The long-awaited gingerbread recipe is here!
Yes, I’ve been planning it for ages and I’ve had enough of eating gingerbread cookies around the house. Just their smell makes me want to bake another batch.
There is nothing more Christmassy than this. Or more wintry. Or cozier (yes, I can go on, ehehe).
These are those homely cookies that give us the feeling of comfort and coziness. And the best way to eat them is with a mega cappuccino, a latte, or a nice hot pipping tea to warm you up on cold days.
This Christmas will be different, at least for me, and I won’t use this specific gingerbread cookies recipe, but I am sure that these cookies will be there – just like tradition dictates! And they will be a family recipe… not mine, but a family recipe nonetheless, a tradition that has been around for many years and won’t be forgotten (and that’s a good thing!).
Hmmm and I’m already looking forward to it… looking forward to the Christmas spirit, tasty food, and sweet treats to come.
Actually, I am not a fan of Christmas at all. I’m not a fan of consumerism, spending so much time at the mall, or the gift war. Perhaps because I didn’t grow up celebrating Christmas, I don’t know… But for me, Christmas is much more than presents and staying up until midnight.
What I really enjoy is bringing people together, family, and friends. To decorate the Christmas table and fill it with tasty food; to have all that hard work, because I truly enjoy cooking for my people, with love and care, and I love to see them savor every morsel, with a smile on their faces just because we are all together.
And these cookies have a mega power: the power to create the biggest smiles!
Let’s check out this wonderful gingerbread cookies recipe?
GINGERBREAD COOKIES RECIPE:
- 300 gr spelt flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ginger powder
- 1 1/2 tsp Origens Bio cinnamon powder
- 1/2 tsp nutmeg powder
- 4 tbsp Origens Bio coconut oil
- 100 gr Origens Bio coconut jelly
- 1 egg
- To start, all ingredients should be at room temperature. I’m giving this warning in case you store the coconut oil and jelly in the fridge (I don’t usually do that!).
- Put the spelt flour in a large bowl, along with the baking soda, and mix them together.
- Add the salt, ginger powder, and Origens Bio cinnamon powder.
- Don’t forget to add the nutmeg powder.
- Mix well the dry ingredients before adding the liquid ingredients.
- Add the Origens Organic coconut oil and Origens Organic coconut jelly and fold it well in the dry ingredients mixture.
- Break the egg and put it into the container. Mix well.
- Once a uniform dough is formed, it is ready to go in the refrigerator for 1 hour or until it is very firm.
- Remove the dough from the refrigerator and dust a flat surface with flour.
- Meanwhile, preheat the oven to 180º.
- Roll out the dough, with the help of a rolling pin.
- Use the shapes you like the most. For example, I use shapes with Christmas motifs, but if you don’t have them, you can just use a glass to make round cookies.
- Place the cookies on a baking tray lined with baking paper.
- Bake for 5 to 7 minutes. Attention: these cookies bake very quickly!
- Remove from the oven, let them cool and serve.
Suggestion: Make the cookies only with ginger, if you enjoy it. Or only with cinnamon.
If you make them only with ginger, you can add a pinch of turmeric… it gives a touch of color to your cookies and it tastes amazing.
Add cardamon and/or cloves, just for a more intense spicy touch.
Melt some chocolate and dip the cookies in it, so they seem like chocolate-dipped Hungarian cookies. I tried and it tastes AMAZING!
Besides cappuccinos, lattes, coffees, and teas, you can venture into the kitchen: golden latte, hot chocolate, or pumpkin latte. Here are my suggestions! And maybe one of these days I’ll post some good recipes for these hot drinks here.