gingerbread-people-1900x950

Maple Almond Butter Gingerbread Cookies

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

8 (5-inch) cookies

Icon of cutting board with knife on top in maroon red

PREP TIME:

20 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

10 minutes

Icon of clock in maroon red lines

TOTAL TIME:

30 minutes

INGREDIENTS

2 3/4 cups all-purpose flour
1 cup whole wheat pastry flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon salt
½ cup unsalted butter (or vegan butter), at room temperature
¼ cup JUSTIN’S® Maple Almond Butter
½ cup + 2 tablespoons packed maple sugar (or dark brown sugar)
1 egg
2 teaspoons vanilla extract
1/2 cup blackstrap molasses
White frosting (such as Simple Mills Organic Vanilla)
1 bag JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Combine the flours, baking soda, baking powder, ginger, cinnamon, cloves, allspice and salt in a medium-sized bowl and set aside.
  3. In the bowl of an electric mixer, beat the butter, almond butter, and sugar on medium speed for 2 minutes. Beat in the egg and vanilla. Add the molasses, and mix until well combined. Carefully add the dry ingredients and mix just until just combined.
  4. Divide the dough into two. Using a rolling pin, roll each half to 1/2” thickness between two pieces of parchment paper.
  5. Place the parchment sheet with the rolled-out cookie dough onto a cookie sheet and refrigerate for 10 minutes. Once chilled, use your cookie cutter to immediately cut the gingerbread people about an inch apart. Peel off excess dough, leaving the gingerbread cutouts on the cookie sheet.
  6. Before baking, use your fingers to slightly stretch the arms of the gingerbread people, careful not to break. Crumple a small piece of aluminum foil into a ball about 1-inch in diameter. Place it in the center of each gingerbread person, and gently wrap the stretched dough arms around it so it looks like it’s holding a ball. Repeat with remaining dough.
  7. Bake 9-12 minutes, or until edges begin to darken. Remove from oven and cool completely.
  8. Once cooled, transfer the frosting to a piping bag fitted with a small round piping tip and decorate your cookies. Very carefully remove aluminum foil balls and replace them with Mini Peanut Butter Cups.
  9. Store in an air-tight container for up to 5 days.

This Recipe Serves 8 (5-inch) cookies

INGREDIENTS

2 3/4 cups all-purpose flour
1 cup whole wheat pastry flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon salt
½ cup unsalted butter (or vegan butter), at room temperature
¼ cup JUSTIN’S® Maple Almond Butter
½ cup + 2 tablespoons packed maple sugar (or dark brown sugar)
1 egg
2 teaspoons vanilla extract
1/2 cup blackstrap molasses
White frosting (such as Simple Mills Organic Vanilla)
1 bag JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups

DIRECTIONS
  1. Preheat the oven to 350°F.
  2. Combine the flours, baking soda, baking powder, ginger, cinnamon, cloves, allspice and salt in a medium-sized bowl and set aside.
  3. In the bowl of an electric mixer, beat the butter, almond butter, and sugar on medium speed for 2 minutes. Beat in the egg and vanilla. Add the molasses, and mix until well combined. Carefully add the dry ingredients and mix just until just combined.
  4. Divide the dough into two. Using a rolling pin, roll each half to 1/2” thickness between two pieces of parchment paper.
  5. Place the parchment sheet with the rolled-out cookie dough onto a cookie sheet and refrigerate for 10 minutes. Once chilled, use your cookie cutter to immediately cut the gingerbread people about an inch apart. Peel off excess dough, leaving the gingerbread cutouts on the cookie sheet.
  6. Before baking, use your fingers to slightly stretch the arms of the gingerbread people, careful not to break. Crumple a small piece of aluminum foil into a ball about 1-inch in diameter. Place it in the center of each gingerbread person, and gently wrap the stretched dough arms around it so it looks like it’s holding a ball. Repeat with remaining dough.
  7. Bake 9-12 minutes, or until edges begin to darken. Remove from oven and cool completely.
  8. Once cooled, transfer the frosting to a piping bag fitted with a small round piping tip and decorate your cookies. Very carefully remove aluminum foil balls and replace them with Mini Peanut Butter Cups.
  9. Store in an air-tight container for up to 5 days.

This Recipe Serves 8 (5-inch) cookies

Great Summer Recipes
White Chocolate Peanut Butter Cup Cookie Cake on a white plate on a white background with green cloth

Is It a cookie? Is it a cake? White Chocolate Peanut Butter Cup Cookie Cake is both! Have your cake and cookie too. The white chocolate adds just the right amount of creamy texture to this delicious dessert.

Chocolate Hazelnut Babka on a wooden serving board on a cloth beside a cup of coffee on a blue wood background

Rome wasn’t built in a day. All good things come to those who wait. There are probably some other expressions about time and working hard that aren’t coming to me right now. These Chocolate Hazelnut Babkas take a little bit of time, but they are well worth the effort. They use JUSTIN’S® Chocolate Hazelnut and Almond Butter and when served warm are a delicious snack for friends and family.

 

Peanut Butter and Chocolate Chip Protein Pancakes stacked on top with peanut butter cup and chocolate chip sprinkles

I love finding new ways to get in a little extra protein. These Peanut Butter + Chocolate Chip Protein Pancakes are a sweet way to do just that. These pancakes use JUSTIN’S® Classic Peanut Butter and your favorite protein powder to make sure you have enough energy to start your day right.

Maple Almond Butter Coffee Cake on a white plate with the corner cut with a fork on a wood background with tray and jar

Isn’t there just something nice about a warm cup of coffee and a thick slice of coffee cake that just gets your day going right? This recipe for Maple Almond Butter Coffee Cake is a delicious bite that never fails to put a smile on my face. It’s made with coconut sugar, rolled oats, and JUSTIN’S® Maple Almond Butter.

 

Almond Butter Tahini Chocolate Chip Cookie bitten into, and placed on a black marble tabletop

What would happen if chocolate chip cookies grew up? Maybe got a job at a cool bookstore somewhere? Honestly, it would be a little weird. Chocolate chip cookies are food, not people. And these Almond Butter Tahini Chocolate Chip Cookies are the absolute best version of the classic cookie you’ll ever taste. They’re just as sweet and indulgent as your Grandma’s recipe, but with a little something extra that will have everyone asking for your secret ingredient.