I thought I’d take a little break from our week of giveaways to share a delicious cookie recipe that’s perfect for this time of year. Gingery cookies (sweetened with coconut sugar or rapadura) with warming spices and laced with molasses, served with a nice glass of milk, just about puts me into a holiday cookie seventh heaven. These cookies are dark with the flavor of molasses and spice. It’s a good consolation prize to have if you don’t win the “must read” nourishing book set or the Wondermill. At least I found it so, since I couldn’t win any of my own giveaways.
This recipe uses sprouted flour. I was trying to think of the last time I made cookies. I made Spiced Macaroons and Sweet Almond Cookies, but I hadn’t made cookies using flour since last Christmas, I think! The reason why? I kept forgetting to have sprouted flour on hand. You can make it yourself, buy it, or perhaps win it (you just wait for my next giveaway!). But the great, wonderful, tremendous thing about sprouted flour is that it’s ready to use. No soaking required. That’s why it’s perfect to use in recipes like this one where it would be pretty darn hard to figure out how to soak it overnight. Now that I have it on hand again, I am really enjoying the simplicity of “ready to use” flour.
By the way, this is my homemade sprouted flour that I ground with my own grinder. However my grain mill is having trouble grinding flour fine (it’s a different brand than the one I am giving away), so that’s why the cookies are a bit flatter than yours will probably end up being. Either way, they are delicious.
I adapted this recipe from The Secrets of Baking by Sherry Yard. I learned two things from this book: Add the spices to the butter instead of the flour for more flavor and how to cool cookies without a cooling rack (it’s so much easier!). Read below.
Gingersnaps-Makes Three Dozen Cookies
I used butter in these cookies, but you could try coconut oil for a dairy free version. The molasses flavor is pronounced. If you are a little nervous about that, use the smaller amount.
1 1/4 cup of sprouted wheat or spelt flour
1/4 teaspoon baking soda
1/4 pound butter (one stick), cold
1/2 cup of palm/coconut sugar, rapadura, or other whole cane sugar
2 teaspoons ginger
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon unrefined sea salt
1 large egg at room temperature
1/8-1/4 cup of unsulfured blackstrap molasses
1/4 cup of coconut sugar
pinch of ginger and cinnamon
1-In a small bowl combine the flour and the baking soda. Set aside
2-In a medium size bowl, add the cold butter, cut into 1/2 inch pieces. Cream using a hand mixture, until the butter is starting to fluff up. Then add the sugar, spices and salt and mix until everything is smooth. Scrape down the sides as needed.
3-Add the egg and molasses and beat on low for about 15-30 seconds or until it is incorporated. On low speed add the flour mixture and mix just until everything is combined. Place in the refrigerator and chill for at least thirty minutes.
4- Preheat the oven to 350 degrees. Line cookies sheets with parchment paper. In a small bowl combine the rest of the coconut sugar and the pinch of ginger and cinnamon.
5-Take out the cookie dough. If you used the full amount of molasses it will be still fairly wet. Gently roll one inch balls and roll in the sugar/spice mixture. Place on the cookie sheet two inches apart.
6-Bake for 12-15 minutes or until the cookies look dry and feel firm. Carefully slid the parchment paper with the cookies on it directly onto a work surface. Wait at least five minutes to serve, or 20 minutes before storing.
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