Fresh Milled Flour Gingerbread Cookies
Chewy fresh milled flour gingerbread cookies with soft centers, warm spices, and rich molasses. A classic, traditional cookie made with fresh-milled soft white wheat that stays tender for days.
Equipment
- Grain mill
- Kitchen scale
- Measuring cups and spoons
- Stand mixer or hand mixer
- Cookie scoop or tablespoon
- Parchment paper
- Baking sheet
- Wire cooling rack
Ingredients
- ¾ cup unsalted butter softened
- 1/2 c cup granulated sugar
- 1/2 c cup brown sugar
- 1 egg
- 1/4 cup molasses
- 350 grams soft white wheat berries
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
Instructions
- Preheat to 350°F. Line a baking sheet with parchment paper.
- Mill the wheat berries on the lowest setting of your grain mill.
- Cream together the butter and sugar.
- Beat in the vanilla, egg, and molasses.
- In a separate bowl, whisk together the fresh-milled flour, baking soda, salt, ginger, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Scoop dough into 1½-2inch balls. Roll in granulated sugar if using and place on the prepared baking sheet.
- Bake for 9–11 minutes, until the edges are set and the centers still look soft. Mine took 10 minutes.
- Let the cookies sit on the baking sheet before transferring to a wire rack. Drizzle with maple icing, if desired, once cooled.
Notes
Storage & Freezing Tips
- Room Temperature: Store cooled cookies in an airtight container for up to 5 days.
- Freeze Baked Cookies: Freeze uniced cookies for up to 2 months. Thaw at room temperature.
- Freeze Dough: Freeze portioned dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding extra time as needed.
- Reheat: Warm briefly in a low oven if desired.