These gingerbread cookies are made with healthier ingredients than a traditional gingerbread cookie and are easy to make!
- 1/2 cup butter (or dairy-free butter) at room temperature
- 1/2 cup organic cane sugar
- 1 egg
- 1/2 cup molasses
- 1/2 tsp vanilla extract
- 2 1/4 cups whole grain Spelt flour
- 1 tsp cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 cups powdered sugar
- 2 egg whites
- 1 tsp vanilla extract
- 3–5 tsp water
- In a stand mixer, cream together the sugar and butter until light and fluffy, then add the egg, molasses and vanilla and mix until combined.
- Mix all the dry ingredients together and slowly add to the mixer. Mix until everything is well combined.
- Cover your dough and place it in the fridge for at least an hour until it’s firm enough to work with.
- Preheat the oven to 350 degrees F and line a baking pan with parchment paper.
- Roll out the dough on a lightly floured surface until it is about 1/4 inch thick.
- Use cookie cutters to cut out shapes and place the cookies onto the baking sheet.
- Bake for 8-10 minutes
- Mix the powdered sugar, egg whites and vanilla extract together in a stand mixer until smooth and shiny.
- Slowly add the water, one tsp at a time until your icing drizzles off a spoon and holds for a few seconds before melting back into the icing. (If it’s too thick, add some more water. If it’s too thin, add some more icing sugar.)
- Use a piping bag to pipe the icing onto your cookies.
Use blackstrap molasses in these cookies if you have some on hand. It has a deeper more rich flavour and will make these cookies taste amazing!
You want the icing to have a 5-second consistency. If you a run knife through it, the icing should seep back together in 5 seconds.
- Serving Size: 1 cookie
- Calories: 207
- Sugar: 25g
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 2g
Keywords: Easy gingerbread cookies, healthy gingerbread cookies