Tie-Dye Marbled Festive Gingerbread Cookies
Tis the season for all things sweet & colorful especially ones made with our Tie-Dye Marbled Gingerbread Cookies! This classic cut-out just got superfied with Suncore Foods® Red Beet Powder for the red and Suncore Foods® Midori Jade Matcha Powder for the green icing – a batch of this will guaranteed to make your home smell amazing.
Ingredients
Gingerbread cookies:
1.5 cup all-purpose flour
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp baking powder
1/4 cup coconut oil, melted
1/4 cup molasses
1/4 cup coconut sugar
1 tsp vanilla extract
1 flax egg (1 tbsp ground flax meal + 3 tbsp water)
For White Icing:
1/2 cup powdered sugar
1 tbsp lemon juice
Water, as needed
For Red Icing:
1/2 c powdered sugar
1 tsp Suncore Foods® Red Beet Powder
1 tbsp water and more as needed
For Green Icing:
1/2 c powdered sugar
1 tsp Suncore Foods® Midori Jade Matcha Powder
1 tbsp water and more as needed
Directions
1. Gingerbread Cookies — Sift dry ingredients. Mix wet ingredients. Combine wet into dry until dough forms. Cover dough with parchment paper or place inside Tupperware. Refrigerate overnight. Take dough out from fridge and let it sit at room temp for 30 minutes or so. Roll out the dough in between parchment paper until 1/4” thick. Cut out shapes. Re-roll out dough and repeat until all dough is used up. Bake at 350F for 8 minutes. Let it rest for a few minutes then transfer to cooling rack to cool completely.
2. White Icing — Mix icing until slightly runny. It’s easier to dip the cookies in the icing if it is liquefy.
3. Red Beet Icing — Mix icing until slightly runny. It’s easier to dip the cookies in the icing if it is liquefy.
4. Midori Jade Matcha Icing — Mix icing until slightly runny. It’s easier to dip the cookies in the icing if it is liquefy.