Whole Wheat Gingerbread Cookies
November 25, 2024Nothing 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.
Equipment
- 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.