Iced Gingerbread Cookies
These iced gingerbread cookies are a healthier spin on a classic Christmas cookie! Gingerbread has always been one of my favorite holiday flavors and you will definitely want to try out this recipe is you are like me! These delicious iced gingerbread cookies are dairy, grain, gluten, and refined sugar free! This icing is made with from powdered monk fruit, coconut butter, and coconut milk which tastes like regular icing! Time to turn on some Christmas music and start baking!
Why you will love these cookies
- They have a nice crunchy texture with a delicious easy to make icing on top.
- They are dairy, gluten, grain, and refined sugar free!
- This recipe makes a lot of cookies which is perfect for sharing with friends and family or to put in cookie boxes as gifts.
- They look so beautiful and festive for the holidays!
What you will need
All Purpose Flour – I use a paleo all purpose flour by Bob’s Red Mill but you can use a regular gluten free all purpose flour too if you aren’t eating strictly grain free.
Coconut Sugar – This is my preferred sweetener for these cookies because it tastes similar to brown sugar. Coconut sugar is lower on the glycemic index and is a great refined sugar free alternative!
Grass Fed Butter – I like to use butter in my cookies but you can also use a vegan butter alternative for plant based!
Molasses – This is what gives the cookies that deep flavor and color. Molasses is also rich in different vitamins and minerals! I use an organic fair trade molasses by the brand Wholesome.
Egg(or vegan egg) – You can use a regular egg or a vegan egg replacer like the one Bob’s Red Mill has.
Vanilla Extract – This adds a nice flavor note to the iced gingerbread cookies!
Ginger – You can’t have gingerbread without this spice! Ginger is also great to support digestion and inflammation in the body. I love incorporating it in my recipes!
Cinnamon – This spice not only pairs well with the warming gingerbread flavor, but it also supports healthy blood sugar!
Clove – This spice may be strong but it adds the right amount of kick to any gingerbread recipe! Clove is very powerful against parasites in the body and contains antioxidants.
Baking Soda – This is what makes the cookies rise while baking.
Coconut Milk – Make sure to get full fat coconut milk because it is more creamy and better for the icing texture.
Coconut Butter – This is a great source of healthy brain boosting fats, and is my go to for a healthier icing alternative. It’s naturally sweet but is extremely low sugar.
Powdered Monk Fruit – I love using this as a refined powdered sugar alternative. It is paleo and keto friendly as well.
How to make the iced gingerbread cookies
First, beat together the butter or coconut oil, coconut sugar, and molasses in a bowl using a hand mixer. Beat for a couple minutes and add in the vanilla extract and egg or egg substitute.
Then, In a sperate bowl mix together the all purpose flour, spices, and baking soda. Combine the wet and dry ingredients then put in a covered bowl to chill in the fridge for 1 hour.
Once the cookie dough is chilled, Roll the dough our between 2 pieces of parchment paper. Use your cookie cutters to cut out as many cookies as you can. (If the dough gets too soft and warm, place back in the fridge for a few minutes.)
Place cookies on a lined baking sheet and bake for 11-14 minutes at 350 degrees. Let them cool completely before icing.
To make your icing, heat up your coconut milk, coconut butter, and powdered sugar in a small sauce pan over low heat. Once the icing texture forms set aside too cool for a few minutes. Use an icing bag to carefully decorate all your cookies.
Store in an air tight container and enjoy!
Other recipes you will enjoy!
Gingerbread Twix Cookie Squares
Iced Gingerbread Cookies
Equipment
- 1 baking sheet
- Parchment paper
- Icing bag
- Rolling Pin
- Cookie cutters
Ingredients
- 2 cups paleo all purpose flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil or grass fed butter(room temp)
- 1/3 cup molasses
- 1 egg or egg substitute
- 1 tsp vanilla extract
- 3 tsp ground ginger
- 2 tsp cinnamon
- 1/4 tsp ground clove
- 1 tsp baking soda
For the icing
- 1/3 cup full fat coconut milk
- 4 tbsp coconut butter
- 2 tbsp powdered monk fruit
Instructions
- In a bowl, beat together the butter or coconut oil, coconut sugar, and molasses using a hand mixer. Beat for a couple minutes and add in the vanilla extract and egg or egg substitute.
- In a sperate bowl mix together the all purpose flour, spices, and baking soda. Combine the wet and dry ingredients then put in a covered bowl to chill in the fridge for 1 hour.
- Preheat your oven to 350 degrees.
- Once the cookie dough is chilled, Roll the dough our between 2 pieces of parchment paper. Use your cookie cutters to cut out as many cookies as you can. (If the dough gets too soft and warm, place back in the fridge for a few minutes.)
- Place cookies on a lined baking sheet and bake for 11-14 minutes. Let them cool completely before icing.
- To make your icing, heat up your coconut milk, coconut butter, and powdered sugar in a small sauce pan over low heat. Once the icing texture forms set aside too cool for a few minutes.
- Use an icing bag to carefully decorate all your cookies.
- Store in an air tight container and enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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