Description
A delicious, warm, soft and chewy gingerbread cookie!
Ingredients
- 3 Eggs
- 3 Tablespoons Honey
- 3 Tablespoons Molasses
- 2 teaspoons Vanilla Extract
- 3 Tablespoons Coconut Oil
- 2-¾ cups Whole Wheat Pastry Flour
- 1 teaspoon Baking Powder
- 2 teaspoons Ground Cinnamon
- 2 teaspoons Ground Nutmeg
- 2 teaspoons Ground Ginger
- ½ teaspoons Ground Cloves
- 1 teaspoon Salt
Preparation
Note the dough requires a minimum of 2 hours of refrigeration.
In a large bowl, mix together all the wet ingredients (eggs through oil) and set aside. In a smaller bowl, mix together all the dry ingredients (flour through salt). Slowly incorporate the dry ingredients into the wet ingredients.
Next, turn dough out onto a piece of plastic wrap, cover and refrigerate for at least 2 hours or overnight.
After refrigeration, preheat oven to 350 F.
On a lightly floured surface, working in batches, roll sections of the dough into 1/4″ thickness. Take your cookie cutters and press gently into the dough to cut. Then place the cut cookies on a baking sheet lined with parchment paper. Once the tray is filled (cookies should be spaced 1″ apart) bake for 10 minutes. Enjoy warm!
