Friday, February 26, 2010

Gingerbread Cookies

So often when I bake with Nate, I end up getting knee deep in work and dishes without good opportunities to allow Nate to contribute to the cooking. Lately, Nate loves to roll out dough, and so we've made pizzas and these cookies. I loved making these cookies because Nate can pour the flour into the bowl, stir the dough, roll out the dough, cut the shapes with cookie cutters, and decorate them with chocolate chips. And, of course, eat the cookies.

2 1/2 cups cake flour (don't have cake flour, see here)
3 1/4 teaspoons of baking powder and 1 1/4 teaspoons of salt.
1 tablespoon ginger spice.
1 cup Rapadura sugar
1 stick unsalted butter
1/3 cup coconut oil (measure not melted, then melt)
1 egg

Makes around 14 cookies.

1. Preheat oven to 325 degrees.
2. Grease two baking sheets with butter.
3. Mix flour, salt, ginger, and sugar into bowl.
4. Melt butter and coconut oil on stove, and then pour into mixture.
5. Beat egg in a separate bowl, and then pour it into the mixture.
6. Mix with a wooden spoon. As soon as the dough starts to come together, use your hands to make it into a ball. If it's not coming together add a little more coconut oil or water.
7. Roll dough out.
8. Cut into shapes with any cookie cutter(s).
9. Decorate with raisins or chocolates or whatever else sounds yummy.

The cookies are done baking when they turn golden brown on the top. The time depends on the thickness of your cookies. Minimum time is 15 minutes. Store in an airtight container and eat within one week.


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