Introduction

About this Recipe

I don't know about you but I really love a good gingerbread cookie. It needs to have a fairly spicy bite to it and be pretty thin, adequately dense and perfectly chewy. The sweetness...

✓ 1/4 cup honey (or 1 cup powdered sugar) ✓ 1/3 cup coconut oil (slighty melted-room temperature-not hot!)

✓ Mix all cookie ingredients in a Stand Mixer or bowl with hand mixer. When fully mixed dough should be thick and sticky. ✓ Flatten dough on a greased cookie sheet and cover with a piece of plastic wrap. (Parchment or Wax paper may work as well.) ✓ Place in refrigerator for at least 3 hrs but preferably overnight-until very chilled. ✓ When dough has chilled, remove from fridge but leave it under plastic/wax/parchment paper. ✓ Preheat oven to 350, place the bowl you will use to make icing in the freezer-metal works best! ✓ Use a rolling pin (or similar object-I used a kombucha bottle!) and roll into 1/4 inch thick sheet. ✓ When it is evenly rolled into a sheet, remove plastic wrap/wax/parchment paper ✓ Use cookie cutters or a knife to cut dough into shapes. ✓ Alternately you can skip rolling into a sheet and instead grease your hands and form them into round, flat cookies-still making sure they are about 1/4 inch thick-I recommend doing this anyway with the scraps that remain after cutting out the cookie shapes! ✓ Try to make your rounds about 4-5" in diameter. ✓ Bake for 10-12 minutes until they are puffed up a little and edges are cooked but not burnt. ✓ While cookies are baking, remove your bowl from freezer and mix ingredients for icing until whipped and well blended, set aside. ✓ Remove the cookies and let cool to room temp (place covered in the fridge to cool faster!) ✓ Use a butter knife or spreader to spread a thin layer of icing on the cookies. ✓ Store in a cool place or the fridge to keep the icing from melting