Traditional Gingerbread Cookie Recipe

The Ultimate Healthy Gingerbread Cookies Amy's Healthy Baking

WEBDec 4, 2016 · Instructions. To prepare the cookies, whisk together the flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, cloves, and salt in a medium bowl. In a …

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Healthy LowFat, LowCalorie Gingerbread Cookies

WEBMar 31, 2023 · Instructions. In a medium-sized bowl, beat the butter, sugar, and applesauce until completely smooth. Add the egg and agave syrup and stir well until combined. In …

1. In a medium-sized bowl, beat the butter, sugar, and applesauce until completely smooth.
2. Add the egg and agave syrup and stir well until combined.
3. In another bowl, mix wholemeal flour, baking soda, ginger, cinnamon, and spices. Add flour to the egg and sugar mix.
4. Knead the dough thoroughly until all ingredients are well combined. Then, wrap it in plastic wrap and refrigerate for at least two hours.

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Healthy Gingerbread Cookies Recipe Cookie and Kate

WEBNov 30, 2015 · In a medium mixing bowl, combine the flour, ginger, cinnamon, salt, cloves, pepper, baking soda and baking powder. Whisk …

1. In a medium mixing bowl, combine the flour, ginger, cinnamon, salt, cloves, pepper, baking soda and baking powder. Whisk until blended.
2. In a small mixing bowl, combine the coconut oil and molasses and whisk until combined. Add the coconut sugar and whisk until blended. (If the sugar is gloppy and won’t incorporate into the mixture, warm the mixture for about 20 seconds in the microwave or over low heat on the stove, just until you can whisk it all together.) Add the egg and whisk until the mixture is thoroughly blended.
3. Pour the liquid mixture into the dry and mix just until combined. (If it seems like you don’t have enough liquid, just keep mixing!) Divide the dough in half. Shape each half into a round disc about 1 inch thick and wrap it in plastic wrap. Place both discs in the refrigerator and chill until cold—about 1 hour, or up to overnight.
4. Preheat oven to 350 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large baking sheets with parchment paper. Lightly flour your working surface and roll out one of your discs out until it’s 1/4 inch thick. If the dough is very hard or crumbly, just roll it as best you can and then let it rest for a few minutes to warm up. Repeat until you’ve successfully rolled the dough to 1/4 inch thickness.

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