We can’t have Christmas or winter without gingerbread cookies. And although I avoid dairy and butter most of the time, I make an exception during the holidays, especially when it comes to baking. As always, try to use organic and fresh ingredients. Check the dates of your spices, which could be from the last century. Shape the cookies any way you like and enjoy it with a cup of hot dark chocolate. It will soothe and warm your body and mind. Ahhh…
11/2 cups organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon organic cinnamon
1/2 teaspoon organic ground cloves
1/4 teaspoon organic all spice
1/4 teaspoon sea or kosher salt
6 tablespoon organic unsalted butter at
1/4 cup organic brown sugar
1/3 cup molasses
1 organic egg yolk
Line two cookie sheet with parchment paper or a silpat.
In a bowl, combine the dry ingredients: flour, baking soda, cinnamon, ginger, cloves, all spice, and salt. Set aside.
Using a hand or stand mixer, cream butter and brown sugar, around 4 minutes until it’s fluffy. Add molasses and egg until all is combined.
Gently, mix the dry ingredients into the wet until it is combined.
Remove the dough from the bowl and roll out using flour on a clean surface.
Cut out shapes with a cookie cutter as close as possible in the dough so to limit any waste.
Place them onto the cookie sheet and refrigerate and chill for 30 minutes.
Preheat the oven to 350 degrees F.
Bake for about 8-12 minutes.
Let it cool, decorate (if you prefer), and enjoy!