Gingerbread Cookies

Free from: dairy, egg, soy, gluten, wheat, peanut, sesame, mustard, animal product, animal by-product.

I can’t believe there’s one more day until Christmas. I know many of you are saddened by the weather we’ve been having. Even though we should all be happy because it’s been feeling more like Fall/Spring weather but I hear you, it doesn’t really feel like Christmas time. Regardless whether there’s snow or not, I absolutely love everything about this time of year, from the outdoor lights, to the beautifully ornamented trees, the celebrations, get togethers, to everyone’s {generally} happy spirits. And of course the baking! What’s your favourite part about this time?

I apologize for posting this recipe today and not a few days ago like I had planned. This past week has been a rough one on my family. Munsur caught a nasty virus that’s been going around in our city. Sofia followed him the next night. And naturally, after being thrown-up on several times, I caught the bug as well. Luckily, it was a 24-hour virus; a nasty one but at least we knew that it would be over soon enough. So because of that, I wasn’t able to get on my computer and type away. But that’s ok because I’m banking on you having these ingredients in your pantry already! You do…don’t you?

I’m keeping this post short and sweet, just like how long it takes to make these beautiful Gingerbread cookies. I made this recipe five times and it drove me insane, but I got it. Last week was a test in the kitchen for sure: donuts, gingerbread men, cupcakes, and cookies were piled up on my kitchen island. My husband wasn’t very happy with me and firmly believes that I’m trying to sabotage his healthy way of living. He’s funny. I kept explaining that I’m testing recipes but he wouldn’t have it. Oh well, you keep going until you get it right, am I right or right? ;)

Happy baking, my friends. Merry Christmas to everyone celebrating and a safe and happy holiday to all!

xo, Laila.

Instructions

1. Preheat oven to 350F and line baking sheet with parchment paper. Set aside.

2. In a medium bowl, combine well almond flour, 1 cup rice flour, and the spices. Set aside.

3. Beat butter and sugar on high speed until well incorporated. About 3-5 minutes.

4. Next, add molasses and continue beating.

5. Then, add water. Continue to beat wet mixture until it comes together again.

6. Turning mixer speed to low, add dry ingredients to wet mix and stir until just combined.

7. Add the reserved 1/4 cup rice flour and beat until dough is nice and moist but not sticky.

8. Spread dough onto wax paper or lightly floured work surface, and using a rolling pin {recommended}, spread the dough until about 1/4″ thick, any thinner and you’d get a very crispy cookie.

Tip: you may use plastic wrap to prevent rolling pin from sticking, if you wish. Alternatively, you can use a bit of flour on the pin before rolling.

9. Use desired cookie cutter shapes to cut dough. Being careful when handling the dough because it will be soft but easy to work with, gently lift shapes using a spatula and place on prepared baking sheet. Continue rolling, cutting, and placing until all of the dough is used up. If you have dough leftover but it’s not enough to make a shape, roll them up into balls and bake.

10. Place in the oven for 10 minutes for a perfectly soft in the middle gingerbread cookie. If you like them crispier, then add another 1 to 2 minutes in the oven.
Remove from oven, let slightly cool for a few minutes before transferring cookies onto wire rack or plate because they will be quite soft at first and harden as they begin to cool. Enjoy as is or decorate using icing.

To make a simple royal icing

1. combine in a bowl 1 cup icing sugar, water, and vanilla. Whisk well until fully incorporated.

2. Next add 3 tbsp icing sugar and mix well to thicken it up to outline the cookies.

3. Place icing in a piping bag and snip a tiny hole and decorate cookies as desired. Let dry before enjoying, at least 10-15 minutes.

Bon appétit! xo