Easy Gingerbread Cookies
A festive twist on classic gingerbread cookies! Made with Cerebelly Sweet Potato Peach Smoothie, these soft, warmly spiced treats are perfect for holiday baking with the whole family.
Easy Gingerbread Cookies
Fran Allen
12-16
20 minutes
15 minutes
Dessert
Ingredients
- 1 Sweet Potato Peach Smoothie
- 1 cup self rising flour
- 2 tbsp molasses
- 1 tsp ginger
- 1 tsp cinnamon
Directions
Preheat the oven to 350°F, line a baking sheet with parchment paper and set aside.
Combine the Cerebelly pouch with flour, molasses, ginger, and cinnamon. Gently fold into a dough and set aside for 10 minutes to rest.
Once rested, roll the dough out to about ½ inch thickness and use your favorite cookie cutters to make the cookies. Bake in the preheated oven for 15 minutes or until cookies are golden.
Allow the cookies to cool and enjoy within 4 days.
