For this special occasion, we are providing you with your very own gingerbread cookies recipe. Too often, gingerbread cookies are hard, dry, lacking in flavor and they are great for building gingerbread houses, but not for eating. This does not need to be the case. Our gingerbread recipe is the perfect snack for sitting around the fireplace with holiday music in the background.
This recipe for gingerbread cookies epitomizes the ideal gingerbread cookie in every way. They are crisp around the edges but soft and chewy in the centers. Think of the soft, chewy, texture of a ginger molasses cookie but in cut-out form! They are as buttery as your favorite sugar cookie and packed with ginger and molasses flavor. We promise that they are only slightly addicting and will have Santa sneaking back to the cookie tray for 2nds, 3rds, 4ths…we think you get the idea.
We make these cookies with our fresh milled Soft White Wheat Berries. The soft white wheat berries have a lower percentage of gluten-forming proteins. This is what you are looking for in the tender crumb of a cookie. The flavor of freshly milled flour is quite evident in these cookies and outshines the pre-milled flours found at the grocery store.
We have included a simple powdered glaze for decorating your cookies. This glaze is easy to make and will set up quickly. Enjoy your gingerbread cookies recipe!
324 grams Palouse Brand Multi-Purpose Flour, sifted
¾ cup unsalted butter
¾ cup sugar
½ cup molasses
1 tbsp. vanilla
2 tsp. ground ginger
1 tsp. cinnamon
¼ tsp. cloves
¼ tsp. nutmeg
½ tsp. salt
1 tsp. baking powder
½ tsp. baking soda
3 tbsp. water
Beat butter, sugar, molasses, vanilla, ginger, cinnamon, cloves, nutmeg, salt, baking powder, and baking soda in a mixer until light and fluffy.
Scrape the sides and bottom of the bowl, then add water.
Mix on low until water is combined, then add flour.
Mix in the flour until there are no dry pieces. Scrape the bottom and sides of the bowl again.
Wrap the dough in plastic and place in the fridge for 2 hours.
Preheat oven to 350 degrees.
Once chilled, lightly dust a surface with flour and roll cookie dough to about ¼” thick.
Cut your desired shape and place on parchment lined baking sheets.
Bake cookies for 8-10 minutes.
Allow cookies to cool and decorate with piping glaze.
Tip for Baking with Soft White Wheat: To ensure a soft texture, we sift our flour in this recipe to remove the larger pieces of bran that do not get finely ground. This extra bran can simply be added to another recipe or is a wonderful option for breading fish or chicken.