Lemon Gingerbread Cookies (Total Time: 45 minutes, Serves: About 24 cookies depending on size)
Tis nearly the holiday season, so it’s only right to share some holiday cookie recipes! While I experiment with recipes a lot during the holiday season, I often fail to post many. I’m so busy moving from one idea to the next (and of course eating everything) that I usually forget to go through the whole step-by-step photographing process or write the recipe down. Well, today I did not succeed in taking lots of photos, but I did write the recipe down, and it turned out to make a pretty solid cookie! These gluten and dairy free cookies are not overly complex, or overly sweet, but they deliver on flavor and texture. Not too crispy or too soft, these ginger cookies are freshened up with a pop of lemon in the dough, and the glaze. If you’re looking for a simple holiday cookie that doesn’t coat your tongue in sugar, this will do the trick.
Ingredients
For cookie
1 egg
1/2 cup maple syrup
1/4 cup molasses
1/3 cup + 1 tbsp melted coconut oil
1 tbsp ground flax seeds
zest of 1/2 a lemon
1 cup almond flour
1 cup gluten free baking flour
1/2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie or baking spice (cinnamon, nutmeg, cloves, ginger)
1 tsp ginger
1/4 tsp coriander
For glaze
1/2 cup powdered sugar
1 tsp lemon zest
1/2 tsp vanilla
1-2 tbsp almond milk or water
Directions
1: In a large bowl, start by whisking together all of your wet ingredients until well combined. Then add in one of the flours along with all of the flax, zest, spices, baking powder, and salt. Mix well.
2: Next, fold in the second flour using a spatula or wooden spoon until you have a well combined cookie dough. Cover the dough and place it in the fridge for at least 30 minutes.
3: After 30 minutes or so, remove your dough from the fridge and place it on a large, well floured piece of parchment paper. Sprinkle a bit of flour over the top of the dough, then cover with an additional piece of parchment paper. Using a rolling pin, roll the dough out to about 1/4 inch thick.
4: Using any shape cookie cutter, cut out your dough and place each piece on a parchment lined baking sheet. Bake at 350 degrees for 8-10 minutes. Bake for 8 minutes if you have very small cookies, and 10 minutes for larger ones.
5: Once baked, allow your cookies to cool completely. In the meantime, whisk together all of your glaze ingredients in a shallow bowl. Only add enough water or almond milk to give a fairly thick glaze. If your glaze becomes very watery, just add some more powdered sugar until you have the right consistency.
6: Dip the tops of your cooled cookies into the glaze and allow excess to drip off. Allow the glaze on your cookies to dry, then enjoy!
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