Whole Wheat Gingerbread

Whole Wheat Gingerbread

39-minute recipe Serves 36
This classic holiday cookie is made using some whole-wheat flour, giving a fiber boost without compromising flavour or texture.
39-minute recipe Serves 36


1 cup
Great Value Unsalted Butter
1 cup
Golden yellow sugar
1/4 cup
Great Value 100% Pure Fancy Molasses
Great Value Large Egg
1 tsp
Great Value Artificial Vanilla Extract
1/2 tsp
Great Value Iodized Sea Salt
1 1/2 cups
Great Value Whole Wheat Flour
1 1/2 cups
Great Value All-Purpose White Flour
2 tsp
Great Value Ground Ginger
2 tsp
Great Value Ground Cinnamon
2 tsp
Great Value Baking Cocoa
2 tsp
Great Value Baking Soda


Prep: 30-minute | Cook: 9-minute
  • 1

    In a large bowl, beat together butter and sugar until light and fluffy. Beat in molasses, egg, vanilla, and salt until combined. In a separate bowl, whisk together dry ingredients; add to wet ingredients and mix until well blended and dough forms. Cover with plastic wrap and refrigerate for at least 1 hour before handling. If chilled overnight, allow the dough to warm up slightly or it may crack when it is rolled out. Preheat oven to 350°F (175°C.) Line two baking trays with parchment paper, set aside. Divide dough into 4 pieces; roll out one at a time keeping the remaining dough refrigerated. Roll dough to ¼“ (½ cm) thickness on a lightly floured surface. Cut into desired shapes using floured cookie cutters. Carefully transfer to prepared baking trays. Bake for 7-9 minutes, rotating trays top to bottom halfway through, or until cookies are set. Cool 1-2 minutes on the tray then transfer to a wire rack to cool completely before decorating.

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Last updated: August 28th, 2020

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