replace the regular gluten, eggs, and fat found in a traditional cookie recipe. While these cookies are easier on the hips, they are super yummy and contain plenty of indulgence and sweetness.
Prep Time25 minutes
Cook Time12 minutes
Total Time37 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: chocolate chip oatmeal cookies,gluten-free cookies, vegan cookies, chocolate chip biscuits, oatmeal biscuits, low-fat cookies
Servings: 45 cookies
Calories: 76kcal
Author: Summer

Ingredients

  • 10 g (1 tbsp) chia seeds
  • 30 g (2 tbsp) coconut oil shortening or butter
  • 100 g (½ cup) granulated sugar
  • 96 g (½ cup packed) brown sugar
  • 1 tsp vanilla extract
  • 61 g (¼ cup) applesauce no added sugar
  • 193 g (2 cups) gluten-free oats (old-fashioned or quick cooking
  • 138 g (1 cup) gluten-free all-purpose flour Namaste, King Arthur, Bob's Red Mill, Cup4Cup, etc.
  • 4 g (1 tsp) baking powder
  • 2 g (½ tsp) baking soda
  • 3 g (½ tsp) salt
  • 240 g (1½ cups) chocolate chips or candy-coated chocolate, nuts, chopped dried fruit, etc.

Instructions

  • In a small bowl, stir together chia seeds and 45 ml (3 tbsp) of water. Set aside for 10-15 minutes to gel.
  • Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper.
  • To a large mixing bowl, add coconut oil (heat in the microwave for 30 seconds or until melted). Add both sugars and mix on medium speed with an electric hand mixer until combined. Mixture will be crumbly.
  • Add the chia egg, vanilla, and applesauce. Mix again until well blended and smooth.
  • Add the oats to a large food processor and pulse until mostly broken down to resemble a mix of coarse cornmeal and smaller oat pieces. Then add flour, baking powder, soda, and salt. Pulse again until flour is mixed in well with the oat pieces.
  • Pour the dry mixture (oat and flour) into the wet mixture (sugars and applesauce) and stir until well mixed. The mixture will be thick and dense. Stir in chocolate chips and/or other mix-ins like nuts, chopped dried fruit, etc.
  • Spoon about 1 tbsp of dough (walnut size) onto the prepared baking sheet. Cookies will not spread much, so you can space them about 1 inch apart.
    TIP: If you want a flat cookie instead of a dome shape, dampen 2 fingers with water and press down on each cookie. You can also dip a small drinking glass or cup bottom in flour and press down to flatten out each cookie.
  • Bake for 12 minutes or until the edges are set and the bottoms are lightly brown. Once removed from the oven, allow cookies to sit on baking sheet 2 minutes to firm. Then transfer them to a cooling rack to cool completely. Eat and enjoy!

Video

Notes

Storage Suggestions:
Store baked cookies in a sealed container or bag at room temperature for a few days. For longer storage, place baked cookies in a freezer bag or sealed container and store in the freezer for up to several months. From frozen, remove desired amount and thaw at room temperature or heat in the microwave 30-45 seconds until heated through and enjoy.
Substitutions: The following substitutions may change the caloric & fat content.
-use 1 large egg in place of 1 chia egg,
-use butter or shortening in place of coconut oil in the same amount,
-use vegetable oil or mashed banana in place of apple sauce,
-use regular old-fashioned or quick cooking oats in place of gluten-free oats,
-use all-purpose flour in place of gluten-free flour,
-use any flavor chips like white chocolate or a mix of chocolate chips, toffee bits, candy-coated chocolate, nuts, or dried fruit to equal up to 1½ cups of total mix-ins.
Keep in mind, the nutritional value will likely change based on any modification.

You might be interested in some of these other cookie recipes.

Cinnamon Raisin Oatmeal Cookies: Gluten Free & Vegan

Holiday Sugar Cookies

Swedish Gingerbread Cookies

German Pfeffernüsse Gingerbread Cookies

Finnish Pinwheel Cookies

Crispy Gingersnap Cookies

Scottish Shortbread Cookies

Scottish Gluten-Free & Vegan Shortbread Cookies

French Macarons 3 WaysFrench Macarons (Gluten Free)

Chinese Almond Ginger Sugar Cookies

Argentine Alfajores Cookies

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

German Pfeffernüsse Gingerbread Cookies: Wonderful Spiced Holiday Treats

German Pfeffernüsse Gingerbread Cookies
German Pfeffernüsse Gingerbread Cookies

Hello spice! It’s the holiday season and spice, spice, everywhere there’s spice! The German Pfeffernüsse gingerbread cookies are about as spicy as they get. I’m not referring to heat spice but warm, holiday, sweet spice. These cookies are packed with 7 spices along with black pepper, molasses, and brown sugar for an added punch of flavor. Cover them in powdered sugar and your holiday plate will scream winter.

A Little About Gingerbread

While ginger originated in Asia, gingerbread and gingerbread-type cookies were well in existence in Europe during the Middle Ages. Gingerbread is even mentioned in Shakespeare’s 16th century play “Love’s Labour’s Lost”. Gingerbread ingredients vary all over the world; even within one culture, a recipe can vary. I’m excited to share with you my spicy variation based on the German Pfeffernüsse version using Lebkuchengewurz (German gingerbread spice) that includes coriander and cardamom. Let’s check it out!

Ingredients for German Pfeffernüsse Gingerbread Cookies

all-purpose flour, baking soda, salt, ground black or white pepper, ground cinnamon, ground cloves, ground allspice, ground ginger, ground coriander, ground cardamom, ground nutmeg, butter, light or dark brown sugar, molasses, whole milk, vanilla extract, and powdered sugar
all-purpose flour, baking soda, salt, ground black or white pepper, ground cinnamon, ground cloves, ground allspice, ground ginger, ground coriander, ground cardamom, ground nutmeg, butter, light or dark brown sugar, molasses, whole milk, vanilla extract, and powdered sugar

There are quite a few ingredients going into this cookie; however, you can substitute the many spices and use instead gingerbread spice, pumpkin pie spice, or apple pie spice. Those substitutions would decrease the prep time; see the recipe below on how to use these substitutions. The ingredients include all-purpose flour, baking soda, salt, ground black or white pepper, ground cinnamon, ground cloves, ground allspice, ground ginger, ground coriander, ground cardamom, ground nutmeg, butter, light or dark brown sugar, molasses, whole milk, vanilla extract, and powdered sugar.

Make the Dough for these Pfeffernüsse Gingerbread Cookies at least 1 Day Ahead of Baking

This cookie dough is best made at least the day before you want to bake the cookies to allow time for the spices to meld together and the dough to firm. Otherwise, the dough will be too sticky to shape and cut.

Make the Cookie Dough

Mix the Dry Ingredients: Flour and Spices

To a medium bowl, add 270 grams (2¼ cup) of all-purpose flour, 2 grams (½ teaspoon) of baking soda, 1½ grams (¼ teaspoon) of salt, ½ gram (¼ teaspoon) of freshly ground pepper (black or white), 5 grams (2 teaspoons) of ground cinnamon, 2 grams (1 teaspoon) of ground cloves, 1 gram (½ teaspoon) of ground allspice, 1 gram (½ teaspoon) of ground ginger, 1 gram (½ teaspoon) of ground coriander, 1 gram (½ teaspoon) of ground cardamom, and 1 gram (½ teaspoon) of ground nutmeg. Whisk or stir all the ingredients to combine and set the mixture aside.

"Mise en Place" - all dry ingredients (from flour to nutmeg) ready to go into the mixing bowl
“Mise en Place” – all dry ingredients (from flour to nutmeg) ready to go into the mixing bowl
1. add all dry ingredients from flour to nutmeg to a medium bowl
1. add all dry ingredients from flour to nutmeg to a medium bowl
2. stir or whisk to combine ingredients
2. stir or whisk to combine ingredients
3. set the flour mixture aside
3. set the flour mixture aside

Heat & Combine Wet Ingredients: Butter, Sugar, Milk, & Vanilla

To a large saucepan over the stove, add 113 grams (1 stick/ 8 tablespoons) of diced butter, 162 grams (¾ cup packed) light or dark brown sugar, and 60 milliliters (¼ cup) of molasses. Heat on medium heat, stirring frequently, to melt butter and dissolve sugar; do not let the mixture boil. Once the butter is melted and sugar is dissolving, add 60 milliliters (¼ cup) of milk and 1 teaspoon of vanilla. Stir consistently for about 30 seconds to heat up the milk.

1. add 113 g (1 stick) diced butter, 162 g (¾ cup packed) brown sugar, & 60 ml (¼ cup) molasses
1. add 113 g (1 stick) diced butter, 162 g (¾ cup packed) brown sugar, & 60 ml (¼ cup) molasses
2. heat on medium heat & stir frequently until butter is melted
2. heat on medium heat & stir frequently until butter is melted
3. add 60 ml (¼ / 4 tbsp) whole milk & 1 tsp vanilla extract
3. add 60 ml (¼ / 4 tbsp) whole milk & 1 tsp vanilla extract
4. stir for 30 seconds to combine & heat up the milk
4. stir for 30 seconds to combine & heat up the milk

Add Flour Mixture to Butter Mixture & Cool

Remove the saucepan from heat and stir in the flour mixture. Stir until the mixture is homogeneous. The dough should be moistened and sticky. Allow the dough to cool to room temperature for 20-30 minutes.

1. stir flour mixture into the butter mixture
1. add flour mixture to the butter mixture
2. stir until completely combined & set aside ~20 minutes to cool
2. stir until completely combined & set aside ~20 minutes to cool

Divide Dough, Wrap, & Refrigerate

Once cooled, divide the dough in half and mound each half into a ball. Wrap each dough half tightly in plastic wrap. Place the wrapped dough in the fridge overnight for up to 3 days. Storing the dough for hours in the fridge allows time for the dough to firm and for the spices to meld together producing a well-balanced spice cookie. If you intend on making cookies at a later date, freeze the dough and thaw overnight in the fridge before baking them.

1. divide dough in half & place each half on plastic wrap
1. divide dough in half & place each half on plastic wrap
2. wrap each half tightly in plastic wrap
2. wrap each half tightly in plastic wrap
3. store in fridge for at least overnight for up to 3 days
3. store in fridge for at least overnight for up to 3 days

Roll, Cut, & Shape Pfeffernüsse Gingerbread Cookies

Remove Dough from Fridge, Preheat Oven, & Prepare Baking Pans

Remove one or both dough halves from the fridge depending on when you intend to bake them. Preheat the oven to 350˚F (177˚C). Line 2 baking sheets with parchment paper or silicone mats for an easy cleanup.

Hand Roll Dough Halves into Logs

On a unfloured work surface, take one dough half and remove it from the plastic wrap. Cut it in half again for easy manageability and set the other half aside. Roll one dough mass into a ¾-inch to 1-inch-thick log. If the log becomes too long for your surface, cut in half again.

1. unwrap 1 dough half, cut it in half again for easy manipulation, & set the other aside
1. unwrap 1 dough half, cut it in half again for easy manipulation, & set the other aside
2. hand roll one dough portion into a ¾-inch to 1-inch log
2. hand roll one dough portion into a ¾-inch to 1-inch log

Cut Logs into 1-Inch Pieces

Use a knife to cut the log in 1-inch pieces for each cookie. Roll each 1-inch cookie into a ball that will be about 1-inch in diameter. Place cookies 2 inches apart on a lined baking sheet as they will spread as a they bake.

1. cut the log into 1-inch dough pieces
1. cut the log into 1-inch dough pieces
2. there should be 1-inch-sized dough pieces from the log
2. there should be 1-inch-sized dough pieces from the log
3. roll each dough piece into a smooth ball
3. roll each dough piece into a smooth ball
4. place dough balls 2 inches apart on prepared baking sheet
4. place dough balls 2 inches apart on prepared baking sheet

Bake Pfeffernüsse Gingerbread Cookies

Once one baking sheet is filled, place it in the oven and bake the cookies for 13-15 minutes or until set and golden brown. While one pan of cookies bakes, continue cutting cookies out of the remaining dough and place them on the second baking sheet. You can also store the other dough half in the fridge or freezer for later baking. If frozen, thaw the dough in the fridge overnight before rolling and baking.

bake 1 pan of cookies 13-15 minutes while filling the other baking sheet; baked cookies on left, unbaked cookies on right
bake 1 pan of cookies 13-15 minutes while filling the other baking sheet; baked cookies on left, unbaked cookies on right

Cool Cookies & Decorate with Powdered Sugar or Powdered Sugar Glaze

Allow cookies to cool on their baking sheet for 2 minutes. Then, transfer the cookies to a cooling rack to cool completely. There are 2 ways to decorate and add the finishing touches to these cookies.

2 ways to decorate cookies; coated in powdered sugar on left, dipped in powdered sugar glaze on right
2 ways to decorate cookies; coated in powdered sugar on top left, dipped in powdered sugar glaze on top right

Decorating Option 1: Powdered Sugar Coating

This first decorating option is the easiest way to add décor. While the cookies are still warm (after about 10 minutes out of the oven). Add 240 grams (2 cups) of powdered sugar to a large zip top bag. Then, add a few cookies, zip/close the bag, twist at the top to tighten the bag to create a bubble (like a snow globe for the cookies and powdered sugar), and shake a few times so the cookies are covered in powdered sugar. Untwist and open the bag. Then, lift a cookie and tap it in the bag against the counter to remove excess powdered sugar. Place the cookie back on the cooling to cool completely. Continue with the remaining cookies. Easy-peasy!

1. add powdered sugar to a large zip top bag
1. add powdered sugar to a large zip top bag
4. tap each cookie on counter in removing them to release loose powdered sugar
4. tap each cookie on counter in removing them to release loose powdered sugar
2. add 4-5 warm cookies
2. add 4-5 warm cookies
5. return coated cookies to cooling rack to continue cooling
5. return coated cookies to cooling rack to continue cooling
3. zip the top, twist the top to create a "snow globe" scenario, shake bag to coat each cookie
3. zip the top, twist the top to create a “snow globe” scenario, shake bag to coat each cookie

Decorating Option 2: Powdered Sugar Glaze

The second decorating option is also pretty but a little more involved. The cookies need to cool completely before dipping them in glaze. To make the glaze, to a small bowl add 240 grams (2 cups) of powdered sugar and 2 tablespoons of milk or water and whisk; add another 1-2 tablespoons of milk or water and mix until smooth. The glaze should be pourable, but not too thin. It should be thick enough to adhere to the cookies and not slide off too much.

TIP: Generally, 2 tablespoons of liquid per 1 cup of powdered sugar creates an appropriate ratio for the glaze.

1. add powdered sugar to a small bowl
1. add powdered sugar to a small bowl
2. add milk or water (1 tbsp at a time) & whisk until smooth
2. add milk or water (1 tbsp at a time) & whisk until smooth
3. add enough liquid to create a pourable mixture but thick enough to adhere to the cookies (2 tbsp liquid per 1 cup powdered sugar)
3. add enough liquid to create a pourable mixture but thick enough to adhere to the cookies (2 tbsp liquid per 1 cup powdered sugar)

Dip the German Pfeffernüsse Gingerbread Cookies in the Glaze

Use forks to dip each cookie completely in the glaze. Lift each cookie from the glaze and allow excess glaze to drip off into the bowl. Rake the fork along the edge of the bowl to continue removing any dripping glaze. Return each cookie to the cooling rack placed over a baking sheet to catch excess dripping. Leave glazed cookies on the cooling rack until the glaze hardens.

1. dip cookies in glaze (1 at a time)
1. dip cookies in glaze (1 at a time)
2. use fork to lift cookie; allow excess glaze to drip off & rake the fork along bowl edge to remove excess glaze
2. use fork to lift cookie; allow excess glaze to drip off & rake the fork along bowl edge to remove excess glaze
3. return cookies to cooling rack over a baking sheet to catch excess glaze & allow to dry
3. return cookies to cooling rack over a baking sheet to catch excess glaze & allow to dry

German Pfeffernüsse Gingerbread Cookies Up Close

These cookies are soft in the center with a little exterior crunch. They have a little height to them instead of being flat since they were baked in dough balls. The powdered sugar and glaze add both sweetness and visual appeal for the holiday season.

