Pescatarian Gingerbread Cookies
Total time1 hr 37 min
Prep time25 min
Cook time12 min
4.7(9)
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Learn more →Ingredients
24 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the dough
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground black pepper
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed dark brown sugar
- ⅓ cup unsulfured molasses
- 1 tsp vanilla extract
For the icing
- 1 cup powdered sugar, sifted (optional)
- 1 ½ tbsp milk (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper in a medium bowl until evenly combined.
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