Grandma’s (Molasses) Gingerbread Cookies Recipe| Updated: May 15, 2019
Grandma’s gingerbread cookies made with unsulphured molasses 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.
Homemade Gingerbread Cookies
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 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.
Other Healthy Cookie Recipes
Some other cookie recipes you can feel good serving your family that include only whole ingredients:
Sarah, The Healthy Home Economist
Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah received a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, her work has been covered by USA Today, The New York Times, National Review, ABC, NBC, and many others.