Gingerbread Cut Out Cookies

My Cozy Kitchen Adventures: Gingerbread Cut Out Cookies

The aroma of gingerbread spices fills my kitchen, a comforting symphony that heralds the arrival of the holiday season. It's a tradition I cherish, rolling out dough, cutting out whimsical shapes, and sharing the sweet treats with loved ones. This year, I've perfected my gingerbread cut-out cookie recipe, and I'm thrilled to share it with you. These aren't your ordinary gingerbread cookies; they're a delightful blend of warmth, spice, and a touch of healthy sweetness. I've tweaked the recipe to incorporate ingredients that align with my commitment to healthier eating, but without sacrificing any of that classic gingerbread flavor.

The process of making these cookies is more than just baking; it's a mindful ritual. The act of carefully rolling out the dough, using cookie cutters to create festive shapes, and the anticipation of the warm, spicy aroma filling my home—it all adds to the magic. It's a perfect activity for a cozy afternoon, perfect for sharing with children or friends, allowing for creative expression and bonding through shared culinary creation. The taste? Imagine biting into a perfectly crisp cookie, the ginger and cinnamon dancing on your tongue, with just the right touch of sweetness. It’s pure holiday bliss, encapsulated in a bite-sized delight.

One of the things I love most about this recipe is its versatility. You can easily adjust the sweetness to your liking, choosing between coconut palm sugar, sucanat, or even a healthier brown sugar alternative. The spices can also be adjusted to your personal preference – a touch more cinnamon, a hint of nutmeg, or even a dash of cloves can change the overall flavor profile. The beauty lies in the personalization; it's a recipe that you can tailor to your preferences and dietary needs. I often find myself experimenting with different types of flour, sometimes even using a gluten-free blend for those with dietary restrictions. The results always remain consistently delicious, reinforcing the adaptability of this wonderful recipe.

Beyond the inherent joy of baking these cookies, they also offer a great opportunity for creativity. Decorating them becomes an artistic expression, a chance to let your imagination run wild. From simple dusting of powdered sugar to elaborate icing designs, the possibilities are endless. I've found that adding a touch of festive flair, whether through colored sprinkles, intricate icing patterns, or even miniature candy decorations, adds an extra layer of excitement to the whole experience. It’s a chance to get creative and personalize your cookies, creating unique keepsakes that capture the spirit of the season.

The best part about these cookies, however, isn't just their delicious taste or festive appeal. It's the memories they create. Sharing them with family and friends, watching their faces light up as they take their first bite, the warmth of shared laughter and connection around a plate of freshly baked gingerbread cookies – these are the precious moments that make the baking process so rewarding. This recipe isn't just about making cookies; it’s about creating cherished memories, bonding with loved ones, and savoring the sweet taste of tradition.

So, gather your ingredients, put on your favorite holiday music, and let the magic of gingerbread fill your home. This recipe is a gateway to creating delicious cookies and heartwarming moments. It's a testament to the power of simple pleasures and the joy of sharing something homemade with those you care about. Whether it's for a holiday gathering, a cozy night in, or a special gift for a friend, these gingerbread cut-out cookies are sure to bring a smile to everyone's face.

Enjoy the process, savor the flavors, and create memories that will last a lifetime.

Step-by-step

• In a large bowl or stand mixer with paddle attachment, cream together the butter, coconut sugar, stevia.
• Once blended, mix in the egg, molasses and applesauce. Once that's together, it will look curdled, which is how its supposed to look.
• Next, to the same bowl add in all the dry ingredients at once...starting with the oat flour, then baking soda, baking powder and all the spices (ginger, cinnamon, allspice).
• Mix until blended together and forms into a wet dough. The dough will be quite wet and sticky. Resist the urge to add a bunch more flour. The consistency will change once its been chilled.
• Take dough, wrap in plastic wrap and chill for at least 2 hours. I chilled mine for 3 hours. You can chill for even longer, but if you chill it too long, it will just be a bit tougher to roll out at first.
• When ready to bake your cookies, preheat your oven to 350 degrees F. Roll out dough between 2 large pieces of parchment paper or plastic wrap.
• A trick I used to make it easier to roll out is holding the end of the parchment paper by folding the end piece over the counter and holding it with my hips! That way, I could roll it out without the paper moving. Its a stiff dough like regular gingerbread, so it takes a bit of muscle to roll it out.
• Once the dough is to a thickness you like, cut into shapes. To avoid your cookie cutter from sticking, dip it in a bit of oat flour and shake off the excess. The amount of cookies you get depend on the shape you use. Once you cut out your shapes, keep rolling out the remaining dough until you have none left.
• Cooking time will depend on the thickness of the cookies. I baked mine for 10 minutes. I'd say they were average thickness. If they are fairly thin, I'd bake for 8 minutes, then check. You just want the cookies firm, and there will be no thumbprint if you press them. You can't tell by color on these when you pull them out.
• Cool on a cookie sheet and transfer to a cooling rack.
• Add icing with a piping bag if desired. I didn't measure the icing I made and I had lots left over, so I can't include in nutrition. I added 1.5 Tbsp butter with approx 2 cups icing sugar, pinch of cream of tartar and a bit of unsweetened almond milk. Just whipped to a spreadable consistency. I added it to a piping bag and decorated. Since I didn't add too much icing to mine, my guess would be its adding about 30 more calories per cookie and a few grams of sugar.