Paleo Gingerbread Cut-Out Cookies

Recipe by Frank Tegethoff

These mahogany-brown cookies, with their tasty blend of warm spices, are crisp around the edges and firm and chewy at the center. They're wonderful enjoyed plain, but also make a great, sturdy base for holiday decorating.

20 mins
8 to 12 mins
2 hrs 35 mins
2 to 3 dozen cookies (a 2 1/2” round cutter will yield 3 dozen)
Paleo Gingerbread Cutout Cookies


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  1. In a medium bowl, whisk together the flour, baking soda, salt, and spices.

  2. In a separate bowl, use an electric mixer (stand or hand) at medium speed to beat the shortening and coconut sugar until light and fluffy.

  3. Add the egg, molasses, honey, and vanilla; mix at medium-low speed until thoroughly blended.

  4. Add the dry ingredients, mixing at low speed until incorporated. Scrape the sides and bottom of the bowl once during mixing.

  5. Divide the dough in half and place each half on a piece of plastic wrap. Pat the dough into flat disks, wrap completely, and chill in the refrigerator for 1 to 2 hours, or overnight.

  6. Preheat the oven to 350°F.

  7. Remove the dough from the refrigerator and roll each disk about 1/4" thick.

  8. Cut cookies using your favorite cutters, and place them on a parchment-lined baking sheet.

  9. Bake the cookies for 8 to 12 minutes. When done they’ll be firm around the edge, but still soft in the center. Let the cookies cool on the baking sheets for several minutes, or until they're set.

  10. Transfer the cookies to a rack to cool completely. Repeat with the remaining dough.

  11. Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.