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Gingerbread Cookies
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

Note: Dough must be well refrigerated for 1 hour before baking.

Servings: 24 Cookies
Author: @jojoboisvert
Ingredients
WET INGREDIENTS
  • ¾ cup brown sugar
  • ⅓ cup coconut oil melted
  • ⅓ cup blackstrap molasses
  • Note: This molasses is much more concentrated in minerals. Its nutritional value is higher: 15 ml (1 tbsp) contains 180 mg of calcium (16% of the recommended daily value) and 3.6 mg of iron (26% of the recommended daily value).
  • 2 eggs at room temperature
DRY INGREDIENTS
  • 3 ½ cups unbleached all-purpose flour
  • 5 ml ground ginger
  • 5 ml ground cinnamon
  • 3 ml baking powder
  • 3 ml baking soda
  • 3 ml salt
Instructions
  1. With a mixer, whisk together coconut oil, brown sugar, cinnamon and molasses until you get a smooth texture. Then, as you continue to whisk, add the eggs one by one.
  2. In another bowl, sift all of the dry ingredients. Then, add them to the wet ingredient mix to create a firm dough.
  3. Separate the dough into two round balls and cover them in plastic wrap. Place in the refrigerator for 1 hour.
  4. Preheat the oven to 350°F and place the grill at the center of the oven. Cover 2 baking sheets with parchment paper.
  5. On a lightly floured surface, roll the cookie dough with a roller until it gets ½ cm thick.
  6. With Christmas-themed cookie cutters, cut the shapes of the cookies and place them on a baking sheet, leaving space between each.

    Note: A baking sheet can hold 12 cookies.

  7. Place the cookies in the oven for 15-18 minutes, just until they get brown around the edges. Let the cookies cool before removing them from the baking sheet.
  8. Make sure they cool completely before decorating them!