Gingerbread Cookies For Christmas

I love baking during the holidays. There is nothing better than whipping up some warm and comforting treats for your loved ones to enjoy. I’m finally home for Christmas. I love taking time to bake special sweets. 

Time alone in the kitchen allows me to reflect on how much of a blessing this year has been. We’ve made a lot of memories, so I am baking a memory today: Gingerbread Cookies.  

My sisters and I always decorated gingerbread for Christmas. This is why I’m so excited to partner with KitchenAid to share a yummy classic Gingerbread Cookie recipe today. 

I used the KitchenAid Artisan Mini Stand Mixer to smoothly mix my ingredients. The Kitchen Aid made this recipe easy! The powerful blending allowed me to put a healthy spin on a Christmas Classic.

This recipe was modified from The Kitchen Mccable recipe. 



1 cup pitted dates

2 cups almond flour

1½ cups unsweetened shredded coconut

2 tablespoons coconut oil

2 teaspoon cinnamon  

3 teaspoons ground ginger

1 teaspoon Allspice

1 pinch of salt

2 teaspoons un-sulfured molasses 

¼ cup maple syrup

1 teaspoon vanilla extract



2 cups confectioners sugar

2 tablespoons light corn syrup

2 tablespoons milk



Pre-heat your oven to 325 degrees. Mix the almond flower, shredded coconut, coconut oil, spices, molasses, vanilla, and maple syrup until it looks like dough. In a separate food processor, grind up the dates until they reach a smooth consistency, then transfer to the Kitchen Aid with all of the other ingredients.  Mix until a smooth dough forms. To make the dough easy to cut into shapes, place the dough between two sheets of parchment paper and roll to a thickness of ¼ inch. Freeze dough for 10 minutes or until firm. Remove dough from the freezer and cut out shapes.

Bake the cookies on a baking sheet lined with parchment paper. Bake cookies for 12-15 minutes or until crispy. 

To make the icing, mix confectioners sugar and light corn syrup with milk. Mix until smooth. Use an icing bag to ice the cookies any way you want. We don’t have an icing bag, so I just cut a corner out of a plastic bag and enjoyed the process! Enjoy your cookies! 

cookingBrynn WatkinsComment