Makes about 36 4-inch cookies
Amazing! Classic holiday gingerbread cookies made with 100 percent whole wheat flour—yet they come out tender and cakey with a just-right spicy bite. If you can't find whole wheat pastry flour, substitute all-purpose white flour.
- 1 cup whole-wheat flour
- 1 cup whole-wheat pastry flour (or all-purpose flour) plus more for dusting
- 2 tsp. ground ginger
- 2 tsp. ground cinnamon
- ¼ tsp. ground cloves
- Pinch cayenne pepper
- 8 Tbs. (1 stick) unsalted butter, softened
- ½ cup dark brown sugar, firmly packed
- ½ cup molasses
- 1 large egg
- ¼ cup low-fat milk
- 1 0.75-oz. tube white icing, optional
1. Combine flours, ginger, cinnamon, cloves and cayenne pepper in large mixing bowl. Set aside. Beat butter and brown sugar together in bowl of electric mixer 1 minute, or until fluffy. Add molasses, and beat until smooth. Reduce speed of mixer, add egg and milk, and beat until smooth. Gradually beat in flour mixture until soft dough forms. Divide dough into three disks. Wrap each disk in plastic wrap, and chill 1 hour, or overnight.
2. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray. Dust work surface and one dough disk with whole wheat pastry flour or all-purpose flour. Roll dough out to 1/4-inch thickness. Cut into gingermen or other shapes with cookie cutters, and place on prepared baking sheets. Gather excess dough, and return to fridge. Repeat with remaining dough disks and extra dough.
3. Bake cookies 10 minutes, or until slightly puffy and dry in centers. Transfer to wire rack to cool. Decorate with icing, if desired.