|Serves: 36||Cooking Time: 10 mins||Total time: 4hrs 30 minutes|
Gingerbread men cookies are a holiday favourite and for good reason. The strong taste of ginger with hints of cinnamon and nutmeg can surely brighten anyone’s day.
You will notice we have used nutmeg in a number of recipes thus far. It has a number of benefits including:
- was a staple in ancient Chinese medicine to aid in inflammation and abdominal pain.
- has antibacterial properties and is a common ingredient found in toothpaste – aids in bad breath, gum diseases and toothaches
- it can be used as a tonic to stimulate the brain, detox the kidney and liver
- 4 cups all purpose flour
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. fresh ginger (or ginger powder)
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 cup molasses
- 1 cup sugar
- 2 1/2 cup milk (you could substitute almond milk here)
- 1 cup butter or coconut oil, melted
- 2 cup pitted dates (soaked in warm water to soften if they are hard)
- 1/2 cup raw cacao powder
- 1/2 tsp. sea salt
- 1 cup milk (or almond milk)
- 2 tbsp. of peanut butter or almond butter
- Mix flour, ginger, cinnamon, baking soda, baking powder, nutmeg in large bowl. Set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add molasses and mix well. Gradually beat in flour mixture on low speed until well mixed.
- Remove from bowl and roll dough into a ball.
- Wrap in plastic wrap. Refrigerate 4 hours.
- Preheat oven to 350 degrees.
- Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with cookie cutter. Place 1 inch apart on baking sheets.
- Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.
- Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.
Method for decorating with Frosting:
- Add dates, cacao powder and salt to your blender.
- Blend until small bits remain, then slowly add your milk with blender running.
- Add your peanut/almond butter and blend until you have thick and smooth frosting.
**If the frosting is too thin, add more peanut/almond butter. If it is too thick, add more milk.**