Sweet Sassy Molasses……. here comes the Gingerbread Yogini!
Rarely have I met a cookie that I do not enjoy. The process is time consuming but well worth the culinary adventure. You can even invest in cookie cutters in a variety of yoga asana poses. While I was searching for these character cutters at my local kitchen supply store I came across the peace sign cookie cutter and knew this was all my gingerbread yogi would need. The gingerbread yogi stands in Tadasana firmly rooted in fluffy white frosting, bedazzled with candies of jellybeans and mints from his crown to his toes. What other cookie can invoke such feelings of comfort and joy? The aroma of these hearty little morsels creates an atmosphere of true holiday cheer. This recipe is easily to modify. I used gluten free flour, coconut oil, and coconut palm sugar. It’s a crisp crunchy cookie and pairs nicely with a cup of tea.
Preheat your oven to 350 degrees.
Get our your rolling pin, parchment paper and spatula.
- 3 ½ cups flour
- ½ cup coconut palm sugar
- ¼ to ½ cup of honey
- ¾ cup of molasses
- 6 Tbsp. coconut oil
- 6 Tbsp. butter
- 1-2 Tbsp. fresh ginger
- 1 Tbsp. cinnamon
- ½ Tbsp. cloves
- 2 Tbsp. milk
Use a heavy duty mixer with the paddle.
Combine all dry ingredients. Add the fats (butter, oil) and mix well until crumbly.
Introduce the wet ingredients, combine thoroughly until dough pulls from the sides of the bowl.
Divide dough in half and shape into a smooth ball.
Place between two sheets of parchment and roll to inch 1/4 thick.
Chill up to ½ hour…… while you are waiting, you can practice your favorite KAY song!
Remove the top layer of parchment and press your cookie cutters in.
Peel away any excess dough and set aside to re- roll and repeat the process.
Bake 10 -12 minutes, less for a softer cookie.