For the longest time, Gingerbread cookies and I did not get along. I loved all the ingredients it took to make the cookie except, molasses. So, this year I had decided to do some experiments with the cookie batter and I finally found the solution to my molasses madness. Do you want to know my secret ingredient?
I decided instead of using molasses, I would use organic coconut palm syrup! The flavor of this syrup resembles a dark, rich caramel sauce and you can use it just the same as you would caramel! You can even use it on recipes that you would use any other syrup on. The bonus? It is actually healthy in comparison to other syrups and it is organic! You cant beat that!
This time of the year is the perfect time for baking. I’m talking about cookies galore, pies, fudge, divinity, and the list goes on. So I am creating this post to share my favorite Gingerbread cookie recipe with you all (my only gingerbread recipe for that matter). This recipe creates soft, chewy cookies with a crisp outer layer, just the way I like it! I use a lot of ginger and cinnamon with a pinch of nutmeg. Trust me, you don’t want to lessen the amount of spices I have provided. The cookie is absolutely perfect. So lets get baking eh?
- 10T unsalted butter, at room temperature
- 3/4 C. light brown sugar
- 2/3 C. organic coconut palm syrup
- 1 egg at room temperature
- 1t vanilla extract
- 3 1/2 C. all-purpose flour * make sure it is leveled (not self rising flour)
- 1t baking soda
- 1/2t salt
- 1T ground ginger
- 1T ground cinnamon
- 1/2t all-spice
- 1/2t nutmeg
- In a large bowl or stand mixer, fitted with a paddle attachment, beat the butter until smooth and creamy (about 1 minute). Add the brown sugar and palm syrup and continue beating on high speed until combined and creamy looking. Scrape down the sides of the bowl as needed. Next, you will beat in your egg and vanilla on high speed for about 2 minutes. Scrape down the sides of the bowl. *If your butter looks like it has separated, that is okay.
- In a separate bowl, combine your flour and spices. On low speed, gradually add your flour mixture to your wet ingredients until combined. *The dough will be thick and sticky. Divide your dough in half and place each onto a piece of plastic wrap, flatten into a disc shape. wrap your dough and chill overnight.
- Preheat oven to 350 F. Line 2-3 baking sheets with parchment paper and set aside.
- Remove 1 disc of dough from the fridge. Generously flour your work surface and rolling pin( you may need to do this several times throughout your dough cutout). Roll out disc until 1/4 inch thick. cut out shapes. Place shapes about 1 inch apart. Re-roll dough scraps until all dough is shaped. Repeat with the remaining disc.
- Bake your cookies for 8-9 minutes
- Allow cookies to cool for about 5 minutes before transferring to cooling rack. once completely cooled, decorate as desired!
- Make sure to chill dough overnight for optimal results.
- Cookies will stay fresh covered at room temperature for 1 week. Cookies will remain fresh frozen up to 3 months.
- Need a simple decorating icing recipe? Head over to my icing page.
Happy Baking friends and Happy Holidays!