Okay, talk about waiting until the last minute to get this blog post up! We actually made these Whole Wheat Gingerbread Cookies last week, but I haven’t had any time to get this typed up. The holiday season is always so busy for us, as I’m sure it is for most of you. However, I really wanted to share this before Christmas, so here goes!
My kids love to decorate cookies (and use all the different cookie cutters). I’m actually not a fan of the decorating part. I enjoy baking them and eating them, but not the decorating. I’ve never had enough patience with it because it takes far too much time in my mind! But, I knew my kids would have fun with it so I made a so-so effort with these cookies this year. They had fun. I had fun for about 2 minutes…and then the mess they were making all around them was a tad stressful for me. When we were all done, though, it was nothing the vacuum cleaner and lots of countertop wipe-downs couldn’t handle!
Whole Wheat Gingerbread Cookies
(Recipe adapted from a McCormick Gingerbread recipe I saw in a magazine recently.)
- 3 cups white whole wheat flour
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup organic butter, softened
- 3/4 cup brown sugar (not something I generally use anymore, but decided to keep for this recipe)
- 1/2 cup molasses
- 1 egg
- 1 tsp. pure vanilla extract
Mix together the dry ingredients in a bowl. In a another mixing bowl, beat the butter and brown sugar until thoroughly mixed together. (I dare you not to taste a little!) Add the molasses, egg, and vanilla and mix well. Gradually mix in the flour mixture on low speed until mixed. Press dough into a flat disk and wrap in plastic wrap. Refrigerate for 4 hours (or overnight).
When dough has chilled long enough, remove from fridge. Preheat oven to 350 degrees. Roll dough out onto lightly floured surface to about 1/4″ thickness. Cut out cookies and place on ungreased baking sheets. Bake for about 8 minutes. Remove from oven and leave on cookie sheet for one minute and then transfer to cooling racks. Cool completely and then decorate as desired.
I used my recipe for Vanilla Buttercream Frosting to frost these gingerbread cookies, but I knew going into it that we’d be freezing the cookies right away. This frosting doesn’t set up well, so I don’t really recommend it. (I’m sure a simple mix of powdered sugar and milk would have been better.) I also thought I was going to make RED frosting and it turned out pink. Oh well. My kids didn’t care one bit (and neither did I, really). Making these cookies was more about ‘making cookies with my kids’ and less about ‘presentation.’ However, they taste WONDERFUL and my kids have been enjoying them for snacks lately (right out of the freezer).
Tonight, we’ll be setting out these Whole Wheat Gingerbread Cookies as well as some of my No Bake Cookies for Santa Claus and his reindeer (I hear they get hungry too)! My kids are very excited (and so are we)! We’ll definitely have fun tomorrow!