Delicious, chewy whole-wheat gingerbread cookies. Baking time will vary depending on the size you make them, how thin you roll them out, and on your oven temperature (ovens greatly vary). I make mine big (4 inches), roll out thin, and bake 14 minutes for chewy gingerbread cookies.
People often complain that gingerbread cookie dough is not easy to work with. It’s true, but as long as you’re not afraid of the dough, you’ll be fine. Just work with it, get a feel for it, chill as long as needed to make it more workable, don’t be afraid to add as much flour as needed, knead it a little, move it a lot as you roll it out so that it doesn’t stick… eventually, everything will be alright, and the cookies will turn out so delicious, you won’t mind the challenges along the way.
Makes 12 large cookies
Total time: 1 hour 30 minutes
Prep: 10 minutes
Chill: 40 minutes
Bake: 10 minutes
Cool: 30 minutes
2 cups white whole-wheat flour, plus 1/4 cup more for rolling
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 tablespoons unsalted butter, soft
1/2 cup packed brown sugar
1 large egg
1/4 cup molasses
1-2 tablespoons reduced-fat milk (optional)
1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon and cloves.
2. Place butter, sugar, egg and molasses in food processor bowl. Process briefly to incorporate. Add flour mixture and process just until dough comes together into a ball. If dough remains crumbly, add up to 2 tablespoons milk and process a bit more.
3. Remove dough from food processor. Divide into two parts and flatten each part into a disc. Wrap discs with cling wrap and place in freezer for 30 minutes.
4. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
5. Take dough out of the freezer. Place on a generously floured surface and sprinkle with flour. Use a floured rolling pin to roll dough to 1/8-inch thickness. Sprinkle more flour, as needed, and move the dough often as you roll it to prevent sticking.
6. Cut cookies out with a cookie cutter. Gather scraps, briefly knead and re-roll to cut more cookies. Transfer to baking sheet, 1 inch apart. Bake 10-14 minutes, depending on the size of your cookies, on how thin you rolled them, and on how chewy or crisp you like your gingerbread cookies. Remove from oven and allow to cool completely on baking sheet. Decorate if desired.
Nutrition for one cookie
Total Fat 4.7 g
Saturated Fat 2.6 g
Cholesterol 26.0 mg
Sodium 111.7 mg
Total Carbohydrate 35.3 g
Dietary Fiber 3.0 g
Sugars 16.2 g
Protein 3.7 g
Weight Watchers Points Plus: 5 points