We can’t have Christmas or winter without gingerbread cookies. And although I avoid dairy and butter most of the time, I make an exception during the holidays, especially when it comes to baking. As always, try to use organic and fresh ingredients. Check the dates of your spices, which could be from the last century. Shape the cookies any way you like and enjoy it with a cup of hot dark chocolate. It will soothe and warm your body and mind. Ahhh…
- 1 ½ cups organic all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon organic cinnamon
- 1/2 teaspoon organic ground ginger
- 1/4 teaspoon organic ground cloves
- 1/4 teaspoon organic allspice
- 1/4 teaspoon sea or kosher salt
- 6 tablespoons organic butter or organic extra virgin olive oil at room temperature
- 1/4 cup organic brown sugar
- 1/3 cup molasses
- 1 organic egg yolk
- Line two cookie sheets with parchment paper or a silpat.
- In a small bowl combine the dry ingredients: flour, baking soda, cinnamon, ginger, cloves, allspice and salt. Set aside.
- In a large bowl, using a hand mixer or stand mixer, cream together the butter and brown sugar, beating for about 3-4 minutes until light and fluffy. Add the molasses and egg, beat until combined.
- Slowly, mix in the dry ingredients until well combined.
- Remove the dough from the bowl and flour a clean work surface, adding flour to the dough as well. Roll it out as thin or thick as you like.
- Cut out shapes with a cookie cutter, cutting them as close to one another as possible to minimize waste.
- Transfer the cookies to the prepared cookie sheets. Cover the baking sheets and place them in the fridge to chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake the cookies for 8-12 minutes or until just set.
- Cool and decorate or just enjoy!