Gingerbread Dog Cookies

Holidays and cookies just go together. And what cookie more quintessential to the season than the humble gingerbread? I knew I wanted to make some sort of dog cookie this year, and gingerbread won without a contest. I love gingerbread. Real gingerbread, anyway. I’ll eat the crunchy packaged cookie houses and enjoy them (yes, even after they’ve been a decoration for half a month. I have no shame), but they’re just not the same.


I hadn’t noticed how sweet gingerbread is until I tried one of these sugarless cookies. Then another, and another (hey, I said I have no shame). They’re not as flavourful as regular gingerbread, but they’re still pretty tasty. They aren’t too strong for sensitive canine taste buds but still have enough spice to be deliciously aromatic to human noses (especially when mixing the dough!). All these spices are good for indigestion, so this is the perfect cookie for the holidays. Molasses may or may not be a mild laxative though, so go easy on the number of cookies you give your dog at one time. Also remember, no nutmeg for dogs. I don’t even keep it in the house.


Once you’ve got your dough rolled out grab your collection of miniature cookie cutters (what? Doesn’t everyone have too many these?) and start chopping. If a cookie sticks to the counter gently ease it up with a butter knife or small spatula.


To use up the last few scraps of dough, or if you just want regular square cookies, a pizza cutter turns a slab of dough into squares within seconds.


Lay the cookies out on a cookie sheet covered in parchment paper. You could grease the pan instead, but I find parchment paper works so much better and highly recommend adding it to your collection of kitchen equipment.


In just five minutes (and a few minutes to cool) they’re all set to be enjoyed. The texture is a bit flakier and less chewy than regular gingerbread, but Suki thinks they’re pretty fantastic anyway.


Gingerbread Dog Cookies

235 grams or 1.5 cups whole wheat flour
1 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp baking soda
1/4 cup molasses
1/4 cup coconut oil
1 egg

1. Preheat oven 175°C (350°F).
2. Whisk together the flour, spices, and baking soda.
3. Beat the molasses, coconut oil, and egg together in a separate bowl.
4. Gradually add the wet ingredients to the dry, beating until combined. The dough will seem pretty crumbly.
5. Lightly flour the countertop and roll the dough out to 1/4- to 1/2-inch thickness.
6. Use mini cookie cutters to make fun shapes, or a pizza cutter to make squares.
7. Place the cookies onto a tray lined with parchment paper and bake for 5 minutes.



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