Iced Gingerbread Cookies with Fresh Milled Flour

5 from 1 vote

Iced Gingerbread Cookies with Fresh Milled Flour

There’s something incredibly charming about making gingerbread cookies from scratch during the holiday season, especially when they’re iced and bursting with warm spice. This recipe takes it up a notch by using fresh milled flour, which adds a lovely rustic texture and a hint of nuttiness that you just can’t get from store-bought flour. Whether you’re a seasoned baker or just dipping your toes into holiday treats, these iced gingerbread cookies offer a delightful mix of tradition and freshness.

Course Dessert

Cuisine American

Keyword gingerbread cookies

Prep Time 10

Cook Time 7

Chill Time 1

Total Time 1 17

Servings cookies

Calories 114kcal

Ingredients

Cookie Dough:

1 cup soft white wheat flour, finely milled (115 grams)
½ teaspoon baking powder
⅛ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon cloves
2 tablespoons maple syrup
2 tablespoons molasses
1 egg yolk
¼ cup softened butter (58 grams)
1 teaspoon vanilla

Glaze:

1 cup powdered sugar
1 tablespoons milk

Instructions

In the bowl of a stand mixer, beat together maple syrup, molasses, and softened butter until fluffy.
Add egg yolk and vanilla, mixing until well combined.
Add flour, spices, salt, and baking powder, and slowly mix until combined.
Shape dough into a disc, wrap in plastic wrap, and refrigerate for about an hour.
After the dough has gotten firm, remove from the fridge and let sit until slightly softened.
Preheat oven to 350 degrees F.
Roll out the dough on lightly floured parchment paper, until about ¼ an inch thick.
Cut out your shapes and place cookies on a parchment lined baking sheet.
Bake for 7-9 minutes.
For the icing, combine the powdered sugar and milk.
Decorate as desired.

Nutrition