Fresh Milled Flour Gingerbread Cookie Recipe with Molasses

When the weather cools, everyone in our house loves all the fall smells. One my kids can pick out every time is the smell of gingerbread cookies baking in the oven. It’s warm, comforting, and instantly brings back memories of cozy evenings and sweet treats. In this post, you’ll learn how to take whole grains that you’ve turned into freshly milled flour to create chewy molasses cookies! This holiday cookie recipe is made with a healthier twist: soft, rich, and full of those classic warm spices we all crave this time of year.

A few years ago, while we were living in Germany, I completely fell in love with Lebküchen, the German version of gingerbread cookies, and I’ve been experimenting with that deep, dark bold gingerbread cookie flavor ever since. After a few test batches that didn’t quite hold up as cookie cutter cookies, I decided to make them into circles instead. It turned out to be the best option because they stayed soft, chewy, and held their shape beautifully after a little time in the fridge.

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Why Fresh Milled Flour Makes a Difference

If you’ve never baked with fresh milled flour before, you’re in for a treat. Milling your own whole grains right before baking means you get all the flavor, nutrition, and natural oils that store-bought flour often lacks. Whole grain flour from soft white wheat or hard white wheat gives these cookies a nutty flavor and a tender, chewy texture that pairs perfectly with molasses and spices.

Soft white wheat berries are my go-to when I want softer cookies, biscuits, or cakes, while hard white wheat adds structure and a bit more chew. This combination makes these soft molasses cookies just right with slightly crisp edges and soft in the center.

Not only does fresh milled flour have a wonderful flavor, but it also retains more of its nutritional value and health benefits. You’ll get a boost of fiber, B vitamins, and minerals that make these cookies a little healthier than traditional all-purpose flour versions.

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Ingredients You’ll Need

Here’s what you’ll need to make these chewy molasses cookies with freshly milled flour:

• 1 ¼ cup (150g) freshly milled soft white wheat flour
• 3/4 cups (90g) freshly milled hard white or red wheat flour
• ¾ teaspoon baking soda
• ½ teaspoon sea salt
• 2 teaspoons ground ginger
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon nutmeg
• ½ cup (1 stick) unsalted butter, softened (or coconut oil for dairy-free)
• ⅓ cup sucanat, coconut sugar ,or organic brown sugar
• ½ cup unsulphured molasses (you can use blackstrap molasses for a bolder flavor)
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

Useful Tools to Make Fresh Milled Flour Cookies

1. A Mill – Mockmill and Nutrimill are two popular ones. I have had a Mockmill for a few years now and have loved it. I have a few friends who have the Nutrimill who speak highly about it also.
2. A stand mixer or hand mixer
3. Baking sheet

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Step-by-Step Directions

1. Mix the dry ingredients:
   In a large bowl, whisk together your freshly milled flours, baking soda, salt, and all those warm spices—ginger, cinnamon, cloves, and nutmeg. This flour mixture smells amazing already and sets the stage for that deep gingerbread flavor.
2. Cream the wet ingredients:
   In a separate small bowl or the bowl of a stand mixer, cream together the butter (or coconut oil) and coconut sugar on medium speed until light and fluffy. You can use a hand mixer or electric mixer for this step. Then, add the molasses, egg, and vanilla extract. Mix on low speed just until combined.
3. Combine wet and dry:
   Slowly add the dry ingredients to the wet ingredients, mixing just until a soft cookie dough forms. If your dough feels a bit sticky (which can happen with whole grain flour), chill it for about 1-2 hours covered with plastic wrap. This makes it easier to scoop and helps the dough balls hold their shape while baking.
4. Form and chill:
   Wet hands before rolling dough to help it not stick. Roll the dough into 1-inch balls and place them on a parchment paper-lined baking tray. Chill again for about 30 minutes if your kitchen is warm. This step gives the best results for a nice chewy texture.
5. Bake:
   Bake the cookies at 350°F for about 8–10 minutes, or until the edges look set but the centers are still soft. They’ll continue to cook slightly on the tray after you remove them from the oven, so don’t overbake! You want that classic soft molasses cookie texture, golden brown edges with a rich, chewy middle.
6. Cool and store:
   Let your cookies cool on the lined baking sheet for 5 minutes before transferring them to a wire rack. Once completely cooled, store them in an airtight container for up to a week—or freeze for later use if you’re planning ahead for the holiday season.

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Tips for the Perfect Soft Molasses Cookies

• Chill your dough: Freshly milled flour tends to absorb moisture differently than store-bought, so chilling helps control spread and ensures softer cookies.
• Don’t overbake for soft & chewy: If you want that chewy texture, take them out when they still look slightly underdone in the middle.
• Adjust for sweetness: Coconut sugar gives a lovely caramel-like flavor, but if you prefer a more traditional taste, mix in some brown sugar, sucanat, or even a drizzle of maple syrup.
• For darker flavor: Try substituting half of the molasses with blackstrap molasses for deeper color and a more old-fashioned gingerbread cookie flavor.

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Why You’ll Love These

These cookies hit every note of nostalgia: sweet, spiced, and cozy. They’re perfect for cookie exchanges, Christmas cookie recipes, or simply a special occasion treat to enjoy with a cup of milk or coffee. They also make a great addition to your holiday dessert table, especially if you love healthier gingerbread cookies that still tastes delicious.

The smell of gingerbread wafting through your kitchen will have everyone wandering in to ask when they’ll be ready. Even if you’re not a full-on gingerbread cookie kind of person, these soft molasses gingersnap cookies might just win you over.

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Storing and Sharing

Once cooled, store your cookies in an airtight container at room temperature. If you’re baking ahead for the holidays, you can freeze the dough balls on a prepared baking sheet, then transfer them to a freezer bag for later use. Just bake straight from the freezer and add a minute or two to the bake time.

These cookies also make thoughtful homemade gifts. Wrap a few in parchment paper, tie with twine, and add a handwritten tag. Perfect for friends, neighbors, or teachers during the holiday season.

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more Christmas cookie recipes

• sourdough Gingerbread cookies
• sugar cookies made with fresh milled flour

Final Thoughts

Fresh milled baking has completely changed how I approach recipes like this. After some health issues surprised me, I learned that fresh milled flour and sourdough recipes can still work for me. The nutty flavor of whole grains, the texture of soft white wheat, and the satisfaction of knowing my family is eating something wholesome all make these cookies a holiday favorite in our home.

Whether you’re milling flour for the first time or you’ve been baking with whole grains for years, these soft molasses cookies are a perfect addition to your list of favorite cookies. They’re easy, cozy, and absolutely delicious—everything you want in a holiday cookie.

So grab your measuring cups, mill your flour, and fill your kitchen with the smell of gingerbread. Happy holidays, and happy baking!