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Christmas Tree Gingerbread Cookies

Is Christmas complete without making a batch of gingerbread cookies? And who doesn't love the warm aroma of a freshly made batch of gingerbread cookies baking in the oven? One of the best things about gingerbread cookies is that they are hearty, sturdy, and last for a good amount of time, which makes them great treets to share and gift to friends and family! Incredibly simple to make, these Christmas Tree Gingerbread Cookies are the perfect way to show your love this holiday season! And with Suncore Foods® Emerald Pandan Leaf and Premium Midori Jade Matcha Supercolor Powders, these cookies can be decorated with the fluffiest looking leaves! Your loved ones will surely ask "How lovely are these branches?" 

Ingredients

Gingerbread Cookies:
370g all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp Suncore Foods® Rose Salt
85g dairy free butter
150g brown choice
170g molasses

Icing:
40g aquafaba
1/2 tsp cream of tartar
1 tsp vanilla extract
180g sifted powdered sugar
3-5 tsp Suncore Foods® Emerald Pandan Leaf Supercolor Powder
3-5 tsp Suncore Foods® Premium Midori Jade Matcha Supercolor Powder

 

Directions

1. Gingerbread Cookies — Sift your dry ingredients together, set aside.
In a stand mixer, whisk together butter. sugar, vanilla and molasses together. Add the dry ingredients. Mix on medium/low until a smooth ball starts to form, do not over mix. Add more flour if needed. 
Roll out dough onto parchment paper or a baking mat to 1/4" thick. Try to make the dough as even in thickness as possible. Refrigerate the dough for 1 hour.
 Preheat oven to 180c. Cut out cookies using cookie cutters. Transfer to parchment-covered baking sheets. Bake for 10 to 12 minutes. Remove from the oven and let fully cool before moving.

2. Make the Icing — In a stand mixer, beat aquafaba with cream of tartar and salt until foamy. Add all powdered sugar and beat on low speed until thick. Beat in Pandan & matcha powder and beat until thickened. Thin the icing with water to the desired consistency.

3. Decorate cookie pieces with royal icing. Let dry completely.

 

 


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