My paternal Grandmother wasn’t much of a cook but, boy oh boy, could she ever bake! I was fortunate that Grandma and Grandpa lived about a half mile down the road from my parent’s home. Grandma would start her Christmas baking right after Thanksgiving each year, churning out batch after batch of all sorts of holiday cookies. My 6 siblings and I couldn’t wait to jump on our bikes and ride over to sample the freshly made goodies after getting home from school each day.
Grandma’s gingerbread cookies were my absolute favorite which she carefully cut out into gingerbread boys, stars, Christmas trees, and Santa shapes for me to decorate with icing and sprinkles at her kitchen table. I adored her sugar cookies too.
I make Grandma’s gingerbread cookies every single Christmas as a tradition for my own children. No surprise that they love them just as much as I still do! When they were younger, I whipped up homemade butter frosting and purchased nontoxic food coloring so they could decorate them like I did when I was a child.
I hope you enjoy these delicious cookies too!
Gingerbread Cookie Recipe
Old fashioned gingerbread cookie recipe with only wholesome ingredients to delight your family and friends.
- 4 1/2 cups sprouted einkorn flour sifted
- 1 cup expeller pressed coconut oil
- 1 cup sucanat
- 1 cup blackstrap molasses preferably organic
- 1 egg preferably free range or pastured
- 1 tsp baking soda
- 1 tsp ground ceylon cinnamon heaping, preferably organic and freshly grated
- 1 tsp ground ginger preferably organic
- 1 tsp ground cloves preferably organic
- 1 pinch sea salt
Warm coconut oil in a small glass bowl on the stovetop and blend with sugar in a glass mixing bowl. Mix in molasses and beaten egg.
Sift flour with baking soda and spices and blend into wet ingredients one cup at a time until all the flour used.
Roll out dough to any thickness desired and cut into shapes with cookie cutters.
Bake at 350 F/ 177 C for 10 minutes.
Cool. Store in airtight containers.
Sarah, The Healthy Home Economist
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