SOFT AND CHEWY Gingerbread Cookies Recipe!

all-purpose flour

🥗Healthier: whole wheat flour

More nutritious option.

brown sugar

🥗Healthier: coconut sugar

Lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Healthier fat option or budget-friendly alternative.

Cream together 1/2 cup butter and 1/2 cup shortening until smooth.

Add 1/2 cup brown sugar and mix until combined.

Incorporate 1/2 cup molasses and 1 large egg, mixing until smooth.

Add 1 teaspoon apple cider vinegar and blend until combined.

In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cloves, and 1/4 teaspoon salt.

Gradually add the dry ingredients to the wet mixture in three increments, mixing on low to avoid overmixing.

Scrape down the sides and mix until no dry flour is visible, then stir with a rubber spatula to ensure even mixing.

Divide the sticky dough in half, wrap in plastic wrap, and chill in the fridge for about 1 hour.

Roll out the dough to 1/4 inch thick on a floured surface or between parchment paper.

Use a 3 to 4 inch cookie cutter to cut out shapes and transfer them to a baking sheet lined with parchment paper.

Preheat the oven to 350°F (175°C) and bake for 8 to 10 minutes until puffed and edges look set.

Make the glaze by mixing 1 cup powdered sugar with 2 teaspoons corn syrup, 1 teaspoon orange extract, and 3 tablespoons water until smooth.

Decorate the cooled cookies with the glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens