Gingerbread Cookie Cups with Spiced Milk

Gingerbread Cookie Cups with Spiced Milk


*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

Servings: 16

Prep Time: 10 min

Cook Time: 20 min


Ingredients for the Cookies:

  • 2 cups whole wheat flour, plus more as needed
  • 1 cup rye flour
  • 1/2 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoons ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup coconut sugar or sugar in the raw
  • 1/2 cup mild-flavored (light) molasses
  • 1 teaspoons lemon zest
  • 1 large egg
  • 2 tablespoons buttermilk
  • 1 teaspoon water
  • 1/2 teaspoon baking soda

    Ingredients for the Spiced Milk:

    • 4 cups Whole Milk
    • 2 cups water
    • 6 cardamom pods (crack pods open so the seeds are exposed)
    • 1/2 teaspoon of turmeric
    • 1/2 teaspoon ginger powder
    • 1/2 teaspoon of nutmeg
    • 2 teaspoons cinnamon
    • 1/2 teaspoon fresh ground black pepper
    • 2-4 tablespoons of maple syrup (to taste)


    1. Preheat the oven to 350°F. Generously spray a 12 cup muffin pan with cooking spray.
    2. In a large bowl whisk together the whole wheat flour, rye flour, cinnamon, ginger, cloves and salt until evenly combined.
    3. In the bowl of a stand mixer, or in a large mixing bowl with a hand mixer, cream (beat) together the butter and sugar until lightened in color and beater marks hold their shape in the side, approximately 5 minutes. Turn off the mixer and scrape down the sides.
    4. Add the molasses and lemon zest and beat until well combined. Turn off the mixer and scrape down the sides.
    5. Add the egg and beat until mixed in, followed by the buttermilk. In a small bowl dissolve the baking soda into the water. Pour into the mixing bowl along with one third of the flour mixture. Mix in slowly so as not to send the flour flying. Scrape down the sides of the bowl mix in another one third of the flour mixture. Repeat to incorporate all of the flour mixture.
    6. Transfer the dough to the counter top, shape into a dish and wrap in plastic wrap. Refrigerate for 10 minutes (alternatively, you can freeze the dough for 5 minutes or go straight to shaping the cookies, the dough may just be stickier without chilling first).
    7. Lightly flour the counter top. Roll the dough into a ¼ inch thick round, picking it up and rotating the dough every couple of rolls to ensure that it doesn’t stick to the counter. Use a round cutter or glass to cut a circle that is slightly bigger than the top of the cavity. Gently press the dough round down into the muffin cup, pinching together the dough if it tears at all.
    8. Bake for 12 to 15 minutes or until the cookie cups are just beginning to brown around the edges. Transfer to a cooling rack to cool completely.
    9. To make the spiced milk: Combine all of the ingredients except for the maple syrup in a saucepot. Bring just to a simmer then remove from the heat, allowing it to steep while the cookies are baking and cooling. Strain the milk through a fine mesh sieve and taste, adding maple syrup until the desired sweetness is reached.
    10. Once the cookie cups are cooled, pour the warm or chilled spiced milk into the cookie. Enjoy!


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