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