SOFT & CHEWY WHOLE WHEAT GINGERBREAD COOKIES
These perfectly soft & chewy whole wheat gingerbread cookies are a holiday season staple! Made with healthier swaps, molasses and warm spices, they're out of this world good. Dairy free and soy free.
Provided by Ashley / Cook Nourish Bliss
Categories Dessert
Time 59m
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves.
- In a large bowl, beat together the coconut oil and coconut sugar with a hand mixer for 2 minutes, until sort of fluffy (it won't be as fluffy as with regular butter).
- Add in the molasses, egg and vanilla and beat again until combined. Slowly add in the flour mixture and beat on low until just combined.
- Transfer the bowl to the refrigerator and chill for 30 to 35 minutes.
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
- Scoop about 1 ½ to 2 tablespoons of the chilled dough and form into balls (about 1 ½-inch in size). Roll the balls in the granulated sugar and place on the prepared baking sheet about 2 to 3 inches apart.
- Bake for about 8 to 9 minutes, until the tops of the cookies have cracked / crinkled (do not over bake these!). Let the cookies cool directly on the baking sheet.
Nutrition Facts : Calories 119 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 140 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
GINGER SPICE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 3h48m
Yield about 3 dozen cookies, depending upon shape
Number Of Ingredients 15
Steps:
- Puree the ginger in a mini food processor with 2 tablespoons water. Squeeze and strain juice through cheesecloth or a fine mesh strainer. Discard the ginger pulp. Reserve the juice.
- Sift the flour, baking soda, salt and spices into a medium bowl, then whisk in the pepper; set aside.
- Cream the butter and sugar with a handheld mixer until light and fluffy, about 1 1/2 minutes. Add the molasses and ginger juice and beat until evenly incorporated, about 2 minutes. (Stir together with a spatula if needed.) Gradually blend the dry ingredients on low speed into the butter mixture until you have a crumbly mixture. Bring the dough together by hand pressing and kneading lightly until moist, but not tacky. Divide into 2 equal portions, press into disks about 1/2-inch thick. Wrap in plastic and chill for at least 1 hour or overnight.
- Position racks evenly in the oven and preheat to 350 degrees F.
- Dust the dough and a work surface with flour. Roll the dough about 1/4 inch thick. Cut out cookies into desired shapes. Transfer to a parchment lined baking sheet. Bake until the cookies are a rich tawny brown, about 18 to 20 minutes. Cool on a rack.
- For decorating: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. For multiple colors divide the icing into batches and add a food coloring as desired. Spread or pipe the icing onto the cookies. Finish with sprinkles, or candies. Let rest on a rack until the icing sets, about 30 minutes.
SOFT WHOLE-WHEAT GINGER SPICE COOKIES
Provided by Food Network
Yield 36 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350F. Stir together flours, ginger, baking soda, cinnamon, cloves, pepper and salt. Set aside. In a large bowl, cream together butter and one cup sugar until light and fluffy. Beat in egg and then stir in water and molasses. Gradually stir dry ingredients into molasses mixture. Shape dough into walnut-sized balls and roll them in remaining two tablespoons sugar.
- Place the cookies two inches apart onto an ungreased cookie sheet and flatten slightly. Bake for 8-10 minutes in preheated oven. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely. Store in an airtight container.
SOFT GINGER COOKIES
Make and share this Soft Ginger Cookies recipe from Food.com.
Provided by hkgriffith
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Combine flour, ginger, baking soda, cinnamon, cloves, and salt.
- Set aside.
- In large miximg bowl with an electric mixer beat butter for 30 seconds.
- Add 1 cup sugar.
- Beat until fluffy.
- Add egg and molasses; beat well.
- Add half the flour mixture; beat until combined.
- Stir in remaining flour with a wooden spoon.
- Shape into 1-inch balls.
- Roll in 2 tablespoons sugar; place on ungreased cookie sheets 2 inches apart.
- Bake in preheated oven 10 minutes or until light brown and puffed.
- Let cool on cookie sheets 2 minutes.
- Transfer to wire racks to cool.
WHOLE WHEAT GINGER SNAPS
Spicy and chewy Ginger Snaps made with all whole wheat flour. Yummy!!
Provided by MRSDAYCARE
Categories Desserts Cookies Spice Cookie Recipes
Time 25m
Yield 60
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
- Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 18.5 g, Cholesterol 14.3 mg, Fat 3.4 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 97.5 mg, Sugar 11.4 g
HONEY WHOLE WHEAT OATMEAL COOKIES
These cookies use honey instead of white granulated sugar. Also, 100% whole wheat flour used instead of all purpose flour. Tempature is lowered on purpose beacause honey burns at higher tempatures. This is suppose to be a healthier alternative to cookies made with white sugar.
Provided by SFL7544
Categories Dessert
Time 30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ingredients until well combined- except oats, raisins and nuts.
- Mix in Oats, raisins, and nuts. Mix well.
- Drop onto lightly greased baking sheet using ice cream scoop.
- Bake at 325 degrees for 18-20 minutes.
HONEY WHEAT COOKIES
These cookies are wonderful, and good for you too! I prefer to use real butter but margarine can be substituted. Wheat germ can also be substituted for the wheat bran. My two year old loves these and I feel less guilty letting him eat them.
Provided by evieg17
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the butter and peanut butter until smooth. Mix in the honey, egg and vanilla. Combine the whole wheat flour, dry milk powder, wheat bran and baking soda; stir into the peanut butter mixture. Drop by teaspoonfuls onto ungreased baking sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until edges begin to brown. Remove from baking sheet to cool on wire racks.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 6.3 g, Cholesterol 10.3 mg, Fat 3.9 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 53.6 mg, Sugar 3.7 g
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