Clubfoot Gingerbread Cookies Recipe


Run, run as fast as you can, you can’t catch me, I’m the Gingerbread Man!” That poem inspired me to share with you what I believe is the Best Gingerbread Cookie Recipe. This gingerbread cookies recipe is a classic with a healthy twist. The combination of ginger and molasses has spiced and flavoured desserts for centuries. We at The Clubfoot Store have also added some inclusion into our gingerbread family, that will be the talk of Christmas gatherings to come this holiday season I am sure!

This gingerbread cookies recipe does not produce your typical snappy crunch gingerbread that makes for sturdy walls in a decorated house.  Instead, they are soft and moist, with a crunchy border – just as I prefer.  The spice is there, but not overpowering. My kids love them! They are also not overly sweet, so icing and a some chocolate candies go nicely. The most unique thing about these cookies? Absolutely no butter or shortening needed. The secret is in the unique blending of coconut oil, applesauce and molasses.

Come on into my kitchen and indulge!

First lets start off by whisking together the flour, spices, soda and salt. Set aside. Next using a mixer, mix the egg, oil, applesauce, molasses and brown sugar. Add the eggs, one at a time. Slowly stir in the flour mixture.

Now keep in mind, the dough will still be quite sticky. Dump it out onto a heavily floured surface and with floured hands, work in more flour with your hands until the dough is no longer sticky.

Wrap the dough in plastic wrap and refrigerate for at least 3 hours. Let stand on counter for 10-15 minutes when ready to roll.

Now we are ready to cut out and bake these babies! First, preheat oven to 350 degrees.

Next we will work on a lightly floured surface or silicone mat, roll out dough ¼ inch thick

and cut out.

To make the clubfoot cuties, cut the legs with a butter knife, add some water to the cut piece with your finger and re-attached "backwards."

To make the clubfoot cuties in boots and bar spread the legs and add a strip of dough, fasten by applying a small amount of water to the dough where it will touch the gingerbread's feet.

Bake for 8 minutes on ungreased cookie sheets until "cracked."Let cool for 2 minutes before removing. Prepare for icing.

When you are ready to ice, ensure your cookies are room temperature. With Royal Icing, if you ice too early the icing will not dry and will run. Everywhere.

So if you are not ready to ice, first, gather all your ingredients. Mix them all together. Let stand for 3-4 minutes. Place in piping-bag. Ice as desired.

     Don't forget to use BOOTSANDBAR for 15% off your entire order! Shop here

    Gingerbread Cookies

    Ingredients
    • 1 cup coconut oil
    • ¼ cup applesauce
    • ¼ cup blackstrap molasses
    • 1 cup dark brown sugar
    • 2 eggs
    • 3 cups all-purpose flour
    • 2 tsp. ground cinnamon
    • 2 tsp. ground ginger
    • 1 tsp. ground cloves
    • 1 tsp. baking soda
    • ½ tsp. salt
    Instructions
    1. Whisk together the flour, spices, soda and salt. Set aside.
    2. Using a mixer, mix the egg, oil, applesauce, molasses and brown sugar.
    3. Add the eggs, one at a time.
    4. Slowly stir in the flour mixture.
    5. The dough will still be quite sticky. Dump it out onto a heavily floured surface and with floured hands, work in more flour with your hands until the dough is no longer sticky.
    6. Wrap the dough in plastic wrap and refrigerate for at least 3 hours. Let stand on counter for 10-15 minutes when ready to roll. 
    7. Preheat oven to 350 degrees.
    8. On a lightly floured surface, roll out dough ¼ inch thick and cut out.
    9. To make the clubfoot cuties, cut the legs with a butter knife, add some water to the cut piece with your finger and re-attached "backwards."
    10. To make the clubfoot cuties in boots and bar spread the legs and add a strip of dough, fasten by applying a small amount of water to the dough where it will tought the gingerbread's feet.
    11. Bake for 8 minutes on ungreased cookie sheets until "cracked."
    12. Let cool for 2 minutes before removing.

    Royal Icing

    Baking & Spices

    • 2 tbsp Meringue, powder (Can be found at Micheal's Craft store in the baking aisle)
    • 4 cups Powdered sugar
    • 1 tsp Vanilla extract

    Liquids

    • 1/4 cup Water

    1. Mix all ingredients together.
    2. Let stand for 3-4 minutes.3. Place in piping bag.
    4. Ice as desired.

     

    Don't forget to use BOOTSANDBAR for 15% off your entire order! Shop here

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