German Pfeffernüsse Gingerbread Cookies
German Pfeffernüsse Gingerbread Cookies
interior close up of German Pfeffernüsse Gingerbread Cookies
interior close up of German Pfeffernüsse Gingerbread Cookies

Storage Suggestions

These German Pfeffernüsse gingerbread cookies store very well at room temperature as the flavors actually improve over time. You can store them for up to 2 weeks on the counter or in the pantry. For longer storage, place cookies in a sealed container and freeze for up to 3 months. Keep these in the pantry until you need to give a gift or treat an unexpected guest during the holidays.

Spice Substitutions

If you don’t have the spices in the recipe, you can substitute 12 grams (1½ tablespoons plus 1 teaspoon) of gingerbread spice, pumpkin pie spice, or apple pie spice in place of all the spices listed in the recipe from cinnamon through nutmeg. You’ll still need to add the black or white pepper.

Final Thoughts for German Pfeffernüsse Gingerbread Cookies

Well, I have to say these have become my new favorite holiday Christmas cookie. The first time I took a bite, I was immediately reminded of my favorite childhood weekend breakfast treat… powdered sugar donuts. The dense texture and powdered sugar coating are similar to those breakfast treats but with added spice. So, it’s like a childhood indulgence with adult flavors. I have made several batches of these cookies this season and will be back in the kitchen tomorrow to make another; I just can’t help myself. It is the holiday season, so I’m all into indulgence. 😉

Baker’s Perspective for Pfeffernüsse Gingerbread Cookies

I find these cookies fairly easy to make especially since they are made over at least a 2-day period. Making the dough on the first day takes the longest because the many ingredients need to be measured. However, you can mix the dry ingredients one night, just before bed, and the next day on requires a quick heating of wet ingredients and sugar over the stove and stirring in the dry ingredients. You can freeze the dough for weeks or months or refrigerate the dough for several days. Not only that, but you can bake a half batch one day and the other on a different day. There are so many ways to break up this cookie recipe that it feels like it takes very little effort to make them.

Taster’s Perspective for Pfeffernüsse Gingerbread Cookies

When I look at these dark cookies, I automatically expect a punch of flavor. The spices immediately hit your tongue all around with nothing less than a wallop of “wow”. I like the chewy, spicy center combined with the sweet, powdered sugar exterior. For the glazed cookies, the icing provides an interesting thin crunch to the exterior, a very different texture from the ones shaken in powdered sugar. However, I like them both… no favorites here. I’m excited to get back in the kitchen to make another batch!

Check out my YouTube video on making these German Pfeffernüsse Gingerbread Cookies. “German Pfeffernüsse Gingerbread Cookies: Fantastic Soft, Spiced Holiday Treats”

Print Recipe

German Pfeffernüsse Gingerbread Cookies

German Pfeffernüsse gingerbread cookies are about as spicy as they get. I’m not referring to heat spice but warm, holiday, sweet spice. These cookies are packed with 7 spices along with black pepper, molasses, and brown sugar for an added punch of flavor. Cover them in powdered sugar and your holiday plate will scream winter.
Prep Time30 minutes
Cook Time13 minutes
Resting Time8 hours
Total Time8 hours 43 minutes
Course: Breakfast, Dessert, Snack
Cuisine: German
Keyword: gingerbread cookies, spiced cookies, holiday cookies, Christmas cookies, spiced biscuits, German Pfeffernusse cookies, pepper cookies
Servings: 35 cookies
Author: Summer

Ingredients

Cookie Dough

  • 270 g (2¼ cup) all-purpose flour fluffed, scooped, & leveled off if using a measuring cup
  • 2 g (½ tsp) baking soda
  • 1½ g (¼ tsp) salt
  • ½ g (¼ tsp) freshly ground pepper black or white
  • 5 g (2 tsp) ground cinnamon
  • 2 g (1 tsp) ground cloves
  • 1 g (½ tsp) ground allspice
  • 1 g (½ tsp) ground ginger
  • 1 g (½ tsp) ground coriander
  • 1 g (½ tsp) ground cardamom
  • 1 g (½ tsp) ground nutmeg
  • 113 g (1 stick/8 tbsp) butter diced
  • 162 g (¾ cup packed) brown sugar light or dark
  • 60 ml (¼ cup) molasses
  • 60 ml (¼ cup/ 4 tbsp) whole milk
  • 1 tsp vanilla extract

Glaze

  • 240 g (2 cups) powdered sugar
  • 2-4 tbsp milk or water thick glaze adheres to the cookies

Instructions

Day 1- Make the Cookie Dough:

  • To a medium bowl, add flour, baking soda, salt, pepper, and all spices to include cinnamon through nutmeg. Whisk or stir well to combine and set aside.
  • To a large saucepan over the stove, add diced butter, brown sugar, and molasses. Heat on medium heat to melt butter and dissolve sugar; do not let mixture boil. Once the butter is melted and sugar is almost dissolved, add milk and vanilla. Stir consistently for about 30 seconds to heat up the milk.
  • Remove saucepan from heat and stir in flour mixture until completely blended. The dough should be moistened and sticky.
  • Allow the dough to cool to room temperature for about 30 minutes. Divide dough in half and mound each half into a ball. Wrap each half tightly in plastic wrap. Place wrapped dough in the fridge overnight for up to 3 days.
    TIP: Storing the dough for hours in the fridge allows time for the dough to firm and for the spices to meld together producing a well-balanced spice cookie.

Day 2 up to 3 Days Later- Divide Dough & Roll into Balls:

  • Remove both dough halves from the fridge. Preheat oven to 350˚F (177˚C). Line 2 baking sheets with parchment paper or silicone mats.
  • Unwrap 1 dough half and divide it in half (again) and set it aside. On an unfloured work surface, roll each dough piece into a ¾-inch to 1-inch-thick log. Use a knife to cut the log every 1 inch for each cookie. Roll each cookie into a ball that will be about 1-inch in diameter. Place cookies 2 inches apart on a lined baking sheet.
  • Bake cookies in oven for 13-15 minutes or until set. While one pan of cookies bakes, continue cutting cookies out of the remaining dough and place them on the second baking sheet. You can also store the other dough half in the fridge or freezer for later baking.
  • Allow cookies to cool on baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.

Cover in Powdered Sugar or Make Glaze & Cover Cookies:

  • Option 1- Coat in powdered sugar:
    For quick cookie decorating, once the cookies have slightly cooled (~10 minutes), add powdered sugar to a zip top bag, add several cookies and shake until each cookie is coated in powdered sugar, remove cookies, and return them to cooling rack to cool completely.
  • Option 2- Cover in powdered sugar glaze:
    To a small bowl, add powdered sugar. Slowly stir in milk or water, 1 tbsp at a time, until you reach a thick but pourable consistency.
    TIP: Usually, 2 tbsp of liquid per 1 cup of powdered sugar is enough.
  • Use forks to dip each cookie completely in the glaze. Lift each cookie from the glaze over the bowl to allow excess glaze to drip off into the bowl. Return each cookie to the cooling rack sitting over a baking sheet as some glaze will drip off the cookies. Leave glazed cookies on the cooling rack until the glaze hardens.

Video

Notes

Storage Suggestions:
Store the cookies in a sealed container at room temperature for up to 2 weeks. For longer storage, place cookies in a sealed container and freeze for up to 3 months.
Spice Substitutions:
If you don’t have the spices in the recipe, you can substitute 12 g (1½ tbsp +1 tsp) of gingerbread spice, pumpkin pie spice, or apple pie spice in place of all the spices listed in the recipe from cinnamon through nutmeg.

You might be interested in some of these other holiday recipes.

Holiday Sugar Cookies

Swedish Gingerbread Cookies

Gingerbread Hot Cocoa

Apple Pie Spice Blend

Gingerbread Spice Blend

Pumpkin Spice Blend

Cinnamon Rolls & Yeast Rolls: One Recipe & One Prep

Finnish Pinwheel Cookies

Crispy Gingersnap Cookies

Scottish Shortbread Cookies

Chinese Almond Ginger Sugar Cookies

Argentine Alfajores Cookies

British Hot Cross Buns

Cinnamon Buttery Apple Biscuits

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

Holiday Sugar Cookies: A Fantastic Frosted Family Favorite

Holiday Sugar Cookies
Holiday Sugar Cookies

Is there a better sweet treat during the holidays than a soft, frosted sugar cookie decorated in holiday fashion? This sugar cookie recipe has been in my husband’s family for generations. It is by far our favorite sugar cookie, not because it’s a “family” recipe, but because in addition to the usual sugar cookie ingredients, this recipe contains cream cheese and almond extract giving the cookies a soft, rich texture with a flavorful punch. I have been making these cookies every year for several decades now and just can’t seem to get enough of them. I’m excited to share this generational family recipe with you.

Origin of These Holiday Sugar Cookies

We don’t know exactly where this recipe originated, but the original recipe calls for oleo (also known as margarine). That tells us this recipe likely dates to at least around World War II. Oleo, the antiquated name for margarine, is shortened from the French word “oléomargarine” created by French chemist Hippolyte Mège-Mouriès in 1869. He won a contest held by Emperor Napolean III to combat the butter shortage.

A Little About Oleo

Oleo was at first made from beef tallow (or beef fat which is harder in consistency than pig lard). Today, known as margarine, it is made from vegetable fat making it plant based and dairy free. It became very popular during wartime as a cheap butter substitute. It was originally white in color thus needing food coloring to make it resemble butter. Today, it can still be found in some grocery stores, but you mostly only see it listed in old recipes from our grandmothers’ (WWII) generation or older. If you have a family recipe with oleo as an ingredient, don’t fret, just use margarine or butter which is what we’re using in this recipe.

Ingredients for Holiday Sugar Cookies

butter (or oleo/margarine), cream cheese, granulated sugar, 1 egg, vanilla extract, almond extract, all-purpose flour, salt (if not using salted butter), baking powder, powdered sugar, milk, food coloring, and holiday sprinkles or other edible decor
butter (or oleo/margarine), cream cheese, granulated sugar, 1 egg, vanilla extract, almond extract, all-purpose flour, salt (if not using salted butter), baking powder, powdered sugar, milk, food coloring, and holiday sprinkles or other edible décor

I love the ingredients in this sugar cookie recipe, specifically the cream cheese and the almond extract. For the cookie ingredients, you’ll need salted butter (or oleo/margarine), cream cheese, granulated sugar, 1 egg, vanilla extract, almond extract, all-purpose flour, salt (if not using salted butter), and baking powder. In addition, the frosting and topping ingredients include powdered sugar, milk, food coloring, and holiday sprinkles or other edible décor.

Make the Holiday Sugar Cookie Dough

Make & Chill the Dough at least 1 Day Ahead

This cookie dough is best made the day before you want to bake the cookies. The dough needs to be chilled for at least a few hours to overnight for easy rolling and cutting. The easiest part of making these cookies is mixing the ingredients, particularly if you have a stand mixer, if not, you can stir the ingredients using a large bowl and spoon.

Combine the Butter & Cream Cheese

To stand mixer bowl or large bowl, add 226 grams (2 sticks or 8 ounces) of room temperature butter. I use salted butter in this recipe because salt enhances sweetness, and this recipe doesn’t call for salt. If using unsalted butter, add ¼ teaspoon of salt with the flour mixture. Use the paddle attachment or electric hand mixer and blend until the butter is soft and creamy. Add 226 grams (1 package / 8 ounces) of cream cheese. You’ll notice we have equal amounts of butter and cream cheese, thus lots of richness goes into these cookies. Mix again until combined and creamy.

1. 226 g (2 sticks / 8 oz) salted room temperature butter
1. 226 g (2 sticks / 8 oz) salted room temperature butter
2. 226 g (1 pkg / 8 oz) softened cream cheese
2. 226 g (1 pkg / 8 oz) softened cream cheese

Add Sugar, Egg, & Extracts

Add 300 grams (1½ cups) of granulated sugar. Mix again until the mixture is creamy. Crack an egg in a separate bowl to eliminate broken shells or a bad egg and pour it into the butter mixture. Add 1 teaspoon of vanilla extract and ½ teaspoon of almond extract. Mix until the ingredients are combined and fluffy.

1. 300 g (1½ cups) granulated sugar
1. 300 g (1½ cups) granulated sugar
4. ½ tsp almond extract
4. ½ tsp almond extract
2. 1 large egg
2. 1 large egg
5. fluffy mixture
5. fluffy mixture
3. 1 tsp vanilla extract
3. 1 tsp vanilla extract

Combine Dry Ingredients: Flour & Baking Powder

In a separate medium bowl, add 420 grams (3½ cups) of all-purpose flour. Then, add 4 grams (1 teaspoon) of baking powder (and ¼ teaspoon of salt if using unsalted butter). Give it a quick stir. With the machine on low, slowly add in the flour mixture. Continue to run the machine until all the ingredients are combined. If using a spoon or electric hand mixer, add the flour in 2-3 stages stirring in between each stage.

1. stir 420 g (3½ cups) all-purpose flour, 4 g (1 tsp) baking powder, & ¼ tsp salt if using unsalted butter
1. stir 420 g (3½ cups) all-purpose flour, 4 g (1 tsp) baking powder, & ¼ tsp salt if using unsalted butter
2. add flour mixture in 2-3 stages while mixing ingredients
2. add flour mixture in 2-3 stages while mixing ingredients
3. cookie dough should be very moist & sticky; it will firm as it chills
3. cookie dough should be very moist & sticky; it will firm as it chills

Cover & Chill Sugar Cookie Dough: Overnight up to 3 Days

To save space in my fridge, I transfer the dough to a separate, smaller bowl and cover. Regardless, place the covered dough in the fridge overnight for up to three days until you’re ready to roll, cut, and bake the cookies.

cover cookie dough & place in fridge overnight for up to 3 days to chill & firm
cover cookie dough & place in fridge overnight for up to 3 days to chill & firm

Roll Dough & Cut Out Holiday Sugar Cookies

Remove Sugar Cookie Dough from Fridge

The day after making the cookie dough (or up to 3 days later if refrigerated), you can roll, cut, and bake the cookies. Remove the dough from the fridge, it should be firm almost hard since the dough includes butter; butter has a harder firmness than margarine. I prefer to set my dough out for 10-15 minutes before rolling it. However, as you roll the dough it begins to soften.

Preheat Oven & Prepare Baking Pans

Preheat the oven to 375˚F (190˚C). Line 2 baking sheets with parchment paper or silicone mats for an easy cleanup.

line 2 baking sheets with parchment paper or silicone mats
line 2 baking sheets with parchment paper or silicone mats

Prepare Work Surface

Flour & Sugar OR Powdered Sugar

Add a little flour and granulated sugar to a work surface. Whenever I roll and cut cookies, I like to use a combination of flour and sugar. The flour prevents sticking while the sugar adds sparkle and sweetness to the cookie exterior. In place of the flour and sugar mixture, you could just use powdered sugar. The powdered sugar absorbs in the cookie so there’s no white powder on the baked cookie and the cookie stays sweet on the exterior.

Divide, Roll Out, & Cut Out Cookie Dough

Divide & Roll Out Cookie Dough

To make rolling the dough manageable, divide the dough in half and return one dough half to the bowl. You can wrap one dough half in plastic and return it to the fridge for a different day or freeze for even later. Use a rolling pin to roll out the remaining dough half. Roll until the dough is ⅛- ¼-inch thick. Add flour and sugar to the work surface as needed to prevent sticking. Depending on the holiday, you can use whatever shaped cookie cutters you like or have. Since I usually make these at Christmas time, I like to use Christmas cookie cutters, but I have used hearts for Valentine’s Day, eggs and bunnies for Easter, sports themed for the summer, and small letters to spell Happy Birthday for a friend. 😉

1. divide dough in half for easy management; bake 1 now & save other for later
1. divide dough in half for easy management; bake 1 now & save other for later
2. roll dough half until it is ⅛- ¼-inch thick
2. roll dough half until it is ⅛- ¼-inch thick

Cut Out Cookies, Place on Baking Pan, & Bake

Use desired cookie cutters and stamp out the cookies. Place each on a prepared baking sheet about 1-inch apart. They will spread some but not much. Once you have one pan filled, place the cookies in the oven and bake for 7-8 minutes for soft cookies and 8-9 minutes for firm cookies. They will not brown much (if at all) on the bottoms. The cookies should be pale on top and bottom. While one pan of cookies bakes, continue rolling and cutting out cookies until all the dough is used. You can bake one batch of cookies today and keep the remaining dough half in the fridge or freeze until you’re ready to bake them. If freezing the dough, allow the dough to thaw overnight in the fridge.

