Sunday, March 18, 2012

St. Patty's Gingerbread Cookies

These cookies are a variation of Rene's Gingerbread Cookies--basically, I just used arrowroot instead of eggs, almond milk instead of cow milk, and sucanat instead of white or brown sugar--and of course, they're GREEN!

2 Cups Sucanat (or a combination of white & brown sugar)
1 1/2 cup oil (margarine, butter, coconut oil, or whatever)
1/4 Cup Arrowroot, mixed in...
1 Cup Almond Milk
1 Cup Honey & Molasses (mostly honey)
1 Tablespoon Ground Ginger
1/2 or 1 teaspoon Cinnamon Oil
2 Tablespoons Baking Powder
2 teaspoons Salt
8 or 9 Cups Flour, as needed

Mix all ingredients in your Kitchen Aid or with a sturdy wooden spoon until blended. Put in a zip lock bag and refrigerate overnight or a couple of hours--whatever works.

If it's St. Patrick's Day, use a shamrock cookie cutter and place on parchment. Preheat oven to 350 degrees and bake for 10 minutes. Frost with a drizzle of green frosting--powdered sugar, water, food coloring, and a dollop of clear Karo syrup. The syrup gives the frosting a glossy seal.
Then, just finish frosting as the grandkids arrive at midnight from their 18 hour road trip!


  1. The Karo syrup is a cool idea, I like the glossy finish.

  2. mmmmm.....I wish my hand could have been in that picture too.