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These fun and festive cookies are refined sugar free, full of molasses and warming spices like ginger, cinnamon, nutmeg and cloves - perfect for the holiday season!
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5 from 1 vote

Healthier Gingerbread Cookies

These fun and festive cookies are refined sugar free, full of molasses and warming spices like ginger, cinnamon, nutmeg and cloves - perfect for the holiday season!
Prep Time25 mins
Cook Time11 mins
Total Time36 mins
Author: Nikole Goncalves

Ingredients

Ingredients

Icing Ingredients

Instructions

Instructions

  • In a medium bowl, sift the spelt flour, almond flour, baking powder, ginger, cinnamon, nutmeg, cloves and salt. Set aside.
  • In a large bowl, using an electric mixer, beat the butter, sugar and vanilla on medium speed for about 1 to 2 minutes or until light and fluffy. Using a spatula scrape down the sides and stir until well combined. Add the molasses and egg and continue to beat for another 1 to 2 minutes until creamy and smooth.
  • With the electric mixer on low speed, add ½ the flour mixture and mix until well incorporated. Add the rest of the flour mixture and continue mixing until combined. Using a spatula, scrape down the sides and stir into the dough mixture until no flour visible.
  • On a well floured work surface, knead and shape the dough into a ball. Cut the dough in half and flatten each piece. Wrap each disc in beeswrap food wraps (or plastic wrap), and place in the refrigerator to chill for at least 1 hour.
  • Preheat the oven to 350℉. Line two baking sheets with parchment paper.
  • Once chilled, remove 1 disk from the fridge and unwrap the dough. Place it on a well floured working surface and sprinkle some flour on top. Using a rolling pin, roll the dough out until ¼ thick. You may need to sprinkle more flour on the dough as you are rolling so that it doesn’t stick.
  • Using a cookie cutter (any shape you like), cut out the cookies. Transfer the cut out cookies onto the prepared baking sheet, about 1 inch apart. Set the scraps of dough to the side, while you repeat the process with the second chilled disc of dough. Gather all your scraps together and form into a new ball. Roll the dough out and cut out more shapes.
  • Bake the cookies for about 9 to 11 minutes, until slightly risen and the edges are rounded and cookies feel firm to the touch. Remove the baking sheet form the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  • While the cookies are cooling, prepare your icing. In a medium bowl, whisk together the powdered sugar, almond milk and vanilla, either by hand or with an electric mixer on low. Start with 1 tablespoon almond milk and add more as needed to reach the desired consistency (it should be soft and thick but not runny). If it’s too dry, add more almond milk, if it’s too runny add a tiny bit more powdered sugar. Transfer to a piping bag fitted with a small round tip.
  • Make sure the cookies are completely cooled before you begin decorating with the icing. Decorate your cookies however you like, this is where your creativity can shine, and allow the icing to set for at east 15 minutes before serving. Store any leftovers in an airtight container on the counter for up to 2 weeks. Enjoy and Happy Baking!