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Soft Gingerbread Cookies


1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.33 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour 25 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour 33 minutes
  • Yield: 25 to 35 1x

Description

These soft gingerbread cookies use almond butter to replace most of the butter, wheat flour for a few extra nutrients, and applesauce to keep them soft.


Ingredients

Scale
  • 1 egg
  • 1/2 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 wheat flour
  • Turbinado sugar (for garnish)

Instructions

  1. In a medium bowl, add 1 egg, ½ cup brown sugar, ¼ cup molasses, ¼ cup almond butter, 2 tablespoons melted butter, and 2 tablespoons applesauce; vigorously whisk to thoroughly combine.
  2. To the wet ingredients, stir in 2 teaspoons ground ginger, 1 teaspoon cinnamon, 2 teaspoons allspice, ¼ teaspoon kosher salt, ½ teaspoon baking soda, 1 ¼ cup all purpose flour, and ½ cup wheat flour until well combined. Turn out onto plastic wrap and form into a rough ball; cover with plastic wrap and chill at least 1 hour, or overnight.
  3. Preheat oven to 350°F.
  4. Flour a flat surface and a rolling pin, then roll out the dough ¼-inch thick. Use a cookie cutter to cut out gingerbread men, about 25-35 total. Place gingerbread men on a parchment paper-lined baking sheet and sprinkle with turbinado sugar.
  5. Bake about 8 minutes, until puffed and slightly firmed. Let rest on the pan for 2 to 3 minutes, then transfer to a cooling rack. Store covered at room temperature for several days or freeze for several months.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: soft gingerbread cookies