300x600
Ingredients
- 1 cup whole wheat flour I like white whole wheat
- 1 cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened slightly
- 1/3 cup light brown sugar
- ½ cup molasses
- 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together both flours, baking powder, baking soda, salt and spices.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar for 2-3 minutes at medium speed, until light and creamy. Add the molasses, egg yolk and vanilla and beat until combined.
- Reduce mixer speed to low and mix in the flour mixture.
- Form the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for at least 2 hours and up to 2 days.
- When you’re ready to bake the cookies, preheat oven to 350 degrees F.
- Roll out dough on a floured work surface. (I like to use my silpat.) Use cookie cutters to cut cookies into desired shapes. Place on a parchment-lined baking sheet. Baking time will vary depending on the size of your cookies. Medium gingerbread cookies bake for 9-10 minutes, and mini cookies bake for about 7 minutes. Let cookies cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
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