There are certain smells that remind us it’s Christmas time. Cinnamon, ginger, and warm vanilla scents in our home can always bring us back to the best holiday memories. At Cappadona Ranch, we would love to help you bring those inviting aromas into your home this holiday season with some great Christmas Cookie recipes.
These recipes incorporate our 100% gluten-free Mesquite Bean Flour. Naturally sweet, this flour enhances the flavors of cinnamon, nutmeg, chocolate, and vanilla, and if you need any more reasons to use our Mesquite Bean Flour, it’s also a Superfood that’s high in all the right nutrients including fiber, protein, and calcium.
Let’s start baking!
One of the best parts of this recipe is the option to make them chewy or crispy - or make one batch of each! After all, Mesquite Bean Flour contains high amounts of protein and fiber, while boasting very little fat or cholesterol - a perfect reason to enjoy a few extra this holiday season.
Combine the gluten-free or wheat flour blend, mesquite flour, teff flour, cinnamon, baking soda, salt, and xanthan gum In a medium mixing bowl. Then, in a separate large bowl, you will want to cream the sugar and brown sugar with the softened butter until it is all well-blended and fluffy; then stir in the egg and vanilla extract.
Next, stir in the dry ingredients and fully combine. Then, drop about two tablespoons of cookie dough onto a baking sheet, at least one inch apart so that they have plenty of room during the baking process.
If you prefer chewy cookies, chill in the fridge for at least one hour. If you prefer crispy cookies, do not chill.
Preheat your oven to 350°F and bake for 10 to 12 minutes. Allow the cookies to cool on the pan for five minutes, then transfer to a wire rack to cool completely. Your cookies are ready to enjoy, or you can add some icing and toppings for an extra festive look and taste!
These cookies look like Christmas so much, we guarantee you won’t be able to resist sharing them on social media! For recipes like these that originally call for all-purpose flour, we recommend 1/4 to 1/2 cup of our Mesquite Bean Flour for every 1 cup of other flour. Its low glycemic number and high solute fiber content means it won’t cause spikes in your blood sugar; which makes it one less thing to worry about this season!
Begin by preheating your oven to 350°F and preparing a baking sheet with parchment paper. Using an electric mixer with the paddle attachment, cream the butter and sugar together on medium speed in a large bowl until the mixture becomes a pale-yellowish color and fluffy. Then, add in the egg and molasses - mix altogether.
In a separate medium bowl, mix the flour, salt, baking soda, cinnamon, cloves, and ginger together. Slowly add the dry ingredients to the large mixing bowl on low speed and mix until everything is incorporated.
Scoop your dough into balls, about 1 to 1/2 a tablespoon in size. Roll the dough balls in the sugar - you can use a half-coarse sparkling sugar and half granulated sugar for a great sparkling effect. Place the dough on the baking sheet, but do not flatten the dough balls. They will spread out as they bake.
Bake for 11 to 13 minutes. Remove from the oven and allow them to cool on the cookie sheet for a few minutes, then transfer to a cooling rack to cool completely. You can enjoy immediately, or store in an airtight container and deliver to your loved ones for a sweet surprise!
Whether you’re baking for one or ten, we hope these recipes bring the perfect amount of holiday cheer and sweetness to your table. With protein, calcium, iron, zinc, and other important nutrients packed into every bag of our gluten-free Mesquite Bean Flour, we can’t think of anything else to add to our cookie wishlist this holiday season.
From everyone at our ranch to you, Merry Christmas and Happy Holidays!