Gingerbread cookies are a holiday baking staple and there's no better way to celebrate the season than with some delicious iced gingerbread cookies! Even better, these cookies have a special secret ingredient... SkinnyDipped Almonds!
Ingredients for about 30 cookies:
Ingredients for the cookies:
- 1/2 cup Cocoa SkinnyDipped Almonds
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/3 cup unsalted butter at room temperature
- 1/4 cup packed brown sugar
- 1/4 cup maple syrup
- 1 egg at room temperature
- 1/2 tsp vanilla extract
Ingredients for the icing:
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp milk (any kind)
Method:
- Place the SkinnyDipped into a food processor and pulse until finely crumbled. Transfer to a large bowl, add flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Whisk together and set aside.
- In another large bowl, beat the butter and brown sugar together with an electric mixer until light and fluffy. Add in maple syrup, egg and vanilla and beat until combined.
- Add the flour mixture and beat until just combined.
- Form 4 balls of dough, flatten them with your hands and refrigerate for at least 1 hour.
- Preheat the oven to 350°F and line baking sheets with parchment paper. Roll the dough evenly between two layers of parchment paper until approximately 1/4-inch thick.
- Cut out your favorite cookie shapes, transfer to the prepared baking sheets and bake for approximately 8 minutes (the exact cooking time may vary depending on the size of your cookie cutters). Re-roll the dough and refrigerate again to cut out more cookies. Transfer the cookies to a wire rack and let to cool completely before decorating.
- Prepare the icing. Place the powdered sugar and vanilla extract into a small bowl. Gradually add the milk and whisk until smooth.
- Transfer the icing to a piping bag and decorate the cookies as desired. Enjoy!