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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.
Christmas Tradition!
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.
Ingredients
- 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
Instructions
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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.
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Sift flour with baking soda and spices and blend into wet ingredients one cup at a time until all the flour used.
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Roll out dough to any thickness desired and cut into shapes with cookie cutters.
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Bake at 350 F/ 177 C for 10 minutes.
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Cool. Store in airtight containers.Â
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.
Thanks!
Can you substitute the coconut oil for butter in this recipe?
Yes you can. They won’t be as moist though.
made the cream cheese from raw milk taste like spoiled milk what did i do wrong
I looked at the websites for both sources of sweeteners and neither has molasses as a product for sale. Can you recommend a source for good blackstrap molasses? Thank you!
I am not really a pro at baking but this recipe is really good so I will try it. Your recipe is healthy and the recipe is not complicated at all that’s why I love it even more. Your grandma is truly a good baker.
If I halve the recipe will it turn out fine? Not an experienced baker here 🙂 Thanks for everything you do!
I just made these with my child. They turned out so well! They are very tasty, not overly spicy, nor super sweet. Thanks for the recipe!
sounds great. Just what I do to alot of cooky recipes. great idea!
I’m wondering if you can taste the coconut oil? My husband abhors the taste of coconut, lol, but I sneak it in when I can 😉
Fawn,
I doubt there would be any noticeable flavor from the coconut oil. Gingerbread gets its strong flavor from the molasses and the spices. Just like you wouldn’t expect to notice the flavor of butter or Crisco if that’s what was used as the fat, you shouldn’t expect to notice the coconut oil.
Thank you for sharing a healthy Christmas cookie recipe that is so simple. I will definitely try to make these.