Gingerbread Noun Cookies made with Organic Pumpkin Flour
Sep 2, 2015;
Note: This recipe lists ingredients for two variations. One using a mix of Pumpkin flour and Almond flour and the other using solely Pumpkin Flour. The Pumpkin only version bakes a bit longer and offers a lot of pumpkin flavor to the cookies. If prefered/tollerated, the Almond flour tones the pumpkin flavor back a bit in the fished cookies.
Preheat your oven to 350 degrees.
In a large mixing bowl, Pumpkin flour, (Almond flour-if using), salt, baking soda, cloves, cinnamon, nutmeg, and ground ginger. Mix dry ingredients until combined.
In a small sauce pan, bring molasses to a boil over medium-low heat.
Once bubbling, add butter/shortening and maple syrup until combined into a syrup.
Remove sauce pan from heat and quickly pour directly into the dry ingredients.
While the syrup is still hot, mix batter with a wooden spoon until you have formed a dark, slightly crumbly cookie dough.
Place a silpat or a sheet of parchment paper onto your prep surface.
Using your hands, form the cookie dough into a tight ball and place on the prep surface. Lightly flatten, and place another sheet of parchment paper on top of the dough. Roll ontop of the parchment with a rolling pin until the dough is about 1/4 inch thick.
Sprinkle a small amount of Pumpkin flour on a small plate, and place your cookie cutter into the flour to coat the cutting edge for easy release.
Transfer each cut cookie to a parchment lined baking sheet. Repeat the rolling process with the dough scraps until all the dough is used.
Bake cookies at 350 degrees for 10-12 minutes. Allow to cool completely on a cookie rack before decorating.
To make the icing, mix (with a hand or stand mixer) all the ingredients together in a medium sized bowl. Increase the speed gradually and continue to mix until the volume has roughly tripled. Should take about 5 mins.