1. use desired cookie cutter shapes to stamp out cookies
1. use desired cookie cutter shapes to stamp out cookies
2. using Christmas tree cookie cutter
2. using Christmas tree cookie cutter
3. place filled pan in oven & bake 7-9 minutes
3. place filled pan in oven & bake 7-9 minutes
4. gather dough pieces & continue to roll & cut out cookies
4. gather dough pieces & continue to roll & cut out cookies

Cool Cookies

Once the cookies are out of the oven, let them sit on the baking sheet for 2 minutes to firm before removing them. Place another pan in the oven to bake. After 2 minutes, transfer the cookies to a cooling rack to cool completely. Then continue to fill the baking sheet with additional shaped cookie dough.

cookies are baked & being transferred to a cooling rack
cookies are baked & being transferred to a cooling rack

Make the Frosting & Decorate the Cooled Holiday Sugar Cookies

Make the Powdered Sugar Frosting

Once the cookies are all baked and cooled, leave them naked as they are or decorate them. To make the frosting, you can make one color or many colors. Regardless of the color, the recipe is virtually the same, minus the color of course. To a small bowl, add 1 teaspoon of butter and 1 teaspoon of milk. Heat them together in the microwave for 10-20 seconds or until melted. Stir. Add 120 grams (1 cup) of powdered sugar and ⅛ teaspoon of almond extract. Stir and add another 1 -3 tsp of milk until the frosting reaches a spreadable consistency; not too thick that it doesn’t spread, but not too thin that it spreads off the cookie. For colored frosting, use the same recipe but add and stir in several drops of food coloring at the end to reach the desired color.

TIPS: Melting both the butter and a little milk first prevents the mixture from being lumpy. Once cold milk hits the butter, the butter solidifies; thus, melting a little milk with the butter maintains a smooth consistency. If the mixture is too thin and runs off the cookie, stir in more powdered sugar until the consistency is thick enough to spread and stay on the cookie.

1. melt 1 tsp butter & 1 tsp milk together in microwave 10-20 seconds
1. melt 1 tsp butter & 1 tsp milk together in microwave 10-20 seconds
4. mix until mixture is crumbly
4. mix until mixture is crumbly
2. 120 g (1 cup) powdered sugar
2. 120 g (1 cup) powdered sugar
5. add 1-3 more tsp milk until mixture is spreadable consistency (not runny)
3. ⅛ tsp almond extract
3. ⅛ tsp almond extract
6. for colored frosting, make the white frosting & add desired food coloring
6. for colored frosting, make the white frosting & add desired food coloring

Decorate the Cooled Holiday Sugar Cookies

Use the back of a spoon, spatula, or knife to spread frosting on a cookie. While the frosting is still wet, add sprinkles, non-pareils, or other edible décor to the tops. Allow the frosting to set before eating or storing the cookies.

TIP: Frost and decorate the cookies over a baking sheet or pan with sides to keep any loose topping and frosting from falling on the table or floor.

1. use back of spoon, spatula, or knife to spread frosting on cookie
1. use back of spoon, spatula, or knife to spread frosting on cookie
2. sprinkle on desired edible decoration like sprinkles
2. sprinkle on desired edible decoration like sprinkles

Holiday Sugar Cookies Close Up

The frosting is set thanks to the butter helping it to solidify. The décor on the frosting stays on the cookie. The bottoms are pale like the tops. The cookie crumb is soft and tender on the inside and out thanks to the cream cheese.

1. backs are pale like the tops
1. backs are pale like the tops
2. decorated tree cookie
2. decorated tree cookie
3. decorated candy cane cookie
3. decorated candy cane cookie
close up of interior & exterior of cooled & decorated holiday sugar cookies
close up of interior & exterior of cooled & decorated holiday sugar cookies
cookie platter of decorated holiday sugar cookies
cookie platter of decorated holiday sugar cookies

Storage Suggestions

Store these cookies in a sealed container at room temperature for up to several days. Once frosted, place wax paper between the cookies so they don’t stick together. For longer storage, freeze in a sealed container between sheets of wax paper. Gift these to family and friends for the holidays and add them to your holiday cookie platter. This recipe of cookies makes a lot, so you have plenty to share and enjoy.

Make Now & Bake Later

This recipe makes a large batch of dough around 6 dozen (72) cookies. You can bake half the dough when ready and store the other half in the fridge for up to 3 days or freezer for up to several months. From frozen, thaw the dough in the fridge overnight before rolling, cutting, and baking.

Holiday Sugar Cookies: Final Thoughts

I’m not kidding when I say these are our favorite sugar cookies. The cream cheese combined with butter, sugar, and almond extract make (for us) the perfect bite of sweetness. The flavored frosting highlights the almond almost cherry flavor. They are very sweet. They remind me a lot of those bakery store-bought cookies that are thick, round, and topped with a thick, seasonal colored frosting with sprinkles… you know the ones!! 😋

Baker’s Perspective

Depending on my schedule, I can make, bake, and decorate the cookies over a 2-day period or multiple days. I like that this recipe can be made from start to finish in stages over days, weeks, or even months. This includes making the frosting and decorating the cookies on another day different from the day they are baked. These cookies are versatile to make for any season, holiday, or event. The dough is soft and easy to roll and manipulate once it warms up to room temperature. The frosting is thick and easy to spread on the cookies. I really hope you give these cookies a try and get your kiddos involved. These cookies are so much more enjoyable to make when you have family and friends to help you frost and decorate them. My husband even gets in on the action and helps me decorate when I’m too tired. He’s a gem; I think I’ll keep him a while. 😊

Taster’s Perspective

Yummy, yum, yum! These cookies are soft and tender thanks to the cream cheese. The almond extract takes these cookies to another level adding an almost cherry nuance. The frosting is sweet and compliments the cream cheese and butter base. The edible décor provides texture and a little crunch to the soft and tender crumb. Yum! It is such a treat for me to make and eat these at least once a year. 

Check out my YouTube video on making these sugar cookies. “Holiday Sugar Cookies: Family Fav- Cream Cheese Creates Softness & Almond Extract Enhances Flavor“

Print Recipe

Holiday Sugar Cookies

This sugar cookie recipe has been in my husband’s family for generations. It is by far our favorite sugar cookie, not because it’s a “family” recipe, but because in addition to the usual ingredients, this recipe contains cream cheese and almond extract giving the cookies a soft, rich texture with a flavorful punch.
Prep Time40 minutes
Cook Time8 minutes
Chill Time8 hours
Total Time8 hours 48 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: holiday sugar cookies, frosted cookies, Christmas cookies, holiday gifts, cream cheese cookies, almond extract cookies
Servings: 6 dozen
Author: Summer

Ingredients

Cookie Dough:

  • 226 g (2 sticks / 8 oz) salted butter room temperature; if using unsalted butter, add ¼ tsp salt with the flour
  • 226 g (1 pkg / 8 oz) cream cheese softened
  • 300 g (1½ cups) granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 420 g (3½ cups) all-purpose flour fluffed, scooped, & leveled off if using measuring cup
  • 4 g (1 tsp) baking powder
  • 1 g (¼ tsp) salt ONLY if using unsalted butter

Frosting:

  • 1 tsp butter
  • 1-4 tsp milk
  • 120 g (1 cup) powdered sugar
  • ⅛ tsp almond extract
  • 2-4 drops or more desired food coloring optional

Decorative Topping:

  • sprinkles
  • non-pareils etc.

Instructions

Make the Dough: Night Before up to 3 Days Before Baking

  • To a stand mixer bowl or large bowl, add butter and use paddle attachment to mix until soft and creamy. Add cream cheese and mix again until combined and creamy. Add sugar and blend again until fluffy.
    TIP: Use a large bowl and spoon to stir or electric mixer to combine ingredients.
  • Add egg, vanilla, and almond extracts. Mix until combined.
    TIP: Crack egg in a separate bowl to eliminate broken shells or a bad egg and pour it into the butter mixture.
  • To a separate medium bowl, stir together flour and baking powder (and salt if using unsalted butter). With machine on low, slowly add in flour mixture. Continue to run the machine until all the ingredients are combined. Cover bowl and store in fridge overnight for up to 3 days.
    TIP: If stirring by hand or using an electric mixer, add flour mixture in 2-3 stages stirring or mixing in between each stage.

Following Day or Days Later

  • Preheat oven to 375˚F (190˚C) and line 2 baking sheets with parchment paper or silicone mats.
  • Remove cookie dough from fridge and allow to soften ~10 minutes on counter. Add a little flour and granulated sugar to a work surface. Divide dough in half and return one dough half to the bowl. Use a rolling pin to roll out remaining dough half to ⅛-¼-inch thick. Use cookie cutter to cut out cookies and place each on a prepared baking sheet about 1-inch apart.
    TIPS: Use powdered sugar instead of flour and sugar to roll out dough. Sugar maintains sweetness on the cookie exterior. Save other dough half to make cookies at a later date. Store dough in sealed container or wrapped in plastic in fridge if using within a couple of days; store in freezer to bake weeks or months later. If freezing the dough, allow the dough to thaw overnight in the fridge.
  • Bake cookies in the oven for 7-9 minutes or until the tops are set. While one pan bakes, continue rolling and cutting out cookies until all the dough is used.
    TIP: Baking for 7-8 minutes produces a soft cookie; longer baking makes them firm to crunchy.
  • Once baked, let the cookies sit on the baking sheet for 2 minutes to firm before transferring them to cooling rack to cool completely.

Make the Frosting & Decorate:

  • To a small bowl, add 1 tsp of butter and 1 tsp of milk. Heat them together in the microwave for 10-20 seconds or until melted. Stir. Add powdered sugar and almond extract. Stir again and add another 1 -4 tsp of milk until the frosting reaches a spreadable consistency. For colored frosting, add drops of food coloring to reach desired color.
    TIP: If mixture is too thin and runs off the cookie, stir in more powdered sugar until the consistency is thick enough to spread and stay on the cookie.
  • Once cookies have cooled completely, use the back of a spoon, spatula, or knife to spread on the frosting. While the frosting is still wet, add sprinkles, non-pareils, or other edible décor to the tops. Allow the frosting to set before eating or storing the cookies.

Video

Notes

Storage Suggestions:
Store decorated cookies in a sealed container between wax paper at room temperature for several days. For longer storage, freeze in a sealed container between sheets of wax paper. Gift these to family and friends for the holidays and add them to your holiday cookie platter.
To Bake Later:
This recipe makes a large batch of dough. You can bake half the dough and store the other half in the fridge for up to 3 days or freezer for up to several months. From frozen, thaw dough in the fridge overnight before rolling, cutting, and baking.

You might be interested in some of these other holiday recipes.

Swedish Gingerbread Cookies

Gingerbread Hot Cocoa

Apple Pie Spice Blend

Gingerbread Spice Blend

Pumpkin Spice Blend

Cinnamon Rolls & Yeast Rolls: One Recipe & One Prep

Finnish Pinwheel Cookies

Crispy Gingersnap Cookies

Scottish Shortbread Cookies

Chinese Almond Ginger Sugar Cookies

Argentine Alfajores Cookies

British Hot Cross Buns

Cinnamon Buttery Apple Biscuits

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

Swedish Gingerbread Cookies: Thin, Snappy, & Holiday Spiced

Swedish Gingerbread Cookies
Swedish Gingerbread Cookies

Swedish gingerbread cookies are commonly eaten during the fall and winter holiday season. They are flavorful, spiced gingerbread crispy cookies often used as the cookie base for gingerbread houses due to their sturdiness and crispiness. I went all out on spice in my version of this recipe. The spices aren’t many, but they are pretty heavy. If you like spices, particularly cinnamon, ginger, cardamom, cloves, and of course black pepper, you should enjoy this variation.

Swedish Pepparkakor Cookies: Pepparkakor?

Pepparkakor is a Swedish word meaning pepper cookies; peppar for “pepper” and kakor for “cookies”. They are the Swedish version of gingerbread though not bread but thin, snappy ginger and pepper focused cookies, though pepper isn’t quite as common as it used to be. I went the traditional route by adding black pepper to this recipe.

Ingredients for Swedish Gingerbread Cookies

all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground cardamom, ground cloves, ground black pepper, butter, granulated sugar, molasses, whole milk, and powdered sugar
all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground cardamom, ground cloves, ground black pepper, butter, granulated sugar, molasses, whole milk, and powdered sugar

The ingredients are fairly standard and include mostly those from a stocked pantry. They consist of all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground cardamom, ground cloves, ground black pepper, butter, granulated sugar, molasses, whole milk, and powdered sugar for dusting on the baked cookies or for frosting.

Make the Cookie Dough at Least a Day Ahead

The cookie dough is best made a day before rolling, cutting, and baking the cookies. Leaving the dough in the fridge overnight for up to 3 days allows time for the spices to meld together to produce a well-balanced spice cookie as well as to firm the dough. In fact, you can store half of the dough in the fridge to make the next day and the other half in the freezer for a later date. From frozen, thaw the dough in the fridge overnight to bake the following day.

Make the Gingerbread Cookie Dough

Combine Dry Ingredients: Flour, Baking Soda, Salt, & Spices

To make the dough, start with a medium-sized bowl. Add 300 grams (2½ cups) of all-purpose flour, 4 grams (1 teaspoon) of baking soda, 3 grams (½ teaspoon) of salt, 7.5 g (3 teaspoons) of ground cinnamon, 5 grams (3 teaspoons) of ground ginger, 3 grams (1½ teaspoons) of ground cardamom, 3 grams (1½ teaspoons) of ground cloves, and 2 grams (1 teaspoon) of ground black pepper. Stir well to combine all ingredients and set the bowl aside.

1. "mise en place" all dry ingredients are measured out
1. “mise en place” all dry ingredients are measured out
2. add all dry ingredients to a medium/large bowl
2. add all dry ingredients to a medium/large bowl
3. stir or whisk ingredients until combined
3. stir or whisk ingredients until combined
4. once mixed, set bowl aside
4. once mixed, set bowl aside

Cream & Blend Together Butter, Sugar, Molasses, & Milk

To a stand mixer bowl or large mixing bowl, add 113 grams (8 tablespoons / 1 stick) of softened butter. Use the paddle attachment or hand mixer to cream the butter on medium speed until smooth. Add 134 grams (⅔ cup) of granulated sugar, 38 milliliters (2½ tablespoons) of molasses, and 60 milliliters (¼ cup / 4 tablespoons) of milk. Blend until smooth.

1. 113g (8 tbsp) softened butter
1. 113g (8 tbsp) softened butter
4. 60 ml (¼ cup / 4 tbsp) whole milk
4. 60 ml (¼ cup / 4 tbsp) whole milk
2. 134 g (⅔ cup) granulated sugar
2. 134 g (⅔ cup) granulated sugar
5. blend ingredients until smooth
5. blend ingredients until smooth
3. 38 ml (2½ tbsp) molasses
3. 38 ml (2½ tbsp) molasses

Add Dry Ingredients to Wet Ingredients

With the machine on low speed, slowly add the flour mixture. If using an electric hand mixer or stirring by hand, add the flour mixture in two to three stages mixing or stirring in between until combined. Dough is mixed when all flour has blended.

1. add flour mixture in stages while mixing
1. add flour mixture in stages while mixing
2. mix until no flour streaks remain
2. mix until no flour streaks remain

Divide, Shape, & Wrap Dough to Store in Fridge

Divide the dough in half. Shape each half into a small rectangle or oval. Wrap each half tightly in plastic wrap. Store the dough in the fridge overnight for up to 3 days. For longer storage, place well-wrapped dough in the freezer; thaw overnight in the fridge before rolling, cutting, and baking.

1. divide dough in half & place separately on plastic wrap
1. divide dough in half & place separately on plastic wrap
2. shape each dough half into rectangle or oval & wrap tightly
2. shape each dough half into rectangle or oval & wrap tightly
3. place both wrapped dough halves in fridge overnight for up to 3 days
3. place both wrapped dough halves in fridge overnight for up to 3 days

Roll, Cut, & Bake Gingerbread Cookies

Preheat Oven & Prepare Baking Sheets

Either the following day after making the dough or later. Remove the dough from the fridge and set it on the counter to warm up for about 10 minutes, so it can be manipulated more easily. Preheat the oven to 375°F (190˚C). Line 2 baking sheets with parchment paper or silicone mats.

remove dough halves from fridge & line 2 baking sheets w/ parchment paper or silicone mats
remove dough halves from fridge & line 2 baking sheets w/ parchment paper or silicone mats

Roll Dough

When the dough has slightly softened, place one dough half on a lightly floured work surface sprinkled with sugar. Whenever I roll and cut cookies, I use both flour and sugar on my work surface as flour prevents sticking, and sugar maintains a sweet cookie exterior. Use a rolling pin to roll dough to about ⅛ – ¼ -inch thick. A thinner cookie (⅛- thick dough) will result in an overall crispier cookie. A thicker cookie (¼ -inch dough or thicker) will be crispy on the exterior and slightly chewy in the center. You can try both and see which you prefer.

