• In a medium sized bowl, add the King Arthur flour, teff flour, salt, ginger, cloves, and cinnamon. Use a wire whisk to mix it all together.
• Then take a large mixing bowl and add in the softened butter, coconut sugar, molasses, vanilla extract, and maple syrup. Use a large spoon to cream them together.
• Next, add in the eggs and mix them until the batter becomes nice and smooth.
• Pour the flour mixture into the batter and stir until it is blended well and the batter becomes a sticky dough. Use the spoon to roughly form the dough into a ball.
• Cover the bowl with plastic wrap and chill it in the freezer for 20 minutes.
• Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
• Remove the bowl from the freezer and sprinkle flour onto a pastry board or a smooth surface. Keep the flour handy for adding more if needed.
• Then flour a rolling pin or wind it tightly with plastic wrap. (the dough is rather sticky so I prefer the plastic wrap method) Place the dough on the floured surface and roll it out sideways and up and down until it is about ¼'' thick. Then use a cookie cutter of choice and cut out the dough into shapes.
• Keep gathering the scraps of dough, forming it into a ball, rolling and cutting out shapes until it is all used up. Keep adding more flour as needed.
• Then place the cookies on a baking sheet and in the oven on the middle rack. Bake them for 10 minutes or so. (the cookies will appear slightly doughy on top when they're ready, but they firm up while cooling)
• Allow the cookies to cool for about 4 minutes before using a spatula to move them to a cooling rack. Make the icing (if preferred) and decorate the cookies once they are completely cool.

Ginger Icing Instructions

• In a small bowl, pour in the powdered sugar and ground ginger. Use a wire whisk to mix them together.
• Then add in the water and whisk it constantly until the sugar dissolves and it becomes like a smooth paste.