Whole Wheat Gingerbread Cookies
Nothing says cozy holiday baking like a batch of homemade gingerbread cookies. These whole wheat gingerbread cookies are everything you’ve been searching for: delightfully spiced, irresistibly soft, and hold their shape perfectly during baking.
Whether you’re whipping up a festive treat for the family or planning an afternoon of cookie decorating with friends, this recipe is the perfect companion.
Bonus? It’s as easy to make as it is to enjoy! Keep reading for all the tips you need to create the ultimate gingerbread cookies that taste as amazing as they look.
Why you’ll love this gingerbread recipe
These aren’t your ordinary gingerbread cookies. These whole wheat cookies are perfectly sweetened and spiced, making them more irresistible than ever. Here’s why this recipe deserves a spot in your holiday baking rotation:
Full of flavor: With the spices, butter, and molasses, this recipe makes a perfectly flavorful cookie
Keep their shape: No need to worry about unrecognizable shapes after putting these in the oven, your cookies are sure to hold their shape while baking
Perfect texture: Slightly crisp on the edges and perfectly chewy in the center, these cookies are just how gingerbread cookies should be
Freeze well: Freezes wonderfully for make-ahead holiday planning
Gingerbread cookie ingredients and some notes
Let’s talk ingredients! The magic of these whole wheat gingerbread cookies starts with a handful of pantry staples and cozy spices that bring that classic holiday flavor to life. Ready to dive in? Here’s what you’ll need to get started!
- Whole wheat flour – Using a white whole wheat will make for a lighter texture, but traditional whole wheat flour also works perfectly.
- Molasses – A good amount is used in this recipe, making the cookies stay soft and chewy for days.
- Coconut sugar – You can also use granulated sugar (although the cookies will be a bit sweeter).
- Butter – Make sure it’s been out of the fridge for a while so that it’s soft and at room temperature.
- Vanilla extract – Gives the cookie some great added flavor.
- Milk – A little is added to the dough to help bring everything together.
- Spices – A good amount of cinnamon, ginger, and cloves are in this recipe, making these gingerbread cookies flavorful without being overwhelming.
- Baking soda – Helps the cookies puff up a bit and avoid being dense, while not puffing so much that they lose their shape while baking.
How to make whole wheat gingerbread men
Making whole wheat gingerbread cookies is easier than you might think. Let’s dive into the step-by-step process to make these festive treats.
- Whisk. In a mixing bowl, whisk the flour, cinnamon, ginger, cloves, salt, and baking soda together. This ensures even distribution of the spices and leavening agent. Set aside.
- Cream. In a separate bowl, cream the butter and sugar together until well combined. Add the molasses, milk, and vanilla and mix. The mixture might look slightly curdled and split – that’s perfectly normal.
- Combine. Gradually add the flour mixture in with the molasses mixture, mixing until just combined. The dough will be soft and slightly tacky.
- Chill. Form the dough into a disk, wrap in saran wrap, and chill for at least 30 minutes or up to 3 days. When it comes to near the end of the chill time, place an oven rack in the center position and heat your oven to 375º F.
- Roll. On a well floured surface, roll out the dough until it’s about 1/4-inch thick. Using a cookie cutter, cut out desired cookie shapes.
- Bake. Bake in a 375º F oven for 6 minutes. The cookies should be set around the edges but still slightly soft in the center. Remove from the oven and let chill on the cookie sheet for 5 minutes, then transfer to a cooling rack.
Baking tips for success
Baking whole wheat gingerbread cookies that are both flavorful and perfectly shaped can feel very tricky—but don’t worry, I’ve got you covered! Whether you’re a seasoned baker or just trying your hand at gingerbread for the first time, these tips will help you achieve soft, beautifully spiced cookies that hold their shape every time.
- Don’t skip the chilling step! Cold dough is easier to handle and helps cookies maintain their shape.
- If the dough becomes too warm and soft while working with it, pop it back in the refrigerator for a few minutes.
- Look for white whole wheat flour for a milder flavor that’s still packed with whole grain goodness
- Let cookies cool completely before decorating
- When measuring flour, use the spoon-and-level method rather than scooping directly with the measuring cup. Or, better yet, weigh out your flour for the most accurate results.
- Don’t over bake! The cookies will set more as they cool.
How to store whole wheat gingerbread cookies
These whole wheat gingerbread cookies stay fresh for up to a week when stored properly. Here’s how to keep them at their best:
- Store in an airtight container at room temperature for up to 7 days
- Place pieces of wax paper between layers to prevent sticking
- For longer storage, freeze undecorated cookies for up to 3 months
- If freezing, thaw at room temperature before decorating
- Keep decorated cookies in a single layer until icing has completely hardened
Conclusion
And there you have it—a whole wheat gingerbread cookie recipe that checks all the boxes: soft, flavorful, and perfect for holiday baking. Whether you’re decorating them with icing, sharing them with loved ones, or enjoying them straight from the oven, these cookies are sure to bring a little extra cheer to your season.
So, preheat that oven, gather your favorite cookie cutters, and let the warm, spicy aroma of gingerbread fill your home. Don’t forget to share your creations—I’d love to see how your cookies turn out! Happy baking and happy holidays!
Whole Wheat Gingerbread Cookies
November 25, 2024Equipment
- Hand mixer
- Rolling Pin
- Cookie cutters
Ingredients
- 1 ¾ cups whole wheat flour (300 g)
- 1 tsp cinnamon
- 1 tsp ginger
- ¼ tsp cloves
- ½ tsp table salt
- ½ tsp baking soda
- ¼ cup softened butter (58 g)
- 6 TBS coconut sugar (67 g)
- ¼ cup molasses (80 g)
- 2 TBS milk, room temperature (38 g)
- 1 tsp vanilla
Instructions
- In a medium bowl, whisk the flour, cinnamon, ginger, cloves, salt, and baking soda together. Set aside.1 ¾ cups whole wheat flour, 1 tsp cinnamon, 1 tsp ginger, ¼ tsp cloves, ½ tsp table salt, ½ tsp baking soda
- In a large mixing bowl, cream the butter and sugar together with a hand mixer until well incorporated. Add the molasses, milk, and vanilla and beat until combined. The mixture might look slightly curdled and split – that's perfectly normal.¼ cup softened butter, 6 TBS coconut sugar, ¼ cup molasses, 2 TBS milk, room temperature, 1 tsp vanilla
- Gradually add the flour mixture in with the molasses mixture, mixing on low speed until just combined. The dough will be soft and slightly tacky.
- Form the dough into a disk. Wrap in saran wrap, and chill for at least 30 minutes (or up to 3 days). When it comes near the end of the chill time, place an oven rack in the center position and heat your oven to 375º F.
- On a well floured surface, roll out the dough until it’s about 1/4-inch thick. Using a cookie cutter, cut out desired shapes and place on a lined cookie sheet. Gather up the scraps into a ball, re-roll, and cut out cookies until you're out of dough.
- Bake in a 375º F oven for 6 minutes. The cookies should be set around the edges but still slightly soft in the center. Remove from the oven and let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.
