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Soft Gingerbread Thumbprint Cookies

michelleapowell — Sun, 01 Dec 2024 19:54:08 +0000

Let’s make soft Gingerbread Thumbprint Cookies this holiday season! The warm and spicy flavors of a classic soft gingerbread cookie made gluten-free paired with a creamy dairy-free maple cream cheese frosting make these the most delectable holiday cookies.

If you’re a fan of cookie recipes, such as Key Lime Ricotta Cookies and Brown Butter Sourdough Chocolate Chip Cookies, you’re going to love this easy Gingerbread Thumbprint cookie recipe.

Soft, pillowy gingerbread with sunken centers and slightly crisped edges, plus a little nook with creamy dairy-free maple cream cheese frosting packed with ginger spice and molasses flavors. Don’t worry, this healthier option doesn’t compromise the classic gingerbread flavor.

WHY YOU’LL LOVE THeSe SOft Gingerbread Thumbprint Cookies

Easy to Make. These easy gingerbread thumbprint cookies come together in under 15 minutes. The longest part is letting the cookies completely cool after baking, but it is so worth the wait!! I promise!!
Flavorful. These soft gingerbread thumbprint cookies are a delicious cookie that seriously tastes like a true gingerbread cookie. The ginger spice and molasses flavor of every bite makes you come back for more.
Healthy Dessert. These vegan gingerbread thumbprint cookies are gluten-free and dairy-free thanks to the almond flour cookie, a bit of coconut oil instead of butter, and vegan cream cheese. They are also made with unrefined sugars like maple syrup and molasses, plus we packed them with healthy fats thanks to the almond flour and coconut oil!

INGREDIENTS

Maple Syrup- Adds natural sweetness.

Blanched Almond Flour- Helps the cookie come together and gives the cookie its soft texture.

Molasses- Adds a deep natural sweetness and depth of flavor to the cookie.

Vanilla Extract– Adds flavor and sweetness.

Coconut Oil- Brings the cookie together, making it a rich and soft cookie.

Spices- The ground ginger, cinnamon, nutmeg, and cloves bring the gingerbread flavors to life.

Cream cheese– The delicious cookie is topped with a delicious maple cream cheese center frosting.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set it aside.
In a large bowl, whisk to combine the coconut oil, maple syrup, molasses, and vanilla.
Add almond flour, salt, and spices and stir until dough forms. Allow dough to rest for about 3 minutes, then stir to combine again. If the dough seems too wet to roll into a ball, add 2-3 more tablespoons of almond flour.
Scoop dough and roll it into a ball no bigger than a tablespoon.
Roll into balls and set in even rows on the lined baking sheet. Using your index finger, make an indention in the center no more than halfway down.
Bake for 12-14 minutes, then transfer cookies to a wire rack to cool completely.
Add the maple cream cheese frosting ingredients to a bowl while the cookies are cooling. Using an electric mixer, beat until smooth. Place frosting in the refrigerator until cookies have completely cooled.
Once the cookies have cooled, fill each indention with the cream cheese frosting and enjoy.

Tips for Making SOFT Gingerbread Thumbprint Cookies

Let the cookie cool: make sure to let the cookie completely cool before adding the maple cream cheese frosting so that the filling does not melt.
Remember to refrigerate frosting: while the cookies are cooling, make the maple cream cheese frosting and allow it to firm up in the fridge before adding to the cookies. This will make for a thicker filling.
Change the filling: not a fan of vegan cream cheese? You can substitute for standard cream cheese or swap for white chocolate chips.

Storing these soft Gingerbread Thumbprint Cookies

These soft gingerbread thumbprints are best the day they are made but can be stored in an airtight container in the refrigerator for 2-3 days.

Gingerbread Thumbprint Cookies

Author: Michelle Powell
Total Time: 30 minutes
Yield: 24 cookies

Print Recipe

Description

Let’s make healthy Gingerbread Thumbprint Cookies this holiday season! The warm and spicy flavors of a classic soft gingerbread cookie made gluten-free paired with a creamy dairy-free maple cream cheese frosting make these the most delectable holiday cookies.

