Here’s another way overdue post for almond flour cookie lovers – the gingerbread cookie version of cut-out cookies. I couldn’t find my gingerbread person cookie cutter, so I used a bear. Hence, the gingerbread bears this year.
In any case, my apologies if this recipe is coming just a bit too late for you, however if you are running around furiously shopping or traveling, take a break and make some cookies. Or tuck it away for next year.
- raisins, almond slivers, dried blueberries, dried cranberries
- creamy vanilla frosting in this recipe
- My version of royal icing consists of mixing together 8 tablespoons powdered sugar, 1 tablespoon of water, a drop of vanilla and a drop of lemon juice
- another royal icing recipe
Make a gingerbread house!
You can also use this recipe to make a gingerbread house. Here are some links to help you with this project:
- Simply Recipes’ How to Make a Gingerbread House
- A Gingerbread Igloo!
- Help from Lucy’s Kitchen Notebook
- A portable house from Not Martha
Tips for making these cut-out cookies
- Chill the dough in the freezer for at least 30 minutes, or up to an hour
- Use parchment paper or other non-stick surfaces for rolling and baking
- Sprinkle some almond flour on the bottom and top of the dough before rolling to prevent sticking
- If the dough gets soft, place it back in the freezer for a few minutes before working it again
- After they’re baked, you can add the cookies to a dehydrator (or oven at about 170 degrees F) for about an hour to put some crunch into them (or back into them).
- 8 tablespoons unsalted butter (1/2 cup) or coconut oil, softened
- 1 egg
- 1/3 cup honey (0r maple syrup)
- 3 cups almond flour (plus more for rolling the dough)
- 1/2 teaspoon allspice
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/8 teaspoon sea salt
- 1 teaspoon baking soda
- Blend the flour, salt, baking soda and spices together, and then blend in the rest of the ingredients. Mix until the dough forms one or two ball and is not too sticky. Add more flour if necessary.
- Freeze the dough for about 30 minutes.
- Preheat your oven to 350 degrees F.
- Roll out the dough with parchment paper (or other non-stick surface) above and below it to prevent sticking.
- Place some almond flour below the dough on the parchment paper to prevent sticking. Roll the dough and shape the cookies.
- Carefully lift the cookies and place them on a baking sheet to bake for about 10 minutes, or until the edges start to brown.
- Give them a final crisping by placing them in a warm oven (about 170 degrees F) for 20 minutes or so, or in a dehydrator at about 140 degrees F for a few hours.
- Cool and decorate!