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Gingerbread

Nostalgia Gingerbread Cookies

This recipe is soft, buttery and not too overpowering on the gingerbread spices. It’s just the right amount. These wood cookie molds are so sweet and remind me of a vintage cottage bakery. For a special treat, top them with my yummy maple glaze.
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Prep Time 15 minutes
Total Chill Time 35 minutes
Total Time 1 hour 2 minutes
Servings: 14 Cookies
Ingredients Method Notes

Ingredients
  

Cookies
  • 1 cup Einkorn Flour (fresh milled)
  • 2 cups Soft White Wheat (fresh milled)
  • 1 tsp Baking Soda
  • 1/2 tsp Pink Salt
  • 1 tbsp Unsweetened Cocoa
  • 1 tsp Ground Ginger
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Cloves
  • 1/2 cup Raw Local Honey
  • 1/2 cup Grass-Fed Butter
  • 1 tbsp Molasses
  • 1 Egg
  • 1-2 tsp Vanilla Extract
Maple Glaze
  • 1 cup Arrowroot Powder
  • 2 tbsp Maple Syrup
  • 1-2 tbsp Milk
  • 2 tsp Vanilla Extract
  • 1/8 tsp Pink Salt

Method
 

Cookie Dough
  1. Cream together the butter and the honey. 
  2. Next, beat the molasses, vanilla and egg together.
  3. Gradually add the flour to the wet ingredients. Now, combine the baking soda, salt, cocoa and spices. Blend all the ingredients until you start seeing the shape of cookie dough.
  4. Pull the dough from the bowl and form into a ball.  Wrap in plastic wrap and place in the fridge for 20 minutes.
  5. On a clean surface, roll the dough out. Grab a few of your wood molds. Cut pieces of the dough and start pushing it in the mold. 
  6. An easy tip: With a mini roller, roll the dough on the cookie mold. This will help push them into the mold impression.
  7. Using your finger or really tiny spatula, start popping out the cookie. Be very careful not to break it. If for some reason it does, just roll the dough back up into a ball and press the dough back into the mold.
  8. Place all your cookies on a baking sheet lined with parchment paper. Pop the sheet in the fridge for about 15 minutes. This will allow the cookies to not spread when baking. I learned this after I did a batch haha.
  9. Preheat your oven to 350 degrees. Bake for 8-10 minutes.
  10. Allow to cool. The cookies can be eaten at this point or packaged up for gift giving.
  11. These gingerbread cookies using wood molds look even prettier with a glaze on top of them.  
Maple Glaze
  1. Sift the arrowroot powder and place in a bowl.
  2. Combine the remaining ingredients with the arrowroot. Using your hand or stand up mixer, whip it all together. It should be nice and runny.
  3. Take a pastry or paint brush, and coast the brush really well.
  4. Start painting all over the front of the cookie. Be careful not to over saturate the cookie with the icing. You should be able to see a subtle impression of the cookie’s design.

Notes

Notes:
  • Feel free to substitute the flour to either all soft white wheat or any flour you choose. I’ve only made these with soft white and einkorn. You might have to play around with the butter/oil measurements as different flours require different hydration measures.
  • The quantity of cookies you receive from this recipe will be determined based off what size cookie molds/cutters you use.
  • Try making my Homemade Vanilla Extract. 
  • You can replace the Arrowroot Powder for Powdered Sugar if you like. I don’t eat a lot of sugar and the Arrowroot doesn’t have a flavor.  Therefore, I enjoy sprinkling it on anything that can be replaced with powder sugar.