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Holiday Spiced Gingerbread Cookies

Prep time: 1hr 10 mins Cook time: 8-10 minutes


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 scoop (about 20g) Folona Pea Protein Powder
  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract


1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and Folona Pea Protein Powder. Set aside.

3. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

4. Add the egg, molasses, and vanilla extract to the creamed mixture. Mix until well combined.

5.  Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

6. Wrap the cookie dough in plastic wrap and chill in the refrigerator for at least 1 hour. This makes the dough easier to handle and enhances the flavor.

7. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness.

8. Use holiday-themed cookie cutters to cut out shapes from the dough. Place the cut-out cookies onto the prepared baking sheets, leaving some space between each.

9. Bake in the preheated oven for 8-10 minutes or until the edges are slightly golden. Be careful not to overbake for a softer cookie.

10. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can decorate with icing and festive sprinkles.

Nutrition facts(per cookie) 

Calories: 120 Protein: 2.5g Fat: 5gSaturated Fat: 3g Monounsaturated Fat: 1.5g Polyunsaturated Fat: 0.5g Carbohydrates: 17g Dietary Fiber: 0.5gTotal Sugars: 8g Cholesterol: 20mg Sodium: 90mg  Potassium: 45mg


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