Gingerbread People
Egg free, Gluten Free, Nut free, Vegetarian
About the recipe
There’s something so nostalgic and joyful about gingerbread, and these little gingerbread people are the perfect festive (or anytime) bake to share with your little ones. They’re gently spiced, naturally sweetened, and made with simple pantry staples you probably already have on hand. I love that the dough is easy to work with, freezes well, and can be made gluten free with beautiful results. They’re sturdy enough for little hands to hold, soft enough for toddlers to enjoy, and make such a sweet activity to bake and decorate together.
If you’re in the thick of the toddler years or introducing more fun, seasonal foods to your baby, these gingerbread people are a lovely, low-fuss option that feels festive without being overly sweet. This recipe is from our book Toddler to Table.
Age Appropriate
12 months +
Serving Suggestions
Serve plain or decorate with yoghurt “icing” (thick Greek yoghurt mixed with a little vanilla), melted dark chocolate or natural sprinkles. Pair with a warm milk drink or pack into lunchboxes as a fun, whole-food treat.
Storage for Freezer and Fridge
Store baked gingerbread people in an airtight container for up to 5 days.
Freeze baked cookies or raw dough (wrapped well) for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the cooking time.
Ingredient Swaps
To make gluten free: use almond meal plus buckwheat or cassava flour as listed.
For dairy free: replace butter with coconut oil or a dairy-free butter.
Spice variations: omit clove for a milder flavour, or add a pinch of cardamom for warmth.
Ingredients
1.5 cups spelt flour OR 3/4 cup almond meal and 3/4 cup buckwheat or cassava flour for GF option
1/3 cup coconut sugar
1/2 tsp vanilla powder
1/4 tsp baking powder
2 tsp ginger powder
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground clove
1 pinch sea salt
1/4 cup melted butter
2 tbsp milk of choice
Method
Preheat the oven to 160°C fan forced.
In a bowl, combine all of the dry ingredients.
In a separate bowl, combine the wet ingredients.
Add the wet mixture into the dry and mix until a dough forms. Add extra flour if too sticky, or a little more milk if too crumbly.
Roll into a ball, cover, and refrigerate for one hour.
Place the dough between two sheets of baking paper and roll to roughly 1/4 cm thick.
Use cookie cutters or a knife to cut into gingerbread people or shapes of your choosing.
Place onto a lined baking tray and bake for 10 minutes or until lightly golden. Allow to cool completely as they will firm up as they cool.
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