Gingerbread Cookie Mix in a Jar + Baking Directions
Prep time
Total time
Note that the Prep time is for making the gingerbread cookie mix. Add on another 10 minutes Prep and 10 minutes Cook time if baking the cookies.
Serves: 18 cookies
  • 2 cups + 1½ cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cloves
  • 1 cup packed brown sugar
  1. Mix 2 cups of the flour with the baking soda and baking powder.
  2. Mix the remaining 1½ cups flour with the ginger, cinnamon, allspice, and cloves.
  3. In a 1 quart, wide mouth canning jar, layer the ingredients starting with the flour and baking powder mixture, then the brown sugar, and finally the flour and spice mixture. Pack firmly between the layers.
  4. Attach a card to the jar with the directions below.
Baking Gingerbread Cookies:
  1. Empty contents of jar into a large mixing bowl. Stir to blend together. Mix in ½ cup softened dairy-free buttery sticks or margarine (1 stick), ¾ cup molasses, 1 tablespoon white vinegar or apple cider vinegar, and 1 slightly beaten egg. The dough will be very stiff, so you may need to use your hands. Cover, and refrigerate for 1 hour.
  2. Preheat your oven to 350º F (175º C). Roll the dough to ¼ inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place the cookies on a lightly greased cookie sheet about 2 inches apart.
  3. Bake for 10 to 12 minutes. Let cool completely, then decorate as desired.
Recipe by Go Dairy Free at