Whole Wheat Gingerbread Recipe

Whole Wheat Gingerbread Recipe

3-hour 20-Minute recipe Serves 36
In our recipe, this classic holiday cookie is made using a more healthful flour option, giving a fibre boost without compromising flavour or texture. Try our whole wheat gingerbread recipe this coming winter, and have a happy (and healthier) holiday season!
3-hour 20-Minute recipe Serves 36


Prep: 50 mins | Cook: 30 mins
  • 1

    Beat butter and sugar in a large bowl, using an electric mixer, until fluffy. Beat in egg, molasses, vanilla extract and salt until combined.

  • 2

    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.)

  • 3

    Position racks in top and bottom thirds of oven, then preheat to 350°F. Line two baking sheets with parchment.

  • 4

    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.

  • 5

    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.

  • 6

    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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