• Issy

Gingerbread Cookies

It is the most wonderful time of the year. But regardless of whether it is Christmas, New Year's, or just another day, you need to have these flavorsome cookies in your life.


These gingerbread cookies contain a few simple ingredients and are really easy to make. They are full of flavors, sweet and spicy, healthy and delicious. And with some colorful icing on top make the perfect holiday gift.


The gingerbread cookies are made with molasses that gives them a wonderfully sweet taste and chewy texture. Molasses is one of the flavors of my childhood. I still remember how my grandmother used to prepare it at home and how I used to eat it directly out of the jar. I highly recommend you use it in this recipe. However, substitutions can also be made - you can replace molasses with maple syrup, honey, or another liquid sweetener of choice.


This recipe is not vegan as it contains an egg. You can omit it altogether and adjust the amount of flour. I have prepared it several times without using eggs and the cookies come out just as delicious, even if slightly less risen.



Ingredients:

  • 60 g coconut oil*

  • 70 g molasses*

  • 60 g coconut sugar

  • 1 egg*

  • 10 g ginger powder

  • 1 tbsp cinnamon

  • 1/4 tsp nutmeg

  • 180 g whole-wheat flour



Preparation:

  1. Combine the coconut oil, coconut sugar, and molasses in a bowl. Whisk them well using a mixer.

  2. Add the egg and whisk again.

  3. Mix in the spices and the flour to form a dough. The dough should be slightly on the soft side.

  4. Place the dough in the fridge for 10-15 minutes.

  5. Preheat the oven to 180 degrees C.

  6. Roll the dough out to approximately 1cm thickness. Using cookie cutters, cut out forms from the dough.

  7. Bake the cookies for approximately 10 minutes. Then let them cool completely and decorate them with royal icing.

These cookies are very easy to make and yet so delicious and festive. Let me know if you try them out!


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Note:

* Make sure all of these ingredients are at room temperature.


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