gingerbread cookies: two ways

We make gingerbread cookies every year... often more than once. Last night we rolled them out and baked them. Tomorrow we'll dress them. I iced a couple for packing in lunch boxes and sharing in this post, but the real fun is letting my children do the decorating. I have two versions to share. The classic gingerbread recipe with white icing and the sugar-free vegan recipe with raisins and dried fruit. My children love them both. The sugar free one is popular around here, because I don't put limits on how many they can eat. They love hearing me say "yes" when they ask for one more.

Classic Gingerbread Cookies

Preheat oven to 350 degrees

Blend until creamy:
1/4 cup butter
1/2 cup sugar
Beat in:
1/2 cup molasses
In a separate bowl combine:
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
2 teaspoons ginger
1/2 teaspoon salt
3 1/2 cups of whole wheat pastry flour

Add dry mixture to the butter mixture alternately with 1/3 cup of water.
Blend in an electric mixer until the dough is dark and all is well incorporated.
Roll out a small portion at a time on wax paper until 1/4 inch thick. Cut out cookies with cutters and bake on an greased cookie sheet for 8 minutes. Cool and ice with a paste of 1/4 cup confectionery sugar to a few drops of water.

Sugar-Free Vegan Gingerbread

I've been making these for the last eight years. They're the perfect first cookie for a toddler, but everyone else enjoys them too! I had a special request for this recipe recently... this is for you Casey.

Follow the same recipe as above, but substitute maple syrup for sugar and vegetable oil for butter. After cutting out your cookies, but before baking, decorate with dried fruit.

We've been following along with the Crafty Crow/BellaDia Christmas Book and Activity Advent and you can find lots of fun Gingerbread Activities from day 14, here.