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Recipe of the Month: Gingerbread Cookies

Happy Holidays!

Who doesn’t love gingerbread at this time of year, with it’s warming spice and nostalgia to summon Santa Claus?

Here is a wonderful recipe to include in your healthier holiday repertoire. And you don’t have to disclose that the sweetener is actually very good for you!

INGREDIENTS

6 Dried Plums and 3 T Water *

2 T Unsalted Butter, softened

1  Cup Sugar

½ Cup Molasses

1 Egg

2 Cups Flour

1 ½ tsp Cinnamon

2 tsp Ground Ginger

¼ tsp Allspice

¼ tsp Ground Cloves

½ tsp Salt

½ tsp Baking Powder

¼ tsp Baking Soda

Colored chocolate candies for Buttons (such as M&M’s)

5 T Confectioner Sugar

1 T 1% Milk

INSTRUCTIONS

Heat dried plums and water in the microwave for about 45 seconds until softened.*  Mash well with a fork or blend in a mini blender, and place in a large bowl. 

Add butter, sugar, molasses, and egg to the plums and beat on low speed with an electric mixer until smooth, about one minute.  In a separate bowl, combine flour, cinnamon, ginger, allspice, cloves, salt, baking powder and baking soda, then add to the wet ingredients and mix the cookie dough (using a sturdy spoon if it becomes too stiff to beat).  Roll into a ball, wrap in plastic wrap, and refrigerate for an hour (or until firm).

Preheat oven to 350 F.  Roll out dough on a floured surface to 1/4” and use a 3” gingerbread man cookie cutter.  Place on a cookie sheet covered with parchment paper and bake for 12 minutes.  Remove cookies from oven and, working quickly, press 2 colored chocolate candies into each cookie and put back in the oven to cook for 3-4 minutes longer or until the cookie edges start to turn slightly brown.  Cool on a wire rack.

Stir confectioner’s sugar and milk together and use a toothpick to decorate cookies.  Enjoy 2 cookies as a snack on the Serotonin Power Diet.

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