TIP: Instead of rolling cookie dough in flour and sugar, use powdered sugar. Powdered sugar dissolves in the cookie thus no “flour-y” exterior once baked. Also, the sugar enhances the exterior sweetness.

roll dough to about ⅛ - ¼ -inch thick
roll dough to about ⅛ – ¼ -inch thick

Cut out Gingerbread Cookies

Once dough is rolled out to desired thickness, use preferred or seasonal cookie cutters of any shape to cut out cookies. I prefer to use gingerbread people for my holiday shapes with this cookie dough. Place cookies 1-inch apart on the lined baking sheet; they will not spread much. For any remaining dough scraps, knead the dough back into a ball and flatten out as before. If any small amount of dough is left from the first dough half, add it to the other dough half, knead, flatten, and cut out more cookies.

1. use seasonal cookie cutters to cut out cookie shapes
1. use seasonal cookie cutters to cut out cookie shapes
2. I decided on gingerbread people for the holidays
2. I decided on gingerbread people for the holidays

Baking Time!

Once the baking sheet is filled, place the baking sheet in the oven and bake for 8-10 minutes. Cookies should be puffed, dry, and have darker brown bottoms. Bake the first pan of cookies while rolling and cutting out any remaining dough including the other dough half OR store and save the other dough half for later use.

TIPS: Consider baking only a few cookies first to ensure the thickness and crispiness are appropriate for your needs. If not, adjust by rolling the dough thicker or thinner and baking a minute more or a minute less.

one pan of cookies is full and ready to be baked; bake for 8-10 minutes
one pan of cookies is full and ready to be baked; bake for 8-10 minutes

Cool & Decorate Gingerbread Cookies

Cool Gingerbread Cookies

Once baked, allow cookies to cool on their pans for 2 minutes. Then, transfer the cookies to a cooling rack to cool completely.

1. one pan of gingerbread cookies baked
1. one pan of gingerbread cookies baked
2. the backsides should be a little darker brown
2. the backsides should be a little darker brown

Decorate Gingerbread Cookies as Desired

Quick Powdered Sugar Dusting

Once cooled, dust powdered sugar over each cookie or pipe on icing. Since the cookies have lots of flavor, they don’t necessarily need frosting, so you can simply dust on powdered sugar. We prefer to eat them simply with a dusting of powdered sugar, so they stay crispy and snappy.

Swedish gingerbread cookies dusted in powdered sugar
Swedish gingerbread cookies dusted in powdered sugar

Simple Icing or Glaze

If you want to spread on or pipe on icing, mix 1-2 cups of powdered sugar and 1-4 tablespoons of milk along with several drops of desired food coloring. Pipe or spoon on the icing and sprinkle on edible cookie décor like sprinkles and non-pareils.

TIPS: For additional flavors, add clear vanilla extract or other like almond or orange extracts to the icing. Test a cookie with the icing to determine if additional liquid or sugar should be added to adjust consistency. Allow icing to harden on the cookies before attempting to stack the cookies. Use a small piece of wax paper between cookies when stacking to prevent sticking icing. If you do not have a piping bag, place icing in a zip top bag, cut off the tip of the bag, and use the zip top bag like a piping bag in squeezing the icing onto the cookies.

Swedish Gingerbread Cookies
Swedish Gingerbread Cookies

Serving Suggestions

It goes without saying that the holiday cookie platter or a cookie exchange works with this cookie. Don’t forget the gift bags! Place a few of these cookies in a decorative holiday cellophane bag, add a bow, attach the recipe; voila, you have a holiday gift! Since these flavors enhance with time, bake a batch, and store them covered in your pantry until you’re ready to serve them or give them away as gifts.

Swedish Gingerbread Cookies Final Thoughts

We love the simplicity of this gingerbread cookie. They are easy to eat (meaning, it’s too easy to eat several). They satisfy that sweet crunch when you need one. The dusting of powdered sugar adds elegance to a simple cookie and with hardly any effort when in a rush. This recipe is a simple and snappy Swedish sweet. 😊

Baker’s Thoughts

I appreciate the multiple stages in making this cookie. It’s one of those bakes where you can divide the tasks over 2-3 days or even weeks. Spend 20 quick minutes making the dough and freeze or refrigerate it. Then, when you’re ready (the next day, days, or weeks later), roll, cut out, and bake the cookies. And even later (the next day or several days later), you can add the icing. Crispy gingerbread cookies last a long time and improve in flavor over time. Don’t forget these are great to make as a family, or at least the decorative portion. 😊

Taster’s Thoughts

They are light, crispy, spiced, and addictive. Without the icing, it’s easy to grab a few and eat as you go. Before you know it, they’re all gone (not speaking from personal experience, mind you… 😉) I typically go for soft and chewy cookies, but these are a nice change (for me) for a light crisp. The spices are in abundance. Once you take a bite, wait for it… after a few moments on the tongue, the spices explode. I think the cinnamon and ginger are clear, hints of cardamom, cloves, and black pepper follow. They are light enough to go well with that morning or afternoon coffee, hot chocolate, or hot tea. While simple and tasty on their own (as the powdered sugar adds more visual attraction and texture than flavor), the icing adds that extra bit of sweet indulgence. They might be prettier with the icing, but no less tasty.

Check out my YouTube video on making these Swedish Gingerbread Cookies. “Swedish Snappy Gingerbread Cookies: Thin, Holiday Spiced, Easy Decor, Cookie Platter & Gift Ready!”

Print Recipe

Swedish Gingerbread Cookies: Thin, Snappy, & Holiday Spiced

Swedish gingerbread cookies are commonly eaten during the fall and winter holiday season. They are flavorful, spiced gingerbread crispy cookies often used as the cookie base for gingerbread houses due to their sturdiness and crispiness. The spices in this version aren’t many, but they are pretty heavy. If you like spices, particularly cinnamon, ginger, cardamom, cloves, and of course black pepper, you should enjoy this variation.
Prep Time40 minutes
Cook Time8 minutes
Resting time8 hours
Total Time8 hours 48 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Swedish
Keyword: Swedish gingerbread cookies, ginger biscuits, ginger cookies, spiced cookies, holiday cookies
Servings: 40 cookies
Author: Summer

Ingredients

Cookie Dough:

  • 300 g (2½ cups) all-purpose flour fluffed, scooped, and leveled off if using a measuring cup
  • 4 g (1 tsp) baking soda
  • 3 g (½ tsp) salt
  • 7½ g (3 tsp) ground cinnamon
  • 5 g (3 tsp) ground ginger
  • 3 g (1½ tsp) ground cardamom
  • 3 g (1½ tsp) ground cloves
  • 2 g (1 tsp) ground black pepper
  • 113 g (8 tbsp) butter softened
  • 134 g (⅔ cup) granulated sugar
  • 38 ml (2½ tbsp) molasses
  • 60 ml (¼ cup / 4 tbsp) whole milk
  • ¼ cup powdered sugar for dusting on baked cookies if not icing optional

Optional Icing & Décor:

  • 240 g (2 cups) powdered sugar
  • 45–60 ml (3-4 tbsp) milk
  • food coloring
  • edible cookie décor like sprinkles nonpareils, etc.,

Instructions

Day 1: Make the Dough: ~20 minutes

  • To a medium bowl, add flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, and black pepper. Stir well to combine all ingredients and set aside.
  • To a stand mixer bowl or large mixing bowl, add butter and use paddle attachment or hand mixer to blend the butter on medium speed until smooth. Add granulated sugar, molasses, and milk. Blend again until smooth.
  • With the machine on low, slowly add the flour mixture. If using a hand mixer, add the flour mixture in two to three stages mixing or stir in between until combined.
  • Divide the dough in half. Shape each half into a small rectangle or oval and wrap each tightly in plastic wrap. Store the dough in the fridge overnight up to 3 days.
    TIP: Storing the dough for hours in the fridge allows time for the spices to meld together producing a well-balanced spice cookie.

Day 2 or Another Day: Roll, Cut, Bake, & Decorate Cookies:

  • Remove dough from the fridge and set it on the counter to warm up for about 10 minutes, so it can be manipulated more easily. Line 2 baking sheets with parchment paper or silicone mats. Preheat the oven to 375°F (190˚C).
  • When dough has softened some, place one half on a lightly floured work surface sprinkled with sugar (or use powdered sugar). Use a rolling pin to roll dough to about ⅛ – ¼ -inch thick.
  • TIPS: Adding both flour and sugar (or powdered sugar) to a work surface prevents the dough from sticking along with maintaining a sweet exterior. A thinner cookie (⅛- thick dough) will result in an overall crispier cookie. A thicker cookie (¼ -inch dough or larger) will be crispy on the exterior and slightly chewy in the center.
  • Use preferred or seasonal cookie cutters of any shape to cut out cookies. Place cookies 1-inch apart on the lined baking sheet.
  • Once filled, place the baking sheet in the oven and bake for 8-10 minutes. Cookies should be puffed, dry, and have darker brown bottoms.
    TIPS: Bake the first pan of cookies while rolling and cutting out any remaining dough. For any dough scraps, knead the dough back into a ball and flatten out as before. If any small amount of dough is left from the first dough half, add it to the other dough half, knead, flatten, and cut out more cookies.
  • Remove from oven and allow cookies to cool on pan for 2 minutes before transferring them to a cooling rack. Cool completely.
  • Once cooled, dust powdered sugar over each cookie or decorate by piping on icing.

Make Icing & Decorate (Optional):

  • For one color, add powdered sugar to a small bowl. Add milk, 1 tablespoon at a time, to reach a smooth thick glaze.
  • For multiple colors, divide powdered sugar between several bowls and add a smaller amount of milk until desired consistency and add drops of food coloring to reach desired color.
  • Use a spoon to spread the icing and cover the cookie completely or use a piping bag to pipe on icing in specific designs. Then, add sprinkles or other edible décor.

Video

Notes

Serving Suggestions:
Since these flavors enhance with time, bake a batch, and store them covered in your pantry until you’re ready to serve them or give them away as gifts. It goes without saying that the holiday cookie platter or a cookie exchange works with this cookie. Don’t forget the gift bags! Place a few of these cookies in a decorative holiday cellophane bag, add a bow, attach the recipe; voila, you have a holiday gift!
Baking Suggestions:
Consider baking only a few cookies first to ensure the thickness and crispiness are appropriate for your needs. If not, adjust by rolling the dough thicker or thinner and baking a minute more or a minute less.
Icing Suggestions:
For additional flavors, add clear vanilla extract or other like almond or orange extracts to the icing. Test a cookie with the icing to determine if additional liquid or sugar should be added to adjust consistency. Allow icing to harden before attempting to stack the cookies. Use a small piece of wax paper between cookies when stacking to prevent sticking icing. If you do not have a piping bag, place icing in a zip top bag, cut off the tip of the bag, and use the zip top bag like a piping bag in squeezing the icing onto the cookies.

You might be interested in some of these other holiday recipes.

Gingerbread Hot Cocoa

Apple Pie Spice Blend

Gingerbread Spice Blend

Pumpkin Spice Blend

Cinnamon Rolls & Yeast Rolls: One Recipe & One Prep

Finnish Pinwheel Cookies

Crispy Gingersnap Cookies

Scottish Shortbread Cookies

Chinese Almond Ginger Sugar Cookies

Argentine Alfajores Cookies

British Hot Cross Buns

Cinnamon Buttery Apple Biscuits

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

Gingerbread Hot Cocoa: Great Gift Idea & Seasonal Warmth

Gingerbread Hot Cocoa Mix
Gingerbread Hot Cocoa Mix

A warm, spiced, sweet, and chocolatey beverage makes everything better. I don’t’ know about you, but for me, a cup of warm, spiced hot cocoa hits the spot when the temps get cooler and the holiday season approaches. I’m happy to share the gingerbread hot cocoa recipe I’ve been making and giving away as gifts during the holidays for years. That’s right! Make this large batch, divide it, package it, tie on a bow, and give it away to your family and friends. All they need to add is water!

A Little About this Gingerbread Hot Cocoa Recipe

This is the go-to hot cocoa mix I make and drink during the holiday season from September to January. There is no shortage in chocolate, sugar, and spice in this recipe. It’s an easy recipe to make and lasts at least a couple of weeks, even if you drink it every day. Years ago, I took a simple homemade hot cocoa mix and souped it up (so to speak) with chocolate chips and spice. I used to make this recipe using pumpkin pie or apple pie spice and then added extra ginger for that “gingerbread” taste. These days, I use my homemade gingerbread spice; however, you can easily substitute with pumpkin pie or apple pie spice and extra ginger. The substitution amounts are in the recipe. Let’s check it out!

Gingerbread Hot Cocoa Mix Ingredients

granulated sugar, powdered sugar, cocoa powder, and gingerbread spice (or pumpkin pie or apple pie spice and ginger), instant milk powder, salt, and chocolate chips
granulated sugar, powdered sugar, cocoa powder, and gingerbread spice (or pumpkin pie or apple pie spice and ginger), instant milk powder, salt, and chocolate chips

For this gingerbread hot cocoa mix recipe ingredients, you’ll need granulated sugar, powdered sugar, cocoa powder, and gingerbread spice (or pumpkin pie or apple pie spice and ginger). You’ll also need instant milk powder (you can use coconut milk powder, if vegan or dairy free), salt, and chocolate chips.

Sift & Stir the Dry Ingredients (Minus the Chocolate Chips😉)

Add Ingredients to Sifter

To a sifter or mesh strainer over a large bowl, add and sift all the dry ingredients except for the chocolate chips. To that mesh strainer over the bowl, add 300 grams (1½ cups) of granulated sugar, 60 grams (½ cup) of powdered sugar, 60 grams (½ cup) cocoa/cacao powder, and 8 grams (1 tablespoon + 1 teaspoon) of gingerbread spice. Then, add 75 grams (¾ cup) of instant powdered milk. Lastly, add ½ gram (⅛ teaspoon / a pinch) of salt.

Vegan / Dairy Free Option: You can find many vegan milk options on Amazon including lactose free powdered milk. So, don’t feel you can’t make this hot cocoa mix if you or others have dairy issues.

Gingerbread Spice Substitution Option: If you’d rather use a substitute for gingerbread spice, add instead 5 grams or (2½ teaspoons) of pumpkin pie or apple pie spice along with 3 grams or (1½ teaspoons) of ground ginger.

TIP: I typically use superfine sugar for baking because it dissolves easily and quickly; however, it is often not necessary. For this recipe, my sugar is superfine and falls through the sifter, if your sugar is a standard, regular sugar, it will likely not fall through the sifter. Go ahead and sift what you can and then pour remaining particles in the bowl with the other ingredients.

1. 300 g (1½ cups) granulated sugar
1. 300 g (1½ cups) granulated sugar
4. 8 g (1 tbsp + 1 tsp) gingerbread spice OR 5 g (2½ tsp) pumpkin pie or apple pie spice and 3 g (1½ tsp) ground ginger
4. 8 g (1 tbsp + 1 tsp) gingerbread spice OR 5 g (2½ tsp) pumpkin pie or apple pie spice and 3 g (1½ tsp) ground ginger
2. 60 g (½ cup) powdered sugar
2. 60 g (½ cup) powdered sugar
5. 75 g (¾ cup) instant powdered milk
5. 75 g (¾ cup) instant powdered milk
3. 60 g (½ cup) cocoa/cacao powder
3. 60 g (½ cup) cocoa/cacao powder
6. ½ g (⅛ tsp / a pinch) salt
6. ½ g (⅛ tsp / a pinch) salt

Sift & Stir the Ingredients

Sift the ingredients to break up any large lumps. You might use the back of a spoon as well to press the lumps through the mesh. Once all ingredients are sifted and put into the bowl, whisk or stir well to ensure everything is mixed and dispersed. The mixture should be homogenized and resembles a container of store-bought cocoa mix; no white specs of sugar or milk should be visible. Set the bowl of hot cocoa mix aside.

