Although I absolutely adore and fawn over gingerbread cookies, I rarely ever end up making them. Why? Well, it’s because I don’t like buying a carton of molasses, only use less than half of it before it gets hidden away in the cupboard to collect sugar dust.
Do any of you have the same problem? Well, what would you do if I told you that I could solve that problem? All you have to do is use the rest of the molasses to make a dozen batches of cookies and send them right over to my front door for me to have!
See, problem solved. You guys are the best! 😉
Oh I kid, please don’t send me that many cookies…I wouldn’t want to get sick of my favorite cookie right before the holidays!
But, I wasn’t joking when I said that I had a solution to this molasses problem.
What I did was, I swapped out the molasses for honey. Then I used dark brown sugar instead of golden brown sugar or white sugar to add some of the dark caramelly molasses flavor back into the cookie.
Pretty simple right?
Anyways, lil’ bun and I got these cute cookie cutters a couple of years ago when we were making gingerbread sandwich cookies.
Instead of piping a scant amount of icing on top, we would spread icing on the back of one cookie, add another cookie on top, squish everything together and then roll the edges in sprinkles.
Pretty nifty idea huh? Plus, you can never go wrong with extra icing!
Gingerbread cookies recipe
Ingredients (makes 12):
- 1 3/4 cups flour
- 2 teaspoons ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- pinch of salt
- 3/4 cup coconut oil (margarine or butter can substitute)
- 1/3 cup brown sugar (preferably dark)
- 2 tablespoons honey
- 1 egg
- 1 teaspoon vanilla extract
Method
1. Cream the coconut oil and brown sugar together in a large bowl until smooth. Whisk in the honey, egg and vanilla.
2. Sift in the flour, ginger, cinnamon, nutmeg, baking soda and salt. Stir until combined. Cover the dough with plastic wrap and refrigerate it for 1 hour.
3. When the dough has firmed up, roll it out 1/8″ thick on a lightly floured surface and cut out shapes with your cookie cutters. Transfer your shapes onto a lined baking sheet.
4. Bake at 350F for 10 – 12 minutes until golden brown.
5. Let cool and decorate with icing if desired.
Problem sold indeed! I don’t like the flavor of molasses too much! These look cool! x
Thank you SO much for this! I’m a poor college student who doesn’t want to buy molasses when I’ll never use it except for ONE batch of gingerbread cookies, so this is da bomb!
everyone deserves gingerbreaD! 😀