Coconut Oil Gingerbread Men
 
Prep time
Cook time
Total time
 
These modern day gingerbread men are made with coconut oil and have a soft,chewy texture with classic gingerbread flavor. Perfect for the holidays!
Author:
Recipe type: Cookies, Dessert, Holidays, Christmas
Cuisine: American
Serves: 38 cookies
Ingredients
  • DOUGH
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon cloves
  • 1 teaspoon nutmeg
  • 1 cup raw cane sugar, evaporated cane juice, or white granulated sugar
  • 1 cup melted, virgin, unrefined coconut oil, cooled slightly (see notes #1)
  • 1¼ cups unsulphured molasses
  • 2 eggs, beaten
  • ICING
  • 1½ cups confectioners’ sugar
  • 1 tablespoon dried egg whites
  • 3 tablespoons warm water
Instructions
  1. Fit a stand mixer with a paddle attachment and in a compatible mixing bowl combine the dry ingredients. Add the coconut oil, molasses, and eggs. Blend on medium speed until well mixed, scraping down the sides of the bowl occasionally. Wrap the dough in plastic wrap and chill for at least 1 hour. (See notes #2.)
  2. Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
  3. On a lightly floured surface, roll the dough out to a thickness of ¼ inch. Stamp out gingerbread men using a 5- or 6-inch cookie cutter, and place on the baking sheets.
  4. Bake for 12-14 minutes, rotating the baking sheets halfway through the baking time.
  5. While the cookies are baking make the icing. Fit a stand mixer with a paddle attachment and in a compatible mixing bowl combine together the confectioners’ sugar and dried egg whites.
  6. Add the water and beat on high for 3-5 minutes until the icing is thick and forms peaks. (If the icing is too thick, add more water 1 teaspoon at a time.). Link to Sweetopia.
  7. Fill piping bags or squeeze bottles (one that have been fitted with #2 piping tips) with the icing and use to decorate the gingerbread men.
Notes
1. 1 cup of UNmelted coconut oil weighs 7 ounces.
2. You can store the dough in the refrigerator for up to 3 days or freeze it for up to
1 month. Let it come to room temperature before rolling out.
Nutrition Information
Serving size: 1 cookie, Calories: 168, Fat: 6g, Saturated fat: 5g, Unsaturated fat: 1g, Trans fat: 0g, Carbohydrates: 26g, Sugar: 13g, Sodium: 101mg, Fiber: 1g, Protein: 2g, Cholesterol: 10mg
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/coconut-oil-gingerbread-men/