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24 cookies
How to make Ulu Hye's

Christmas Gingerbread Cookies

It doesn’t matter whether you’ve been naughty or nice, tis the season for our Christmas Gingerbread Cookies! A fun, simple and delicious recipe for the whole family to make (and enjoy), these Santa-approved treats are perfect for festive get-togethers and gift-giving. For a special touch, decorate using melted chocolate or icing.


  • 1 cup plain flour
  • 3 tbsp maple syrup
  • 2 tbsp almond milk (made using our Almond Mylk Base)
  • 1/4 cup softened butter/coconut oil
  • Pinch of salt
  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice (optional)
  • 1/2 tsp baking powder



Put all ingredients in a bowl and mix using your hands or until all combined and a dough has formed. Add a touch more milk if the dough needs it but less is more here.

Wrap in cling wrap (we LOVE Great Wrap!) and place in the fridge for 15-20 minutes.

Pre-heat the oven to 180°C.

Add some flour onto a silicon mat and place the ball of dough on top, laying the cling wrap loosely over the top. Using a rolling pin, roll the dough out on top of the cling wrap (this keep it from sticking to the rolling pin) until about 5mm thick.

Cut the dough with your cookie cutters and place on baking paper lined trays.

Bake for 8-9 minutes.

Allow to cool before transferring them to a container where they will last 4-5 days.

Note: if you like your gingerbread cookies spicy, feel free to increase the spice amount. Our recommended spice amount has been taste-tested on both big and little kids.

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