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►INGREDIENTS:
1 1/2 cups whole wheat or spelt flour
1 1/2 cups all-purpose flour more for dusting
1 tbsp ground ginger
1 tbsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter softened to room temperature
1/2 cup cane or coconut sugar
1 large egg
1/2 cup unsulphured molasses
1/2 cup icing sugar
1 tbsp cold water

🖨Printable recipe: [ Ссылка ]

►DIRECTIONS:
1. In a large bowl, add whole wheat flour, all-purpose flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt. Whisk until no lumps and set aside.
2. In another large bowl, add butter and sugar. Beat with an electric mixer until combined and creamy.
3. Add egg and molasses. Beat until combined well (don't overbeat to prevent butter separation).
4. Add flour mixture, first stir with spatula and then mix with your hands until a ball of dough forms.
5. Divide it into two balls, place on two separate sheets of plastic wrap, flatten into discs, wrap and refrigerate for 30 minutes.
6. Preheat oven to 350 degrees F and line two large baking sheets with unbleached parchment paper or silicone baking mats. Set aside.
7. Remove chilled dough from the fridge, let warm up on the counter for 5 minutes, and unwrap from plastic. Dust the surface and rolling pin with flour and roll the dough 1/4 inch thick. If dough is hard and crumbly, roll it out as best as you can, let warm up a few minutes and roll more until 1/4 inch thick.
8. Using your favorite cookie cutters, cut out cookies and transfer to previously prepared baking sheet (loosening with small spatula if necessary), leaving just 1/2 inch in between. These cookies do not spread much. Combine the dough scraps into a ball, roll it out, cut out cookies and repeat until you run out of dough. Repeat the same step with the second disc of dough.
9. Bake for 8 minutes for soft cookies and 12 minutes for crunchy cookies. Do not overbake as cookies will harden during resting. Remove from the oven and let gingerbread cookies first cool off on a baking tray for 15 minutes, then transfer onto a cooling rack to cool off completely.

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6 Quart Instant Pot LUX [ Ссылка ]
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Sharp Chef's Knife [ Ссылка ]
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Healthy cooking spray [ Ссылка ]
Favorite blender [ Ссылка ]
4 cup glass measuring cup [ Ссылка ]
Unbleached parchment paper [ Ссылка ]
Favorite dutch oven [ Ссылка ]
Zester [ Ссылка ]
Almond flour [ Ссылка ]
Bragg’s liquid aminos [ Ссылка ]
Maple syrup [ Ссылка ]
Vanilla extract [ Ссылка ]
Almond milk [ Ссылка ]
Avocado oil [ Ссылка ]

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💚ABOUT IFOODREAL
My name is Olena Osipov and I have spent the last 11 years making it my mission for you to cook quick and easy healthy meals for your family. I grew up in Ukraine watching my grandma cook with real food. Now I combine her recipes with a sprinkle of my nutrition education and budget and time-saving skills (as a mom of 2), to help you eat healthy while living a busy life! Read more about me [ Ссылка ]

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