It’s the most wonderful time of the year…
It’s that time of the year, when everything is full with lights, pine trees decorated with all kind of sparkly decorations, the kitchen/house smells like heaven from the orange, cinnamon, molasses, etc. It’s really one of the most wonderful times of the year. Personally, it’s one of my favorite.
Why? I love baking, decorating, and everything festive. I can’t help it; I’m sucker for anything Christmassy. I love all of the flavors, the spices, the smells, everything about it. Since, I’ve been living abroad, it is even more special, because then I go and visit my family for 2-3 weeks, and we can spend some time together (actually, flying tomorrow, and I’m already very excited!).
So, but why I’m here today. I would love to share a post about gingerbread cookies with you. Of course, this is one of the classics. But I can understand. It has everything you can wish for. Cinnamon, ginger, molasses, honey, whatever other flavour you add to it. Whenever you prepare it, it will warm your house up with all those smells, and you can’t help it, but listen to Christmas songs and get deeply in the mood.
On the other hand, you can decorate it with icing, which can bring friends, families together, you can do it with your kids, even if it does a bit of mess, you can give it as a present, wrap it up in a beautiful Christmas cookie box, you can even decorate your Christmas tree or house with it. It can be absolutely beautiful. And if you are on a bit of expert level, you can really let your creativity fly and make anything out of it.
This is what I always do every single Christmas, no matter what. Mostly I give this as a present as well. Since last year, I need to keep this diet, so I needed to have a recipe, which works perfectly, and tastes even better. Last year I had one, what I shared on Instagram already (@marcsisplate) and this year (because it worked again), I’m also sharing it here with all of you. It’s gluten and dairy free completely. You can use egg replacements as well, then you can make it even vegan!
These cookies will be soft, they are keeping their forms, you can keep it for a long time, and they really are tasteful with all of the spices. I also would love to give you some inspirations, so in the different photos, you can see how I decorated them. If you still have time this weekend, you must do it! Here’s the recipe!
Gluten and Dairy Free Gingerbread Cookies
- 500 g GF flour mixture
- 1,5 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp salt
- 170 g vegan butter
- 170 g molasses
- 220 g cane sugar unrefined
- 2 tsp ginger powder
- 4 tsp cinnamon
- 40 g honey
- 2 eggs
- meringue powder (prepare it as the box describes)
- lemon juice few drops
- Mix the flour, salt, baking soda, cinnamon, ginger, xanthan gum together in a bowl then add the sugar and mix it in as well. Cut the vegan butter into small cubes then add and mix it with the flour mixture. Do it with your hand, until it has the consistency, like a wet sand.
- In another bowl mix the molasses, eggs and honey.
- Add the wet mixture to the dry one and mix it until it’s a dough. It can be sticky. If it’s too sticky and you cannot form a ball then add a bit more flour.
- Wrap it in and put it in the fridge for 30-40 minutes.
- Preheat the oven to 175 degrees (Celsius).
- Take it out from the fridge and cut it into four pieces. Put some flour under it to avoid sticking and roll it out until it’s between 0,5-1 cm.
- Use the cookie cutters and place the forms on a baking paper. Put them into the oven and bake them for 10-12 minutes.
- Let them cool down before decorating.
- Make the meringue powder, on the way as the package describes it. Add few lemon drops, it will make it shiny and delicious. Pour it in a pastry bag and you can decorate the gingerbread how you prefer.
- Let them dry and enjoy them!
It takes some time to make it, but trust me, worth every single minute!
Have fun with it!