Question 1

How do I keep gingerbread cookies from drying out?

Accepted Answer

Measure the flour carefully and avoid overbaking. Fresh-milled flour bakes best when the cookies are removed from the oven while the centers are still slightly soft.

Question 2

Can I make these cookies ahead of time?

Accepted Answer

Yes. These cookies stay soft for several days when stored properly, making them a great option for make-ahead baking.

Question 3

Do I need to sift fresh-milled flour?

Accepted Answer

No. Simply stir the flour after milling, then spoon it lightly into your measuring cup to avoid packing it in too much.

Question 4

What wheat varieties work best for this recipe?

Accepted Answer

Soft white wheat works best for a tender, chewy cookie. Spelt is also a good option and will produce a slightly softer, more delicate texture.

Question 5

Can I freeze these cookies?

Accepted Answer

Yes. Both the baked cookies and the cookie dough freeze well. For best results, freeze baked cookies without icing

Question 6

Can I make these cookies gluten-free?

Accepted Answer

Fresh-milled wheat flour cannot be made gluten-free. A gluten-free all-purpose blend may work, but the texture will be different, and this recipe hasn’t been tested with gluten-free flour.

Question 7

Can I make these cookies dairy-free?

Accepted Answer

Yes. Substitute the butter with a dairy-free baking fat. The texture and flavor may vary a little, but the cookies should still turn out soft.

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