Soft Fresh Milled Gingerbread Cookies
Quite possibly the best fresh milled cookie ever, these Soft Fresh Milled Gingerbread Cookies are mom’s new favorite! BIG and soft, they are loaded with molasses and with spices like cinnamon, ginger, clove, and cardamom. We love them plain or frosted with a delicious icing. Not only do they look beautiful but they taste so good too!
Soft Fresh Milled Gingerbread Cookies
BIG and soft, these cookies are loaded with spices like cinnamon, ginger, clove, and cardamom. We love them plain or frosted with a delicious icing. Not only do they look beautiful but they taste so good too!
Ingredients
Cookies
- 1 Cup Molasses
- 1 Cup Butter
- 1 Cup Granulated Sugar
- 1 Egg
- 1/2 tsp Real Vanilla Extract
- 1/2 Cup Hot Water
- 2 tsp Baking Soda
- 7 1/2 Cups Fresh Milled Soft White Wheat Flour
- 3/4 tsp Ground Cloves
- 3 tsp Ground Cinnamon
- 1/8 tsp Ground Ginger
- 1/8 tsp Ground Cardamom
- 1 tsp Real Salt
Glaze
- 1 Cup Powdered Sugar
- 2-3 tsp Milk
Instructions
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- In a small saucepan combine 1 cup butter and 1 cup molasses. Melt butter and bring to a simmer on medium heat. Once butter has melted, simmer together for 5 minutes, stirring occasionally. Once done, set aside.
- In a large mixing bowl. cream together 1 egg, 1 cup sugar, and 1/2 tsp of vanilla until smooth. Then, mix in 3/4 tsp ground cloves, 3 tsp ground cinnamon, 1/8 tsp ground ginger, 1/8 tsp ground cardamom, and 1 tsp salt.
- While butter and molasses mixture is still warm, stir into sugar, egg, and spice mixture.
- In a microwave safe bowl or in a small sauce pan, heat until boiling 1/2 cup of water. Once water is hot, stir in 2 tsp baking soda until dissolved. Set aside.
- Mill soft white wheat berries to make 7 1/2 cups of fresh milled flour. Stir flour into wet ingredients and then slowly stir in hot water and baking soda mixture. Cookie dough will be stiff and sticky.
- Using a large cookie scoop, scoop cookie dough into your hand and roll into a uniform ball. Place cookie dough balls on cookie sheet 2-3 inches apart.
- Bake soft fresh milled gingerbread cookies at 375 degrees for 9 minutes. At the 9 minute mark, remove from oven and gently tap cookie sheet on a hard surface to encourage the cookies to spread. Then, return cookies to oven for another 2 minutes. Another option would be to gently and slightly press them down once they are done baking.
- Allow cookies to cool on baking sheet 2 minutes before removing to a wire rack to continue cooling.
- Once cookie have cooled, mix together 1 cup of powdered sugar with 2-3 teaspoons of milk to form a thick glaze. More milk may be required. Add a little at a time until desired thickness.
- Spoon glaze over the top of cookies. Allow glaze to harden on cookies before stacking.
- Cookies can be stored in an airtight container on the counter for up to 5 days or can be stored in the freezer for future enjoyment.
The best BIG and soft fresh milled gingerbread cookie...
To me, nothing says Christmas like a well spiced molasses cookie. I’m a bit of an old fashioned girl so the thought of gingerbread reminds me of something Laura would enjoy as a treat in her Little House in the Big Woods on a Winter Day. It’s simple and wholesome and the perfect cookie for a cold snow day.
I have ALWAYS been a huge fan of a soft spiced cookie and these Soft Fresh Milled Gingerbread Cookies do not disappoint! When I said that mom was addicted to this recipe, I’m not lying. I had to hide them in the basement freezer so that we would have some left to enjoy over Christmas!
What makes this recipe unique?
- BIG and soft- similar to a soft molasses cookie but loaded with gingerbread spice! This cookie is made using a browned butter and molasses mixture that gives these cookies such a rich depth of flavor.
- The most perfect spice combination of cinnamon, clove, ginger, and cardamom gives these cookies a classic gingerbread spice.
- These cookies are made with fresh milled flour making them a healthier cookie option loaded with protein, fiber, vitamins, and minerals found in fresh milled grains.
- These soft fresh milled gingerbread cookies are iced after they have cooled. The glaze makes these cookies not only beautiful to look at but also so delicious.
- This cookie is perfect for holiday gift giving or just as a yummy wintertime snack with a cup of coffee.
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Don’t forget the WHY behind fresh milled baking!
We always think it’s important to remind our readers to get back to the why of fresh milled flour recipes.
Maybe your why is because you desire to make wholesome, from scratch food for you family in your own kitchen. Or after being gluten free for years you realized you could enjoy grains in their whole form. Maybe you learned of the amazing health benefits of fresh milled grains. Or maybe it’s all of the above!
It’s easy to get lost in the noise of the internet. But as women, wives, and mothers let’s get back to kitchens and homes that provide not just wholesome food for our families, but also delicious food that satisfies our deepest needs for nourishment. Our kitchens can be reminders of our deeper spiritual needs- Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.” John 6:35
Ingredients needed for this recipe:
- Fresh milled soft white wheat flour- soft white wheat berries make the perfect flour for baked goods, keeping them light and fluffy while also giving a wholesome, nutty flavor.
- Granulated sugar- gives the cookies their sweetness.
- Molasses- gives these cookies their deep color while adding rich sweetness and depth of wholesome flavor.
- Butter- necessary for any delicious cookie recipe. In this recipe you brown the butter and molasses together making a rich caramel sauce to mix into the cookie dough. It elevates this cookie to the next level of goodness!
- Egg- holds these cookies together while also keeping them soft.
- Vanilla- we use real vanilla extract because we love the rich flavor.
- Baking Soda- this is our leavening agent to keep these cookies big and soft.
- Ground Clove, Ground Cinnamon, Ground Ginger, and Ground Cardamom- the best spice combination giving these cookies a classic gingerbread flavor.
- Powdered Sugar+Milk- makes our simple glaze to top the cookies with.
Step-by-Step Instructions To Make Soft Fresh Milled Gingerbread Cookies:
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
To begin, in a small saucepan, melt butter along with the molasses and bring to a simmer for 5 minutes. Continue stirring occasionally so that the mixture doesn’t burn. Remove from heat.
While molasses and butter is melting on the stove, cream together sugar, egg, and spices. Then, mix the warm molasses and butter mixture into the egg and sugar mixture.
In a microwave safe bowl or on the stove, heat until boiling 1/2 cup water. Once heated mix in 2 tsp baking soda until dissolved. Set aside. In another small bowl, mill soft white wheat berries into flour. Mix fresh milled flour into wet ingredients and mix just until combined. Then fold in hot water with baking soda mixture. Cookie dough will be sticky.
Using a large cookie scoop, scoop dough into your hands and then slightly roll to form a smooth ball. Place dough on parchment paper lined baking sheet around 2-3 inches apart and bake at 375 for 9 minutes. Then I like to pull the pan out of the oven and tap the sheet pan on a hard surface a few times to encourage the cookies to spread. Return to oven and bake for 2 more minutes.
Allow cookies to cool on baking sheet for 2 minutes before removing them to a wire cooling rack to continue cooling before icing.
Once cookies have cooled completely, make glaze using 1 cup of powdered sugar and 2-3 teaspoons of milk. I like my glaze on the thicker side to make sure it dries on top of the cookie and doesn’t flow off the sides.
