Every year, my mom and I make tons of Christmas cookies together, and 90% of the time, we make the same types of cookies – sugar cookies, peanut butter blossoms, Italian wedding cookies, and so on. Pretty much all the traditional Christmas cookies. But every year, we also like to make 2 or 3 new recipes, or modify traditional cookies just slightly, just to mix things up and keep it interesting. Over the years, I’ve created a soft and chewy gingerbread cookie that I absolutely LOVE, and this year, I decided to modify it to make it gluten-free and dairy-free. The result? This recipe here!
Now don’t get me wrong, I love a good gingerbread cookie, but sometimes they can be way too… well… spicy, for lack of better terms. And when that happens, it sort of ruins the cookie for me. So with that in mind, I played with the spices a bit until I found the absolute perfect ratio for me – a gingerbread cookie that’s not too spicy, but still has plenty of spice to it. Even my parents agreed that these cookies have just the right amount of spice to them. And when I make a recipe that gets approved by my parents, then I know I have a keeper!
But the taste of these cookies isn’t the only good thing about them – they also have a great texture, as well. They’re soft, chewy, and almost like little pillows of gingerbread! Just look at that texture!
Personally, I’m a fan of soft and chewy cookies, as opposed to thin and crispy ones, so it’s safe to say that these cookies won my heart!
If you’re running a bit behind this holiday season and have yet to send out your Christmas cards, do your shopping, or bake cookies, then no worries – you still have plenty of time! While I can’t help you get your shopping done or Christmas cards mailed out (unfortunately), I can help you with the baking by providing you with an easy, delicious recipe for soft and chewy gingerbread cookies!
Happy Holidays to everyone out there! I wish you lots of love, joy, and happiness this holiday season, and I hope you enjoy your final weeks of 2018. Oh, and happy Cookie-Baking!
Ingredients
Method
- In a large bowl, mix the coconut oil, coconut sugar, egg, and molasses until combined. Add in the dry ingredients and stir until well-incorporated.
- Allow dough to chill for at least 1 hour in the refrigerator.
- When ready to bake, preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats.
- Roll dough into 1 inch balls and place on the greased cookie sheet, spacing them about 1″ apart. Press down each mound slightly with the palm of your hand.
- Bake for 10-12 minutes until bottoms of cookies start to get slightly brown and the cookies are set.
- Remove trays from the oven and allow the cookies to cool on the trays for 2-3 minutes. Use a spatula to transfer the cookies to a wire cooling rack to cool completely.
