Gingerbread Cookies

Gingerbread Cookies


  • 2-3/4 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cloves
  • 1 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 4 teaspoons fresh grated ginger and any juice (discard any stringy bits)
  • 1 teaspoon vanilla
  • 3/4 cup light brown sugar
  • 1/2 cup molasses
  • 1/2 cup coconut oil
  • 1 egg
  • 1/4 cup fresh-squeezed orange juice



  1. In a medium sized mixing bowl, combine flour, baking soda, ground ginger, cinnamon, nutmeg and cloves. Set aside.
  2. In your stand mixer, cream coconut oil and brown sugar  with paddle attachment until fluffy, about 4 minutes. Add molasses and beat well, about 2 minutes. Add in egg and beat until well combined. Add orange juice until desired consistency.
  3. In several additions, add the dry mixture, beating until mixture just holds together. Divide dough into three batches. Wrap each section in plastic wrap and chill in the refrigerator for three hours.
  4. Preheat oven to 375 F. Line two large baking sheets with parchment paper. Set aside.
  5. Roll out dough between two pieces of parchment paper until about 1/8 to 1/4 inch thick. Using a cookie cutter dipped in flour, cut out individual cookies and place on prepared sheets. Place sheets in freezer for 15 minutes (optional).
  6. Working in batches, bake cookies for 6 to 8 minutes, until edges are firm to touch but centers are still soft. Allow to cool completely before decorating.

For the icing, you can make a traditional royal icing with egg whites, or use Wilton Meringue Powder, which is available at Michaels. Have fun with the kids, and try not to worry about the mess.




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