Fresh Milled Gingerbread Cookies
Ok, we love a good fully fermented recipe but sometimes we want cookies TODAY… So here it is, my quick and easy recipe for same day FMF gingerbread cookies that are sure to be a crowd pleaser! This recipe is easy to adapt to fit different dietary needs as well, see the notes in the ingredients below.
P.S if you are curious about getting started with Fresh Milled Flour, check out this playlist on my YouTube Channel: https://www.youtube.com/playlist?list=PLQfezYqINioeQMaQzH8-yqmZFcgUb0maT Ingredients:
2 cups soft white wheat, finely milled (230 grams)
Make it gluten free with a fresh milled blend of rice, millet, buckwheat, oats etc… as desired. Or just have fun with ancient grains like purple barley, Kamut, spelt, and einkorn. This recipe is really easy to adapt to different flours.
1 teaspoon baking powder
1/4 teaspoon salt
3/4 tsp cinnamon
3/4 tsp ginger
1/4 tsp nutmeg
Scant 1/4 tsp cloves
Optional: pinch of ground cardamom
Optional extracts: 1 tsp vanilla and/or 1/4 tsp orange
4 tablespoons maple syrup (brown sugar, or coconut sugar, just add a couple spoons of water as needed)
4 tablespoons molasses
2 egg yolks (or 2 flax eggs)
1/2 cup softened butter (or coconut oil)
1 Tablespoon vanilla
Method:
In a large bowl, beat butter and sugar together until fluffy, then add in the egg yolk (or egg substitute) and vanilla. Add everything else into the bowl and mix well.
Shape the dough into a roughly 1/2 inch thick disk, wrap in plastic wrap or beeswax wraps and chill for about an hour, up to overnight.
When you are ready to bake, remove the dough from its chilling location and allow it to warm slightly, for about 20 minutes, just until it can be rolled out without a fight.
Preheat oven to 350 degrees F.
Roll out the dough out to about 1/4 inch thick on lightly floured countertop or pie mat.
Cut out cookies in your desired shapes and bake for 7-9 minutes.
If you have littles, I highly suggest the gingerbread baby books by Jan Brett, they are a favorite of ours! So much silly sweet fun with amazing illustrations.
You can ice these if you like, use a simple glaze and decorate to your hearts content. We really enjoy dipping half of them into melted chocolate on occasion but honestly, they are fabulous as is and we usually don’t bother to “dress them up” much more.
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