The Carlsmith Family's Gingerbread Cookies

  • Active Time 50m
  • Total Time 3h 35m

about 80 cookies (2- to 3-inch)

The dough is pleasantly easy to work with for children and parents alike: it won't stick or tear when you roll it out. Dress the finished cookies up with a quick cookie glaze, colored sugars or a sprinkle of powdered sugar.

Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month. | Equipment: Cookie cutters

ingredients

  • 3 cups whole-wheat pastry flour
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup canola oil
  • 1 cup sugar
  • 1 large egg
  • 1 cup molasses
  • 2 tablespoons white vinegar

Companion recipe: A Quick Cookie Glaze

directions

Whisk the whole-wheat flour, all-purpose flour, baking soda, cinnamon, ginger, cloves and salt in a large bowl. Beat the butter, oil and sugar in another large bowl with an electric mixer until creamy. Add the egg, molasses and vinegar; beat until combined. Add the dry ingredients and stir to combine. The dough will be very soft. Divide the dough into 4 equal portions, wrap in plastic wrap and refrigerate until chilled, at least 2 hours or overnight.

Preheat the oven to 350 degrees F. Coat several baking sheets with cooking spray or line with parchment paper.

Working with one portion of dough at a time, on a floured surface, roll the dough 1/4-inch thick. Cut the cookies using cookie cutters. Gather the scraps and reroll. Using a spatula, place the cookies 1/2 inch apart on the prepared baking sheets. Repeat with the remaining dough.

Bake the cookies, one batch at a time, until puffed but still soft, 10 to 12 minutes. Transfer to a wire rack to cool.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9077

nutrition information per serving

65 calories; 2g total fat; 1g total saturated fat; 6mg cholesterol; 41mg sodium; 11g carbohydrates; 1g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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