It’s Cookie Time!
I love the smell of gingerbread cookies, specially around this time of the year.
This gingerbread cut-out cookie recipe is perfect for a fun family holiday activity, great for cutting-out different shapes and decorating.
What makes the flavor of gingerbread cookies unique, it’s the combination of molasses with different spices such as ginger, cinnamon, nutmeg, cloves, and allspice. This cookie recipe is made with a combination of almond flour and tapioca flour. They are crispy and delicious!
and don’t forget to leave Santa some cookies and milk by the Christmas tree!
- 3 Cups Almond Flour
- 1 Cup Tapioca Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- 2 Teaspoons Ground Ginger
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- ¼ Teaspoon Ground Cloves
- ¼ Teaspoon Allspice
- ¼ Teaspoon Salt
- ½ Cup Coconut Oil (at room temperature)
- ½ Cup Coconut Sugar
- ½ Cup Molasses
- 1 Egg
- 1 Teaspoon Vanilla
- For the decoration: 1 Cup of White Chocolate Chips
- In a bowl, mix almond flour with tapioca flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, allspice, salt, and set aside.
- With a mixer, cream together coconut oil with coconut sugar.
- Add Molasses, egg, and vanilla.
- Combine dry ingredients with wet ingredients to form cookie dough.
- Remove cookie dough, divide in two, and using two sheets of parchment paper roll-out the dough until ¼" thick.
- Refrigerate rolled-out cookie dough for at least one hour.
- Cut out shapes and bake at 350 degrees F for 10 minutes.
- Let cookies completely cool before decorating.
- For the decoration: Melt white chocolate (best method for melting the chocolate is on the stove by placing a heat-proof bowl on top of a small pan with simmering water).
Some notes about the recipe:
To make it easier, divide cookie dough in half, place the cookie dough between two sheets of parchment paper and roll-out the dough to 1/4″ thick and refrigerate for at least one hour.
Remove rolled-out cookie dough from refrigerator when ready to cut shapes and bake.
Allow cookies to cool completely before decorating.
Allow white chocolate to cool before placing in piping bag and decorating.
Don’t forget to use any leftover cookie dough, just knead again using parchment paper.