Gingerbread Cookies

Celebrate the holidays with these easy-to-make Gingerbread Cookies. Topped with a sweet vanilla frosting, these cookies will be sure to have you wanting more! Safe for those on dysphagia diets needing foods that meet IDDSI Levels 4-6.


Ingredients 1 serving 4 servings 8 servings 16 servings

THICK & EASY® Texture Modified Bread & Dessert Mix
Item: 118519
2 Tbsp ½ cup 1 cup (about 1 cup) 1 bag
Brown sugar ¼ tsp 1 tsp 2 tsp 1 Tbsp + 1 tsp
Cinnamon 1/8 tsp ½ tsp 1 tsp 2 tsp
Nutmeg dash 1/8 tsp ¼ tsp ½ tsp
Cloves dash 1/8 tsp ¼ tsp ½ tsp
Ginger 2 -3 dashes ¼ tsp ½ tsp 1 tsp
Vegetable oil 1/2 Tbsp 2 Tbsp 4 Tbsp 8 Tbsp
Vanilla extract 1 – 2 drops ¼ tsp ½ tsp 1 tsp
Water, hot 2 ½ Tbsp 2/3 cup 1 1/3 cup 2 2/3 cup
Molasses ¾ tsp 1 Tbsp 2 Tbsp ¼ cup
Prepared Vanilla or Cream Cheese Frosting As needed (about 2 Tbsp) As needed
(about 2 Tbsp per serving)
As needed
(about 2 Tbsp per serving)
As needed
(about 2 Tbsp per serving)
Pan Size for Gingerbread Cut Outs N/A 8×8 square pan or 9×5 loaf pan 9×13 pan 13 x 18 half pan



  1. Stir together the brown sugar, cinnamon, nutmeg, cloves, ginger, and THICK & EASY® Texture Modified Bread and Dessert mix in a mixing bowl.
  2. Add oil and stir until mixture resembles wet sand.
  3. Add vanilla extract to hot water and add to bread mixture, stirring briskly with wire whip until blended.
  4. Immediately stir in the molasses and mix well.
    To make round cookies – Keep gingerbread mixture in mixing bowl. Cover and chill for a minimum of 30 minutes.
    To make gingerbread cut outs – Immediately pour mixture into pan(s) lined with plastic wrap and spread evenly with a spatula. Cover and
    refrigerate until cooled or freeze to allow for easier cutting and handling when ready to serve.

Round Cookies: – Portion mixture using #40 scoop. Flatten and shape each scoop to resemble a round cookie. Top with frosting just prior to
serving. Portion two cookies per serving.

Cut Outs: – Cut shapes with cookie cutters. Carefully remove shapes from pan and plastic wrap and place on serving plate. (Tip: Cutting and
handling the cookies while they are cold or still frozen will help maintain the cutout shape). Decorate as desired.
Note: The remaining cookie mixture (scrap from cutouts) can be re-portioned into #40 scoops and served as round cookies.
Serve a 2 oz portion (about ¼ cup) of cookie per serving. (may include cut out, round or both if equal to 2 oz portion)

Nutritional Information: Gingerbread Only (no frosting)

Serving Size: 2 oz per serving (2 – #40 scoops or about ¼ cup)

Calories: 140

Total Fat: 8 g

Saturated Fat: 1 g

Trans Fat: 0 g

Cholesterol: 0 mg

Sodium: 75 mg

Total Carbohydrates: 18 g

Dietary Fiber: 0 g

Total Sugars: 8 g

Added Sugars: 4 g

Protein: 2 g

Vitamin D: 0 mg (0% DV)

Calcium: 20 mg (0% DV)

Iron: 0.3 mg (0% DV)

Potassium: 80 mg (0% DV)