Whole Wheat Gingerbread Recipe
Beat butter and sugar in a large bowl, using an electric mixer, until fluffy. Beat in egg, molasses, vanilla extract and salt until combined.
Whisk both flours, ginger, cinnamon, cocoa and baking soda in a medium bowl. Add to butter mixture. Mix until well blended and dough forms. Cover with plastic wrap and refrigerate for at least 1 hour before handling. (If refrigerating overnight, allow dough to warm up slightly or it may crack when it is rolled out.)
Position racks in top and bottom thirds of oven, then preheat to 350°F. Line two baking sheets with parchment.
Divide dough into four pieces. Working with one piece at a time (and keeping the others refrigerated), roll out dough to ¼-in thickness on a lightly floured surface. Cut into desired shapes using floured cookie cutters. Carefully transfer to prepared sheets.
Bake, rotating sheets top to bottom halfway through, until cookies are set, about 7 to 9 minutes. Let cookies cool on sheet for 1 to 2 minutes, then transfer to a rack. Repeat with remaining dough.
Let cookies cool completely before decorating with cookie icing, about 1 hour.
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Last updated: July 27th, 2021
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