From the Zuke’s Test Kitchen: Dog-Friendly Gingerbread Cookies

From the Zuke’s Test Kitchen: Dog-Friendly Gingerbread Cookies

Cookie Ingredients

  • 2 cups oat flour (or any non-wheat baking flour)
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 2 large eggs
  • 1/2 to 1 cup canned, pureed pumpkin (NOT pumpkin pie filling)
  • 2 tbsp blackstrap molasses

Icing Ingredients

  • 4oz low- or fat-free cream cheese
  • 1 tbsp honey
  • 1 to 2 tbsp plain yogurt (low or fat free)
  • 1 to 3 tbsp flour (if needed to thicken)
  • Optional: 2-3 drops natural food coloring

Decorations


Shop online for Zuke's Treats or discover at a store near you!


  • Zuke’s Mini Naturals Trees
  • Zuke’s Crunchy Naturals 2s Baked with Yogurt and Honey

Directions

To make the cookies:

  1. Preheat oven to 350°F.
  2. Combine flour, cinnamon and ginger in a bowl and mix well.
  3. Add the eggs, pumpkin and blackstrap molasses to the bowl and blend until it forms a ball of dough.
  4. Place ball of dough on a non-stick baking mat, parchment paper or a clean work surface sprinkled with flour.
  5. Place a piece of parchment paper over the ball of dough and use a rolling pin to flatten the dough until it is approximately 1/4-inch thick; Note: Separate dough into two batches for easier rolling.
  6. Use a cookie cutter to cut out shapes and place them on a non-stick cookie sheet.
  7. Bake cookies for 15 minutes at 350°F. Then flip cookies over and bake on other side for another 15 minutes.
  8. Cool completely before icing.

To make the icing:

  1. Place cream cheese, honey and yogurt in mixing bowl and mix until smooth.
  2. Mix in one tablespoon of flour at a time until you reach your desired consistency for spreading or piping onto cookies.
  3. Optional: add 2-3 drops of food coloring to icing and mix.

To decorate:

  1. Once cookies are completely cooled, decorate with icing as you wish, and top icing with Zuke’s Mini Naturals Trees and Zuke’s Crunchy Naturals 2s Baked with Yogurt and Honey!


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