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Supercolor Festive Gingerbread Cookies

Tis the season for all things sweet & colorful especially ones made with our Supercolor Powders Marbled Gingerbread Cookies! This classic cut-out just got superfied with Suncore Foods' Red Beet Supercolor Powder for the red and Premium Midori Jade Matcha Supercolor Powder for the green icing – a batch of this will guaranteed to make your home smell amazing.

Created by the talented Diana Ngo. Check out her Instagram @diningwithdiana for more scrumptious recipes!

Ingredients

Gingerbread cookies:
1.5 c AP flour
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp Suncore Foods® Rose Salt
1/4 tsp baking soda
1/8 tsp baking powder
1/4 c coconut oil, melted
1/4 c molasses
1/4 c coconut sugar
1 tsp vanilla extract
1 flax egg (1 tbsp ground flax meal + 3 tbsp water)

For white icing:
1/2 c powdered sugar
1 tbsp lemon juice
Water, as needed
For red icing
1/2 c powdered sugar
1 tsp Suncore Foods® Red Beet Supercolor Powder
1 tbsp water and more as needed
For green icing
1/2 c powdered sugar
1 tsp Suncore Foods® Premium Midori Jade Matcha Supercolor Powder
1 tbsp water and more as needed

Directions

1. For the gingerbread cookies: Sift dry ingredients. Mix wet ingredients. Combine wet into dry until dough forms. Cover dough with parchment paper or place inside Tupperware. Refrigerate overnight. Take dough out from fridge and let it sit at room temp for 30 minutes or so. Roll out the dough in between parchment paper until 1/4” thick. Cut out shapes. Re-roll out dough and repeat until all dough is used up. Bake at 350F for 8 minutes. Let it rest for a few minutes then transfer to cooling rack to cool completely.

2. For white icing: Mix icing until slightly runny. It’s easier to dip the cookies in the icing if it is liquefy.


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