Ingredients

Cookie Ingredients:

1/2 cup coconut oil, melted and cooled
1/2 cup maple syrup, room temperature
2 tbsp molasses
2 tsp pure vanilla extract
3 cups almond flour
1/4 tsp salt
1 tbsp ground ginger
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Maple Cream Cheese Frosting:

2 ounces dairy-free cream cheese
1/4 tsp pure vanilla extract
1 1/2 tbsp maple syrup

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Instructions

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set it aside.
In a large bowl, whisk to combine the coconut oil, maple syrup, molasses, and vanilla.
Add almond flour, salt, and spices and stir until dough forms. Allow dough to rest for about 3 minutes, then stir to combine again. If the dough seems too wet to roll into a ball, add 2-3 more tablespoons of almond flour.
Scoop dough and roll it into a ball no bigger than a tablespoon.
Roll into balls and set in even rows on the lined baking sheet. Using your index finger, make an indention in the center no more than halfway down.
Bake for 12-14 minutes, then transfer cookies to a wire rack to cool completely.
Add the maple cream cheese frosting ingredients to a bowl while the cookies are cooling. Using an electric mixer, beat until smooth. Place frosting in the refrigerator until cookies have completely cooled.
Once the cookies have cooled, fill each indention with the cream cheese frosting and enjoy.

Notes

Not a fan of vegan cream cheese? You can substitute for standard cream cheese or swap for white chocolate chips.
These gingerbread thumbprints are best the day they are made but can be stored in an airtight container in the refrigerator for 2-3 days.

Prep Time: 15 minutes
Cook Time: 15 minutes

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No Mayo Potato Salad with Bacon

michelleapowell — Wed, 05 Jun 2024 22:28:38 +0000

This No Mayo Potato Salad with Bacon is a fun twist on a classic dish. It is sure to be a favorite at your next cookout, barbeque or gathering. It is also gluten free, egg free and dairy free.

This No Mayo Potato Salad with Bacon is the perfect side dish to take to picnics, 4^th of July celebrations, and barbeques this summer. I love a good creamy potato salad just like most of you probably do too but hear me out, this no mayo version is an excellent alternative when you are not wanting to use mayo. This also means that it can sit out without worry of spoiling.

No worries about the mayo because the zesty herbal dressing blends perfectly with the potatoes. Plus, it has cooked bacon crumbled throughout making it taste incredible just like in my healthy chicken and hashbrown casserole.

This No Mayo Potato Salad with Bacon pairs wonderfully with any grilled meat, hot dogs, or hamburgers. It makes a great side along with a sandwich for a filling lunch. It also comes together so easily that you can make up a batch to have for Sunday dinner or any gathering where people will be over. This potato salad is sure to be a favorite and crowd pleaser.

WHY YOU’LL LOVE THIS NO MAYO POTATO SALAD with BACON

Customizable. One of the best things about this No Mayo Potato Salad with Bacon is the flexibility to adapt the recipe as you wish. You can easily switch out the type of potatoes, herbs or dressing ingredients. See the variation section below for more detailed ideas.

Allergy Friendly. This potato salad is gluten free, dairy free and egg free. These are some of the most common allergies and this wonderful side dish is free of them all. This is a fantastic dish for those picky eaters too.

Great for Entertaining/Gathering. No Mayo Potato Salad with Bacon is a great side dish to bring to gatherings, barbeques, cookouts, and baby showers. Since it is not mayonnaise based, you don’t need to worry about it sitting out for a certain period of time going bad. It also is a dish that comes together quickly.

INGREDIENTS

Bacon- Any type of bacon can be used depending on the flavors you want to enjoy- turkey bacon, smoked bacon etc. For this recipe, we are going to bake it in the oven, but you can also fry it if that is the method you prefer. The oven is less messy.

Red Skinned Potatoes- These potatoes are the perfect type to use for this potato salad. They will not get mushy after you boil them. You want potatoes that still maintain shape for this salad.

Extra Virgin Olive Oil- The base of the salad dressing.

Red Wine Vinegar- The hint of vinegar helps create balance of flavors in the dressing.

Dijon Mustard- Adds tangy flavor but also encourages the oils and vinegar to stay together.

