Recipe: Yummy Gingerbread Nut Butter Cookies

Gingerbread Nut Butter Cookies. This classic cut-out gingerbread cookie recipe is easy to make, perfect for decorating, and always so delicious. 'Tis the season! If you are planning to Butter: Softened completely to room temperature. (Optional) Orange Zest: The subtle citrus pairs really nicely with the cinnamon. Gingerbread cookie recipes all start the same and mine comes from my mom.

In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended. Classic gingerbread cookies, made more healthy! These gingerbread cookies are easy to make with whole wheat flour, molasses and coconut oil. You can cook Gingerbread Nut Butter Cookies using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Gingerbread Nut Butter Cookies

1. You need 110 g of light brown soft sugar.
2. You need 100 g of caster sugar.
3. You need 115 g of butter, melted.
4. Prepare 1 of egg.
5. It's 190 g of self-rising flour.
6. Prepare 180 g of Gingerbread Nut Butter or the nut butter of your choosing.
7. It's 1 tsp of vanilla extract.
8. It's 1 tbsp of agave nectar (optional).

My substitutions include swapping coconut oil for butter, coconut sugar for brown sugar and whole wheat pastry flour for all purpose. This is my favorite Gingerbread Cookie recipe! They're soft and chewy and they have the perfect amount I've always loved gingerbread cookies but I'm not so much of a fan of the cracker-like ones so I made Unsalted butter: what would a soft cookie be without it? If you only have salted butter.

Gingerbread Nut Butter Cookies step by step

1. Preheat oven to 160c/140c fan.
2. Melt the butter. Lightly beat the egg. Combine the sugars, egg, and butter -- mix/whisk well!.
3. Gradually add in the flour as you continue to whisk the ingredients together. Add in the Nut Butter and vanilla extract. If you are adding a tbsp of agave or honey, put it in now..
4. Bake for 12-15 minutes! Enjoy 😊.

Melted butter will lead to denser cookies. We like our gingerbread people soft and almost a little fluffy. For this texture, you need to cream the butter and On the counter, butter can take forever to soften. I always like to cut my stick into tablespoon tabs to maximize surface area (and exposure to warmth). This Gingerbread Cookie Butter is absolute perfection: creamy just like pure frosting, it explodes with sweet gingerbread spiciness and nutty saltiness.