Soft & Chewy Gingerbread Cookies
These chewy gingerbread cookies are oil-free and delicious! They are super fun to decorate and are the perfect addition to your holiday cookie day!
Ingredients
- 1 tablespoon ground flax seed
- ⅓ cup pumpkin puree
- ¼ cup brown sugar
- ¼ cup molasses
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ sea salt
- ½ cup whole wheat flour
- ¾ cup all purpose flour
- 2 teaspoon ground ginger
- 2 teaspoon cinnamon
- ¼ teaspoon clove
- ¼ teaspoon nutmeg
SUPER SIMPLE COOKIE ICING
- 1-1.5 tbsp milk
- 1 cup powdered sugar
Instructions
- In small bowl, mix flax egg (1 tablespoon ground flax + 2 tablespoon water). Set aside.
- Using stand (or hand) mixer, cream together pumpkin puree, molasses, brown sugar and vanilla extract
- Add dry ingredients together to a medium bowl and whisk until combined
- Add flax egg into mixer and mix until combined
- Add dry ingredients into mixer and mix on low-medium setting until just combined (Don't over mix)
- Form dough into large disc shape, cover and chill for at least an hour (or overnight)
- Set oven for 350°. Lightly dust a clean surface with flour. Using rolling pin, roll chilled dough out thin, about ⅓ inch thick.
- Cut into shapes, place on parchment or silpat lined baking sheet. Re-roll out the extra dough and cut more shapes! (Remember the more you work the dough the tougher they will become, so less is better!) Should make about 18-22 cookies
- Bake for about 8 minutes on middle rack. Allow to cool before moving and completely cool before decorating.
Super Simple Cookie Icing
- In a medium bowl, use hand mixer to combine milk and powdered sugar. The less liquid you use the thicker the icing will be. Decorate cookies as desired!
Notes
*Why do I need to refrigerate the dough? Refrigerated dough will be much easier to work and roll out, with much less sticking when you go to shape your cookies. More patience = less hassle for you!
Did you try this recipe?Let me know how it was!