Ginger Bread Cookies

This is one of my favorite recipes because they are delicious and relatively low in sugar–well, at least they are made with natural sugar 🙂 which makes them a perfect treat for special occasion! Enjoy!


  • 3 cups einkorn flour
  • 1 1teaspoons baking powder
  • 3teaspoon baking soda
  • 1teaspoon sea salt
  • 1 tablespoon ground ginger
  • 1 3teaspoons ground cinnamon
  • 1teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • 3coconut sugar (or brown sugar)
  • 1 large egg
  • 1cup molasses
  • 2 teaspoons vanilla


  1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
  2. In a large bowl (KitchenAid’s great for this) beat butter, coconut sugar, and egg on medium speed until well blended.
  3. Add molasses and vanilla;  continue to mix until well blended.
  4. Gradually stir in dry ingredients until blended and smooth.
  5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
  6. Preheat oven to 375 degrees. Prepare baking sheets by lining with parchment paper.
  7. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
  8. Grease or line cookie sheets with parchment paper.
  9. Place 1 portion of the dough on a lightly floured surface.
  10. Sprinkle flour over dough and rolling pin.
  11. Roll dough to a scant 1/4-inch thick.
  12. Use additional flour to avoid sticking.
  13. Cut out cookies with desired cutter.
  14. Space cookies 1 1/2-inches apart.
  15. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies– sooo good!).
  16. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
  17. Frost and enjoy!


  • 1 stick butter
  • 2-3 cups powdered cane sugar
  • 2 tsp vanilla
  • dash of milk (depending on how thick or thin you like it)

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