Whole Wheat Gingerbread Cookies Food

WHOLE WHEAT GINGERBREAD

Steps:

• In a large bowl, beat molasses, honey, oil and eggs until well-mixed. Combine dry ingredients and add alternately with the milk to the egg mixture. Pour batter into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with chilled whipped cream.

SOFT & CHEWY WHOLE WHEAT GINGERBREAD COOKIES

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.

SOFT-BATCH GINGERBREAD COOKIES

Steps:

• For the gingerbread cookie dough: Preheat the oven to 350 degrees F (175 degrees C) and line 2 large baking sheets with parchment paper or silicone mats. Set aside.
• Cream the butter, granulated sugar and dark brown sugar in a large bowl with an electric hand mixer or stand mixer fitted with a paddle attachment. Mix on a medium-high speed for about 2 minutes, or until the mixture becomes lighter in color. Mix in the egg and molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Sift the dry ingredients (flour, ginger, cinnamon, baking soda, cloves and salt) into the wet ingredients. Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Use a cookie scoop or large spoon to shape and roll 14 cookie dough balls using about 3 tablespoons of dough per cookie. Place the cookies on the prepared baking sheets and bake for 11 to 12 minutes, or until the cookies seem set in the center. Let the cookies cool on the sheets for 10 minutes, then place on a wire rack to finish cooling.
• For the buttercream frosting: While the cookies bake and cool, mix the butter on a medium speed in a large bowl for 30 seconds, or until smooth. Add the vanilla extract and salt. Mix on a medium speed until combined. Mix in the powdered sugar and milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
• For the cookie decorations: Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife. Top with sprinkles, then enjoy!

WHOLE WHEAT GINGERBREAD COOKIES

Steps:

• In a large bowl, beat together butter and sugar until light and fluffy. Beat in molasses, egg, vanilla, and salt until combined.
• In a separate bowl, whisk together dry ingredients; add to wet ingredients and mix until well blended and dough forms. Cover with plastic wrap and refrigerate for at least 1 hour before handling. If chilled overnight, allow the dough to warm up slightly or it may crack when it is rolled out.
• Preheat oven to 350F (175C.) Line two baking trays with parchment paper, set aside. Divide dough into 4 pieces; roll out one at a time keeping the remaining dough refrigerated.
• Roll dough to ¼ inch (½ cm) thickness on a lightly floured surface. Cut into desired shapes using floured cookie cutters. Carefully transfer to prepared baking trays.
• Bake for 7-9 minutes, rotating trays top to bottom halfway through, or until cookies are set. Cool 1-2 minutes on the tray then transfer to a wire rack to cool completely before decorating.
• Tips: Make a simple Royal Icing to decorate. It will harden overnight, making the cookies stackable for storage. Lightly whisk together 1 egg white and ¼ tsp (1 mL) lemon juice. Gradually beat in 1 ½ - 2 ½ cups (375-625 mL) of icing sugar to desired consistency. Tint using food colouring, then pipe onto cookies using a zipper storage bag with the corner snipped off. Allow the icing to dry overnight before storing in an airtight container.
• More cookie recipes are available at www.walmart.ca/recipecentre.

HEALTHIER BIG SOFT GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together all-purpose flour and whole-wheat flour, ginger, baking soda, cinnamon, cloves, and salt.
• Beat butter and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in egg, then stir in water and molasses. Gradually stir in flour mixture until just incorporated. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets; flatten slightly.
• Bake in preheated oven until cookies are golden brown, 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

GINGERBREAD BISCOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
• Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
• Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
• When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.