Gingerbread Yogis
Celebrate the holidays with yoga inspired gingerbread cookies.
Tis the Season for cookies and yoga! That’s right! Here at Thrive, our Gingerbread Yogi and Yoginis are ready to celebrate this time of year with whimsical cookies that will warm your heart and bellies and inspire your yoga practice.
Our adaptation of these classic festive cookies is soft centered with crisp edges. They hold their shape well and are just the right amount of sweet, spice, and everything nice.
Gingerbread Cutout Cookies
Cookies Ingredients:
1 stick butter, at room temperature
½ cup packed light brown sugar
½ cup unsulphured molasses
1 extra large egg, at room temperature
2 teaspoons pure vanilla extract
2-¾ cups all-purpose flour (spooned and leveled method), plus more for rolling
¾ teaspoon baking soda
1 ½ teaspoon ground ginger
1-½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
*If you have leftover Pumpkin Pie Spice, feel free to substitute 3 teaspoons of that instead of the above listed spices. Keep in mind that your Pumpkin Pie Spice may include ground cloves, which is not listed above but still delicious in this recipe.
Directions
In a stand mixer, beat the butter and sugar for 3 minutes.
Add the molasses, beat for 1 minute
Add the egg and vanilla, beat until well blended.
Add flour, baking soda, and spices, incorporate well, but don’t over beat the dough.
Preheat the oven to 350 degrees.
Place the dough in between two parchment paper sheets, roll out the dough with the use of a rolling pin to approximately ½ inch thickness. Refrigerate the dough for 2 hours.
Working quickly cut the dough using your favorite shapes and place them on a cookie sheet lined with parchment paper. Space each cookie a couple inches apart from each other.
Bake cookies for 8-10 minutes.
Cool the cookies completely before decorating.
While the cookies are cooling, make the icing.
Icing Ingredients:
5 ½ cups powdered sugar, sifted
7-9 tablespoons egg whites only, which is about 3 eggs
Directions:
Place the ingredients in a stand mixer and beat on low until moistened. Switch the speed to medium high and mix until well blended and smooth. Place the icing in a piping bag fitted with a round tip. The size of the tip is up to you. Decorate the cookies however you’d like. Let the icing set and enjoy!