Whole Wheat Gingerbread Cookies
From infoforyourlife 9 years ago
- 1 hour 30 minutes to make
- Serves 6 dozen
This traditional festive cookie incorporates whole wheat flour to provide a fibre boost without compromising flavour or texture.
Ingredients
- • 1 cup (250 mL) unsalted butter, softened shopping list
- • 1 cup (250 mL) packed golden yellow sugar shopping list
- • 1/4 cup (60 mL) 100% pure fancy molasses shopping list
- • 1 large egg, lightly beaten shopping list
- • 1 tsp (5 mL) Great Value Artificial Vanilla Extract shopping list
- • 1/2 tsp (2 mL) iodized sea salt shopping list
- • 1 1/2 cups (275 mL) Great Value Whole Wheat Flour shopping list
- • 1 1/2 cups (275 mL) Great Value All Purpose White Flour shopping list
- • 2 tsp (10 mL) ground ginger shopping list
- • 2 tsp (10 mL) ground cinnamon shopping list
- • 2 tsp (10 mL) Great Value baking cocoa shopping list
- • 2 tsp (10 mL) Great Value baking soda shopping list
How to make it
- 1. In a large bowl, beat together butter and sugar until light and fluffy. Beat in molasses, egg, vanilla, and salt until combined.
- 2. In a separate bowl, whisk together dry ingredients; add to wet ingredients and mix until well blended and dough forms. Cover with plastic wrap and refrigerate for at least 1 hour before handling. If chilled overnight, allow the dough to warm up slightly or it may crack when it is rolled out.
- 3. Preheat oven to 350F (175C.) Line two baking trays with parchment paper, set aside. Divide dough into 4 pieces; roll out one at a time keeping the remaining dough refrigerated.
- 4. Roll dough to ¼ inch (½ cm) thickness on a lightly floured surface. Cut into desired shapes using floured cookie cutters. Carefully transfer to prepared baking trays.
- 5. Bake for 7-9 minutes, rotating trays top to bottom halfway through, or until cookies are set. Cool 1-2 minutes on the tray then transfer to a wire rack to cool completely before decorating.
- Tips:
- Make a simple Royal Icing to decorate. It will harden overnight, making the cookies stackable for storage. Lightly whisk together 1 egg white and ¼ tsp (1 mL) lemon juice. Gradually beat in 1 ½ - 2 ½ cups (375-625 mL) of icing sugar to desired consistency. Tint using food colouring, then pipe onto cookies using a zipper storage bag with the corner snipped off. Allow the icing to dry overnight before storing in an airtight container.
- More cookie recipes are available at www.walmart.ca/recipecentre.
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