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

These nourishing Gingerbread Cut-Out Cookies are made with sprouted whole wheat and are refined sugar free! They are the perfect healthy cookie for all the holiday celebrations! #realfood #Christmas #holidays #decorations #kids #nourishingtraditions #wisetraditions

 

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.

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 the 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 in 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 that 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.

 

Cutting out the 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.

 

Decorating your 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.

Gingerbread cut-out cookies make a stunning Christmas display.

 

5 from 3 votes
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 You Food Processor
Prep Time
10 mins
Cook Time
10 mins
Cutting and Decorating
10 mins
Total Time
20 mins
 

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.

Course: Baking, Dessert, Snack
Cuisine: American, Traditional
Keyword: Christmas, Cookie, Holiday, Winter
Servings: 30
Author: Butter For All
Ingredients
  • 2 1/2 Cups Sprouted Whole Wheat Flour
  • 8 Ounces Pitted Dates around 2 cups
  • 1/2 Cup Organic Pastured Butter
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Ground Cloves
  • 1/2 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Cinnamon
  • 2 Tablespoons Ground Ginger
  • 1/3 Cup Organic Molasses
  • 1 Egg
  • 1 Teaspoon Vanilla
  • 1/8 Cup Raisins Dried Cranberries, Walnuts and Pecans For Decorating
  • 1 Egg White if needed
Instructions
  1. Preheat your oven to 350°
  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 in 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.

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

  5. 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.
  6. 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.

  7. 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.
  8. 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.
Recipe Notes

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.

 

These nourishing Gingerbread Cut-Out Cookies are made with sprouted whole wheat and are refined sugar free! They are the perfect healthy cookie for all the holiday celebrations! #realfood #Christmas #holidays #decorations #kids #nourishingtraditions #wisetraditions


8 Comments

  1. Emily Sunwell-Vidaurri

    5 stars
    These gingerbread cookies are so sweet! I love that you make a variety too, I do the same with my kids – we have a bunch of woodland animal cookie cutters. Beautiful decorations on these too!

  2. Amanda

    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?

    • 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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