Gingerbread cookies are the essence of holidays. Just last week I was explaining to my son what holiday is next an why we can’t have Halloween again instead of Thanksgiving- he had an excellent point though. Once I told him Thanksgiving meant we could bake some goodies he ran to my cookie cutter drawer, yes it’s an entire drawer, and yelled, “Let’s make gingerbread cookies!”
Gulp. I need to admit something. While I’ve been eating healthy for 4 years now, every time the holidays roll around I try to make someone’s paleo or clean eating recipe for classic cookies and fail miserably. I was convinced it couldn’t be done. But since I recently perfected the snickerdoodle, I reasoned it was worth a try.
Sam and I did some research on gingerbread cookies. My four-year old is very into the process that comes with my job. We found some rhythms that helped me build my ingredients list.
Most recipes call for:
- 3 cups of flour
- baking powder and baking soda
- just shy of 1 cup sugar
- 1 tablespoon of ginger
We wrote out what we thought would work using our own creativity and these guidelines. My goal was a cookie that cut out well and wasn’t too dense.
I also wanted a classic royal icing. That was the toughest part. I made it about three times before it was right. Even then I kept asking friends to come over and try them. I needed lot of opinions, especially because using stevia is tricky. It is very sweet and doesn’t need a lot of it to do the job. Some people say it has a weird after-taste. I’ve found ways around that depending on what it’s mixed in. This icing is perfect for the gingerbread cookies. I even tested it on my non-paleo friends. They approved and didn’t know they were different from the original!
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