1. sift ingredients to break up any large pieces
1. sift ingredients to break up any large pieces
2. add any remaining particles to the bowl
2. add any remaining particles to the bowl
3. whisk or stir mixture until combined and no white pieces remain
3. whisk or stir mixture until combined and no white pieces remain

Pulverize & Stir in Chocolate Chips

Process Chocolate Chips into Small Pieces

To a food processor, add 120 grams (¾ cup) of semi-sweet chocolate chips or preferred chocolate or mix of chocolate. Pulse first and then blend until the chocolate chips are broken up into very small pieces. The small chocolate pieces should resemble large-grain or coarse cornmeal.

120 g (¾ cup) semi-sweet chocolate chips
120 g (¾ cup) semi-sweet chocolate chips

Stir Chocolate Chips Pieces into Hot Cocoa Mix

Add the chocolate pieces to the large bowl of hot cocoa mix. Use a spoon or whisk to stir everything together until the chocolate pieces are well dispersed. The pieces should be coated in hot cocoa mix. That’s it!

1. stir in chocolate pieces
1. stir in chocolate pieces
2. mixture is blended
2. mixture is blended

Storing Gingerbread Hot Cocoa Mix

This hot cocoa mixture can be stored for months (if it lasts that long 😋). Scoop the mixture into an air-tight container or large jar, cover, and store at room temperature for several months.

TIP: Use a dry-erase marker to label the jar on the lid or on the jar.

1. scoop mixture in large jars or containers with lids
1. scoop mixture in large jars or containers with lids
2. label jars and store at room temperatures
2. label jars or containers and store at room temperature

How to Make a cup of Gingerbread Hot Cocoa

To a cup of gingerbread hot cocoa, spoon 3-4 tablespoons of the mixture into a heat-proof cup. Heat 8 ounces or 1 cup of water (or milk for a creamier cup of hot cocoa). Pour the water (or milk) into the cup and stir until the cocoa mixture has dissolved. Top with homemade whipped cream, commercial whipped topping, marshmallows, or marshmallow cream. For added spice, dust a little more gingerbread spice (or pumpkin pie/apple pie spice) over the top. Drink and enjoy!

1. scoop 3-4 tbsp of cocoa mix to heat-proof mug
1. scoop 3-4 tbsp of cocoa mix to heat-proof mug
2. stir in 1 cup of hot water or milk
2. stir in 1 cup of hot water or milk
3. add embellishments like whipped topping, marshmallows, and additional gingerbread spice
3. add embellishments like whipped topping, marshmallows, and additional gingerbread spice
1. gingerbread hot cocoa
1. gingerbread hot cocoa
2. view of gingerbread hot cocoa in glass cup for a better visual
2. view of gingerbread hot cocoa in glass cup for a better visual

Turn This Gingerbread Hot Cocoa Mix into Gifts

If you’re looking for holiday gift ideas, make this mixture ahead of time. As the holidays approach, divide the mixture as you see fit and add it to decorative bags, small mason jars, or tins. Then, add a bow and peppermint stick and your many gifts are almost complete. You’ll have gifts available whenever you need them as the season progresses. The last thing you might want to do is add a small tag or note to each bag or tin that says to add 3-4 tbsp of hot cocoa mix to 1 cup of hot water or milk. Yes, even though there is milk in the recipe if you really want to make it creamy, use milk instead of water. Both are good.

Gingerbread Hot Cocoa Mix Final Thoughts

Gingerbread Hot Cocoa
Gingerbread Hot Cocoa

I love this mix. I make a batch at the beginning of the season and mix it with hot water all season long. Sometimes I top it with marshmallows and extra chocolate chips if I need an indulgent pick-me-up. It works! 😊 The spice and chocolate share equal prominence. Adding the powdered milk to the mix makes for a super easy cup of hot chocolate when you’re ready without the need for milk. If you like holiday spice and chocolate, put them together and make a batch of gingerbread hot cocoa mix.

Check out my YouTube video on making a batch of this gingerbread hot cocoa mix. “Gingerbread Hot Chocolate Mix: A Perfect Warm Beverage with Warm Spices for the Holiday Season”

Print Recipe

Gingerbread Hot Cocoa Mix

This easy gingerbread cocoa mix warms the soul adding spices with chocolate to create a hot beverage that's perfect on a cold winter day. It's fantastic for the holiday season to drink for breakfast, with a snack of holiday cookies, after a cold day out, or divide and give away as gifts.
Prep Time10 minutes
Total Time10 minutes
Course: Breakfast, Dessert, Drinks, Snack
Cuisine: American
Keyword: gingerbread hot cocoa, hot chocolate, holiday beverage, how to make hot cocoa mix
Servings: 16 servings
Author: Summer

Ingredients

  • 300 g (1½ cups) granulated sugar
  • 60 g (½ cup) powdered sugar
  • 60 g (½ cup) cocoa/cacao powder
  • 8 g (1 tbsp + 1 tsp) gingerbread spice OR 5 g (2½ tsp) pumpkin pie or apple pie spice and 3 g (1½ tsp) ground ginger
  • 75 g (¾ cup) instant powdered milk
  • ½ g (⅛ tsp or a pinch) salt
  • 120 g (¾ cup) semi-sweet chocolate chips or preferred chocolate

Instructions

  • To a sifter or strainer over a large bowl, add all ingredients (except for chocolate chips) breaking up any lumps in the strainer. Add remaining particles left in the strainer to the bowl. Whisk or stir until all ingredients are dispersed and combined.
  • Place chocolate chips in a food processor and blend until broken into small pieces. Add pieces to the bowl with the hot cocoa mix and stir well.
  • Scoop hot cocoa mix in a container or jar with a sealed lid and store a room temperature for several months.

Video

Notes

Serving Suggestions:
Add 3-4 tbsp (~¼ cup) of gingerbread hot cocoa mix to 1 cup (8 oz) of hot water or milk (for a creamier cup). Stir and enjoy! Top with marshmallows or whipping cream for extra yumminess.
Give as Gifts:
Divide the hot cocoa mixture as you see fit and add it to decorative bags, small mason jars, or tins. Then, add a bow, peppermint stick, and small note or tag with a message on how to use it… add 3-4 tbsp of hot cocoa mix to 1 cup of hot water or milk.

You might be interested in some of these other holiday recipes.

Apple Pie Spice Blend

Gingerbread Spice Blend

Pumpkin Spice Blend

Cinnamon Rolls & Yeast Rolls: One Recipe & One Prep

Finnish Pinwheel Cookies

Crispy Gingersnap Cookies

Scottish Shortbread Cookies

Chinese Almond Ginger Sugar Cookies

Argentine Alfajores Cookies

British Hot Cross Buns

Cinnamon Buttery Apple Biscuits

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

White Chocolate Cranberry Orange Holiday Cookies: Gluten Free & Vegan!

Gluten-Free & Vegan White Chocolate Cranberry Orange Holiday Cookies
Gluten-Free & Vegan White Chocolate Cranberry Orange Holiday Cookies

Recently I posted my recipe for White Chocolate, Cranberry, and Orange Holiday Cookies. In that post, I promised a gluten-free, vegan-friendly version for the “same” cookie. Well, here it is! The recipe is obviously not the exact same, but the results look and taste it. Regardless of food allergies and intolerances, we all deserve the same indulgences particularly during the holidays. 😋

The Inspiration for this Cookie Recipe

My Family’s Own Food Intolerances

Months ago, I decided to create some holiday cookies for the gluten-free, vegan community. My husband and I have dealt with food intolerances off and on for several years now. Strangely enough, after several years of eating gluten free, I am now able to eat gluten with zero issues. I understand that may change in time, but for now, all is good. I have also had periods in the past where I thought I couldn’t eat dairy, thus making baking and eating somewhat difficult. My husband is currently dealing with egg issues… ugh!! He’s my test-baking consumer, so it’s difficult to want to create dishes that contain eggs knowing he can’t eat them. So, I understand that “want” to eat what so many can eat especially during the holidays. Those frustrations and wants led me to this and other recipes.

Why Both Cookie Versions? Regular & Gluten-Free?

Regular White Chocolate Cranberry Orange Holiday Cookies
1. Regular White Chocolate Cranberry Orange Holiday Cookies
Gluten-Free & Vegan White Chocolate Cranberry Orange Holiday Cookies
2. Gluten-Free & Vegan White Chocolate Cranberry Orange Holiday Cookies

I originally created a gluten-free, vegan white chocolate cranberry orange cookie prior to the regular version. After multiple variations, I wasn’t happy with my results. So, I switched to creating the regular version as a means to determine accurate ratios and flavors that I really like. Once I ironed out the regular version, I went back to the drawing board for the gluten-free, vegan version. After several more trials, I finally got it right (we think 😉). While I set out to focus specifically on one cookie, I ended up with two cookies. In addition, I was only going to create one blog and video for both cookies thinking the ingredients were simply subs. However, the recipes ended up with different enough ingredients and quantities, I decided that two separate blogs and videos would be better. So, here is the gluten-free, vegan version of the white chocolate cranberry orange holiday cookies featured in the previous post.

Ingredients for Gluten-Free White Chocolate Cranberry Orange Holiday Cookies

gluten-free all-purpose flour, baking soda, salt, plant-based butter, coconut oil, granulated sugar, brown sugar, aquafaba, orange extract, orange zest, dried cranberries, and white chocolate chips
gluten-free all-purpose flour, baking soda, salt, plant-based butter, coconut oil, granulated sugar, brown sugar, aquafaba, orange extract, orange zest, dried cranberries, and white chocolate chips

While these gluten-free, vegan cookies look and taste like the regular ones, they do not contain the same ingredients. However, the ingredients are commonly found in many pantries. To make these cookies, you’ll need a gluten-free all-purpose flour, baking soda, salt, plant-based butter if vegan, coconut oil or shortening, granulated sugar, brown sugar, aquafaba (which is the bean liquid from a can of garbanzo beans/chickpeas), orange extract, orange zest, dried cranberries, and white chocolate chips (a dairy-free / vegan version like Enjoy Life, Lieber, or Pascha if vegan)

A Little About Aquafaba

Aquafaba is the bean liquid found in a can of garbanzo beans (aka chickpeas). It is the go-to egg substitute for vegan foods that require whipped eggs. What is interesting is that other cans of beans like lentils and kidney beans can also produce a whipped consistency like egg whites; however, garbanzo beans are the recommended bean liquid. Garbanzo bean liquid has a much less “beany” flavor and the amount of liquid in a can is pretty standard. Some cans of beans are just too dark to resemble eggs, have too much of an aftertaste, and they don’t have as much liquid needed for a recipe. So, if in a pinch, you can likely use the liquid from another can of beans, but the consistency or flavor might be off-putting.

Preheat Oven & Prepare Baking Sheets

Begin by preheating the oven to 375°F (190°C). Line 2 large baking sheets with parchment paper or silicone mats for easy cleanup.

line 2 large baking sheets with parchment paper
line 2 large baking sheets with parchment paper

Combine Dry Ingredients

To a medium bowl, add 322 grams (2⅓ cups) of a gluten-free all-purpose flour, 4 grams (1 teaspoon) of baking soda, and 3 grams (½ teaspoon) if salt. Stir the mixture well and set aside.

stir together 322 g (2⅓ cups) gluten-free all-purpose flour, 4 g (1 tsp) baking soda, & 3 g (½ tsp) salt
stir together 322 g (2⅓ cups) gluten-free all-purpose flour, 4 g (1 tsp) baking soda, & 3 g (½ tsp) salt

Blend Together Wet Ingredients & Sugars

Combine Fats & Sugars

In a stand mixer bowl or large mixing bowl, add 76 grams (⅓ cup) of softened butter (plant-based if vegan). Then, add 73 grams (⅓ cup) of coconut oil or shortening. Whip the fats using the balloon whisk attachment on medium speed until smooth. Use an electric hand mixer if you do not have a stand mixer. Add 100 grams (½ cup) of granulated sugar, and 96 grams (½ cup packed) brown sugar. Whip again until combined and smooth.

1. 76 g (⅓ cup) plant-based butter & 73 g (⅓ cup) coconut oil or shortening
2. use a balloon whisk attachment to whip the fats along with 100 g (½ cup) granulated sugar & 96 g (½ cup packed) brown sugar
2. use a balloon whisk attachment to whip the fats along with 100 g (½ cup) granulated sugar & 96 g (½ cup packed) brown sugar

Pour in Aquafaba (Vegan Eggs) & Orange Extract

Add 135 milliliters (½ cup + 1 tablespoon) of aquafaba (or 3 eggs, if not vegan) and 1 teaspoon of orange extract. This may seem like a lot of liquid, but gluten-free flours are more absorbent than regular flour and generally need more liquid. Whip the mixture for a minute until well blended.

TIP: While it is common to whip aquafaba with cream of tartar before adding it to a recipe to provide structure, this recipe doesn’t need it. The combination of solidified fats like coconut oil and butter along with baking soda provides the necessary structure. In fact, since the aquafaba is whipped with the fats, it fluffs like eggs during this mixing process. No extra whipping required! 😉

1. 135 ml (½ cup + 1 tbsp) aquafaba (garbanzo bean juice reserved from a can)
1. 135 ml (½ cup + 1 tbsp) aquafaba (garbanzo bean juice reserved from a can)
2. whip aquafaba & 1 tsp orange extract with the butter mixture for at least a minute until fluffy
2. whip aquafaba & 1 tsp orange extract with the butter mixture for at least a minute until fluffy

Add Orange Zest

If using a stand mixer, switch the mixing attachment from the whisk to the paddle. Add 1 tablespoon of orange zest (from 1 orange) and mix for a few seconds just until combined.

use paddle attachment to lightly add in 1 tbsp of orange zest (from 1 orange)
use paddle attachment to lightly add in 1 tbsp of orange zest (from 1 orange)

Add Dry Ingredients to Wet Ingredients

Slowly add the flour mixture to the butter and coconut mixture in 2-3 stages while blending allowing time for the flour mixture to be absorbed. Once all the flour has been added, blend for at least 1 minute until mixed. The mixture will be moist.

TIP: Unlike with regular flour, gluten-free flour needs more time blending to absorb the liquid and allow time for the gums in the flour to build structure like what gluten does in regular flour. 

1. while blending, add flour mixture in 2-3 stages; once all flour is added, blend for 1 minute
1. while blending, add flour mixture in 2-3 stages; once all flour is added, blend for 1 minute
2. mixture should be wet, light, and fluffy
2. mixture should be wet, light, and fluffy

Stir in Dried Cranberries & White Chocolate

Remove the paddle attachment from the bowl and the bowl from the stand mixer. Add 160 grams (1 cup) of dried cranberries and 120 grams (¾ cup) of white chocolate chips. Use a spoon or spatula to stir in the cranberries and white chocolate chips. The mixture will be wetter than a typical cookie dough.

TIP: If dairy free or vegan, use vegan white chocolate chips like Enjoy Life, Lieber, or Pascha brands for example. They can be found on Amazon if not readily available in your grocery store.

1. stir in 160 g (1 cup) dried cranberries & 120 g (¾ cup) white chocolate chips
1. stir in 160 g (1 cup) dried cranberries & 120 g (¾ cup) white chocolate chips
2. mixture stir well and ready to scoop onto baking sheets
2. mixture stir well and ready to scoop onto baking sheets

Scoop Dough onto Baking Sheets

For small cookies, spoon about 1 tablespoon of dough (walnut size) onto the prepared baking sheet(s). Place each dough ball about 2 inches apart since cookies will spread. For larger cookies, double the dough size into dough balls and place them on the baking sheet.

1. for small cookies, use a small cookie scoop
1. for small cookies, use a small cookie scoop
2. drop dollops of cookie dough onto baking sheet 2 inches apart
2. drop dollops of cookie dough onto baking sheet 2 inches apart
3. for larger cookies, double the amount of dough in cookie scoop and release on baking sheet
3. for larger cookies, double the amount of dough in cookie scoop and release on baking sheet

Bake!

Once one baking sheet of cookies is filled, place it in the oven and bake for 12 minutes (for small cookies) or 13-14 minutes (for larger cookies) or until the edges are set and the bottoms are lightly brown. While one sheet of cookies bakes, fill the other baking sheet with cookie dough.

