Ginger Bread Cookies
- Oct 7, 2025
- 2 min read
Updated: Apr 4
Classic gingerbread cookies. Warmly spiced with ginger and cinnamon, with a hint of molasses.
Forage Baker's Note
Flour matters.
Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results. If you don’t yet own a scale, gently scoop Heritage Baker’s Flour Blend into a measuring cup and level with a knife. This method yields approximately 125g per cup. Packing the cup can result in too much flour and a denser cookie, while spooning may under-measure.
Sweeteners matter, too.
Sweeteners vary just as much and can significantly affect cookie texture and moisture. For best results, we recommend Homestead Sweetener or traditional sugar. While substitutions are possible, results may vary—some alternative sweeteners can produce cookies that are overly soft or dry and crumbly.
Homestead Sweetener: 1:1 sugar replacement by volume, 140g per cup
Granulated sugar: 200g per cup
Working the Dough
We recommend using Homestead Sweetener for our cookie recipes, as it produces the best balance of sweetness, structure, and texture.
Cookies baked immediately after mixing will spread more. Dough that has rested will spread less and bake up thicker. Cookies baked from cold, fully chilled dough will be the tallest and chewiest.
We suggest baking one test cookie before baking the full batch. This allows you to make small adjustments if needed:
If cookies spread too much, work in 1 tablespoon additional flour.
If cookies don’t spread enough, add a little softened butter or a touch of liquid for softness.
Recipe Ingredients
1½ cups Heritage Baker’s Flour (187g)
¾ cup Homestead Sweetener (105g)
2 tsp ground ginger
2 tsp ground cinnamon
1 stick butter, melted and cooled (112g)
2 Tbsp molasses or date syrup (30g)
1 egg yolk (20g)
1 tsp vanilla extract
Directions
Preheat oven to 350°F (175°C).
In a medium bowl, whisk together flour, sweetener, ginger, and cinnamon.
In a separate bowl, combine melted butter, molasses, egg yolk, and vanilla until smooth.
Stir wet ingredients into dry ingredients until fully combined. Refrigerate dough until firm enough to handle.
For thicker, chewy cookies, portion dough onto a lined baking sheet, roll into balls, and gently flatten.
For cut-out cookies, roll dough between two sheets of parchment and cut into shapes, keeping dough well chilled.
Bake 10–12 minutes, until set and fragrant. Allow cookies to cool slightly before transferring.
From the Forage Kitchen
Made with our gluten-free Heritage Baker’s Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
