Crispy cookies spiced with ginger and topped with a vanilla glaze that's spiced with the unmistakable flavor of cardamom. These will disappear in the blink of an eye.
Gingerbread Cookies With Cardamom Vanilla Glaze [Vegan, Gluten-Free]
- 1/4 cup millet flour
- Just under 1/4 cup teff flour, plus a bit more for rolling out the cookies
- Just under 1/4 cup arrowroot flour
- A pinch of fine grain sea salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 2 3/4 tablespoons melted coconut oil
- 2 tablespoons coconut sugar
- 1 1/2 tablespoons blackstrap molasses
- 1 teaspoon freshly grated ginger root (optional)
- Room temperature water, as needed
- 1 cup of powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom
- A tiny pinch of fine sea salt
- Non-dairy milk, as needed
- In the bowl of a stand mixer, combine the flours, salt, baking soda, and spices. Whisk them together well.
- In a separate small bowl, whisk together the oil, coconut sugar, molasses, and fresh ginger root until well combined and the sugar has dissolved into the mixture.
- Add the wet mixture to the dry mixture, then turn the mixer on. Let the mixer run until the dough starts to look dry and crumbly. Slowly add the room temperature water, until a soft and moist dough forms and starts to gather in a ball around the paddle of the mixer. The dough should not be sticky to the touch but instead be soft, moist, and pliable.
- Remove the dough and wrap it in plastic wrap. Form the dough into a small disc then wrap it completely and leave it on the counter to rest for at least an hour.
- When ready, pre-heat your oven to 350°F and line a large baking sheet with parchment paper. Dust a flat surface and your rolling pin with teff flour. Take about a third of the dough and, on the floured surface, roll it into a 1/8-inch disk.
- Using small cookie cutters or a knife, cut out the dough in your desired shapes, and then transfer them with a spatula to the baking sheet, keeping them about an inch apart.
- Bake the cookies in the oven for about 10 minutes, or until firm to the touch. Be careful not to over bake them or they will dry out. Cool the cookies on a rack before adding the glaze. Store leftovers in an airtight container.
- Whisk together the powdered sugar, cardamom, sea salt, vanilla, and a splash of non-dairy milk. The consistency should be thick, but able to be drizzled from a spoon. Add more non-dairy milk as needed to get the right consistency.
- When the glaze is ready, decorate the cookies to your liking.