TIP: I prefer to bake one baking sheet of cookies at a time to ensure even browning for each cookie.

baked cookies: small cookies on left, larger cookies on right
baked cookies: small cookies on left, larger cookies on right

Cool & Decorate

Once a pan of cookies is out of the oven, allow the cookies to cool on the baking sheet for 2 minutes. Then, remove them to a cooling rack to continue cooling. While one batch cools, bake the next batch. For extra holiday flair, you can melt some white chocolate (according to package directions) and drizzle white chocolate across the cookies or place the melted chocolate in a piping bag and pipe stripes across each cookie. There is nothing wrong with leaving them plain; they are pretty enough. 😉

drizzle melted white chocolate on cookies for extra holiday flair
drizzle melted white chocolate on cookies for extra holiday flair

Close Up of Gluten-Free White Chocolate Cranberry Orange Holiday Cookies

The cookies are light in color to allow for the mix-ins to shine. They are set and lightly brown on the bottoms. You can spot the cranberries, white chocolate, and even a little bit of orange zest peppered throughout each cookie. While warm, they are lightly crispy on the outside yet chewy in the center. They look very much like my regular White Chocolate Cranberry Orange version, but they are free from gluten, eggs, and dairy. They smell of sugar and orange; holiday all around.

Gluten-Free White Chocolate Cranberry Orange Holiday Cookies
Gluten-Free White Chocolate Cranberry Orange Holiday Cookies
Gluten-Free White Chocolate Cranberry Orange Holiday Cookies
Interior of Gluten-Free White Chocolate Cranberry Orange Holiday Cookies
Cookie platter ready for the Gluten-Free White Chocolate Cranberry Orange Holiday Cookies
Cookie platter ready for the Gluten-Free White Chocolate Cranberry Orange Holiday Cookies

Storage Suggestions

Store these cookies at room temperature for a few days. They will dry out as they sit. However, if you’ve never tried it, you can add a piece of regular white bread to a cookie jar with the cookies, and the moisture in the bread will keep the cookies from drying out. Or you can store them in a freezer bag in the freezer until you’re ready to consume them or give them as gifts.

Small or Large Cookies? Does it Matter?

Like with the regular version of this cookie, this recipe also works for making both small and large cookies. My thoughts on holiday cookies are to go with the small. With so many sweets and cookies being swapped during the holidays, smaller cookies allow for variety. A small cookie provides an indulgent (small bite) treat without feeling the need to eat a big cookie and be stuffed, since there are so many to try! Also, creating small cookies gives you more cookies in a batch to share with your family and friends; saves you time, effort, and $$.

Final Thoughts for Gluten-Free Vegan-Friendly White Chocolate Cranberry Orange Holiday Cookies

Both versions, these and my regular version, fill the house with holiday scents with cookie baking and citrus aromas. While I was testing both recipes, my husband decided that he actually preferred the texture of the gluten-free, vegan version. What a surprise! Now, he just likes them both. If you’re not gluten free or vegan, please check out my recipe for these same cookies using standard cookie ingredients. If you have family with food allergies or intolerances during the holiday season but want to feed everyone the same, depending on the food issue, you might consider both versions of these cookies so no one will feel left out.

Baker’s Perspective

Creating this cookie was not as easy as I thought it would be however, the final recipe is a good one. As for the current recipe, the differences between this version and a regular flour, butter, and egg version, is that the gluten-free flour needs more time (an extra minute only!) mixing to allow for the gum (the gluten replacement) in the flour to activate. More liquid is needed as gluten-free flours are more absorbent. The aquafaba egg replacement, when whipped a little longer with the fats and sugars, produces a consistency like eggs without additional (unwanted) flavors. While this recipe takes a few minutes longer and a little more liquid than the regular version, it is not a difficult cookie to make.

Taster’s Perspective

Surprisingly, we really like these cookies. Even for a gluten, dairy, egg-eating individual, as long as they like white chocolate, cranberry, and orange, they should enjoy this cookie. You could have a taste test with both and see if a difference is detected or if one can determine which version is which. Side-by-side, both versions are visually the same. There might be a slight, almost undetectable difference in texture. I think the aquafaba produces a softer cookie. Aside from that, these cookies are sweet, fruity, soft, and encompass flavors of the holidays that look and taste like a standard cookie.

Check out my YouTube video on making these gluten-free, vegan holiday cookies. “GF & Vegan White Chocolate Cranberry Orange Holiday Cookies: Why Deny Holiday Indulgence?”

Print Recipe

Gluten-Free & Vegan White Chocolate Cranberry Orange Holiday Cookies

These white chocolate cranberry orange holiday cookies are a gluten-free and vegan version of my regular white chocolate cranberry orange holiday cookie recipe. While both versions look and taste the same, aside from the ingredients in the title, they are quite different. Use typical pantry ingredients to make these cookies and add them to your holiday cookie platter or give them away as gifts.
Prep Time35 minutes
Cook Time12 minutes
Total Time47 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: gluten-free holiday cookies, vegan holiday cookies, white chocolate cookies, cranberry cookies, orange cookies, Christmas cookies
Servings: 60 small cookies
Author: Summer

Ingredients

  • 322 g (2⅓ cups) gluten-free all-purpose flour
  • 4 g (1 tsp) baking soda
  • 3 g (½ tsp) salt
  • 76 g (⅓ cup) plant-based butter room temperature
  • 73 g (⅓ cup) coconut oil or shortening
  • 100 g (½ cup) granulated sugar
  • 96 g (½ cup packed) brown sugar
  • 135 ml (½ cup + 1 tbsp) aquafaba (garbanzo bean juice reserved from a can of beans) or 3 large eggs if not vegan
  • 1 tsp orange extract
  • 1 tbsp orange zest from 1 orange
  • 160 g (1 cup) dried cranberries
  • 120 g (¾ cup) white chocolate chips some dairy-free & vegan brands are Enjoy Life, Lieber, or Pascha

Instructions

  • Preheat oven to 375°F(190°C). Line 2 large baking sheets with parchment paper.
  • To a medium bowl, add flour, baking soda, and salt. Stir until mixed and set aside.
  • To a stand mixer bowl or large bowl, add butter and coconut oil. Use the balloon whisk attachment of the mixer and whip until smooth on medium speed or use an electric hand mixer. Add both sugars and whip again until combined and smooth.
  • Add aquafaba and orange extract. Whip for 1 minute until well blended and fluffy.
    TIP: While it is common to whip aquafaba before adding it to a recipe to provide structure, this recipe doesn’t need it. Whipping the aquafaba with the fat and sugars provides enough structure along with the combination of coconut oil, butter, and baking soda.
  • Change attachment from the balloon whisk to the paddle. Add the orange zest and mix only a few seconds until combined.
  • Add the flour mixture in 2-3 stages to the wet mixture while blending for 1 minute once all flour mixture is added. Fold in cranberries and chocolate chips.
    TIP: Unlike with regular flour, gluten-free flour needs more time blending to absorb the liquid and allow time for the gums in the flour to build structure like what gluten does in regular flour.
  • For small cookies, spoon about 1 tbsp of dough (walnut size) onto the prepared baking sheet about 2 inches apart since cookies will spread. For large cookies, double the dough amount per cookie and place on baking sheet.
  • Bake small cookies for 12 minutes or 13-14 minutes for large cookies or until the edges are set and the bottoms are lightly brown. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.
    TIP: I prefer to bake one baking sheet of cookies at a time to ensure even browning for each cookie. Thus, while one pan of cookies bakes, scoop dough on the other.

Video

Notes

Storage Suggestions:
Store these cookies at room temperature for a few days. They will dry out as they sit. However, you can add a piece of regular white bread to a cookie jar with the cookies and the moisture in the bread will keep the cookies from drying out. Or you can store them in a freezer bag in the freezer until you’re ready to consume them or give them as gifts.
Optional Decoration:
For an extra holiday flair, melt some white chocolate and use a fork or spoon to drizzle the chocolate on the cookies. You can also use a zip top bag or piping bag and pipe stripes along the tops of each cookie. In addition, why not dip half of each cookie in white chocolate and set aside on wax paper to cool?
Small or Large Cookies?
This recipe works for making both small and large cookies (60 small cookies and 30 large cookies). With so many sweets and cookies being swapped during the holidays, smaller cookies allow for variety. A small cookie provides an indulgent treat without feeling the need to eat all of a large cookie, since there are so many to try! Also, a small cookie gives you more cookies in a batch to share with your family and friends; saves you time, effort, and $$.

You might be interested in some of these other gluten-free recipes.

Scottish Shortbread Cookies (GF & V)

No-Bake Chocolate Oatmeal Cookies (GF & V)

Cinnamon Raisin Oatmeal Cookies (GF & V)

Italian Ladyfinger Cookies (GF & V)

Gluten-Free Cinnamon Rolls

Gluten-Free Yeast Rolls

Colombian Pandebono Gluten-Free Cheese Rolls

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

White Chocolate Cranberry Orange Holiday Cookies: Great Gift & Cookie Swap

White Chocolate Cranberry Orange Holiday Cookies
White Chocolate Cranberry Orange Holiday Cookies

Homemade cookies during the holiday season fill the house with tantalizing aromas. Cranberries and orange combined with white chocolate in a sugar cookie dough create a baked indulgence worthy of the season. In this post, I’m really excited to share my recipe for White Chocolate Cranberry Orange Holiday Cookies. Check out my gluten-free, vegan-friendly version of the same cookie. 😉Thus, regardless of whom you invite to your holiday gatherings this season, you can please many with the “same” treat.

White Chocolate Cranberry Orange Cookies: Ingredients

all-purpose flour, baking soda, salt, butter, granulated sugar, brown sugar, eggs, orange extract, orange zest, dried cranberries, and white chocolate chips
all-purpose flour, baking soda, salt, butter, granulated sugar, brown sugar, eggs, orange extract, orange zest, dried cranberries, and white chocolate chips

These cookies are holiday focused but with simple, basic ingredients. Those ingredients include all-purpose flour, baking soda, salt, butter, granulated sugar, brown sugar, eggs, orange extract, orange zest, dried cranberries, and white chocolate chips.

Preheat Oven & Prepare Baking Sheets

This is a quick and easy recipe, so begin by preheating the oven to 375°F (190˚C). Line 2 large baking sheets with parchment paper or silicone mats for easy cleanup.

line 2 baking sheets with parchment paper
line 2 baking sheets with parchment paper

Combine Dry Ingredients: Flour, Baking Soda, & Salt

To a medium bowl, add 300 grams (2½ cups) of all-purpose flour, 2 grams (½ teaspoon) of baking soda, and 3 grams (½ teaspoon) of salt. Stir the ingredients until mixed and set aside.

300 g (2½ cups) all-purpose flour, 2 g (½ tsp) baking soda, & 3 g (½ tsp) salt mixed together
300 g (2½ cups) all-purpose flour, 2 g (½ tsp) baking soda, & 3 g (½ tsp) salt mixed together

Combine Wet Ingredients & Sugars

Blend Butter & Sugars

In a large mixing bowl or stand mixer, add 226 grams (1 cup /2 sticks) of softened butter. Mix until smooth on medium speed with an electric hand mixer or stand mixer. Add 100 grams (½ cup) of granulated sugar and 96 grams (½ cup packed) brown sugar. Mix until butter and sugars are combined and smooth.

1. cream 226 g (1 cup /2 sticks) softened butter
1. cream 226 g (1 cup /2 sticks) softened butter
2. 100 g (½ cup) granulated sugar 96 g (½ cup packed) brown sugar
2. 100 g (½ cup) granulated sugar
96 g (½ cup packed) brown sugar

Add Eggs, Orange Extract, & Orange Zest

To the butter mixture, crack and add 2 large eggs. For that added and needed orange flavor, add 1 teaspoon of orange extract. Blend the ingredients until smooth and fluffy. Add 1 tablespoon of orange zest, which should be the zest from 1 large orange, for enhanced orange flavor and color. Blend just enough to disperse the orange zest.

TIP: Consider cracking eggs individually in a small bowl to catch any shells or that rare “bad” egg.

1. 2 large eggs
1. 2 large eggs
2. 1 tsp orange extract
2. 1 tsp orange extract
3. blend until smooth
3. blend until smooth
4. 1 tbsp orange zest (from 1 orange) & blend just until combined
4. 1 tbsp orange zest (from 1 orange) & blend just until combined

Combine All Ingredients Adding Cranberries & White Chocolate

Add the flour mixture to the butter and egg mixture. The dough will be stiff but stir until all flour is moistened. Add 160 grams (1 cup) of dried cranberries and 120 grams (¾ cup) of white chocolate chips. Fold or stir in the add-ins just until mixed.

1. add flour mixture to butter mixture & stir until blended
1. add flour mixture to butter mixture & stir until blended
2. 160 g (1 cup) dried cranberries
3. 120 g (¾ cup) white chocolate chips
3. 120 g (¾ cup) white chocolate chips
4. stir until mixed
4. stir until mixed

Fill Baking Sheets (Small or Large Cookies)

For about 60 small cookies, spoon about 1 tablespoon of dough (walnut size) onto the prepared baking sheet. Cookie dough should be spaced about 2 inches apart since cookies will spread. To make about 30 large cookies, spoon about 2 tablespoons of dough (double the small cookie size), on the prepared baking sheet.

1. use a small cookie scoop for small cookies
1. use a small cookie scoop for small cookies
2. place cookie dough on prepared baking sheet 2 inches apart
2. place cookie dough on prepared baking sheet 2 inches apart
3. double cookie dough amount for larger cookies

Bake

After filling a baking sheet with cookie dough, place it in the oven. For small cookies, bake for 12 minutes or until the edges are set and the bottoms are lightly brown for large cookies bake for 13 minutes. While one baking sheet of cookies bake, continue filling the other baking sheet with cookie.

1. place baking sheet of small cookies in oven when filled & bake 12 minutes
1. place baking sheet of small cookies in oven when filled & bake 12 minutes
2. place large cookies on baking sheet & bake for 13 minutes
2. place large cookies on baking sheet & bake for 13 minutes

Cool Cookies & Serve OR Add Some Holiday Flair

Once out of the oven, allow the cookies to cool on the baking sheet for 2 minutes. Then, transfer them to a cooling rack to continue cooling. For that extra holiday flair, melt some white chocolate (according to package directions) and either drizzle it over the top of each cookie or pipe stripes across the tops. Of course, they are fantastic left plain as they are.

1. small cookies on left; larger cookies on right
1. small cookies on left; larger cookies on right
2. optional drizzling of melted white chocolate on cookies
2. optional drizzling of melted white chocolate on cookies
3. optional piping of melted white chocolate on cookies
3. optional piping of melted white chocolate on cookies

Check out these White Chocolate Cranberry Orange Holiday Cookies

The cookies are still light in color on top, which is what I aim for in this cookie, since I want holiday colors to shine through. They are set and lightly brown on the bottoms. You can spot the cranberries, white chocolate, and even a little bit of orange zest peppered throughout. As you break into them, they are lightly crispy on the outside yet soft and chewy in the center. They smell of sugar and orange tickling your senses. Holiday fills the air.

close up of large white chocolate cranberry orange holiday cookies
close up of large white chocolate cranberry orange holiday cookies
internal close up of small white chocolate cranberry orange holiday cookies
internal close up of small white chocolate cranberry orange holiday cookies
combination of small, large, & decorated white chocolate cranberry orange holiday cookies
combination of small, large, & decorated white chocolate cranberry orange holiday cookies

Storage Suggestions

Store these cookies at room temperature for a few days. They will dry out as they sit. However, if you’ve never tried it, you can add a piece of regular white bread to a cookie jar with the cookies and the moisture in the bread will keep the cookies from drying out. Or you can store them in a freezer bag in the freezer until you’re ready to consume them or give them as gifts.

Small or Large Cookies? Does it Matter?

This recipe works for making both small and large cookies. My thoughts on holiday cookies are to go with the small. With so many sweets and cookies being swapped during the holidays, smaller cookies allow for variety. A small cookie provides an indulgent (small bite) treat without feeling the need to eat a big cookie and be stuffed, since there are so many to try! Also, creating small cookies gives you more cookies in a batch to share with your family and friends; saves you time, effort, and $$.

White Chocolate Cranberry Orange Holiday Cookies: Final Thoughts

The house is full of the holidays, visually with the white chocolate and cranberries, and olfactorily 😬 with the smells of baking and orange. Every time I mention these cookies in my husband’s presence, he says… “Oh, those, they are really good!” It is sheer joy for me when I create a recipe my husband doesn’t forget. This is one of them, so my Christmas gift has been received. 😊 Check out my gluten-free and vegan-friendly version of this same cookie, though very different ingredients. They are just as tasty!

