These soft and chewy gingerbread cookies are just what Santa is asking for. They are fast and easy to make but with ingredients like ancient grain whole grain flour and small batch sorghum, the results are better than the bakery. The Buffalo Ginger in this recipe really makes these cookies shine, no ginger is quite like it. Hint: these scrumptious cookies are amazing with a glass of eggnog! 


  • 3/4 cup unsalted butter (softened)
  • 1 cup granulated sugar (plus more for rolling dough balls in)
  • 1 large egg
  • 1/4 cup Sorghum (or molasses)
  • 1/4 teaspoon vanilla extract
  • 1 1/2 cups Emmer Flour
  • 1 cup all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons Vietnamese Cinnamon
  • 2 1/2 teaspoons Buffalo Ginger


  1. Preheat oven to 350
  2. Cream together the butter and sugar in an electric mixer until light and fluffy.
  3. Add the egg, sorghum and vanilla and mix well.
  4. In a separate bowl whisk together the dry ingredients.
  5. Add the dry ingredients to wet and mix until cmbined.
  6. Form balls of dough about the size of a ping pong ball and roll them in sugar. If possible use a coarse granular sparkling sugar. Place the balls on a parchment lined baking sheet approximately 2 inches apart.
  7. Bake for 9-11 minutes until slightly brown. Remove and allow to cool completely on a wire rack.

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