Deliciously spicy and full of comforting fall flavor. These gingerbread cookies will make adorable cut outs for holiday parties. Yummy plain, or ice them for more holiday fun! they also make outstanding ice cream sandwiches!
I have been craving molasses lately. This blog is largely run by my current cravings, I’m afraid. So gingerbread cookies needed to happen.
As you may know, our new rescue pup, Carson, came with a LOT of VERY critical health issues. Our last week has been devoted, round the clock, to his care. Kayti came over every day to help me with him. It’s largely due to her research and determinatin to save our pup, he is still with us! This week; Kayti made Cranberry Mimosas to celebrate Carson’s improvement. Gingerbread cookies are my contribution. A treat that is fun, quick and easy! We are languishing in exhaustion from our sleepless nights, (still happening), with our pup. So quick and easy is about all we are up to right now! Cranberry mimosas and gingerbread cookies….we deserve it!
Your family deserves this yummy cookie too!
I mostly followed the recipe for gingerbread ice cream sandwiches on the back of the Brer Rabbit Molasses bottle. Which I made with my homemade French Vanilla Bean Ice Cream. I’m so happy my Cuisinart ice cream maker does NOT care that summer is passed. That little wonder machine churns out our favorite ice creams without regard for the weather; without messy rock salt, and without a churning crew to do the work. Love that!
The vanilla bean ice cream and the gingerbread flavor make a great team in this fantastic fall treat. I definitely recommend making ice cream sandwiches with this cookie. My family gobbled them right up!
RECIPE NOTES: GINGERBREAD COOKIES:
For this recipe I substituted coconut oil for the butter and oil, as I am likely to do. So this recipe is actually dairy free (unless you make ice cream sandwiches). These tasty cookies are full of healthy fat and molasses and spices. Very good; and yes, they hit my molasses craving square in the jaw and conquered it! I did not ice these this time around. We just enjoyed them plain. Rolling the dough balls in sugar is more than enough sweet with these flavorful treats!
If you do decide to ice them, my decorator icing for cookies would be perfect with these! An easy cookie perfect for fall!
Deliciously spicy and full of comforting fall flavor. These gingerbread cookies will make adorable cut outs for holiday parties.
- 2 Cups all-purpose flour
- 2 tsp. baking powder
- 2 1/2 tsp. ground ginger
- 1 tsp. cinnamon
- 1 tsp. cloves
- 1 tsp. salt
- 3/4 Cup coconut oil
- 1 Cup dark brown sugar
- 1 egg
- 1/4 Cup molasses
- 1 Tablespoon orange peel
- 1/4 Cup sugar, for rolling the cookie balls
Preping the dough
- In a stand mixer mix the coconut oil and brown sugar until smooth
- Mix in the egg, molasses and orange peel until well blended
- Add the dry ingredients and mix until just incorporated
Chill dough 1 hour in the fridge
- Preheat oven to 350 degrees F.
- Prepare two cookie sheets by oiling them, or using silpat sheets
- Set aside the white sugar into a small, shallow bowl
- Make 30 evenly sized dough balls by pinching off the dough in small amounts and rolling it in your wet or oiled hands.
- Roll the dough balls in the sugar and place on cookie sheets about 2 inches apart
- Bake 8 to 12 minutes or until the cookies are golden and cracked on top
- Cool on the cookie sheet one minute and then transfer to a cooling rack
Amount Per Serving Calories 125Total Fat 6gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 1gCholesterol 6mgSodium 119mgCarbohydrates 17gFiber 0gSugar 10gProtein 1g