Crispy Gingersnap Cookies Made with Fresh Milled Flour

These are the perfect Crispy Gingersnap cookies made with fresh milled flour! This is a cookie that balances crispy perfection with the warmth of Christmas spices. Checkout the blog post for recommendations to elevate the Ginger Flavor.

4.67 from 6 votes

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Prep Time 20

Cook Time 15

Total Time 35

Course Dessert

Cuisine American

Servings 42 cookies (1inch cookie balls)

Equipment

1 1 inch cookie scoop Not required, but very helpful

Ingredients

1 cup softened butter 230g 2 sticks
1 cup sugar 200g Plus another 1/3 cup for rolling the cookie dough in.
1/8 cup molasses 40g
1 Large egg
2&1/2 cup fresh milled soft white wheat 300g
1&1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
*optional - 1 TBSP finely chopped crystalized ginger

Instructions

Firstly, preheat the oven to 375*F.
Line baking sheets with parchment paper.
Mill the flour, I like to use soft white wheat for this recipe.
To the freshly milled flour, add baking soda, salt, cinnamon, nutmeg, and ginger and mix together. Set aside while you prepare the butter & sugar mixture.
To a stand mixer bowl (or you can use a hand mixer), add the very softened butter and sugar to it.
Start out mixing the butter & sugar on a low speed, then increase speed once it is incorporated. Continue until the butter & sugar is lighter in color, and increased in volume. It should look more like a paste consistency. (This is creaming the butter & sugar.) Make sure to scrape down the sides a couple times.
Once the butter & sugar has been creamed, then add the molasses and mix.
Then, add the egg and mix to incorporate. Scraping down sides as needed.
Add the flour mixture into the butter and sugar mixture slowly, and mix until combined. Scrape down sides, and mix again until everything is incorporated.
Pour the extra sugar into a small bowl, and using a 1 inch cookie scoop, scoop out the cookie dough balls, and then roll them to coat completely in the sugar.
If you don't have a 1 inch cookie scoop, just roll out 1 inch cookie balls as best that you can, then roll in the sugar.
Place the cookie balls that have been rolled in the sugar onto the prepared baking sheets. These cookie dough balls will flatten and spread, so make sure the cookie dough balls are placed at least 2 inches apart on each side.
Bake for 14-16 minutes, they will start to brown just a bit around the edges, and the tops will be split and crinkled.
After baking, let them cool on the baking sheet for 5 minutes, then move to a cooling rack. They will crisp up as they cool.
Lastly, enjoy!

Video

Notes

How To Store:

To store these fresh milled flour gingersnap cookies, just leave them at room temperature for 2-3 days. If there is humidity, or you store them in a closed container, they will become somewhat soft. For longer storage, let them cool completely then freeze them the same day they are baked for 3-4 months.

Freezing Cookie Dough Balls For Later Use:

If you don't want to make all the cookie dough in one day, I recommend you freeze the cookie dough balls for later use. So, to do this, I scoop the cookie dough into balls, roll them into the sugar, then place on a lined baking sheet and pop them in the freezer for 1-2 hours to "flash freeze" them. Once the are flash frozen, you can place them in a freezer safe container or bag, they will be good in the freezer for 3-4 months. To make them later, just bake them the same as the recipe states, but bake for 15-18 minutes.

Keyword Christmas cookies, fresh milled flour, fresh milled flour cookies, freshly milled flour, ginger cookies, ginger snap cookies, gingersnap cookies, gingersnaps, holiday cookies, whole grain, whole wheat