Gingerbread cookies are cute and addictively tasty. These little creations are just so adorable! You’ll be questioning whether you’ll want to eat them or hang them on the tree. Either way this recipe is a delicious holiday treat.
Christmas Gingerbread Cookies
adapted from Martha Stewart
- 2 cups blanched almond flour
- 1 cup brown rice flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon cinnamon
- 2 teaspoon ginger ( 1 teaspoon would work too)
- 1/2 cup unsalted buttery spread – 1 stick (or butter)
- 1/2 cup sucanat (or turbinado)
- 1 large egg
- 1/2 cup unsulfured molasses
Preheat oven to 350° degrees. Line cookie sheet with unbleached parchment paper.
In large bowl whisk together flours, baking soda, baking powder and spices.
In another large bowl beat buttery spread and sugar together until fluffy. Mix in egg and molasses.
Add dry ingredients and stir or mix until well combined.
Divide dough in half and wrap each half in plastic wrap and refrigerate until cold and firm, about one hour or up to two days.
Roll out dough on a lightly floured work surface (I use parchment paper on my counter or cutting board) to a 1/4 inch thick. Cut into shapes of your choice. Space two inches apart on cookie sheet. Refrigerate until firm, about 15 minutes.
Bake until crisp but not dark, about 12 – 14 minutes. Remove from oven and let cool on wire racks.
When cool you can decorate with icing.
- 1 large egg white, or more to thin icing
- 2 cups sifted confectioners’ sugar, or more to thicken icing
- Juice of 1/2 lemon
Beat the egg white until stiff but not dry. Add sugar, lemon juice and beat for 1 minute more. If icing is too thick, add another egg white; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.
Tips for Decorating Cookies
Keep sanding sugar (a large-grain decorating sugar) in a variety of colors on hand. Place the unbaked cookie on a sheet of parchment paper, and sprinkle the sugar on top. Tip the cookie upside down to remove excess sugar.
Try coating your cookies with royal icing in a variety of colors. Use a #1 or #2 Ateco pastry tip fitted in a pastry bag. Once the cookies are baked and cooled, carefully pipe a border of royal icing. Then “flood” the outline using a thinner blend of royal icing to coat the cookies. Use a toothpick or skewer to help push icing into place. Allow the icing to dry completely, up to one day.
Dragging is the process of adding a second color through flooded icing. Use a toothpick to pull the icing, pull in alternate directions for a marbleized look.
Keep filled pastry bags upright in a glass lined with a damp paper towel or use squeeze bottles.
To create raised designs, pipe icing on top of dried flooded areas. Pipe icing onto the cookies, and sprinkle with sanding sugar for a sparkling effect called sugaring. Tip the cookie to remove excess sugar.
This recipe has been cut in half.
I used Ateco meringue powder;
Mix ¼ cup of Ateco meringue powder with a ½ cup of cold water and beat until peaks form, then add 4 cups of sifted powdered sugar and beat to desired consistency. Then divide and add gel-paste food coloring.
Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.