This post is sponsored by Bob’s Red Mill.
The Christmas baking season is upon us and today I am excited to share a gingerbread cookie recipe using Bob’s Red Mill flour just in time for Christmas baking.
It is a gingerbread cookie with neat edges, that won’t spread and hold their shape as they bake. They have a great texture and delicious gingerbread flavours. It’s so perfect and festive for the holiday season!
The cookie dough is very easy to put together. And the best part is that you can prepare the dough ahead of time, just wrap the dough separately in plastic, keep it in the refrigerator for a day or so, and bake it when needed. Bake cookies to be as soft or as crispy as you’d like. You can pull them out of the oven after 7 to 8 minutes if you like them soft or leave them in the oven longer if you prefer crispy.
Ingredients you need:
– Bob’s Red Mill Unbleached White All Purpose Flour
– Baking soda and salt
– Molasses and spices for flavour
– Brown sugar for softer cookies. Use white granulated sugar for crispy cookies.
– Coconut oil or softened butter
To prepare the dough:
- In a medium bowl, whisk together the dry ingredientsBob’s Red Mill’ Unbleached White All Purpose Flour, baking soda, spices and salt.
- In a large bowl, combine the wet ingredients: coconut oil/butter, molasses and sugar, beat until combined.
- Combine the dough: Gradually add the flour mixture to the wet mixture and mix until just combined.
- Wrap up the dough: gather dough into a ball and divide it in half. Wrap the dough separately in plastic. Then gently use your hands to flatten.
- Chill the dough: chill in the refrigerator for at least 2 hours or overnight.
- Roll and cut the dough: Working with one cookie at a time, cut a small amount of the chilled dough, roll out dough between two sheets of parchment paper to 1/4-inch thickness. Use gingerbread house templates to cut out shapes using a sharp knife.
- Chill the dough: Once you’ve cut your cookie shapes out, chill them again for at least 15 minutes to firm up. That will help you get clean and sharp edges.
- Bake: Bake at 175 Celsius for 7 to 8 minutes if you like it to be soft and leave then longer in the oven if you prefer crispy. Baking time will vary depending on the size of your cookies. Medium gingerbread cookies bake for 8-10 minutes, and mini cookies bake for about 7 minutes.
- Allow cookies to cool completely: Remove cookies from the oven and let it cool on the cookie sheet for 10 minutes. Transfer to a cooling rack to cool completely before decorating.
- 2 cups Bob's Red Mill Unbleached White All Purpose Flour
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut oil or butter
- 1/2 cup brown sugar
- 1/2 cup molasses
In a medium bowl, whisk together flour, spices, baking soda and salt.
In a large bowl combine coconut oil, molasses and brown sugar. Whisk until smooth. Add in flour mixture and fold to combine.Gather dough into a ball and divide in half. Form each half into a ball and flatten into a disk. Wrap disks separately in plastic and chill until firm. At least 2 hours.
Working with one cookie at a time, cut a small amount of the cookie dough, roll out dough between two sheets of parchment paper to 1/4-inch thickness.
Use gingerbread house templates to cut out shapes. Place cookies in the refrigerator about 15 minutes to allow them to firm up.
Preheat oven to 175c. Bake cookies for 8-10minutes until slightly puffed up and set. Baking time will vary depending on the size of your cookies. Medium gingerbread cookies bake for 8-10 minutes, and mini cookies bake for about 7 minutes.