These gingerbread cookies are simply delicious! I got the recipe from Growing a Green Family and you can tell that Jennifer has been perfecting it herself. The cookies were soft and the icing was thick and creamy. They are the perfect holiday treat.
Because the cookies are so soft, make sure you cool them completely before you decorate. Even then, they break easily–be careful!
When mixing the spices into the recipe, you can play with the amounts and even which ones you use depending on your tastes. I made my cookies according to the recipe below, but you can also use coriander, anise seed, cardamom, fennel seed, star anise, and ground black pepper. If you grind your own spices, use less than what is listed since the fresher it is, the more potent its flavor.
I also made icing (also from Growing a Green Family) and decorated my cookies, but didn’t snap any pictures. I used the below recipe, but didn’t have any natural food colorings so my cookies weren’t truly organic. India Tree make natural decorating colors and sprinkles. I intended to use a pastry bag and add piping to my gingerbread men, but this icing was way too thick to squeeze it through the decorating tips. If you want to go that route, add more milk to thin out the mixture.
- Whip 1/3 cup of butter until it’s creamy.
- Mix in 2 cups organic powdered sugar.
- Add a dash of organic vanilla extract and 1/4 cup of organic milk (any kind).
- Add another 2 and 1/2 cups of powdered sugar.
- Mix everything until creamy smooth and well combined.
If you prefer an orange-flavored icing, substitute 1/4 cup of fresh organic orange juice and 1 teaspoon of finely shredded orange peel for the milk.