I love a gingerbread man, or person if we’re going to be pedantic, but we wanted to break the norm this Christmas and try out our cut-out cookies with some alternative festive spice. Cinnamon is a winner in our eyes, plus it’s a lovely aromatic, strong spice like ginger. Cinnamon lovers unite and try these cookies this Christmas and dip them in your coffee, mhm!
The cookies have the lovely deep molasses taste to them like traditional gingerbread, which means there is no refined sugar in these delicious cinnamon bread men! Using coconut sugar and molasses to sweeten and coconut oil to replace butter, they’re just that little bit healthier.
We made two sets of these delicious cookies to feed our biscuit loving bellies, one thin and crunchy and one thicker and soft. Awkwardly enough, Dillon loves a crunchy cinnamon bread man and I like them soft. Good news for you, whatever your preference, one recipe for all!
See what we did there? Yes, we made it sit on our coffee mugs! I didn’t think they could get any cuter, yet I proved myself wrong. If you want to try this too, you simply cut a very fine rectangle up to where the cinnamon bread mans belly button should be.
- 2¼ cup plain flour
- ½ tsp bicarb/baking soda
- 1 heaped tbsp. cinnamon powder
- 1 tsp ginger
- ½ tsp nutmeg
- pinch of salt
- ⅓ cup blackstrap molasses
- ¾ coconut sugar
- ½ cup coconut oil
- 2.5 tbsp. non-dairy milk
- Sieve the flour, bicarbonate of soda/baking soda, cinnamon, ginger, nutmeg and salt into a large bowl and set aside.
- Add the Molasses, coconut sugar, coconut oil and non-dairy milk into a saucepan and melt over a low heat. Keep whisking until smooth and everything is completely melted.
- Pour the wet mixture into the flour and fold together until it forms a dough, using your hands to gather any loose mixture into a ball. It should be a firm dough.
- Flatten into a disc and wrap in cling film and refrigerate for at least 30 minutes.
- Preheat your oven at 180C/350F/Gas Mark 4
- Take the dough out of the fridge and place onto a lightly floured surface. Place a large piece of baking paper on top of the dough and roll out with a rolling pin evenly.
- If you want thin crispy biscuits, roll to about 0.5cm, and for thick softer biscuits, roll to about 1cm.
- For the crispy biscuits for 7-8 minutes and for thicker cook for 9 minutes. To check, press a finger onto the cookie and it should barely leave an imprint.
- Take out and leave to cool before decorating as desired.
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