What’s December without the traditional Christmas cookie baking? I usually bake gingerbread cookies a few times in December because my boyfriend is like the cookie monster…leaves nothing but crumbs behind.
This December it’s been a little bit weird decorating the Christmas tree and baking gingerbread cookies while it is 15°C outside. During this time it is usually below zero with that “lovely” sea breeze we have here on the Black Sea.
In today’s post, I will share with you my healthy Christmas gingerbread cookie recipe. When I make these cookies just for us, I never really decorate them with icing because at this point I don’t have a healthy version of the icing and we prefer to narrow down the sugar consumption as much as possible. I will, however, share with you the icing I usually make in the rare cases I decide to decorate them.
2 ½ cups of whole wheat flour + more for sprinkling the surface
½ cup coconut sugar
2 tsp cinnamon
2 tsp ground ginger
½ tsp ground cloves
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup coconut oil
½ cup molasses*
For the icing:
2 egg whites at room temperature
2 cups powdered sugar
2 tsp lemon juice
food coloring (optional)
*I’ve made this recipe with molasses, maple syrup, and even honey. The original recipe is with molasses but they taste just as delicious with honey or agave.
In a large bowl mix the flour with the sugar and all of the spices.
In a smaller bowl melt the coconut oil *. Add the molasses and the egg and whisk until well incorporated.
Make a well in the center of the dry ingredients mixture and pour the wet ingredients into the dry. Mix well until it forms a dough and knead a few times. Wrap in plastic foil and put in the refrigerator for at least 1 hour.
Preheat your oven to 180°C and line a large tray with a baking sheet**.
After the dough has rested in the refrigerator, take it out and lightly sprinkle your working surface with flour. Using a floured rolling pin***, roll the dough into about ½ cm thickness. Using your cookie cutters, cut your cookies and place them on the lined baking tray.
Continue rolling your dough and cutting cookies until you’ve used all of the dough. Bake for about 10 minutes and let cool on a cooling rack.
In the rare cases when I choose to decorate my gingerbread cookies I use this royal icing recipe.
*depending on your room temperature it may be already melted.
** You won’t be able to fit all of the cookies on just 1 tray so you will either need to line two trays or use the same one but bake the cookies in two batches.
*** If your rolling pin is not floured it may stick to the dough
I hope you try and enjoy this healthy Christmas gingerbread recipe with your loved ones. Let me know if you do!
XXX – Kristina