Heirloom Wheat Gingerbread Cookies
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!
Ingredients:
- 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
Directions:
- Preheat oven to 350
- Cream together the butter and sugar in an electric mixer until light and fluffy.
- Add the egg, sorghum and vanilla and mix well.
- In a separate bowl whisk together the dry ingredients.
- Add the dry ingredients to wet and mix until cmbined.
- 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.
- Bake for 9-11 minutes until slightly brown. Remove and allow to cool completely on a wire rack.
Leave a comment
Comments will be approved before showing up.
The Heirloom Bean + Grain club
Learn More
Get impossible to find beans and grains shipped direct to your doorstep each month from small family farms.
Support small family farms
Shop Now
We support small, family owned farms across the nation. Did you know that farmers only make an average of 10 cents on every dollar you spend at the supermarket? Working directly with farms and not middle men ensures that more money goes back to the people actually growning your food.