Jolly Gingerbread Cookies
Prep 15 minutes + 1 hour chill time
Cook 10 minutes
Makes 12-14
Gluten-free (optional), Dairy-free (optional), Nut-free (optional), Vegetarian
These gingerbread men are living their best lives – slightly tubby, full of spice, and unapologetically delicious. No slim, crisp biscuits here – just soft, warmly spiced cookies with hints of cinnamon and ginger and a touch of orange zest (because I’m fancy like that). They may spread a little in the oven (who doesn’t after a good meal?), but they’re lovin’ life. Decorate with chocolate piping, goji berries and pistachios for a bit of festive flair – because let’s be honest, a well-dressed gingerbread man is always a vibe. Simple, fun and way too easy to eat, these little guys are ready to bring joy and deliciousness to your yuletide feasting – and will probably disappear faster than you expect!
Ingredients
1 1/2 cups spelt flour (or 1 1/4 cups of my gluten-free flour blend, page 192 in Nourish)
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup extra virgin coconut oil or ghee, softened or liquid
1/2 cup coconut sugar
3 tbsp molasses
1 free-range egg, beaten
1 tsp pure vanilla extract
1 tbsp orange zest (optional)
2 tbsp orange juice
DECORATION
Cacao Butter Chocolate (page 104 in Nourish), in its liquid stage
goji berries, currants or raisins
pistachios (optional)
Method
Line a baking tray with two pieces of baking paper – one to stay on the tray and another one to go on top of the dough later.
Into a large bowl sift the flour, spices, baking soda and salt, and stir to combine.
To a medium bowl add the coconut oil/ghee, coconut sugar and molasses, and stir until combined. Add the egg, vanilla, orange zest (if using) and juice, and whisk again until smooth.
Pour the wet ingredients into the flour mix, using a fork to stir until combined.
With clean hands, shape the dough into a disc and place it on the bottom lining of the baking tray. Lay the other piece of baking paper on top and roll the dough out to a rectangle shape about 6mm (1/4 in) thick. Place in the freezer for 1 hour before baking.
Preheat the oven to 175°C (345°F) regular bake. Have ready another cookie sheet or baking tray.
Remove the dough from the freezer and transfer to the bench. Remove the top piece of baking paper and line the new cookie sheet/baking tray with it.
Using a gingerbread-man cookie cutter dipped in a little flour, cut out shapes as close together as possible and arrange them on the lined tray about 3cm (1 1/2in) apart (they will spread in the oven).
Bake for 8-10 minutes. Meanwhile, gather up the leftover dough, roll it back out to 6mm (1/4 in) thickness between the two pieces of baking paper and return to the freezer for 10 minutes. Repeat the cutting out and cooking steps until there is no dough left.
Let the cookies cool on the baking sheet for 10 minutes as they will be fragile when hot, then carefully transfer to a wire rack and allow them to cool completely before icing.
To decorate, make the chocolate and pour it into a piping bag or a zip-lock bag with a very tiny corner snipped off. Pop the bag of chocolate in the freezer for 10-15 minutes before piping your decorations so it’s not too runny.
Pop some goji berries/currants/raisins and pistachios on top of the chocolate piping for added festive flair. Who wouldn’t want that?
Store in an airtight container at room temperature for 3-4 days (or in the fridge for a week).
TIPS & SWAPS
– You can replace the molasses with 3 tbsp dark muscovado sugar
