Looking for a cookie that Santa is sure to love? Here is an organic gingerbread cookie recipe that is tasty and has a nice dark gingerbread color. You can roll then thin for a crispy gingerbread cookie, or make it thick for soft, chewy cookies.
The dough is easy to work with and doesn’t get sticky. Make sure the cookies are cooled before you stack them or decorate them so they don’t bend.
Makes 3-4 dozen average sized cookies
3 cups all-purpose organic flour
3/4 packed cup organic brown sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 sticks softened organic butter
3/4 cup Fair Trade, organic molasses such as Wholesomes Sweetners – Organic Molasses.
2 tablespoons organic milk
1 tablespoon ground organic cinnamon
1 and 1/2 tablespoon ground organic ginger
1 teaspoon ground organic cloves
Dash of organic nutmeg
Making your cookies:
1. Combine the flour, salt, baking soda and spices in a large bowl.
2. Add your sugar and mix until well combined.
3. Toss your softened butter into the flour mixture and cut the butter in with a pastry cutter.
4 Cut the butter in until the flour mixture resembles small shreds or balls.
5. In a small bowl whisk molasses and milk together, then drizzle the molasses mixture over flour mixture.
6. Mix everything together until well combined.
7. Take a third of the dough and pat it into a ball onto a piece of parchment paper. It won’t stick to parchment at all, so no flour needed.
8. If you want nice soft, chewy cookies, roll your dough out to about 1/4 inch thickness. For crisper cookies, roll the dough thinner. For super soft cookies, roll the dough even thicker.
9. Use cookie cutter to cut shapes into your dough. Once you’ve used up all the space, peel away the excess dough, so you’re left with a bunch of cookie shape on your parchment.
10. Now, because this dough is soft, be careful transferring the cookies to a cookie sheet.
11. Bake these at 350 degrees for no longer than 7 to 8 minutes. They should still look a bit undone, but they’ll keep setting up a little after they’re out of the oven.
12. As soon as possible get them off the hot pan and onto a cooling rack.
13. Cool entirely before decorating.
Decorating your cookies:
Basic cookie frosting
Whip 1/3 cup of butter until creamy.
Mix in 2 cups organic powdered sugar.
Add a dash of organic, Fair Trade vanilla extract and 1/4 cup of organic milk.
Add another 2 and 1/2 cups of powdered sugar.
Mix everything until creamy smooth and well combined.
If it’s too thick you can add a bit more milk. You can also substitute 1/4 cup fresh organic orange juice + 1 teaspoon finely shredded orange peel for the milk in this recipe if you’d like an orange flavored frosting, which goes well with gingerbread. This frosting can be spread on cookies or piped on with a reusable pastry bag for design work. You can also color it with natural food coloring, like India Tree Natural Decorating Colors.
Recipe by: Jennifer Chait