Gingerbread Cookie Mix from our signature gingerbread recipe. Consistently makes delicious gingerbread man cookies with a forgiving and easy-to-work-with dough.

Enough gingerbread cookie mix to bake 2 large gingerbread houses or about 3 dozen large (5-inch) gingerbread man cookies. Delicious gingerbread recipe. Made from artisan baker's flour - never bleached, never bromated, no preservatives. Helping you make classic gingerbread cookies for the holidays with an easy-to-use gingerbread cookie mix.

Make, bake, and decorate gingerbread cookies with our gingerbread cookie mix. Made from our delicious gingerbread recipe and formulated specifically for our gingerbread cookie mix. Now packaged in a 25 oz. stand-up pouch from Ginger's Breadboys® and makes enough gingerbread cookies for everyone to enjoy during the holidays!

Mixed and packaged exclusively for Ginger's Breadboys by Whisked by Jenna - a DC metropolitan, woman-owned bakery and small batch co-packer. Using baker's flour and a beautiful cinnamon, this aromatic gingerbread cookie mix makes a delicious cookie every time baked. Just add shortening, sugar, and wet ingredients. We've measured everything else for you! 

Our gingerbread cookie mix makes a very forgiving dough using our gingerbread recipe. Easy to work with and bakes a delicious cookie every time. Made with Sir Galahad Artisan Flour from the King Arthur Baking Company - never bleached and never bromated and no preservatives.

Packaged in a stand-up pouch and weighing 25 oz, makes this mix the best value - there is enough mix to bake about 3 dozen large (5-inch) cookies or make panels for two large gingerbread houses.

Gingerbread Cookie Nutrition Information

How to Make Gingerbread Cookies with our Gingerbread Cookie Mix

Have all ingredients at room temperature. Cream 1 cup shortening and 1 cup granulated sugar. Add 1 large egg. Blend in 1 cup unsulphured molasses. Add 2 tablespoons apple cider vinegar. Slowly add Ginger’s Breadboys gingerbread cookie mix. Switch to mixer’s dough hook if you have one (optional). Blend only until flour mixture is incorporated. 

Empty dough onto wax paper sheet and knead lightly to form a block. Wrap in wax paper and place in gallon-size plastic food storage bag. Chill for 3 hours—or overnight—in refrigerator.

Preheat oven to 375°. Line baking pan with parchment paper. Flour a cool surface—not wood—and rolling pin. Countertops or marble pastry board works well. Roll baseball-size amount of dough to ¹/ inch thick. (If dough sticks to rolling pin, lightly flour and place wax paper over dough to roll out.) Cut with 5‑inch gingerbread man cookie cutter. Remove excess dough from around cutouts. Move cookies to pan on floured spatula. Leave at least ½ inch between cookies. For eyes, nose, and 3 buttons, press cinnamon imperials into cookies before baking (optional).

Bake 8–9 minutes until cookies are light brown and pillowy. (Bake time estimate is for large 5-inch cookie. Bake less if using smaller cookie cutter.) Ovens vary—if cinnamon imperials burst when baking, oven is too hot, or bake time is too long. Remove from oven and allow to cool on pan ~10 minutes. Refrigerate or store in cool area until ready to decorate. Decorate when completely cool with royal icing. Makes ~39 large (5‑inch) gingerbread man cookies.