Gingerbread Shape Cookies {made with essential oils}

Source

Ingredients

Display units in Metric

1	cup	pastured butter - softened
1	cup	coconut sugar
1		egg
¹⁄₃	cup	mild molasses
2	tbsp	orange juice
2		drops doterra cinnamon
2		drops doterra ginger
2		drops doterra clove
2		drops doterra wild orange
4	cups	flour {oat or almond work great}
¹⁄₂	tsp	baking soda
¹⁄₂	tsp	salt
		FROSTING {optional}
1		x 8oz organic cream cheese - softened
2-3	Tbsp	honey
1	drops	doterra wild orange

In large mixing bowl beat butter with mixer on med speed until softened (30 sec). Add coco sugar and beat until fluffy.

Add the egg, molasses, OJ and oils. Beat again.

In another bowl stir all the dry together and mix into butter mixture. Cover and chill in the fridge for 2 hrs or until firm enough to roll out

Preheat oven to 375. Divide dough in 1/2. Chill 1 half. On a lightly floured surface roll out other half so it's 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets.

Repeat with remaining dough. Bake for 6 to 8 min or until edges are firm. Cool 1 min and lift onto cooling rack

For icing - mix ingredients and place in piping bag to decorate!

In large mixing bowl beat butter with mixer on med speed until softened (30 sec). Add coco sugar and beat until fluffy.
Add the egg, molasses, OJ and oils. Beat again.
In another bowl stir all the dry together and mix into butter mixture. Cover and chill in the fridge for 2 hrs or until firm enough to roll out
Preheat oven to 375. Divide dough in 1/2. Chill 1 half. On a lightly floured surface roll out other half so it's 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets.
Repeat with remaining dough. Bake for 6 to 8 min or until edges are firm. Cool 1 min and lift onto cooling rack
For icing - mix ingredients and place in piping bag to decorate!

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