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Gingerbread Cut-Out Cookies – Date and Molasses Sweetened – Made With Sprouted Wheat – In Your Food Processor

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I absolutely love this recipe. Baking gingerbread is a family tradition that my daughter, husband, and I enjoy doing together every year around the holidays.

A collage of gingerbread cut-out cookies with text overlay.

And my daughter really got into it this year! It was so sweet to see her little hands rolling and cutting the dough. I watched with admiration as she used her imagination to decorate all her favorite cut-outs. We don’t limit ourselves to the traditional gingerbread boy. We like to make women, babies, stars, angels, trees, snowflakes, reindeer, holly, and even a moose! Having lots of options makes for a really fun cookie plate! We also avoid artificial colors and sweeteners, opting instead for healthy dried fruit and nuts as wholesome decorations. The whole experience is healthy and fun. I hope you use this recipe to bring a timeless tradition into your own home.

This recipe uses my date sweetening method that you can read about on the Natural Sweeteners page.

A big platter of festive decorated gingerbread cut-out cookies.

Instructions:

In your food processor bowl combine the flour, dates, and butter and process until the dates have become sandy in texture. Add the spices, salt, and baking soda and process again until everything is combined.

Add the egg, molasses, and vanilla and continue to pulse this mixture, stopping once or twice to scrape down the sides of the bowl. Continue to run the food processor until the dough pulls together and is smooth and shiny. Divide the dough into two equal parts and shape each half into a round disk.

Refrigerate the dough for at least 10 minutes or up to 3 days.

If the dough has been in the refrigerator longer than 10 minutes, remove it from the refrigerator and let it warm at room temperature for 10 minutes before rolling.

On a lightly floured surface roll out one disk about 1/3 inch thick and begin to cut out your favorite shapes. Always start at one side of the dough and try to fit the shapes together as closely as possible to avoid waste.

Cut out gingerbread shapes.

Line a baking sheet with parchment paper and carefully arrange your cut-outs on the pan. Decorate each cookie with fruit and nuts before baking by gently pressing the topping into the soft dough. If you find the toppings won’t stick well, use a little egg white to wet the fruit or nuts slightly before applying.

Decorated gingerbread cut-out cookies with fruit and nuts.

Bake each pan for 10 minutes. Let the hot cookies rest on the pan for several minutes before removing them to cooling racks to cool completely.

Continue to cut and decorate all of your cookies. Any dough scraps can be set aside. When both disks of dough have been rolled and cut, collect the scraps and shape them together to create one final disk. Roll and cut the scraps the same way you did the other disks of dough. If your dough won’t stick together, use a little sprinkling of water while shaping it into a disk.

A plate of pretty decorated gingerbread cut-out cookies.

Whether you make these tender delicious cookies for your family, your friends, or for Santa, it is sure to be a jolly time for all involved.

A plate of gingerbread cut-out cookies as a stunning Christmas display.

The perfect gingerbread cut-out cookie that is refined sugar free and made with sprouted whole wheat in your food processor!

Date-Sweetened Sprouted Wheat Gingerbread Cut-Out Cookies Made in Your Food Processor

Yield: 30
Prep Time: 10 minutes
Cook Time: 10 minutes
Cutting and Decorating: 10 minutes
Total Time: 30 minutes

This is a super unconventional recipe where the entire dough is made directly in the food processor! It's a delicious, easy, and nourishing alternative to conventional gingerbread cut-out cookies. Recipe yields around 30 medium-sized cookies.

Ingredients

Instructions

  1. Preheat your oven to 350°F.
  2. In your food processor bowl combine the flour, dates, and butter and process this mixture until the dates have become sandy in texture. Add the spices, salt, and baking soda and process again until everything is combined.
  3. Add the egg, molasses, and vanilla and continue to pulse this mixture, stopping once or twice to scrape down the sides of the bowl. Continue to run the food processor until the dough pulls together and is smooth and shiny. Divide the dough into two equal parts and shape each half into a round disk.
  4. Refrigerate the dough for at least 10 minutes or up to 3 days.
  5. If the dough has been in the refrigerator longer than 10 minutes, remove it from the refrigerator and let it warm at room temperature for 10 minutes before rolling.
  6. On a lightly floured surface roll out one disk about 1/3 inch thick and begin to cut out your favorite shapes. Always start at one side of the dough and try to fit the shapes together as closely as possible to avoid waste.
  7. Line a baking sheet with parchment paper and carefully arrange your cut-outs on the pan. Decorate each cookie with fruit and nuts before baking by gently pressing the topping into the soft dough. If you find the toppings won't stick well, use a little egg white to wet the fruit or nuts slightly before applying.
  8. Bake each pan for 10 minutes. Let the hot cookies rest on the pan for several minutes before removing them to cooling racks to cool completely.
  9. Continue to cut and decorate all of your cookies. Any dough scraps can be set aside. When both disks of dough have been rolled and cut, collect the scraps and shape them together to create one final disk. Roll and cut the scraps the same way you did the other disks of dough. If your dough won't stick together, use a little sprinkling of water while shaping it into a disk.
A plate of gingerbread cut-out cookies with text overlay.

Michelle

Monday 30th of November 2020

Can the butter be substituted with something else? Thanks!

Butter For All

Tuesday 1st of December 2020

Hi Michelle!

While I haven't done it myself, I feel confident that solid coconut oil would be a good substitute. Let me know how they turn out!

Courtney

Anne Ongyod

Thursday 19th of November 2020

These look incredible! Can I use sprouted spelt flour instead of the sprouted whole wheat flour?

Butter For All

Saturday 28th of November 2020

Hi Anne!

Absolutely, they can be interchanged in all my sprouted grain recipes! Enjoy!

Courtney

Rebecca Silva

Monday 16th of December 2019

Great recipe, Courtney! My daughter and I made these with the grandkids this year. They rolled out great, held together beautifully, and were DELICIOUS! Even baby (age 1) ate a whole gingerbread man and I didn’t feel guilty because they’re a wholesome treat. Thanks for sharing! Rebecca S.

Butter For All

Monday 16th of December 2019

I'm so happy to hear it, Rebecca! Happy Holidays!

Georgia

Monday 16th of December 2019

Should I be using unsalted or salted butter? Cheers!

Butter For All

Monday 16th of December 2019

Hi Georgia, I always use salted unless otherwise stated. You can certainly use either, just add an extra pinch of salt if you use unsalted.

Happy Holidays!

Amanda

Wednesday 6th of February 2019

These cookies look delicious! I am planning on making them for my sons birthday party in a week! Do you think they will taste good if I make them 2 days in advance? Should I keep the refrigerated?

Butter For All

Wednesday 6th of February 2019

Hi Amanda!

They will be perfectly fine for two days. I would keep them away from heat but no need to refrigerate after baking. I keep baked goods, pies and cakes in my garage where it’s cooler during the winter. That works well for me! You can refrigerate the dough for up to 7 days. So you could make the dough in advance and then cut and roll anytime you want. That works well too!

Hope this helps and Happy Birthday to your son!

-Courtney

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