Gingerbread Cookies

Monday, December 12, 2016 Alanna Figueira 0 Comments






Tis the season!  This holiday season is already blowing by, I just want to stop time and slow down the days.  The parties, the street shopping, the lights... I just want it to last forever.  This holiday season had an entirely new feel in our house, as the kids are getting older and really enjoying all the little things.  Their little faces lighting up every night as the neighborhood houses light up and each morning springing out of bed to find that awful little elf. My son watched The Polar Express for the first time this year and I was so happy we was able to understand it in his ripe old age of 6.  I just want to bottle up all of these moments and hope they always feel the genuine joy that I can see in their eyes each day.

As they get older I find it more important to build traditions and of course baking is one of them.  Last year we made tons of sugar cookies and pies and this year I tackled the gingerbread cookie which I was able to get perfect on one try!  I based it off of my sugar cookie recipe.  One of the reasons I started this blog was to compile my recipes and have a place where my kids can find the recipes they grew up on.  Also a place for me to find my recipes, of course!

So the real question...Soft and chewy or hard? Well, I personally like a nice hard frosted G man like the glutinous, delicious Trader Joe ones but I also like a soft and chewy cookie.  Luckily this easy recipe can be made either way just by rolling the dough a little thicker for soft and thinner for hard.  I like to make half the batch soft and half hard... Perfect for dunking in coffee!  This dough is exactly like traditional gingerbread dough if you're familiar with that "needs to be rock hard or sticks to all the things" dough.  It must be chilled to harden, freezing will expedite this. It must also be used in about 4 batches, as it very quickly softens.
For the icing, you can use a traditional royal icing made from confectionary sugar, egg white and water or if you're avoidingrefined sugars, try coconut butter melted and sweetened with a tad of honey, it makes a nice icing.  To be honest, I don't need the icing and I like to just "decorate" them with a toothpick before going in the oven by drawing on their faces.  The kids were equally impressed with this.

On to the recipe! I hope you enjoy it as much as we do and please tag me Instagram when you make them.  I love seeing your creations!  And for the record, I am the worlds worst cookie decorator.  I usually pass off the plate at a party with the forewarning "the kids decorated" so that no one will know I was involved, hahahah.  Not joking though.

Gingerbread Cookies

Servings: 16-20 medium sized gingerbread cut outs
Time:  2 hours 15 mins *2 hours chilling time

Ingredients:

1 cup Ottos Casava Flour, packed then leveled off with a knife (164g)
2 tbsp coconut flour
tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
1/4 cup molasses
1 egg
1 tsp vanilla extract
8 tbsp butter (1 stick), softened to room temp
3/4 cup coconut sugar

Instructions:

In a medium mixing bowl add cassava flour, coconut flour, ginger, cinnamon, cloves, baking soda and salt. Mix to combine.


 a small mixing bowl, whisk together molasses, egg and vanilla extract.

In a large mixing bowl, hand mix on low the butter and coconut sugar until creamed into a mass or a creamy ball.

Add the egg/molasses mixture to the creamed sugar and hand mix on low until combined.

Add the flour mixture to the large bowl in 2 parts, mixing to combine into a smooth batter.

The batter will be sticky and soft.  Use a spatula to push it all he the center into somewhat of a ball.

Chill for 2 hours or until hardened.

Once dough is hard, preheat oven to 375F and line 2 baking sheets with parchment paper.  Don't take dough out of the fridge until you are all set up and ready to roll!

Take out 2 pieces of parchment paper to use to roll out the dough.  Add a generous amount of cassava flour to the parchment paper and take out about 1/4 of the hard dough.  Sprinkle a little flour on top a droll between the 2 sheets of paper.  Cut out your cookies.  The fatter the softer and the thinner the harder.  If the scraps get too soft and sticky, return to he fridge to harden.

Transfer cookies to parchment lined baking sheets and bake in preheated oven for 10 minutes, or until cooked to a golden brown.

Allow to cool for a few minutes then transfer to a cooling rack to continue cooking before icing, if icing.

Enjoy!






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