Holiday Gingerbread Cookies
Dessert / Erin Chapman / Fall / Snack / Vegetarian / Winter /
The perfect crowd-pleaser that’s sure to make the holidays even sweeter. Enjoy these festive cookies on their own or with your favorite hot beverage. We recommend warm apple cider!
PREP, COOK, TOTAL TIME
Total time: 1.5 hours
Yields: 30-40 cookies
3 ¾ cups all-purpose flour + extra for rolling out dough
2 teaspoons ground ginger
1 ½ teaspoons baking soda
1 ½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon nutmeg
¼ teaspoon salt
1 cup LouAna Coconut Oil or LouAna Organic Coconut Oil, solid
1 cup dark brown sugar
¾ cup molasses
1 teaspoon vanilla
In a mixing bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, nutmeg and salt. Set aside.
In a large bowl, cream the coconut oil and brown sugar together with an electric mixer until light and fluffy. Add the molasses, egg, and vanilla and continue to mix until combined.
Pour half the flour mixture into the coconut oil mixture and mix. Pour the rest of the flour mixture in and continue to mix. Then, using your hands, press the dough together until it is completely combined and smooth.
Separate the dough into two round disks, pressing down the disks slightly (this will make the chilled dough easier to roll out).
Wrap in plastic wrap and chill for 2-4 hours or overnight.
Choose your favorite cookie cutters and put a little flour on a plate to dip your cutters into.
Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
On a lightly floured surface, roll out the dough to a 1/8 inch thickness, rotating the dough to keep it from sticking (use more flour if needed). Cut out dough with floured cookie cutters.
Place the cut-out dough on the prepared cookie sheet, approximately 1 inch apart.
Bake for 8-10 minutes or until edges are firm. Cool cookies completely on a wire rack before decorating.
Tip: You can make a simple decorating glaze by mixing 1 tablespoon milk with 1 cup sifted powdered sugar. Mix well, adding milk or powdered sugar until you reach a thick, smooth consistency for piping. Pour glaze into a piping bag and get creative!
Photo credit: Erin Eberhardt Chapman of American Pie Chicks