Ginger Molasses Cookies with Kernza®

Kernza®, with it’s nutty, earthy flavor, takes the complex molasses cookie to a whole new level. A perennial grain with deep roots and a sustainable story, Kernza® not only adds flavor but also supports healthier soil, reduces erosion, and helps build climate resilience. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert, Snack
Cuisine American
Servings 30
Calories 100 kcal

Ingredients
  

  • 1 1/2 cup all-purpose flour*
  • 3/4 cup kernza®
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/2 tsp salt
  • 3/4 cup butter
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 egg*
  • sugar for rolling dough balls

Instructions
 

  • Preheat oven to 400 degrees.
  • In a medium bowl combine Kernza®, flour, baking soda, spices, and salt. Set aside.
  • In the bowl of a stand mixer, beat butter and sugar on medium speed for 3 minutes. Stop the mixer occasionally to scrape down the sides. Mixture should be light and fluffy. Add egg and molasses, and mix until fully incorporated.
  • Add dry ingredients to the butter mixture and mix on low until fully mixed and no flour streaks show. Cover bowl and chill for 1 hour in fridge (see notes).
  • Place 1/4- 1/2 cup sugar in a bowl. Using a cookie scoop or your hands, roll dough into 1 1/4- 1 1/2 inch size balls. Roll dough balls in sugar until fully coated. Place on a cookie sheet about 2 inches apart and bake for 8-10 minutes. Cracks will form on the tops at the end of baking. Cool on cookie sheet for 5 minutes before removing to a wire cooling rack.

Notes

*Kernza® flour spreads out and makes a flatter cookie. Allowing the dough to chill produces a thicker cookie, however you can bake it as soon as the dough is made. We suggest chilling the finished dough for easier handling, rolling the dough balls and chilling again. Recommended chill time is 1-24 hours.
Food Styling and Photography by Sierra Buchholz
Kernza® is a registered trademark of The Land Institute.

Nutrition

Calories: 100kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 152mgPotassium: 62mgFiber: 0.3gSugar: 9gVitamin A: 142IUVitamin C: 0.01mgCalcium: 16mgIron: 1mg
Keyword eggs, fall, holiday