Gingerbread Cookies
Classic gingerbread cookies warmly spiced with ginger and cinnamon, balanced with a hint of molasses. Crisp around the edges, tender in the center, and perfect for holiday baking or everyday cookie jars alike.
FORAGE BAKER'S NOTES
Flour Matters. Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale whenever possible.
If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser cookie, while spooning may under-measure.
Sweeteners Matter Too. Sweeteners significantly affect cookie texture and moisture. For best results, we recommend Homestead Sweetener or traditional sugar.
- Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
- Granulated Sugar: 200g per cup
- Substitutions may affect texture, spread, and overall structure.
WORKING THE DOUGH
We recommend using Homestead Sweetener for the best balance of sweetness, structure, and texture.
Cookies baked immediately after mixing will spread more. Rested dough spreads less and produces thicker cookies. Fully chilled dough produces the tallest and chewiest cookies.
- We suggest baking one test cookie before baking the full batch.
- If cookies spread too much, add 1 tablespoon additional flour.
- If cookies do not spread enough, add a small amount of softened butter or a touch of liquid.
INGREDIENTS
- 1½ cups (187g) Heritage Baker's Flour
- ¾ cup (105g) Homestead Sweetener
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 stick (112g) butter, melted and cooled
- 2 tablespoons (30g) molasses or date syrup
- 1 egg yolk (20g)
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together Heritage Baker's Flour, Homestead Sweetener, ginger, and cinnamon.
- In a separate bowl, whisk together melted butter, molasses, egg yolk, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Refrigerate the dough until firm enough to handle.
- For thicker, chewy cookies, portion dough onto a lined baking sheet, roll into balls, and gently flatten.
- For cut-out cookies, roll the dough between two sheets of parchment paper and cut into shapes, keeping the dough well chilled throughout the process.
- Bake for 10–12 minutes, until set and fragrant.
- Allow cookies to cool slightly before transferring.
FROM THE FORAGE KITCHEN
Made with Heritage Baker's Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
