About 30 cookies
Crunchy on the outside and chewy on the inside, these gingerbread cookies are seriously addictive. This recipe makes a great gift whether you give them already baked, or supply the ingredients in a decorated jar with the baking instructions attached. Another fun was to use these cookies is as a holiday decoration, a fun activity to do with young kids.
2 cups spelt flour or all-purpose gluten-free flour
1 cup cane sugar (divided in half)
1 tsp baking soda
1/2 tbsp baking powder
1/4 tsp salt
1 tsp ground ginger
1/2 tbsp cinnamon
1/4 tsp nutmeg
1 tsp ground vanilla
1/2 cup PRANA organic coconut oil, melted
1/4 cup water
1 cup icing sugar*
2 tbsp water
One piping bag with very fine tip
Use the same ingredients as the first section, eliminating 1/2 cup of cane sugar, the coconut oil, and water.
A mason jar
A kraft paper label with string
Decorative ribbon or furoshiki cloth
Mason Jar Gift
In a large bowl, mix together the spelt flour, baking soda, spices, salt and 1/2 cup of cane sugar. In another bowl, use a hand mixer to mix the other 1/2 cup of cane sugar with the melted coconut oil. Mix until smooth and shiny. Continue mixing while progressively adding in the water. Start adding in the dry mixture bit by bit until it is all incorporated and a smooth and consistent dough. Use your hands to work the dough into a ball, then wrap it in a cloth and let it sit in the fridge for 30 minutes.
Preheat the oven to 325°F.
Using a rolling pin, smooth out the dough on a floured surface until about 1/4 inch thick. Use a 2.5 inch cookie cutter (or shape of your choice) to form the cookies. Roll excess dough back into a ball and repeat until there is none left.
On a baking sheet lined with parchment paper, place the cookies and sprinkle them with cane sugar. Bake for 10 minutes. If you're intending on using the cookies as hanging tree ornaments, make sure to poke holes in the cookies using the sharper end of a chop stick. Since the cookies have a tendency to expand when baking, you will have to remove the cookies from the oven 5 minutes into baking, and re-poke the holes, then bake for another 5 minutes.
Let the cookies cool completely on a baking sheet before decorating with icing.
Whisk together all the ingredients in a bowl until smooth and consistent. Using a spatula, transfer the icing into the piping bag and let sit in the fridge for at least 10 minutes. Decorate the cookies and let the icing sit.
Once the icing sets you can begin hanging the cookies from your tree!
Mason Jar Gift
In a mason jar, add the ingredients one by one, so the layers are dinstinctly visible through the glass.
On the kraft label, write out the ingredients that need to be added as well as the baking instructions.
Tie a decorative ribbon or string around the neck of the jar and attach the gift tag, or, if you have furoshiki cloth, cover the jar and tie at the top.
You can substitute icing sugar by blending cane sugar into a very fine powder