Lemon- The juice and zest of one lemon is used for flavoring.

Fresh Herbs- The herbs blend so well with the potatoes and dressing. Fresh parsley, thyme and dill are used.

Red Onions- Adds a crunch and crisp texture to the salad.

Salt + Pepper- Sprinkle to taste on top of salad.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

Add the red potatoes to a pot, cover them with water, and boil over medium-high heat. Once boiling, reduce the heat to simmer and let them cook for 10-15 minutes or until fork tender. Remove and drain under cold water. Set aside to further cool.
While the potatoes cool, line a sheet pan with parchment paper and add bacon. Bake for 425F for 20-25 minutes or until crispy. Flip bacon half way for an even crisp. You can also heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Remove to a paper towel-lined plate to cool. Then chop bacon into bite-sized pieces, discarding any large pieces of fat. Set aside.
After the potatoes have cooled enough to handle, use a knife and slice them in half. For large potatoes, you can quarter them. Set it aside.
To a small bowl, add the olive oil, red wine vinegar, Dijon mustard, lemon juice, zest, half of the parsley, thyme, dill, salt and pepper, and whisk well to combine. Set aside.
Using a large bowl, add the sliced potatoes with the chopped bacon, and sliced red onions. Pour on the dressing and lightly toss it all together. If desired, sprinkle remaining herbs and more lemon zest, salt and pepper for taste.
Serve and enjoy at room temperature.

VARIATIONS

Use different potatoes- You want to make sure if you are not using red potatoes that you are using potatoes that will hold up against the boiling water without getting mushy. Yukon Gold or Fingerlings are other types that you can use. Please do not use russet as they will fall apart.

Use different herbs- This recipe only scratches the surface on herbs. You can use any variety you like based on preference. Some other types of herbs that go great with potato salad are: cilantro, rosemary and paprika (for spice).

Add Greek yogurt- If you want a bit of a creamier salad, add in a scoop of Greek yogurt. This also adds a little bit of protein to it.

Add an egg- There are so many variations to potato salads and whether to add or leave out an egg is one of them. This no mayo version is egg free but feel free to add a diced boiled egg if you desire.

TIPS

Use the right potatoes. Red potatoes are perfect for this recipe as they hold well against the heat. I’ve mentioned above using Yukon Gold or fingerlings as great substitutes since they hold shape. Russets and white potatoes are not advised to use for this recipe.

For quicker cooking, you can cut the potatoes before you cook them. This will also prevent them from possibly getting mushy while you slice them after they are cooked, which did not happen to me, but it does happen.

Let the potatoes cool down. This is an important step in making this salad. Let those potatoes cool after taking them out of the water before cutting.

Bake bacon in the oven. I know you can fry bacon in the pan on the stove, but the oven is so much easier and less messy. I highly recommend this method.

Make the salad dressing ahead of time. This isn’t necessary but can be nice to already have it on hand and ready to go when assembling the salad.

Marinate the potatoes in the dressing. Let the salad sit for a couple of minutes before serving so that the dressing can absorb into the potatoes. This will offer the best taste and flavors for the salad.

Serve garnished. Don’t be shy sprinkling the remaining herbs and extra lemon zest on top of the salad before serving.

STORAGE

Store any leftover potato salad in an airtight sealed container or bag in the refrigerator for up to 4 days.

For freezing, place leftovers in a freezer friendly airtight container or bag for up to 3 months. Just note the texture of the potatoes may change over time. When ready to enjoy, thaw overnight in the refrigerator before serving. Do not leave out on the counter or bacteria could develop.

FAQ’S

Can I substitute different herbs?

Yes, this No Mayo Potato Salad with Bacon is completely customizable. You can use whichever herbs you have on hand or desire to taste.

Can I make this recipe in advance since it is no mayo?

Yes, that is such a perk about this dish. It can be made up to a day in advance. The dressing will meddle well with the potatoes. You will want to cover and refrigerate before consuming.

When are the potatoes ready?

Boil until just tender. You should be able to stick a fork into them and they be tender but not mushy. Remove and drain then cut the potatoes into chunks.