Season's Greetings From My Kitchen

I am insanely in love with gingerbread cookies. How about you guys?

The smell of gingerbread is so addictive, and festive, and If I had enough time I would make these cookies every day.

If you are a big fan of gingerbread cookies, then you should really try my recipe. 😉

You will need the below ingredients:

Ingredients:

🔸️1 1/2 cup Gluten Free flour ( I used mixed of Buckwheat, Rice, and Maize)

🔸️1/2 tsp baking soda

🔸️1 1/2 tsp ground cinnamon

🔸️1 tsp ground ginger

🔸️1/2 tsp nutmeg

🔸️1/2 tsp ground clove

🔸2 tbsp maple syrup

🔸80g unsalted butter, at room temperature

🔸️1/4 tsp Himalayan salt

🔸️2 eggs (at room temperature)

🔸️3 tbsp fresh pomegranate juice.

🔸 Raw chocolate decorating (optional)

Method:

Prepare your baking sheets ( I used Nontoxic Silicone Mats) and set them aside.

In a large bowl, place the flour baking soda, cinnamon, nutmeg, ground clove, ginger, Himalayan salt, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, maple syrup, eggs, and pomegranate juice, mixing to combine after each addition. The dough should be thick and sticky.

Divide dough in half and place each onto a large piece of beeswax wrap. Wrap each up tightly and pat down to create a disc shape. Chill the dough for at least 2-3 hours.

Remove 1 chilled cookie dough from the refrigerator. Generously sprinkle with flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Tips for rolling– the dough may crack and be crumbly as you roll. Picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together.

The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Repeat with the remaining dough.

Bake cookies for about 8-10 minutes. Keep in mind that the longer the cookies bake, the harder and crunchier they’ll be. For soft gingerbread cookies, follow my suggested bake times.

Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to a cooling rack to cool completely. Once completely cool, decorate as desired with raw chocolate.

Cookies can stay fresh covered at room temperature for up to 1 week. 😉

Don't forget to share my recipe with your friends if you like it.

Please let me know in the comments how did your cookies turn out. 😉

Please remember to tag me #NutriviciousFoodForYou when you posting on social media your creation.

Happy baking.😊