Gingersnap Cookie Dough
Gingersnap Cookie Dough
2 lbs
Sourdough
Long Fermented
Low PUFA
- Long fermented sourdough for easier digestion
- High quality ingredients (A2 grass-fed butter, low PUFA eggs)
- Chewy & delicious
- Small batch, made with love
- No soy, corn, preservatives, gums, dyes, or fillers
- Easy to bake
- Description
- Ingredients
- Standards
- Best Uses
Gingersnap cookies have a rich history dating back to ancient Europe, where ginger was prized for both its medicinal properties and flavor. By the 19th century, these cookies evolved into the beloved holiday treat we know today, with their signature crisp texture and warming, spiced flavor.
Made with high-quality ingredients and the time-honored sourdough fermentation process, our cookies provide a balance of rich flavor and nutritional benefits.
- B Vitamins: Thanks to heritage grains and the sourdough fermentation process, along with nutrient-rich low PUFA eggs.
- Healthy Fats: Low in unsaturated fats, thanks to organic A2 butter and low PUFA eggs.
- Choline and Biotin: Naturally found in our nutrient-dense low PUFA eggs.
- Fat-Soluble Vitamins: Delivered by wholesome A2 butter and low PUFA eggs.
- Minerals: Naturally present in the eggs, heritage flour, molasses and organic sugar.
Sourdough fermentation not only enhances the taste but also improves digestibility, with lower levels of phytic acid and broken-down gluten, making it gentler on your digestive system.
Each two-pound container is conveniently frozen, so you can keep it on hand in the fridge or freezer for whenever you’re craving a fresh, golden-brown cookie with the perfect balance of spicy sweetness. No fillers, no artificial preservatives—just homemade goodness!
- Perfect for a Quick, Cozy Treat: Whether it’s a last-minute dessert or a warm, comforting snack, these cookies bake up fast and easy.
- Great for Cookie Lovers Seeking a Healthier Option: Enjoy the traditional gingersnap flavor with the benefits of sourdough fermentation—more nourishing, no junk and easier to digest.
- Ideal for Sharing or Personal Indulgence: Bake a batch to share with friends and family, or enjoy a few for yourself for a sweet treat.
How to Bake:
1. Preheat the oven to 350°F.
2. Scoop dough into ~2 oz balls and place 2 inches apart on a baking sheet.
3. Bake for 10-14 minutes, or until golden brown.
4. Let cool on a rack, and enjoy!
Gingersnap Cookie Dough Reviews
So good!
Christian
08/03/2024
YAY!
Paula
27/02/2025
Traditional bread making, long fermented
The art of traditional bread-making has largely been replaced by mass-production methods that prioritize speed and shelf-life, sacrificing the deep flavors and health benefits that come from the slow, natural fermentation process. For thousands of years, however, people relied on sourdough fermentation to create bread that was not only more digestible but also nutrient-dense. Through the natural fermentation of wild yeast and lactic acid bacteria, traditional sourdough breaks down gluten and phytic acid, making it easier to digest and more nourishing, while infusing the bread with beneficial bacteria that support gut health.
Our long-fermented sourdough bread stays true to these ancient methods, giving the dough time to develop its full flavor and nutritional benefits. The fermentation process naturally breaks down some gluten proteins, making it easier on sensitive digestive systems. It also lowers phytic acid levels, improving mineral absorption, and produces prebiotic compounds and beneficial bacteria that promote a healthy gut microbiome. For many of our customers, our authentically made sourdough is the only bread they can enjoy without discomfort, offering a nourishing, traditional option that honors the time-tested bread-making methods of the past.
Pure, Unadulterated Flour
Walk down any bread aisle, and you’ll see “enriched flour” as a staple ingredient. While it sounds positive, it actually signals a troubling process: most modern flour is stripped of its natural nutrients when milled, and then synthetic versions are added back in. This includes iron shards (yes, real metal) and synthetic B vitamins like folic acid, which can disrupt the body’s natural nutrient balance. What's more - most commercial flour is bleached these days, which involves treating the flour with chemicals (like chlorine gas or benzoyl peroxide) to whiten it and speed up the aging process. This bleaching process not only alters the color of the flour but can also strip away some of its nutrients.
Our flour, however, is free from such artificial fortification. We believe in preserving the natural integrity of the grain, with no bleaching and no synthetic additives, providing you with a cleaner, more nutritious product.
