Somehow 2018 has vanished, but when I found myself on the eve of Christmas eve with a bit of stamina left (everyone else passed out on the couch or with earphones on), I decided it’s just never too late for gingerbread. And maybe this will be my mantra for the year going forward. I went with the simple method on this batch, no rolling/cutting/decorating — so these look a little more like peanut butter cookies in traditional shape but with the distinct taste of ginger and cloves — with just the right amount of satisfying crisp around the edges with smooth centers. Recipe courtesy of my favorite flour, King Author.
I think of gingerbread cookies as the hardest working cookie on the Christmas platter: it’s sturdy, spicy and substantial. On the nutrition side, these cookies actually come in quite well: using my method these come in at 69 calories a cookie (60 cookies per the King Author recipe, using a 1/2 tablespoon + a smidge as a size guide). This recipe also includes a bit of iron, potassium and Vitamin D — anytime you can pick up Vitamin D in the winter, from a cookie no less, is an excellent use of calories. Analyzing recipes may not sound glamorous, but this one from verywell fit is excellent, easy and now I know about the Vitamin D, which I didn’t know before. Of further note on gingerbread — these are excellent for hikes, breakfast nearly year-round, with tea or coffee, though probably not with chai — that’s maybe too much spice?