Delicious, homemade gingerbread cookies for the holidays!
Prep Time30 minutesmins
Cook Time12 minutesmins
Chill Time4 hourshrs
Total Time4 hourshrs42 minutesmins
Course: Dessert
Cuisine: Asian, English, French, German, Greek
Servings: 1batch
Calories: 2976kcal
Equipment
Electric stand mixer (although, it can be made without one)
Ingredients
Cookie Ingredients
1½tbsp.ground cinnamon
¼tsp.ground coriander
¼tsp.ground cloves
¼tsp.ground ginger
¼tsp.ground allspice
¼tsp.ground cardamom
¼tsp.ground nutmeg
3cupsoat flour(gluten-free if needed)
¾cupgranular sweetener(I used Sucanat, but coconut sugar or monk fruit work too)
1tsp.baking powder
2tbsp.arrowroot powder(In a pinch, you can use cornstarch)
¼tsp.salt
¼cupunsweetened apple sauce
¼cupmolasses(see notes above for which type to use)
2largeeggs(room temperature)
Icing Ingredients
½cuppowdered sweetener(I used erythritol, but you can use whatever type you are comfortable with, or grind your own.) - You can double or triple this if needed. Adjust either ingredient to get correct consistency.
4tsp.milk(dairy or non-dairy. Your choice) - You can double or triple this if needed. Adjust either ingredient to get correct consistency.
Mix your spices in a small bowl, and set them aside.
In a mixer, combine the dry ingredients at low speed using the whisk attachment. (Or simply whisk by hand)
Stir in the spices. Take note of how much of the spice mix you want to use, based on the notes in the post above. Typically, the full amount is for adults and half the amount is for kids. (Half will give you a very light spice.)
Switch to the dough hook, and add in the wet ingredients.
Start your mixer on low speed, and adjust as needed.
Once you have a good dough formed, remove the dough from the mixing bowl and place it on a large piece of plastic wrap that has been laid flat on a work surface. Wrap the dough well and store it in the fridge for 4 hours or up to overnight.
After chilling, unwrap the dough and cut it into quarters on a clean work surface.
Working with a quarter of the dough at a time, roll the dough out between two pieces of parchment. It will be a little tough at first but becomes easier as the dough gets worked.
Remove the top piece of parchment and lightly dust your rolled dough with flour. The dough can be a bit sticky until you add this. You can also flour the bottom sheet of parchment as needed (or whatever work surface you are working on)
Cut out the cookies using any cookie cutter you like. Place them on a baking sheet lined with sheets of parchment paper and bake at 325° F. for 10-12 minutes. Every oven is different, so keep a close eye on the first batch and note the time when they are done for the remaining batches.
When done, transfer the cookies to a wire rack and cool completely before decorating.
Icing Instructions
Whisk together the icing ingredients in a small to medium bowl.
Transfer to a cake decorating bag with a fine tip, or to a zipper-top sandwich bag, then cut off the corner tip.
Decorate your cookies as desired.
Place all decorated cookies in a single layer on a flat surface and chill in the fridge until the icing has hardened. Then take a bite!
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data is for the ENTIRE RECIPE. Divide this data by the number of cookies you end up with to get per-cookie data.