This recipe for old fashioned gingerbread cookies uses only a few wholesome ingredients and blackstrap molasses for extra nutrition just like Grandma used to make!
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 made with unsulphured molasses were my absolute favorite!
She would carefully cut out the dough into gingerbread boys, stars, Christmas trees, and Santa shapes. After baking, I would decorate them with icing and sprinkles at her kitchen table.
I adored her sugar cookies too.
I make Grandma’s homemade molasses 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.
Gingerbread Cookies Recipe
Old fashioned gingerbread molasses cookies recipe made with only wholesome ingredients to delight your family and friends.
- 4 1/2 cups all-purpose flour preferably sprouted and sifted
- 1 cup expeller pressed coconut oil
- 1 cup evaporated cane sugar
- 1 cup 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.
More Healthy Cookie Recipes to Try!
Here are some other healthy cookie recipes you can feel good about serving your family that include only wholesome ingredients.
These sound wonderful, but I never heard of coconut oil while my grandmother was living.
My Grandmother’s recipe used Crisco … hydrogenated shortening which was heavily popularized in the USA in the 1920s. YIKES. No surprise that cardiovascular disease began to grow quickly shortly after that. Rarely occurred before Crisco in the food supply.
I obviously do NOT use that! The closest healthy fat to that is expeller pressed coconut oil. The cookies taste exactly how my Grandmother used to make them.
Richard L Walker
I may lose flavor, but I have none of those esoteric ingredients. Has anyone simplified the recipe to eliminate the cocoanut oil? I can handle the rest. Did you make any corrections so you could still use cookie cutters?
This recipe would be a disaster without the coconut oil…which is easily found, by the way, at the supermarket! Not so esoteric at all!