Welcome to the Trash Panda kitchen! In a world filled with confusing labels and hidden ingredients, we're on a mission to simplify your culinary adventures. Today, we're excited to share a recipe that not only satisfies your sweet tooth but does so with transparency and goodness—our Clean Ingredient Gingerbread Cookies Recipe!
1 1/2 cups organic all-purpose flour
1/2 cup organic whole wheat flour (or more all-purpose flour)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup softened grass-fed butter
1/4 cup brown coconut sugar
1/4 cup molasses (light or dark) or date molasses
1/4 cup milk (grass-fed or plant-based)
1 pastured egg (optional, for richer flavor and texture)
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together dry ingredients (flours, spices, baking soda, salt).
In a separate bowl, cream together butter and sugar until light and fluffy.
Add molasses and mix well.
Beat in the egg (if using) until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Don't overmix.
Roll out dough onto a lightly floured surface to about 1/4-inch thickness. Cut out shapes with cookie cutters.
Place cookies on baking sheet and bake for 10-12 minutes, or until just firm around the edges.
Let cool on a wire rack before decorating (optional).
For a deeper molasses flavor and softer cookie, you can increase the molasses to 1/3 cup.
If the dough feels too dry, add a tablespoon or two of milk until it becomes workable.
For a chewier cookie, reduce the baking time to 8-10 minutes.
Get creative with your decorating! Use frosting, icing, or even melted chocolate to personalize your gingerbread cookies.
1 cup organic powdered sugar
2-3 tablespoons milk (grass-fed or plant-based)
In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk.
Add more milk, 1 teaspoon at a time, until you reach the desired consistency. The icing should be thick enough to spread easily but not runny.
Optional: For a vanilla flavor, add 1/2 teaspoon of vanilla extract.
Decorate your gingerbread cookies with the icing using an icing bag, spoon, or toothpick.
If the icing is too thick, add more milk. If it's too thin, add more powdered sugar.
You can use different types of milk to adjust the flavor of the icing. For example, almond milk will give it a subtle almond flavor, while coconut milk will add a hint of coconut.
Recommended Ingredients to use:
Basra Date Molasses
Three Trees Vanilla Bean Almond Milk
King Arthur Organic Flour
Kirkland Grass-Fed Butter
Wholesome Organic Molasses
If you enjoyed this recipe, and want to see more like it, be sure to follow us on Instagram! Trash Panda is here to help you through your clean eating journey with recommended clean-ingredient recipes and products this holiday season!