Baker’s Perspective of White Chocolate Cranberry Orange Holiday Cookies

This recipe isn’t difficult, but maybe a little more involved than a simple chocolate chip cookie recipe. Zesting an orange is that little extra step. The best tip I can give in making this recipe is to ensure all ingredients are at room temperature, especially the butter and eggs. This “rule” is pretty standard for most cookie baking. Room temperature ingredients simply means that all are at the same temperature thus creating easy mixing and an even bake. Other than that, there are no special steps in making this cookie, like fridge time for the dough… nothing! Pretty easy peasy.

Taster’s Perspective of White Chocolate Cranberry Orange Holiday Cookies

As I mentioned in the Final Thoughts section, when the name of this cookie is spoken in my house, my husband smiles and perks up like a happy dog. If he had a tail, it would wag. 😉So, I asked him straight up, “Why do you like these cookies?” He responded saying that he likes the white chocolate, cranberry, and orange combination because they remind him of the holidays (happy times, I would say). Then, he asked, “What’s the base?” When I told him it was more-or-less a sugar cookie, then we both realized that his favorite cookies are sugar cookies. So, it made since why he really likes these cookies. Well, that’s a taster’s perspective… sugar cookie base with a balanced mix of flavors between white chocolate, cranberries, and orange. There you have it! If you like these flavors, absolutely give this recipe a try. 😊

Check out my YouTube video on making these cookies. “White Chocolate Cranberry Orange Holiday Cookies: Great for Gifts, Cookie Swap, or Cookie Platter 😋”

Print Recipe

White Chocolate Cranberry Orange Holiday Cookies

Cranberries and orange combined with white chocolate in a sugar cookie dough create a baked indulgence worthy of the season. Give the cookies as gifts, take them to your cookie swap, or simply add them to your holiday cookie platter.
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: holiday cookies, white chocolate cranberry orange cookies, Christmas cookies, holiday gifts, cookie swap, fruit cookies
Servings: 60 small cookies
Author: Summer

Ingredients

  • 300 g (2½ cups) all-purpose flour fluffed, scooped, & leveled off if using a measuring cup
  • 2 g (½ tsp) baking soda
  • 3 g (½ tsp) salt
  • 226 g (1 cup /2 sticks) butter room temperature
  • 100 g (½ cup) granulated sugar
  • 96 g (½ cup packed) brown sugar
  • 2 large eggs
  • 1 tsp orange extract
  • 1 tbsp orange zest from 1 large orange
  • 160 g (1 cup) dried cranberries
  • 120 g (¾ cup) white chocolate chips

Instructions

  • Preheat oven to 375°F(190˚C). Line 2 large baking sheets with parchment paper.
  • To a medium bowl, add flour, baking soda, and salt. Stir until mixed and set aside.
  • In a large mixing bowl or stand mixer, add butter. Mix until smooth on medium speed with an electric hand mixer or stand mixer. Add both sugars and mix until combined and smooth.
  • Add egg and orange extract and mix until smooth and fluffy. Add the orange zest and mix just until combined.
  • Add the flour mixture to the butter and egg mixture and stir until well mixed. Fold in cranberries, and white chocolate chips.
  • Spoon about 1 tbsp of dough (walnut size) onto the prepared baking sheet about 2 inches apart since cookies will spread. For larger cookies, double the dough size to 2-3 tbsp of cookie dough.
  • Bake for 12 minutes (small cookies) or until the edges are set and the bottoms are lightly brown. For larger cookies, bake an additional 1-2 minutes (13-14 minutes total).

Video

Notes

Storage Suggestions:
Store these cookies at room temperature for a few days. They will dry out as they sit. However, you can add a piece of regular white bread to a cookie jar with the cookies and the moisture in the bread will keep the cookies from drying out. Or you can store them in a freezer bag in the freezer until you’re ready to consume them or give them as gifts.
Optional Decoration:
For an extra holiday flair, melt some white chocolate and use a fork or spoon to drizzle the chocolate on the cookies. You can also use a zip top bag or piping bag and pipe stripes along the tops of each cookie. In addition, why not dip half of each cookie in white chocolate and set aside on wax paper to cool.
Small or Large Cookies?
This recipe works for making both small and large cookies (60 small cookies and 30 large cookies). With so many sweets and cookies being swapped during the holidays, smaller cookies allow for variety. A small cookie provides an indulgent treat without feeling the need to eat all of a large cookie, since there are so many to try! Also, a small cookie gives you more cookies in a batch to share with your family and friends; saves you time, effort, and $$.

You might be interested in some of these other holiday recipes.

Gingerbread Spice Blend

Pumpkin Pie Spice Blend

Cinnamon Rolls & Yeast Rolls: One Recipe & One Prep

Finnish Pinwheel Cookies

Crispy Gingersnap Cookies

Scottish Shortbread Cookies

Chinese Almond Ginger Sugar Cookies

Argentine Alfajores Cookies

British Hot Cross Buns

Cinnamon Buttery Apple Biscuits

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

Gingerbread Spice Blend: Great for Your Favorite Holiday Foods & Drinks

Gingerbread Spice Blend
Gingerbread Spice Blend

Gingerbread, gingerbread people, or simply gingerbread cookies are all treats made with warm spices mixed with butter, sugar, and flour. I can smell the holidays just thinking about them. Pumpkin pie spice gets all the glory in the United States during the holiday months while apple pie spice follows a long distant second, but what about gingerbread spice? This blog post is giving some love to the lesser known gingerbread spice blend.

A Little About Gingerbread Spice

Germany loves gingerbread spice. In fact, it’s called Lebkuchengewürz in German. However, it’s not as common in the United States. Gingerbread spice is quite different from those other well-known ones. The main ingredients in gingerbread spice are cinnamon and ginger; however, there is so much more spicy depth with the addition of other spices. In this post, I’m sharing a variation of the traditional German version. It is ginger focused with highlights of coriander and cardamom.

Differences Between Gingerbread Spice, Pumpkin Pie Spice, and Apple Pie Spice

The primary difference between Gingerbread Spice, Pumpkin Pie Spice, and Apple Pie Spice lies in the concentrated second ingredient. All these spices use cinnamon as their primary ingredient; however, the secondary ingredients are different. Pumpkin pie spice has a concentrated secondary ingredient combination of ginger and nutmeg. Apple pie spice favors nutmeg as its secondary ingredient. While gingerbread spice highlights ginger (as the title suggests) as the combined primary or secondary ingredient. That said, they are all interchangeable and can be used in the same amounts of the total spices (or cinnamon) in most recipes.

Which Spice Should You Use and When?

Obviously, you can select the one for the traditional dish of the spice’s namesake. Meaning, use gingerbread spice for gingerbread or gingerbread cookies, pumpkin pie spice for pumpkin pies, and apple pie spice for apple pies. However, depending on the spice you want for your dish, you might choose the spice that has the preferred secondary flavor. If you’re not a fan of pumpkin pie spice, you might like gingerbread or apple pie spice instead, unless cinnamon is your nemesis, then none of them will work. 😊 You can use any of them in place of cinnamon called for in any dish, particularly cinnamon rolls or cinnamon raisin oatmeal cookies. If that’s the case, then wouldn’t these sweet treats be called spice cinnamon rolls and spiced cinnamon raisin oatmeal cookies? 😉

Most Basic Gingerbread Spice

The most basic or main spices in gingerbread or gingerbread cookies are cinnamon and ginger. A gingerbread spice might include others like cloves, allspice, anise, coriander, cardamon, or even black pepper.

Gingerbread Spice Blend Ingredients

cinnamon, ginger, cardamom, coriander, cloves, allspice, and nutmeg
cinnamon, ginger, cardamom, coriander, cloves, allspice, and nutmeg

The ingredients for making this gingerbread spice blend are very simple and are found in most pantries. In a traditional German version, there are additional spices, but some are difficult to find in American pantries. You can adjust the spices to fit what you already have or prefer to eat. For the ingredients in this gingerbread spice blend, you’ll need all ground spices to include cinnamon, ginger, cardamom, coriander, cloves, allspice, and nutmeg. If you like to toast and grind your own spices, then go for it.

Make the Spice Blend

Now that we’ve covered some specifics about gingerbread spice, let’s get to the recipe!

“Mise en Place”

It’s best to have a “mis en place”, which is French, meaning to have all the ingredients measured out and ready to go. It makes it easier to keep track of them.

Bottom right going counter-clockwise: cinnamon, ginger, cardamom, coriander, cloves, allspice, and nutmeg
Bottom right going counterclockwise: cinnamon, ginger, cardamom, coriander, cloves, allspice, and nutmeg

Add All Ingredients

To a small bowl, measure out and add 16 grams (2 tablespoons) of ground cinnamon, 11 grams (2 tablespoons) of ground ginger, 2 grams (1 teaspoon) of ground cardamom, 2 grams (1 teaspoon) of ground coriander, 2 grams (1 teaspoon) of ground cloves, 2 grams (1 teaspoon) of ground allspice, and 1 gram (½ teaspoon) of ground nutmeg.

Stir or Whisk to Combine All Ingredients

Use a spoon or small whisk to stir and break up any spices that may be in small masses like the ginger. A small sifter or mesh sieve works really well, too. Stir the mixture until combined. This recipe makes a little more than a ¼ cup or 4 tablespoons.

Transfer Mixed Spices to Sealed Container

Transfer the spices to a spice jar or container that has a tight-fitting lid. You can use a spoon or small funnel to transfer the spice blend. Your spice blend is ready to be used.

Suggestion for Storing Gingerbread Spice Blend

You can store gingerbread spice blend in a sealed container for up to a year or based on the shortest expiration date of the oldest individual spice. The blended spice mix stays fresh as long as their individual spices.

Suggested Uses for Gingerbread Spice

Add this gingerbread spice as you would a commercial version in a 1:1 ratio in your favorite recipes that call for gingerbread spice, pumpkin pie spice or apple pie spice. Of course, you can use it in gingerbread and gingerbread cookies. Sprinkle it over your breakfast oatmeal, toast, eggnog, coffee, apple cider, mulled wine, or hot chocolate. Why not make some gingerbread hot cocoa? Add it to your favorite oatmeal raisin cookies in place of cinnamon. Don’t forget about spiced nuts or seeds. Why not add it to squash soups or roasted fall squash like acorn, pumpkin, or delicata? Add a little gingerbread spice to pancakes, waffles, muffins, or cinnamon rolls by mixing a couple of teaspoons in with your cinnamon. Try it on ice cream or in cake frostings.

Simplified Gingerbread Spice Blend Version for Sensitive Palates…

If you have kids (or big kids 😉) with sensitive taste buds, you may only want to include cinnamon and ginger in equal portions. Really you only need 2-3 ingredients to have a gingerbread spice blend. As long as you have cinnamon, you can add or subtract any of the other spices. You can easily adjust each spice by increasing or decreasing ½ teaspoon until you reach your desired flavor. Enjoy playing around to find the exact recipe that fits your needs.

Gingerbread Spice Blend Final Thoughts

I have been “eating” this gingerbread spice since mid-October. I add it to my morning oats with a little salt, banana, a few blueberries, and homemade almond milk. It’s a simple breakfast, but the spice makes it so much tastier! This gingerbread spice is definitely cinnamon and ginger focused. The secondary spices add depth giving the mix a spicy boost to whatever it touches. Check out my post and recipe of my favorite hot chocolate mix, Gingerbread Hot Cocoa. It uses this gingerbread spice blend as its primary spice. Oh, my!! It’s so good! I get requests for this hot cocoa mix. In fact, I drink this stuff almost every day; it’s my fall and winter go-to favorite afternoon chocolate treat on a cold day. 😉 So, gingerbread spice? Oh, yes, most definitely!

Check out my YouTube video on making this gingerbread spice blend. “Gingerbread Spice Blend: Holiday Warm Spices For Your Favorite Foods and Beverages”

Print Recipe

Gingerbread Spice Blend: Warm Spices for Your Favorite Holiday Dishes

Gingerbread spice is simply a mix of warm fall or winter spices. The most basic or main spices in gingerbread spice are cinnamon and ginger in equal quantities. That’s it! You can add other common warm spices to spruce it up and fit your preferred tastes. A gingerbread spice might include other spices like cloves, allspice, anise, coriander, cardamon, or even black pepper. Check out the recipe below and adjust it to fit your preferred flavor profile.
Prep Time5 minutes
Total Time5 minutes
Course: ingredient
Cuisine: American, German
Keyword: gingerbread spice, cinnamon and ginger spice, holiday spice, gingerbread cookie spice, spice mix
Servings: 4 tablespoons
Author: Summer

Ingredients

  • 16 g (2 tbsp) ground cinnamon
  • 11 g (2 tbsp) ground ginger
  • 2 g (1 tsp) ground cardamom
  • 2 g (1 tsp) ground coriander
  • 2 g (1 tsp) ground cloves
  • 2 g (1 tsp) ground allspice
  • 1 g (½ tsp) ground nutmeg

Instructions

  • In a small bowl combine all ingredients. Stir until combined using a small whisk or the back of a spoon to break up any small masses of spices. You can also use a small sifter or mesh sieve.
  • Scoop or use a small funnel to transfer the spices from the small bowl to a spice jar or container that has a tight lid. This recipe makes a little over a ¼ cup (4+ tbsp).

Video

Notes

Storing:
Store spices in a sealed container for up to a year or based on the shortest expiration date of the oldest individual spice. Consider shaking or stirring the spice prior to using as some contents may settle. If you keep mace on hand, you can also add 1 g (½ tsp).
Usages:
Add this gingerbread spice as you would a commercial version in a 1:1 ratio in your favorite recipes that call for gingerbread spice, apple pie, or pumpkin pie spice. Of course, you can use it in gingerbread and gingerbread cookies. Sprinkle it over your breakfast oatmeal, toast, eggnog, coffee, apple cider, mulled wine, or hot chocolate. Add it to your favorite oatmeal raisin cookies in place of cinnamon, spiced nuts, or seeds. Why not add it to squash soups or roasted fall squash like acorn, pumpkin, or delicata? Add a little gingerbread spice to pancakes, waffles, muffins, or cinnamon rolls by mixing a couple of teaspoons in with your cinnamon. Try it on ice cream or in cake frostings.
Substitutions & Variations:
This recipe is based on my preferred spice flavors; however, you can adjust or leave out any spices that you don’t like or don’t have. In fact, you can add or subtract ½ tsp of any one spice to test a variation you may prefer. If you have kids with sensitive taste buds, you may only want to include cinnamon and ginger. Really you only need 2-3 of the above ingredients to make a gingerbread spice. As long as you have cinnamon and ginger, you can add or subtract any of the other spices.
 

You might be interested in some of these other holiday recipes.

Gingerbread Hot Cocoa Mix

Pumpkin Spice Blend

Crispy Gingersnap Cookies

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

Cinnamon Raisin Oatmeal Cookies to Enhance Your Holiday Platter

Cinnamon Raisin Oatmeal Cookies
Cinnamon Raisin Oatmeal Cookies

In all of my years baking, I never thought that my favorite cinnamon raisin oatmeal cookies could be gluten-free and vegan. I created this recipe for those with both gluten and egg intolerances, but they are enjoyed by anyone. To my surprise, my husband, who is not a fan of oatmeal raisin cookies, couldn’t believe how good these are. The key ingredient that makes these cookies so flavorful is molasses. 😋

Cinnamon Raisin Oatmeal Cookies: Ingredients

chia seeds, coconut oil, brown sugar, granulated sugar, molasses, vanilla, cinnamon applesauce, gluten-free oats, gluten-free all-purpose flour, ground cinnamon, baking powder, baking soda, salt, and raisins
chia seeds, coconut oil, brown sugar, granulated sugar, molasses, vanilla, cinnamon applesauce, gluten-free oats, gluten-free all-purpose flour, ground cinnamon, baking powder, baking soda, salt, and raisins

For the ingredients, you’ll need chia seeds (for the vegan egg), coconut oil, brown sugar, granulated sugar, molasses, vanilla, cinnamon applesauce, gluten-free oats, gluten-free all-purpose flour, ground cinnamon, baking powder, baking soda, salt, and either raisins, currants, or dried cranberries.

