Whole Wheat Gingerbread

Whole Wheat Gingerbread

1-hour 39-Minute recipe Serves 36
This classic holiday cookie is made using whole wheat flour, giving a fibre boost without compromising flavour or texture.
1-hour 39-Minute recipe Serves 36

Directions

Prep: 1-hour 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.

  • 2

    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.

  • 3

    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.

  • 4

    Roll dough to ¼ inch (½ cm) thickness on a lightly floured surface. Cut into desired shapes using floured cookie cutters. Carefully transfer to prepared baking trays.

  • 5

    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: December 30th, 2020

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