Whole Wheat Gingerbread Cookies
Prep time: 1 Hr 45 Mins (Includes Chill Time)
Cook time: 7-10 Mins
Yields: 50 Cookies (Approx)
It's not Christmas without these easy to bake soft gingerbread cookies. Use a variety of festively-themed cookie cutters to make these cute cutouts.
Ingredients
Frosting:
Instructions
  1. In a large bowl stir together the all-purpose flour, whole wheat flour, baking soda, ground spices and salt, and set aside. Also whisk together the Ener-G egg replacer powder and water in a small bowl and keep it ready.
  2. In another large bowl, cream together the butter and sugar until light and fluffy.
  3. Add molasses (See My Notes) and egg replacer mix; blend well.
  4. Now stir in the flour mix; combine well. If you feel the dough is too tight add about 1-2 tablespoons of water.
  5. Divide the gingerbread cookie dough into two halves and wrap each half in plastic wrap or in a container with a lid and chill it in the refrigerator for at least an hour. (See My Notes)
  6. Preheat the oven to 350F/180C.
  7. Remove one half of the dough from the fridge. Keep the remaining cookie dough refrigerated.
  8. On a lightly floured surface (countertop or a big cutting board), roll out the dough to 1/8-inch thickness. Lightly dip the cookie cutters that you want to use in some flour and cut the rolled out dough into desired shapes.
  9. Place 1 inch apart on ungreased cookie sheets.
  10. As I always suggest test bake 2-3 cookies for 7-10 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool on a wire rack until it cools completely before frosting it.
For the frosting:
  1. In a medium bowl add the butter, vanilla and salt; beat until light and fluffy.
  2. Gradually beat in sugar in small increments until smooth.
  3. Add 1 tablespoon milk; beat at high speed until light and fluffy.
  4. Add some more milk to get the desired spreadable or piping consistency as per your choice.
  5. Decorate the cookies as desired.
  6. The frosting has to set and dry before you can store it in a container.
My Notes:
  1. While measuring the molasses, lightly grease the measuring mug with non-stick cooking spray or use the butter wrapper, so that all the molasses will fall out without sticking to the mug.
  2. I made the dough and refrigerated it for about a day because I couldn't bake it on the same day. So the dough became quite stiff. I had to keep it out at room temperature for it to become pliable. I had to use little water too to make the dough soft and in order to roll it.
  3. I didn't have time to do the frosting at home and also I didn't want to make a lot of icing, decorate the cookies and give a sugar high to my kids and others so used readymade cookie icing tubes to decorate just a few cookies. The rest the kids ate it without any icing which was sweet enough and tasted great.
  4. To make Christmas tree ornament cookies, use a straw to poke a hole on the gingerbread cutouts and then bake the cookies as usual.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/whole-wheat-gingerbread-cookies/