Whole Wheat Gingerbread Recipe
Ingredients
Directions
- 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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