Gingerbread Cookie Dough


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Gingerbread cookies are a celebrated classic holiday cookie. Now even on the AIP you can make, decorate and enjoy Gingerbread men (or persons). Did you know that the earliest recorded mention of Gingerbread Men Cookies comes from Queen Elizabeth 1 in the 16th century? She had likenesses created of party guests with gingerbread, the very first gingerbread men!

Each container of dough comes with a 2 ounce packet of icing, if you would like to order a 6 ounce container, go here Vanilla Icing

Cookie Dough
Cassava Flour
Palm Shortening
Tigernut Flour
Tapioca Flour
Maple Syrup
Vanilla Extract
Gelatin Powder
Baking Soda
Powdered Ginger
Sea Salt

Coconut Mana
Native Forest coconut cream (organic coconut, purified water) *BPA free cans, No Guar gum
Vanilla Extract
Must be received and stored frozen until “use-by” date. Remove from freezer and defrost overnight in the refrigerator.

Bring dough to room temperature. Preheat oven to 350˚F. Sprinkle cassava flour on a clean work surface. Place dough on surface then sprinkle more cassava flour on top, then roll out to 1/4 inch thick using rolling pin. Use enough flour to keep dough from sticking. Cut using cookie cutters, reusing and re-rolling the dough until all of the dough is gone. Use a spatula to place the cookie cutouts on a parchment lined cookie sheet. Bake 7 to 10 minutes until firm. Decorate using provided icing.
Yield 24 cookies.