Gingerbread Cookie Mix - Gluten Free, Vegan

Gingerbread Baking Mix - Allergen Free for Special Diets

• Easy Baking Mix for Cookies, Gingerbread Houses, Edible Decor
• Gluten Free with Easy Vegan Prep Option
• Great for Year Round Treats & Seasonal/Holiday Baking
• Free of the Top 9 Food Allergens (Milk, Eggs, Fish, Shellfish, Tree nuts, Peanuts, Wheat, Soybeans, Sesame)

Our Gingerbread Cookie Mix - Gluten Free, Vegan is allergen free, gluten free, and can easily be prepared as a vegan option. Perfect for commercial bakery use as well as home and bulk baking, this versatile dry mix is delicious as is but is easily used as a baking base. Use our gluten free Gingerbread Baking Mix to make crunchy and chewy classic cookies, for gingerbread house shapes, and edible decorations and ornaments. Add dried or candied fruits to create custom hermit-style cookies, bake custom shaped treats, or beautifully decorated showstopper desserts for special occasions and holidays. Because the base mix is free of the top 9 food allergens, free of artificial colors, and has a easy vegan prep option, it is perfect for better-for-you and specialty diet baking. Gingerbread Baking Mix has classic spiced gingerbread taste and aroma and will be a hit year round as well as for Christmas and seasonal holiday bakery use.

Bulk gingerbread cookie mix is a must for commercial and professional bakeries creating seasonal and holiday offerings. This versatile dry mix is a perfect choice for classic gingerbread houses and showstopping gingerbread creations for holiday special events. Use as a cookie base for spiced cookies, classic Hermits, or specialty seasonal creations for catered and restaurant dessert buffets.

BASIC PREPARATION: Per batch of 24 cookies use:

• 12 oz. Gingerbread Cookie Mix
• 9 TBSP melted butter (Measure after melting) (for VEGAN prep option replace butter with melted coconut oil, shortening, or vegan butter )
• 3 TBSP Maple Syrup
• 3 TBSP Water

DIRECTIONS:

1. Add melted butter (or Vegan alternative), maple syrup, and water to 12 oz. of Gingerbread Cookie Mix.
2. Stir until dough starts to form, then knead with hands for at last 3 minutes until uniform, smooth dough is achieved, If necessary, add more water 1/4 teaspoon at a time).
3. Roll out dough onto parchment paper with a rolling pin until it is 1/4" thick.
4. Cut out shapes with cookie cutters and gently transfer to baking sheet lined with parchment paper.
5. Bake 14 minutes in oven pre-heated to 325°F.
6. Cool completely before (optional) frosting or glazing.