Here’s another way overdue post for almond flour cookie lovers – the gingerbread cookie version of cut-out cookies. I couldn’t find my gingerbread person cookie cutter, so I used a bear. Hence, the gingerbread bears this year.
In any case, my apologies if this recipe is coming just a bit too late for you, however if you are running around furiously shopping or traveling, take a break and make some cookies. Or tuck it away for next year.
Decorating options
- raisins, almond slivers, dried blueberries, dried cranberries
- creamy vanilla frosting in this recipe
- My version of royal icing consists of mixing together 8 tablespoons powdered sugar, 1 tablespoon of water, a drop of vanilla and a drop of lemon juice
- another royal icing recipe
Make a gingerbread house!
You can also use this recipe to make a gingerbread house. Here are some links to help you with this project:
- Simply Recipes’ How to Make a Gingerbread House
- A Gingerbread Igloo!
- Help from Lucy’s Kitchen Notebook
- A portable house from Not Martha
Gingerbread People
Tips for making these cut-out cookies
- Chill the dough in the freezer for at least 30 minutes, or up to an hour
- Use parchment paper or other non-stick surfaces for rolling and baking
- Sprinkle some almond flour on the bottom and top of the dough before rolling to prevent sticking
- If the dough gets soft, place it back in the freezer for a few minutes before working it again
- After they’re baked, you can add the cookies to a dehydrator (or oven at about 170 degrees F) for about an hour to put some crunch into them (or back into them).
Ingredients
- 8 tablespoons unsalted butter (1/2 cup) or coconut oil, softened
- 1 egg
- 1/3 cup honey (0r maple syrup)
- 3 cups almond flour (plus more for rolling the dough)
- 1/2 teaspoon allspice
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/8 teaspoon sea salt
- 1 teaspoon baking soda
Method
- Blend the flour, salt, baking soda and spices together, and then blend in the rest of the ingredients. Mix until the dough forms one or two ball and is not too sticky. Add more flour if necessary.
- Freeze the dough for about 30 minutes.
- Preheat your oven to 350 degrees F.
- Roll out the dough with parchment paper (or other non-stick surface) above and below it to prevent sticking.
- Place some almond flour below the dough on the parchment paper to prevent sticking. Roll the dough and shape the cookies.
- Carefully lift the cookies and place them on a baking sheet to bake for about 10 minutes, or until the edges start to brown.
- Give them a final crisping by placing them in a warm oven (about 170 degrees F) for 20 minutes or so, or in a dehydrator at about 140 degrees F for a few hours.
- Cool and decorate!
Your gf gingerbread cookies look so delctable & apart!!
MMMMMM,..In your ingredinets you stated 1 egg, ..is this really 1 egg & then 1/3 cup of honey?
Sophie – thanks so much for catching that! Changed. Happy Holidays!
I wrote this recipe down but then noticed this comment, do I use 1 egg and 1/3 cup of honey? That’s what the recipe says. Thanks.
It’s correct. I think it was with the wording in the directions.
They look fantastic! I’m a huge fan of anything gingery. Thanks for the comment over at Straight into Bed x x x
Yum! Just pulled a batch from the oven. Delicious with your version of royal icing! ….and no, I couldn’t wait for them to cool and then decorate, I just plopped some icing on a warm one and ate it right up! I think for my taste I may add more allspice or cinnimon. But right now I think I need to go eat another before they cool….its ok that I haven’t had dinner yet isn’t it??
Good to hear. Yes, these could probably stand up to a bit more spice if you’re up for it.
I think I love you. Thank you so much for this fantastic recipe! You have a great blog!
Looking forward to making these! How long do they last? I’m wondering if they’ll survive a week in the postal system for my far-away family to enjoy.
I’m guessing here, but about two weeks, if wrapped well. I would keep them in the fridge until you send them. Good luck!
Hi, I make these ginger cookies for my twin boys. Im in UK but im using American measures. I always have to add loads of extra Almond flour as the mixture is way to wet and sticky to handle. I usually have to add an extra cup full. Is this correct or am I doing something wrong?? xx
I haven’t made these in a while but another cup sounds like a lot, on the other hand I do freeze it so it’s easier to handle. A cup of almond flour is about 4 ounces, if that helps you. This should be quite similar to the cut out cookies recipe. Hope that helps.
These look good. Thanks!!
An absolutely outrageous treat for my grandchildren. Thanks so much for giving me a great opportunity to teach them exactly what a cookie should be!
Hello, this is crucial! Can you use molasses instead of the honey called for in this recipe? Its for the rest of my family, we have always used mild molasses in our gingerbread cookies but it would be so wonderful to be able to use this recipe with the nutritious almond flour instead. I just don’t think they will think it tastes like gingerbread if it doesn’t have the molasses in it. Thanks, I know you prefer maple syrup or honey but in this case I’m hoping to use the molasses/
was there ever a reply to this question…id like to use molasses as well
I don’t see why molasses wouldn’t work. I know readers have used it in place of maple syrup in some of my other cookie recipes with success.