Update: I forgot to mention that today is the very last day to enter the three great giveaways that I have going. Three Nourishing Must Read Books, 25 pounds of sprouted flour, Wondermill Grain Mill. Enter while it’s still open!
I am currently eating a crisp gingerbread man cookie with all of it’s spiced goodness. These are addicting. And since they aren’t overly sweet and made with sprouted flour and real butter, it’s a little too easy to convince oneself that it’s okay to have another…..and another…….and another. They remind me of some ginger cookies that my mom used to buy for us. They were thin, not to sweet, and yes, addicting.
My three year old was very excited to make gingerbread cookies this year. Her Mimi had read her the gingerbread man story, and there are so many decorations out right now using gingerbread, she actually had the idea to make them herself. I wanted to make it last week, but ended up making gingersnaps since we didn’t have a cookie cutter yet. Last night and finishing up this morning, we finally got around to it. We had a grand time making them. Here you see Elena’s little chubby hands rolling out cookie dough.
I made these cookies a little more toned down in comparison to the gingersnaps. The spices are added with a lighter touch and the molasses is more mild. I think they are perfect for a cup of tea. We have been adding back into our diet slowly, but I am sure that you could use coconut oil for this project as well for a dairy free version. If you try it, let me know how it turns out!I used some arrowroot flour to help them stay together better, but it’s not necessary.
1/2 cup butter
1/2 cup of coconut sugar, maple sugar, rapadura or sucanat.
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup of molasses
1 tablespoon vinegar
1 3/4 cup of sprouted flour
1/2 cup of arrowroot flour/powder or another 1/2 cup of sprouted flour
1-In a medium size bowl, cream the butter and the sugar together for several minutes with a hand mixer or until well combined. Beat in the baking powder, baking soda, spices and salt. Add the molasses, egg and vinegar and beat in just until combined. Add the flour and the optional arrowroot flour and mix in, just until everything is combined.
2-Put plastic wrap over the bowl and place in the refrigerator for at least one hour, preferably longer.
3-When the dough is no longer so soft, preheat the oven to 375 degrees. Take out a portion of the dough and on a well floured surface, roll out to about 1/4-1/8 inch. 1/4 inch cookies will be fluffier, the 1/8 inch cookies will be crisp. I went for crisp. Cut into desired shapes and place on an ungreased cookie pan. Press currants or raisins into the dough for eyes and buttons if desired.
4-Cook for 6-9 minutes. Undercook slightly (just until the cookies are set) for softer cookies or cook until the cookies are starting to brown slightly for crisp cookies. Let cool on cookie sheets for about five minutes and then gently remove to a cooling rack to cool completely.