Wholewheat Gingerbread Cookies Recipe

Wholewheat Gingerbread Cookies Recipe

Ingredients:

• 3/4 cup butter
• 2/3 cup molasses
• 1 teaspoon vanilla extract
• 1 tablespoon ginger powder
• 1 teaspoon cinnamon
• 1 dash salt
• colorful sprinkles as required
• 3/4 cup brown sugar
• 1 egg
• 2 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon clove powder
• 1/4 teaspoon nutmeg

For Garnishing :

• 1/4 cup icing sugar

Recipe :

• Step 1 Prepare the mixture

  In a large bowl, using a hand mixer, beat butter until it becomes smooth. After that add brown sugar and molasses and beat till the mixture becomes creamy. Put in the egg and vanilla extract and beat it for 2 minutes.

• Step 2 Mix the ingredients to make the dough

  In a separate bowl, mix all-purpose flour, spices, baking soda, and salt. Now, gradually add dry ingredients to wet ingredients. While mixing the dry and wet ingredients keep the hand mixer on low. Keep on mixing while adding the dry ingredients to avoid the formation of lumps.

• Step 3 Put it in the fridge

  Wrap dough in plastic wrap and keep in the refrigerator for at least 2 hours. Chilling the dough will help in getting more flavour and release more colour in the gingerbread.

• Step 4 Cut them in the desired shapes

  Preheat the oven to 350° Fahrenheit. Line two large baking sheets with parchment paper. Before placing the dough on any surface spread some flour on it. It is also recommended to sprinkle some on your hand and then on the rolling pin as well. This will help in rolling the dough easily. Using the cutter, cut out gingerbread men and transfer to baking sheets.

• Step 5 Time for decoration

  Bake until slightly puffed. It will take up to 9 to 10 minutes depending on the size of your cookies and oven. Let it cool on baking sheets for 5 minutes before transferring to a cooling rack. Ensure that they're firm before decorating the. Decorate it with icing and sprinkles as you like.

Tips :

• Do not add whole spices to the recipe. If you do not have the powder, dry roast the spice and ground it into a fine powder.

• Do not put all the dry ingredients at once. It is the best practice to add the dry ingredients 1/3rd at a time and mix constantly with a spatula.