Elevate your holiday cookie game with this healthier gingerbread recipe decked out with dried fruit and paired with Apple & Eve Fruitables!
- 3 cups whole wheat pastry flour or all purpose flour, plus more for work surface
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ¾ teaspoon kosher salt
- ½ teaspoon ground cloves
- ½ teaspoon finely ground black pepper
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup melted coconut oil
- ½ cup molasses
- ½ cup packed sugar
- 1 large egg
Lemon icing (optional)
- ½ cup powdered sugar
- ¼ teaspoon lemon zest (optional, for intense lemon flavor)
- 2 ¼ teaspoons lemon juice
- Nuts, seeds and dried fruit for decoration
- In a medium mixing bowl, combine the flour, ginger, cinnamon, salt, cloves, pepper, baking soda and baking powder. Whisk until blended.
- In a small mixing bowl, combine the coconut oil and molasses and whisk until combined. Add the coconut sugar and whisk until blended, heating if necessary. Add the egg and whisk until the mixture is thoroughly blended.
- Pour the liquid mixture into the dry and mix just until combined. Divide the dough in half. Shape each half into a round disc about 1 inch thick and wrap it in plastic wrap. Place both discs in the refrigerator and chill until cold—about 1 hour, or up to overnight.
- Preheat oven to 350 degrees and line two large baking sheets with parchment paper. Lightly flour your working surface and roll out dough until it’s ¼ inch thick.
- Use cookie cutters to cut out cookie shapes and place each cookie on a parchment-lined baking sheet, leaving about ½ inch of space around each one.
- Bake for 8 to 11 minutes; for softer cookies, pull them out around 8 minutes and for more crisp cookies, bake for up to 11 minutes. The cookies will further crisp as they cool. Place the baking sheets on cooling racks to cool.
- If you’d like to ice the cookies, wait until they have completely cooled to do so. To make the icing, in a small bowl, combine the powdered sugar, optional lemon zest and the lemon juice. Whisk until thoroughly blended. Transfer the icing into a small Ziploc bag, squeeze out any excess air and seal the bag. Cut off a tiny piece of one of the lower corners and squeeze icing through the hole to decorate the cookies as desired. Add some nuts, seeds, and dried fruit on top for extra color.