What better way to bring on the holiday season than with the warm smell of homemade Gingerbread cookies! Let your kids get in on the fun and get creative with different shapes, cuts or even decorating their own gingerbread house! Young Living’s Ginger essential oil really adds a wonderful warmth to them. You can also add a little Nutmeg and Cinnamon Bark essential oils if you’d like to for extra flavouring.
TIP You will need to refrigerate the cookie dough for 3½ hours or overnight before cutting the cookies and baking them. You can decorate them or have them plain with a nice cup of tea or hot chocolate for all the cozy vibes!
NOTE For a vegan option, try using a chia seed egg and vegan butter. For the vegan option, roll them into balls first and then flatten as they may not hold their shape as well as the regular recipe.
To make 1 chia seed egg: Mix tbsp 1 tbsp chia seeds with 2½ tbsp water and let sit for 10 minutes to thicken before using.
Ingredients
- 3 cups self-rising flour or gluten-free self-rising flour
- ¼ tsp sea salt
- ¾ cup softened (room temp.) butter (or vegan butter)
- ¾ cup firmly packed brown sugar
- ½ cup molasses or coconut syrup
- 1 egg OR 1 chia seed egg (see NOTE)
- 3 drops Ginger essential oil (to taste)
- 1 drop each Nutmeg and Cinnamon Bark essential oil (optional, to taste)
- 1 tsp vanilla essence
Instructions
- 1. Preheat the oven to 175C and line a baking tray with baking paper. You may need to do this in batches.
- 2. In a large bowl, mix the flour and salt together well and set aside. In another large bowl, beat together the butter and brown sugar with an electric mixer until fluffy and light. Then add the molasses, beaten egg, ginger essential oil, nutmeg essential oil and cinnamon bark essential oil if using, and vanilla. Mix well.
- 3. Gradually beat or mix in the flour and salt mixture on low speed until well mixed.
- 4. Roll or press dough on a piece of baking paper into a flat thick round piece, then wrap in baking paper and refrigerate 3½ hours to overnight.
- 5. Place a piece of baking paper on a large cutting board or bench and lightly sprinkle with flour. Using a rolling pin (lightly dusted with flour) to roll out the dough to approx. Half a cm in thickness and then cut into shapes with a gingerbread cookie cutter.
- 6. Place the cookies approx. 2.5cm apart on the baking paper lined baking tray(s) and place in the oven. Bake until edges of the cookies are set and just begin to brown (approx. 8 – 10 minutes). Then cool on the baking tray 2 – 3 minutes and then place the biscuits on wire racks to completely cool before decorating.
- 7. Once the biscuits are completely cooled, decorate as desired or enjoy them as they are. Store the biscuits for 4 – 5 days in an airtight container.
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