Introduction: Get ready to elevate your holiday baking with these Flaked Barley Gingerbread Cookies! This simple yet flavorful recipe combines the rich taste of dark molasses and aromatic spices with the unique texture of flaked barley. The result? Soft, chewy cookies with a delightful crunch that are perfect for festive occasions. Follow along for a step-by-step guide to creating these holiday treats.
2 Cups Flaked Barley
2 Cups Guardian Grains Flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 & 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 Cup softened, salted butter
1 Cup packed light brown sugar
1/4 Cup granulated sugar
1 large egg at room temperature
1/4 Cup dark molasses
EXTRA granualted sugar for rolling dough balls
Prepare the Flaked Barley: Begin by pulsing the flaked barley in a food processor 10-12 times until you achieve a mixture of chopped flaked barley with some flour. Set aside.
Combine Dry Ingredients: In a large bowl, whisk together the pulsed barley, Guardian Grains flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves. Set this dry mixture aside.
Cream Butter and Sugars: In a large bowl, either using a stand mixer or a hand mixer, cream together the softened butter, packed light brown sugar, and granulated sugar for about 2 minutes. Add the egg and molasses, then beat on high speed until well combined. Scrape down the sides and bottom of the bowl and beat again to ensure thorough mixing.
Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients and mix on low until fully combined. The resulting dough will be thick and slightly sticky. Cover and chill the dough for 30-45 minutes.
Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set it aside.
Form Dough Balls: Using a tablespoon, scoop the chilled dough and roll it into small balls. Roll each ball in additional granulated sugar before placing them on the prepared baking sheet. Each baking sheet should accommodate 12-15 dough balls.
Bake to Perfection: Bake the cookies for 7-9 minutes, depending on the size of the cookies. Allow them to cool on the baking sheet for 2 minutes before transferring them to a wire rack.
Enjoy and Store: Once fully cooled, store the cookies in an airtight container in the fridge or freezer. These cookies are bursting with holiday flavors, offering a delightful blend of softness, chewiness, and a touch of crunch.
Conclusion: With the warm spices of ginger, cinnamon, nutmeg, and cloves combined with the unique addition of flaked barley, these gingerbread cookies are a festive delight. Share them with family and friends or savor them on your own – either way, they're sure to be a hit this holiday season!