A Little About Egg Substitutes

There are many egg substitutes and many great websites that go into detail about the options with their recipes and which ones to use when. I’m not going to repeat that information here; however, I will share with you what I have tested and used, and what I like for which recipes. For years, I have used bananas, applesauce, and even carbonated water or Sprite to replace eggs and fat in recipes like banana bread, muffins, and cookies, but what about the many other options?

Chia Seeds

1 tbsp chia seeds mixed with 3 tbsp water & set for 15 minutes = 1 large egg

I like to use chia seeds mixed with water to create the gelatinous texture needed as a binder in muffins and cookies like in this post for my cinnamon raisin oatmeal cookies and my gluten-free, vegan chocolate chip oatmeal cookies coming later this season. Chia seeds contribute to the texture and enhancement of the overall flavor. Since chia seeds leave dark specks and a little texture, this egg substitute may not be desirable in sugar cookies where the texture should be smooth.

Aquafaba (Garbanzo/Chickpea) Bean Juice

3 tbsp aquafaba = 1 large egg; ½ cup aquafaba whipped with ⅛ tsp cream of tartar = 4 egg whites

Aquafaba, which is garbanzo (chickpea) bean juice from a can of beans, is another great egg alternative. It works well in bakes where the binder is needed, but the texture should be soft and undetectable. Aquafaba is flavorless once baked and in a recipe. It can be whipped with a little cream of tartar (like egg whites) and used in place of whipped egg whites in macarons, pavlovas, and egg-free breads. I have had success using whipped egg whites to provide structure and height to some gluten-free, egg-free baked loaf breads. Stay tuned for my White Chocolate Cranberry Orange cookies in both regular and gluten free, vegan versions; the gluten-free, vegan version uses aquafaba as an egg substitute. 😉

Flaxseed Meal

1 tbsp flaxseed mixed with 3 tbsp water & set for 5 minutes = 1 large egg

Flaxseed meal mixed with water, like with chia seeds, is another great alternative. It also creates a gelatinous texture like eggs. This alternative is appropriate to use in cookies or bakes where coloring should be considered. In fact, I’m using this egg substitute this year in my Thanksgiving stuffing that requires two eggs. It provides an egg-like consistency and added nutritional value. Bonus!

Water Mixed with Baking Powder & Vegetable Oil

2 tbsp water mixed with 2 tsp baking powder & 1 tsp vegetable oil = 1 large egg

There are other egg substitutes like mixing water with baking powder and vegetable oil to create an egg-like texture and structure. This egg alternative is appropriate in recipes that call for eggs that serve more as a binder with a little structure like in meat or bean patties, brownies, and many quick sweet and savory bakes. This egg substitute is great when used in recipes that already contain these ingredients; you won’t detect any additional texture, flavor, or grease. I have used this egg substitute in bread making, while it works, it may not reach the desired height and structure that whipped aquafaba provides. For bread-like bakes, my go-to is whipped aquafaba; however, for other recipes, the mix of these simple, typical pantry ingredients is a great alternative.

Egg substitutes can replace regular eggs in many recipes. While they all consist of egg-like properties, an egg’s purpose in a dish should determine which egg replacement used.

Make the Chia Egg Substitute or Use 1 Large Egg

For this recipe, I like to use chia eggs. If you are not vegan, you can substitute the chia egg by using 1 large egg. To make the chia egg, in a small bowl, add 10 grams (1 tablespoon) of chia seeds. Chia seeds are great for providing protein, healthy fat, and omega-3 fatty acids. To that, add 45 milliliters (3 tablespoons) of tap water. Stir the two together and set the mixture aside for 15 minutes to gel. Once gelled, the chia egg will have a similar consistency to a regular egg, thus you can use chia eggs in most cookie recipes in place of eggs.

stir together 10 g (1 tbsp) chia seeds & 45 ml (3 tbsp) of water
stir together 10 g (1 tbsp) chia seeds & 45 ml (3 tbsp) of water

Preheat Oven & Prepare Baking Pans

Preheat the oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone mats for easy cleanup.

line 2 baking pans w/ parchment paper or silicone mats
line 2 baking pans w/ parchment paper or silicone mats

Combine the Wet Ingredients & Sugars for the Cinnamon Raisin Oatmeal Cookies

Melt the Coconut Oil

In a large mixing bowl, add 30 grams (2 tablespoons) of coconut oil. Heat the oil in the microwave for 30 seconds or until melted to make it easier to mix with other ingredients.

Mix in the Sweeteners

Add 144 grams (¾ cup packed) brown sugar and 50 grams (¼ cup) of granulated sugar. Mix on medium speed with an electric hand mixer until the ingredients are combined. The mixture will be crumbly.

mix together 30 g (2 tbsp) melted coconut oil,144 g (¾ cup packed) brown sugar, & 50 g (¼ cup) granulated sugar
mix together 30 g (2 tbsp) melted coconut oil, 144 g (¾ cup packed) brown sugar, & 50 g (¼ cup) granulated sugar

Add the Secret Ingredient: Molasses

Add the secret ingredient. Pour in 15 milliliters (1 tablespoon) of molasses. Molasses adds moisture and richness. It’s a little sticky so it keeps the cookies moist. You’ll be surprised at how much flavor depth molasses will give to the overall flavor of this cookie.

15 ml (1 tbsp) molasses
15 ml (1 tbsp) molasses

Add Remaining Wet Ingredients

Spoon in the gelled chia egg (or regular egg). Add 1 teaspoon of vanilla extract and 63 grams (¼ cup) of cinnamon applesauce. If you don’t have cinnamon applesauce, just stir in ½ teaspoon of ground cinnamon into the plain applesauce. The two layers of cinnamon (in ground form in the dough as well as in the applesauce) enhance the cinnamon flavor. Use the hand mixer to mix again until the ingredients are blended and smooth.

1. add chia egg or 1 large egg, 1 tsp vanilla extract, & 63 g (¼ cup) cinnamon applesauce
1. add chia egg or 1 large egg, 1 tsp vanilla extract, & 63 g (¼ cup) cinnamon applesauce
blend with hand mixer until smooth
2. blend with hand mixer until smooth

Combine the Dry Ingredients

Process the Oats

In a large food processor, add 193 grams (2 cups) of gluten-free oats (old-fashioned or cook cooking). Pulse until the oats are mostly broken down to resemble a mix of coarse cornmeal and smaller oat pieces.

193 g (2 cups) gluten-free oats (old-fashioned or quick cooking)
193 g (2 cups) gluten-free oats (old-fashioned or quick cooking)

Add Flour, Baking Powder, Baking Soda, Salt, & Cinnamon

Then add 138 grams (1 cup) of gluten-free flour (you can also use regular all-purpose flour if not gluten-free). Add 2 grams (1½ teaspoons) of ground cinnamon (our 2nd layer of cinnamon), 4 grams (1 teaspoon) of baking powder, 2 grams (½ teaspoon) of baking soda, and 3 grams (½ teaspoon) of salt. Pulse again just until all ingredients are mixed.

1. add remaining dry ingredients: 138 g (1 cup) gluten-free flour, 2 g (1½ tsp) ground cinnamon, 4 g (1 tsp) baking powder, 2 g (½ tsp) baking soda, 3 g (½ tsp) salt
1. add remaining dry ingredients: 138 g (1 cup) gluten-free flour, 2 g (1½ tsp) ground cinnamon, 4 g (1 tsp) baking powder, 2 g (½ tsp) baking soda, 3 g (½ tsp) salt
2. pulse until all dry ingredients are combined
2. pulse until all dry ingredients are combined

Combine Wet & Dry Ingredients

Pour the dry mixture into the wet mixture. Stir the ingredients with a spoon until everything is mixed well.

1. add dry ingredients to wet & stir until combined
1. add dry ingredients to wet & stir until combined
2. combined to look like a cookie dough
2. combined to look like a cookie dough

Add in Raisins, Currants, or Dried Cranberries

Stir in 160 grams (1 cup) of raisins, currants, or dried cranberries. If you have dense, hard raisins, you can soak them in boiling water to cover for 10 minutes. Then, drain and pat them dry with a paper towel so they will be soft and plump. If you like nuts, you can also add them at this time.

1. 160 g (1 cup) raisins or currants (any kind black, golden, crimson, etc.)
1. 160 g (1 cup) raisins or currants (any kind black, golden, crimson, etc.)
2. fold until combined
2. fold until combined

Scoop Spoonfuls of Dough on Baking Sheets

Spoon about 1 tablespoon of dough (walnut size) onto the prepared baking sheet. Cookies will not spread much, so you can space them about 1 inch apart. They will have a pretty dome shape since they do not include much fat. You should be able to get ~45 small cookies out of this batch.

TIP: If you want a flat cookie, dampen 2 fingers with water and press down to flatten each cookie.

1. one baking sheet full of small 1 tbsp each of cookie dough
1. one baking sheet full of small 1 tbsp each of cookie dough
2. use 2 damp fingers to flatten cookies if desired
2. use 2 damp fingers to flatten cookies if desired

Bake the Cinnamon Raisin Oatmeal Cookies

Bake a baking sheet of cinnamon raisin oatmeal cookies for 12 minutes or until the edges are set and the bottoms are lightly brown. While one pan of cookies bakes, continue to fill the other baking pan with cookie dough.

cinnamon raisin oatmeal cookies baked
cinnamon raisin oatmeal cookies baked

Allow Baked Cinnamon Raisin Oatmeal Cookies to Cool

Once cookies exit the oven, let them sit on their pan for about 2 minutes to cool slightly giving them time to firm. Then, transfer them to a cooling rack. Eat them while warm or allow them to cool completely, store, and enjoy.

Close Up of Baked Cinnamon Raisin Oatmeal Cookies

Notice the dome shape. They didn’t spread much due to the lack of fat. They are set completely and lightly brown on the bottoms. The cookies have a crispy exterior and a soft and chewy interior. You can spot the oats and raisins. The dark brown coloring is a result of the combined cinnamon, brown sugar, and molasses. Since the cookies are bite size, you can eat 3-4 and feel satisfied without all the guilt or greasy gut. 😉

Cinnamon Raisin Oatmeal Cookies
Cinnamon Raisin Oatmeal Cookies
Interior Image of the Cinnamon Raisin Oatmeal Cookies
Interior Image of the Cinnamon Raisin Oatmeal Cookies
Left: Cinnamon Raisin Oatmeal Cookies flattened; Right: Cinnamon Raisin Oatmeal Cookies left in dome shape
Left: Cinnamon Raisin Oatmeal Cookies flattened; Right: Cinnamon Raisin Oatmeal Cookies left in dome shape

Storage Suggestions

Store these cookies in a sealed container or zip-top bag at room temperature for up to several days. They may dry out the longer they sit. You can place a piece of white bread in the cookie jar or bag with the cookies; the moisture from the bread will keep the cookies soft. For a longer, fresher storage, place the cookies in a sealed container or bag and freeze them for up to several months. Remove frozen cookies as desired and allow them to thaw on the counter at room temperature or simply microwave until heated through (~30 seconds) and enjoy.

Cinnamon Raisin Oatmeal Cookies Final Thoughts

We truly love these cookies. They are, hands down, my favorite oatmeal raisin cookie including all those versions using regular flour, butter, and eggs. In addition, you’re getting many more health benefits than other versions and you can’t even tell except that you don’t feel crummy after maybe more than you should. 😉 They would make a nice addition to your holiday cookie platter this season, especially if you have some gluten-free or vegan eaters. Why not gift some to your family and friends?

Baker’s Perspective: Cinnamon Raisin Oatmeal Cookies

With the modifications of using a chia egg, gluten-free oats, gluten-free flour, the process of making these cookies is not much different from making a recipe for regular cinnamon raisin oatmeal cookies. I reduced the fat content and added flavor using a variety of sweeteners and spice. You can make these cookies using one egg, regular oats, and regular flour; they will still be light on the hips due to the lack of a lot of fat.

Taster’s Perspective: Cinnamon Raisin Oatmeal Cookies

Fresh out of the oven, the cookies have a crispy exterior with a soft and chewy interior. The raisins add a fruit component and sweetness. The exact molasses flavor is not detectable, but the overall flavor is surprisingly rich resulting from the molasses. The warm cinnamon enhances the cookie and is a good reminder of the season. The “gluten-free” element is unrecognizable, thus tasting like regular flour and oats. Overall, this a pleasing cinnamon raisin oatmeal cookie good for anyone with or without gluten and dairy intolerances. With the many heavy cookies and desserts served during the holidays, this lighter version might be a nice addition. 😊

For more visuals and details, check out my YouTube video on making these Cinnamon Raisin Oatmeal Cookies. “Gluten-Free & Vegan-Friendly Cinnamon Raisin Oatmeal Cookies: Great Holiday Cookie Platter Addition.”

Print Recipe

Cinnamon Raisin Oatmeal Cookies: Gluten Free & Vegan Friendly

While these are gluten free and vegan, one would never know! These cookies have layers of spice and sweetness. The richness and depth come from cinnamon, brown sugar, molasses, applesauce, and coconut oil. These cookies deliver on flavor and satiate that sugar craving.
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: gluten-free cookies, vegan cookies, holiday cookies, cinnamon raisin oatmeal cookies, allergy-friendly cookies
Servings: 45 small cookies
Author: Summer

Ingredients

  • 10 g (1 tbsp) chia seeds (to make chia egg) or use 1 large egg
  • 30 g (2 tbsp) coconut oil
  • 144 g (¾ cup packed) brown sugar
  • 50 g (¼ cup) granulated sugar
  • 15 ml (1 tbsp) molasses
  • 1 tsp vanilla extract
  • 63 g (¼ cup) cinnamon applesauce or mix ½ tsp ground cinnamon in plain applesauce
  • 193 g (2 cups) gluten-free oats (old-fashioned or quick cooking) or regular oats if not gluten-free
  • 138 g (1 cup) gluten-free flour (Namaste or other) or regular flour if not gluten-free
  • 2 g (1½ tsp) ground cinnamon
  • 4 g (1 tsp) baking powder
  • 2 g (½ tsp) baking soda
  • 3 g (½ tsp) salt
  • 160 g (1 cup) raisins or currants (any kind black, golden, crimson, etc.) or dried cranberries

Instructions

  • In a small bowl, stir together chia seeds and 45 ml (3 tbsp) of water. Set aside for 15 minutes to gel.
  • Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone mats.
  • In a large mixing bowl, add coconut oil (heat in the microwave for 30 seconds or until melted). Add brown sugar and granulated sugar. Mix on medium speed with an electric hand mixer until combined. Mixture will be crumbly.
  • Add the molasses, chia egg, vanilla, and applesauce. Mix again until well blended and smooth.
  • To a food processor, add the oats and pulse until mostly broken down to resemble a mix of coarse cornmeal and smaller oat pieces. Then add flour, cinnamon, baking powder, baking soda, and salt. Pulse again just until mixed.
  • Pour the dry mixture into the wet mixture. Stir until well mixed. Stir in raisins, currants, or dried cranberries.
  • Spoon about 1 tbsp of dough (walnut size) onto the prepared baking sheet. Cookies will not spread much, so you can space them about 1 inch apart. They will have a dome shape.
    TIP: If you want a flat cookie, dip 2 fingers in water and press down to flatten each cookie.
  • Bake one pan of cookies for 12 minutes or until the edges are set and the bottoms are lightly brown. While the first pan of cookies bakes, continue to spoon the remaining dough onto the other baking pan.
  • Once baked, allow the cookies to cool for 2 minutes to firm, then transfer them to a wire rack to cool completely.

Video

Notes

Storage Suggestions:
Store these cookies in a sealed container or zip-top bag at room temperature for up to several days. They may dry out the longer they sit. You can place a piece of white bread in the container or bag with the cookies; the moisture from the bread will keep the cookies soft. For a longer, fresher storage, place the cookies in a sealed container or bag and freeze for up to several months. Remove frozen cookies as desired and allow them to thaw on the counter at room temperature or simply microwave until heated and enjoy.

You might be interested in some of these other sweet treats.

Finnish Pinwheel Cookies

Crispy Gingersnap Cookies

Scottish Shortbread Cookies (GF & V)

Scottish Shortbread Cookies

Chinese Almond Ginger Sugar Cookies

No-Bake Chocolate Oatmeal Cookies (GF & V)

Italian Ladyfinger Cookies (GF & V)

Italian Ladyfinger Cookies

Argentine Alfajores Cookies

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