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Gingerbread Cookies

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I love … I repeat … LOVE gingerbread.

It’s sweet, spicy, and great for dunking in coffee. I make it every year around the holidays for myself and to share with family and friends.

My recipe serves up nostalgic flavors and a few surprising nutrient-dense ingredients.

  • Instead of refined wheat flour, I use whole wheat flour. This simple swap can increase fiber, mineral, and vitamin content. (You can even use an all-purpose gluten free option if needed!)

  • I use avocado oil for the fat choice in the recipe. It has a neutral flavor and high smoke point, which is why it is a staple in my kitchen. In addition, avocado oil contains monounsaturated fats, similar to those found in olive oil, the predominant oil in the Mediterranean diet.

  • Blackstrap molasses, the ingredient that gives gingerbread a rich, spicy flavor, is a rich source of minerals. Interestingly, 1 tbsp provides 1 mg of iron, 440mg of potassium, and 191 mg of calcium.

Thinking about making them in advance – DO IT.

These cookies freeze well. I suggest first flash freezing, then placing them in a hard container to avoid breaking with wax or parchment paper between each cookie.

Having the right tools in the kitchen can help you cook efficiently and safely.

Here are the tools I use for this recipe *and so many others!*:

  • Large glass mixing bowls – The ones I use are from Pyrex. You will often see me using them on social media often. They work for just about everything. They are sturdy, conveniently-sized, and dishwasher safe.

  • A bench scraper – I use this for kneading or cutting dough, or picking up chopped vegetables. I love this one from Good Cook because it has the added scooper.

  • Silicone spatulas – you might as well grab two sets. These are from OXO.

  • A large baking sheet pan and silicone mats – This is an exceptional, stacking set from Our Place, a woman-owned company that never uses forever chemicals in their cookware. If you have sheet pans, you can get silicone mats to go inside.

  • A cookie stamp – Instead of messing with cookie cutters and extra dough, I like to stamp these cookies for ease and speed. Here is a super cute holiday stamp set. It makes a good gift, too!

  • If you decide to ‘ice’ these, you can get creative and switch up the color of the icing. Many people are looking for natural dye options. Here are a few I use:

    • Blue spirulina – I have one linked here which is from a woman owned company founded by a Physician Assistant colleague of mine. Please support her and purchase it if you can. Spirulina is rich in antioxidants and has been associated with a variety of health benefits.

    • Pink and red – Beet powder

    • Yellow – Turmeric

This is not medical advice. Before making changes to your dietary or supplement choices, consult with your healthcare provider. 

Ingredients:

  • 3 cups whole grain, all purpose flour (use a gluten free all purpose option if needed)
  • 2 tsp ground ginger
  • 3 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground cloves
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ½ cup avocado oil or olive oil
  • ½ cup molasses (use regular molasses for lighter, somewhat spicy cookies or blackstrap molasses for very spicy, intensely flavored cookies or a mixture of both) 
  • ½ cup packed granulated sweetener
  • 1 large egg
  • Glaze:
    • 1 cup powdered sugar – use a non-nutritive option for a lower carb, lower sugar option
    • ½ tsp vanilla extract
    • 2 (ish) tsp milk +/- more as needed
  •  

Instructions:

  1. Preheat the oven to 350F. 
  2. Add the dry ingredients to a large mixing bowl, flour, spices, baking powder and baking soda. 
  3. Whisk to combine. 
  4. In a separate bowl, add the wet ingredients, egg, oil, molasses, and sugar. Mix to combine. 
  5. Slowly pour the wet ingredients into the dry ingredients. 
  6. Begin to mix the dough. The dough will seem dry and shaggy at first, but keep mixing! It will come together. Using your hands helps. 
  7. On a clean work surface, lay our a large piece of parchment paper, about 2 ft long. Fold it in half. 
  8. Place the dough inside the fold, so it sits on one half and the other half covers it up.
  9. Use a rolling pin to roll the dough out until it is about 1/4 – 1/3 inch thick. 
  10. Then, use the bench scraper to cut the dough into squares. 
  11. Stamp the cookies with your design. 
  12. Line your baking sheet pan (or two) with a silicone mat.
  13. Carefully transfer your cookies to the mat, leaving about 1/4 inch between cookies. 
  14. Bake for 28 minutes. 
  15. Check the cookies and bake for additional 2-5 minute increments until done. When done, they will be firm and easily lift off the silicone mat in one piece. If they are crumbly or break, they are not done.
  16. Cook in the pan on the stovetop or on a trivet on the counter.
  17. Eat as is or add icing. They are delicious both ways!
  18. Enjoy for yourself or share with a friend.
  19. And, yes, you can make gingerbread houses with this recipe, too!

Buon Appetito!

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Additionally, the products above are not recommended to or for you. These products are solely based off personal and individual preferences. These items are not to be considered nutrition or medical advice. Before trying these items, consult with your health care provid