I love fall. I love the change of seasons, the colors, the pumpkins and gourds, and the warming tastes that we suddenly crave. During this particularly rainy and colder week I wanted to have something delightful cooking in the over while I worked and making it feel like a more cozy space. I have this big pan in the shape of a gingerbread person, so that I decided to make this delightful gingerbread cookie! The texture is soft and chewy and the spices are warming and comforting. May you enjoy it this fall and perhaps into the upcoming holiday season!
Ingredients
· 1 1/2 sticks butter, softened
· 1/4 cup organic and raw cane sugar
· 1/2 cup coconut palm sugar
· 1/4 cup molasses
· 1 egg
· 2 teaspoon vanilla extract
· 2 teaspoons baking soda
· 1 teaspoon ground cinnamon
· 2 teaspoons fresh ground ginger powder
· 1/4 teaspoon ground cloves
· 1/8 teaspoon black pepper
· 1/2 teaspoon salt
· 2 cups all-purpose wheat flour
Directions
1. Preheat oven to 350°.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy. Add in the molasses, egg, and vanilla and mix until well-combined.
3. Add in the dry ingredients being sure to mix until well combined, perhaps scraping off the sides as needed.
4. Grease your gingerbread shaped pan then spread dough evently, or chill for 30+ minutes in the fridge then roll into balls and dip into sugar if desired. I used a few sprinkles to make the face and buttons....decorate as you wish :)
5. Bake as needed depending on your elevation level. Mine took about 10 minutes. I can usually tell it's getting close to being done when I can smell it then I check on it. Be sure not to over-bake it or it won't be chewy!
6. You can let cool before serving if you have the willpower, or take a little bite out of it while it's still warm and fresh!
