These gingerbread cutout cookies are a nostalgic holiday Christmas cookie in honor of that Christmas movie classic, Elf. Buddy the Elf would approve!
- 1 egg
- ½ cup brown sugar
- ¼ cup molasses
- ¼ cup almond butter
- 2 tablespoons butter, melted
- 2 tablespoons applesauce
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 2 teaspoons allspice
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 ¼ cup all-purpose flour
- ½ cup whole wheat flour
- Edible glitter, for decorating
- Powdered sugar, for decorating
- In a medium bowl, whisk to thoroughly combine the egg, brown sugar, molasses, almond butter, melted butter, and applesauce.
- To the wet ingredients, stir in the ground ginger, cinnamon, allspice, kosher salt, baking soda, all-purpose flour, and whole wheat flour until well combined. Form the dough into a ball, cover with plastic wrap, and chill at least 1 hour or overnight.
- Preheat the oven to 350°F.
- Dust a flat surface with flour, then flour the rolling pin and roll out the dough to ¼-inch thick. Use a cookie cutter to cut out narwhals, about 20 total. Place the narwhals on a parchment paper-lined baking sheet. If using edible glitter, add gently press the glitter onto the narwhal tusks.
- Bake the cookies about 8 minutes, until puffed and slightly firmed. Let rest on the pan for 2 to 3 minutes, then transfer to a cooling rack.
- Once cooled, sprinkle with powdered sugar using a sifter or sieve, covering the tusks with parchment paper. Store covered at room temperature for several days or freeze for several months.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: Gingerbread, Gingerbread Cutout Cookies, Cutout Cookies, Christmas Cookies, Holiday, Cookies