When you are a boy mom, everything is automatically turned into a car, a train, a monster, or a weapon... and gingerbread cookies are no exception!
While I normally make a delicious chewy gingersnap cookie during the holidays, this year I knew I would need to have a gingerbread cookie recipe that would really hold its shape during baking.
The Perfect Gingerbread Cookies
Though it has a bit of a bite, this gingerbread cookie recipe is perfect with or without icing. I usually just enjoy them without. It's a lot easier that way too!
Be warned: This gingerbread cookie recipe makes a LOT of dough. What I like to do, unless you are wanting to bake a large number of cookies all at once, is to simply freeze 3 of the dough discs instead of letting the rest in the fridge!
Then when you are ready for more cookies, you can defrost once of the dough discs and get to work! Defrosting works best by placing the dough in the fridge the night before, then removing from the fridge and letting it rest at room temperature for 10 minutes before working.
This lets us enjoy the process of making gingerbread cookies multiple times per year without requiring me to make the dough every time!
Can these be made without einkorn flour?
Absolutely! As always with my recipes, if it doesn't contain yeast it can be made with any type of wheat flour you prefer!
Einkorn Gingerbread Cookies
- 5 cups Einkorn Flour, or any wheat
- 1/2 tsp Baking Soda
- 1 Tbsp Ground Ginger
- 1 Tbsp Ground Cinnamon
- 3/4 tsp Ground Cloves
- 1 1/2 tsp Salt
- 1 cup Butter, room temperature
- 1/4 cup Light Brown Sugar, tightly packed
- 3/4 cup Granulated Sugar
- 1 cup Molasses, unsulfured
- 1 Egg
- In the bowl of an electric mixer, whip butter until pale and fluffy.
- Add brown and white sugar to butter bowl. Mix until fluffy.
- Add molasses and whip until well combined. Add egg and mix until combined.
- Sift dry ingredients together in a large bowl.
- Add dry ingredients in 4 batches to the wet mixture. Mix each time until just combined.
- Turn dough out onto a well floured surfaced and divide into 4 parts. Form each part into a disc shape and wrap in plastic wrap. Chill in fridge at least 2 hours before rolling.
- Remove chilled dough from the fridge and allow to rest about 5-10 minutes before rolling on a well floured surface.
- Roll dough 1/4 inch thick and cut as desired. Re-roll dough and cut until all dough is used.
- Bake at 400° for 6 minutes, or until brown around the edges. **Larger shapes may require additional baking time
Gingerbread Cookie Icing (optional)
- Mix 1/2 cup of powdered sugar and 1 tsp vanilla extract with just enough milk to reach proper icing consistency. Pour into a piping bag and decorate cookies as desired!
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