Gingerbread Blossom Cookies made with Fresh Milled Flour

I have been milling wheat berries for over 14 years. Over a year ago I decided to move to using only FMF (Fresh Milled Flour) for all breads and baked goods. This is part of changing our diets to include less processed foods. These Gingerbread Blossom Cookies are the perfect holiday or special treat. Beautiful to look at, and taste fantastic. No one will ever know they are made with Fresh Milled Flour.

Fresh Milled Soft White Wheat Flour 360 grams - set off to the side
2/3 cup (129g) brown sugar
3/4 cup (170g) soft butter.
**Cream together for two minutes
1 egg
**Mix well
1 tsp. (5g) vanilla extract
**Mix well
1 1/2 tsp (5g) ground ginger
2 tsp. (7g) ground cinnamon
1/4 tsp. (1g) ground nutmeg
1/4 tsp. (1g) ground cloves
1 tsp. (4g) baking soda
1/2-1 tsp (3-4g) baking powder
1/2 tsp. (3g) salt
**Mix
1/2 cup (130g) molasses
**Mix
Add the flour slowly.
**Scoop into a ball form and roll in cane/white sugar. Place all of the rounded and sugared cookie balls in the refrigerator for at least 1 hour to overnight. Make sure they are covered so they don't dry out.
**Bake at 350ºF/175ºC for 8-10 minutes. Allow them to cool on the baking sheet two minutes then place a Hershey's Hug in the center of each cookie. The remaining heat from the cookies will melt the hug and it will be affixed to the cookie
These freeze well for up to three months