Whole Wheat Gingerbread Cutouts

Ginger adds a zesty flavor to wonderful whole wheat cookies – perfect dessert to serve at a party.

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  • prep time 1 hr 40 min
  • total time 1 hr 40 min
  • ingredients 16
  • servings 96
 

Ingredients

Cookies

1 1/2
cups granulated sugar
1
cup butter or margarine, softened
1/3
cup molasses
1
egg
2 1/4
cups all-purpose flour
1
cup whole wheat flour
2
teaspoons baking soda
2
teaspoons ground ginger
2
teaspoons ground cinnamon
1/2
teaspoon salt

Frosting

1/4
cup butter, softened
2
tablespoons shortening
1/2
teaspoon vanilla
Dash salt
2
cups powdered sugar
1
to 2 tablespoons milk

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until light and fluffy. Beat in molasses and egg until well blended. On low speed, beat in remaining cookie ingredients until well mixed. If necessary, cover with plastic wrap; refrigerate 1 hour for easier handling.
  • 2 Heat oven to 350°F. On lightly floured surface, roll out 1/4 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with floured 2 1/2-inch round or desired shape cookie cutters. On ungreased cookie sheets, place 1 inch apart.
  • 3 Bake 6 to 9 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 4 In small bowl, beat 1/4 cup butter and the shortening on medium speed until light and fluffy. Beat in vanilla and dash salt. On low speed, gradually beat in powdered sugar until smooth. On high speed, beat in 1 tablespoon milk until light and fluffy. Add enough additional milk until frosting can be spread or piped. Frost or decorate cookies as desired. Let stand until frosting is set, about 30 minutes. Store in loosely covered container.
  • 1 In large bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until light and fluffy. Beat in molasses and egg until well blended. On low speed, beat in remaining cookie ingredients until well mixed. If necessary, cover with plastic wrap; refrigerate 1 hour for easier handling.
  • 2 Heat oven to 350°F. On lightly floured surface, roll out 1/4 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with floured 2 1/2-inch round or desired shape cookie cutters. On ungreased cookie sheets, place 1 inch apart.
  • 3 Bake 6 to 9 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 4 In small bowl, beat 1/4 cup butter and the shortening on medium speed until light and fluffy. Beat in vanilla and dash salt. On low speed, gradually beat in powdered sugar until smooth. On high speed, beat in 1 tablespoon milk until light and fluffy. Add enough additional milk until frosting can be spread or piped. Frost or decorate cookies as desired. Let stand until frosting is set, about 30 minutes. Store in loosely covered container.

EXPERT TIPS

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Expert Tips

For a children's party or family get-together with dozens of cousins, make a gingerbread cookie to represent each child. Decorate accordingly, and pipe the name or initials of each child onto the cookie. Or let children create gingerbread "families."

Gingerbread, a spicy brown sweet, traditionally falls into two main categories: cake versions and cookies, which in turn can be thin and crispy or thick and chewy.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
70
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
60mg
60%;
Total Carbohydrate
10g
10%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.