This is a sponsored post on behalf of Pete and Gerry’s Organic Eggs. All opinions are my own. Thanks for supporting Happy Fit Mama!
Visions of Gingerbread Cookies have been dancing in my head since my family and I visited Santa’s Village in Northern New Hampshire back in August.
While in the park, we all smelled the amazing scent of fresh baked cookies. We followed our noses and finally found the source at a bakery. You can’t have Santa’s Village without cookies, right? In this bakery were fresh baked Gingerbread Men and Women ready to be decorated and devoured. They were so good. Warm out of the oven. Not too crispy and not too soft. And it had just the right amount of spice with nutmeg, cinnamon, cloves and ginger.
I made a mental note to make Gingerbread cookies when December rolled around. And so did the kids. They’ve been asking weekly!
Here’s a super easy Gingerbread Cookie recipe that’s perfect for cut out cookies and decorating.
Step one: Mix the dry ingredients before adding the wet ingredients.
Step two: Roll the dough into a ball and put it in the fridge to chill for one hour.
Step three: Roll out the dough and cut out the cookies
Step four: Place on a cookie sheet and bake
Step five: Decorate as you wish and enjoy!
For years I’ve been using Pete and Gerry’s Organic Eggs. I love that it’s a New Hampshire based company (that’s available all across the U.S.). But the biggest thing that I love is that it’s a business that’s been in the LaFlamme family for generations. (Did you know it’s Sandra from Organic Runner Mom’s family?) Sourcing eggs from small family farms rather than big box factory farms is of utmost importance for quality of eggs and the treatment of the chickens. Pete and Gerry’s also was the first Certified Humane Free Range egg producer in the country. Their chickens have a safe, comfortable place to live with free access to grass, dirt and ample space to roost, take a dust bath, scratch and all the other things chickens naturally do. What’s not to love about that?
- ¾ C Unsulphured Molasses
- ½ C Coconut Oil, Melted
- ⅓ C Coconut Sugar
- 1 Egg ( I use Pete and Gerry's Organic)
- 2¾ C All Purpose Flour
- 1 Tbsp Baking Powder
- 1 Tbsp Ground Cinnamon
- 1 Tbsp Ground Ginger
- ½ tsp Ground Cloves
- ⅛ tsp Ground Nutmeg
- In large bowl, beat molasses, melted coconut oil, coconut sugar and egg till well blended.
- In separate bowl, combine flour, baking powder, cinnamon, ginger, cloves and nutmeg.
- Stir molasses mixture into flour mixture.
- Roll mixture into a ball and cover with plastic wrap before placing in refrigerator for at least one hour or overnight.
- Preheat oven to 350 degrees when ready to bake.
- Lightly flour surface and rolling pin. Unwrap dough and roll ball out till desired thickness.
- Cut out cookies with cookie cutters. Place each cookie on a baking sheet lined with parchment paper.
- Repeat process as many times as needed for remaining dough.
- Bake cookies at 350 degrees for 10 minutes. Once done, remove from oven and let cool for 5-10 minute on cookie sheet before transferring to cooling rack to cool completely.
- Enjoy as is or decorate!
What’s your favorite holiday treat?