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Snappy Gingerbread Cookies

Snappy Gingerbread Cookies

2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground allspice
1 1/2 tsp ground cinnamon
1 tsp baking powder
1 stick unsalted butter, softened
1/2 cup Wholesome Organic Sucanat
1/2 cup Wholesome Organic Molasses
1 cage-free organic egg
Wholesome Organic Turbinado (optional topping)

Preheat the oven to 350°F.
Measure all ingredients into a large bowl. With mixer at medium speed, beat ingredients until well mixed. Cover and refrigerate for 1 hour or overnight.
Lightly flour rolling pin and surface. Roll dough out to 1/8-inch thickness. Cut out with cookie cutters and place cutouts 1/2 inch apart on cookie sheets. Re-roll trimmings and cut.
Sprinkle Wholesome Organic Turbinado on top of cookie dough shapes for a sparkling finish.
Bake 8 minutes or until browned. Remove cookies with spatula to racks.
Ice, decorate and enjoy!


1 1/4 cups Wholesome Organic Powdered Sugar
1/8 tsp cream or tartar
1 cage-free organic egg white

In a small bowl, sift organic powdered sugar and cream of tartar through very fine sieve.
Add egg white.
With mixer at high speed, beat mixture so stiff that knife drawn through leaves clean path.
Fill a piping bag with the frosting and decorate holiday cookies that have been cooled.

This recipe was sourced from wholesomesweet.com


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