Happy First Sunday of Advent!
It is our tradition to light an Advent candle each Sunday leading up to Christmas. Tonight will be our first candle.
We’ve done some decorating today and we had some of these gingerbread cookies for our afternoon treat:) They are so yummy, I’ve used coconut sugar and spelt flour. Needless to say they are almost all gone already! These cookies have a lovely ginger flavor from the freshly grated ginger.
Soft Gingerbread Cookies
- 2 1/4 cups spelt flour
- 1 tsp baking soda
- 1 1/2 tsp freshly grated ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup butter, softened
- 1 cup coconut sugar
- 1 egg
- 1 tbsp water
- 1/4 cup molasses
- 4 tbsp coconut sugar
-Preheat oven to 350 F. Line two baking sheets with parchment paper.
-Mix together the flour, baking soda, ginger, cinnamon, cloves and salt.
-In a large bowl cream together the butter and coconut sugar. Beat in the egg, then add the water and molasses.
-Stir in the dry ingredients until well combined.
-Shape the dough into walnut sized balls and roll them in the 4 tablespoons of sugar.
-Place the cookies on prepared cookie sheets, leaving some space between the cookies. You don’t need to flatten them.
-Bake in preheated oven for 10-15 minutes. Do not overbake. They will harden still a bit while cooling.
-Makes about 25-30 cookies. Store in an airtight container.
Tip: white or brown sugar and all-purpose flour can be used instead of coconut sugar and spelt flour.
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