The holiday season is synonymous with warm spices, cozy moments, and, of course, GINGERBREAD. There’s nothing quite like the aroma of fresh gingerbread cookies wafting through the house, evoking nostalgic memories and setting the perfect festive mood. I decided to add my take on the classic with a twist of added protein!
The Perfect Gingerbread Cookie: A Dance of Flavor and Texture
Creating the Ideal Dough:
The key to achieving the perfect gingerbread cookie lies in finding the right balance of spices, sweetness, and texture. For this protein-infused version, we’ve incorporated Sprouts Living Vanilla Protein to amp up the protein content without compromising on taste. The protein powder already has gingerbread complimenting aromas so I knew adding it was a must! The addition of oat flour adds a wonderful nuttiness and a soft, chewy texture to the cookies.
Balancing the Spices:
Ginger, cinnamon, and nutmeg—these spices are the heart of any good gingerbread recipe. The warmth of ginger, the sweetness of cinnamon, and the subtle earthiness of nutmeg come together to create that signature holiday flavor. When measuring these spices, ensure a delicate balance; a touch too much of one can overpower the others.
The Sweetness Factor:
Molasses and sugar bring sweetness and depth to the cookies. Molasses not only imparts a rich, dark color but also contributes to the characteristic gingerbread flavor. Adjust the sugar to your preference, keeping in mind that the frosting will add an additional sweet touch.
Mastering the Dough:
When combining the wet and dry ingredients, pay attention to the consistency of the dough. If it feels too dry, a splash of milk will help bring it together without compromising its structure. Rolling the dough to an even thickness ensures uniform baking—aim for about 1/4 inch.
Baking to Perfection:
The bake time is crucial for achieving the desired texture. Keep a close eye on the oven—overbaking can result in dry and brittle cookies. Aim for the edges to be slightly firm but the centers still slightly soft when removed from the oven. They’ll continue to set as they cool.
Frosting: A Creative Canvas
The Greek Yogurt Frosting Twist:
Traditional gingerbread cookies often sport royal icing, but here, we take a healthier route with a tangy and creamy Greek yogurt frosting. Its lightness perfectly complements the rich, spiced cookies. Plus, the protein punch from the Greek yogurt aligns with our goal of adding a nutritious edge to these festive delights.
Playing with Colors and Designs:
The frosting is your canvas for creativity! Divide it into bowls and add food coloring for vibrant hues. Encourage your inner artist by decorating with festive patterns, intricate designs, or simple drizzles. Let your imagination run wild!
Tips and Tricks for Gingerbread Cookie Success
- Chill the Dough: For cookies that hold their shape while baking, chill the dough for at least 30 minutes before rolling and cutting.
- Flour Wisely: Use a light dusting of flour and sandwiching between parchment when rolling out the dough help prevent sticking without altering the texture.
- Room Temperature Ingredients: Ensure the butter is at room temperature for smooth creaming and incorporation into the dough.
- Cool Completely: Allow the cookies to cool completely on a wire rack before frosting to prevent the frosting from melting.
I’m Baked Out…
Gingerbread cookies are like a perfect holiday canvas for creativity, a vessel for nostalgia, and now, with a little protein boost in your day. Happy Baking, pals!
Protein Gingerbread Cookies
Ingredients
For the Cookies
- 1/4 cup vanilla protein powder
- 1 cup oat flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp baking soda
- 1/4 cup granulated sugar
- 2 tbsp molasses
- 4 tbsp butter room temperature
- 1 tsp vanilla extract
- 1 tbsp milk dairy or non-dairy work
For the Frosting
- 1 cup Greek yogurt
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
Instructions
Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the protein powder, oat flour, cinnamon, ground ginger, nutmeg, and baking soda. Mix well and set aside.
- In another bowl, cream together the sugar, molasses, and room temperature butter until light and fluffy. Add in the vanilla extract and milk, mixing until well combined.
- Gradually add the dry ingredients into the wet mixture, stirring until a dough forms. If the dough is too dry, add a bit more milk.
- Roll the dough out between two sheets of parchment paper to about 1/4 inch thick. Use cookie cutters to cut out desired shapes and carefully transfer them to the prepared baking sheet.
- Bake for 8-10 minutes or until the edges are slightly firm. Remove from the oven and let the cookies cool completely on a wire rack before frosting.
Frosting:
- In a mixing bowl, combine the plain Greek yogurt, vanilla extract, and powdered sugar. Mix until smooth and creamy.
- Divide the frosting into separate bowls if using food coloring. Add food coloring of your choice to achieve desired colors for decorating the cookies.
- Once the cookies have cooled, decorate them with the frosting using piping bags or small spatulas. Allow the frosting to set before serving.
