Whole Wheat Gingerbread Cookies - Something Edible
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Whole Wheat Gingerbread Cookies

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Whole Wheat Gingerbread Cookies


Servings: Makes about 60 or so thee-inch tall gingerbread men (Hey, how an I supposed to know what your cutters look like?)

Prep Time: 3 hours

Cook Time: 30 minutes


The Cookie Dough

  • 1/4 cup butter (That's a half stick) Room Temperature.
  • 1/2 cup dark brown sugar Packed firm.
  • 1 tsp salt
  • 4 fluid oz molasses (A half cup.)
  • 1/2 tsp clove Ground
  • 1 tsp cinnamon Ground
  • 2 tsp ginger Ground
  • 3 1/2 cups whole white wheat flour (18 oz by weight.)
  • 1 tsp baking soda
  • 4 fluid oz unfiltered apple cider
  • The Icing

  • 3/4 cup powdered sugar
  • 1 Tbsp milk

  • Instructions:

    For the Cookie Dough - Cream butter, brown sugar and salt in a stand mixer for 3 minutes on medium speed, scraping the bowl as necessary. Add molasses and continue beating on medium until integrated (about 2 minutes more). Take the mixer down to stir speed and add the clove, cinnamon, and ginger. Whisk the baking soda into the flour, and while the mixer continues to stir, add the first half of the flour/baking soda mix by the spoonful to the wet stuff. Add the apple cider to the mix, then spoon in the remainder of the flour/baking soda mix. Continue to mix on the lowest speed until the dough is fully combined (it should be a little glossy). Flatten the wad of dough into an inch thick disc and wrap the dough disc in plastic wrap. Move the dough to the fridge and chill for at least two hours.

    When it's Time to Bake - Preheat the oven to 375F
    Split the dough into quarters to work in installments; keeping the remainder in the fridge until you need it. Roll the first quarter of dough out to 1/8th inch thick and cut into shapes using cookie cutters of your choosing. Wad up the trimmings, roll 'em out and repeat. Place the cut cookies on a Silpat or parchment-lined half sheet pan and bake for six minutes. Let the cookies rest for another six minutes on the sheet before moving to a rack to finish cooling. Repeat the process for the remaining three dough installments.

    For the Icing- Whisk the milk into the powdered sugar until smooth. move to a piping device of your choosing and get down with your creative self when the cookies are cool.


    Obviously, the bake time is cumulative; assuming you're baking 12-15 cookies in a batch.

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