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Gingerbread Cookies


1 cup whole wheat flour 2 ¼ cups white all-purpose flour

1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon ground ginger

¾ teaspoon nutmeg ¾ teaspoon ground cloves

½ teaspoon salt 1 stick soft butter

1/3 cup coconut oil ½ cup cane sugar

¼ cup maple syrup 1/3 cup molasses 1 egg


1. In a medium bowl whisk the flour, baking soda, cinnamon, ginger, allspice, cloves and salt. Set aside. 2. In a large bowl, using a hand-held electric mixer at high speed, beat the butter and coconut oil until well-combined. Add the sugar, maple syrup, molasses and egg and beat until the mixture is light in texture and color, about 2 minutes.

3. Using a wooden spoon, gradually mix in the flour mixture. When the mixture resembles big crumbs, gather them with your hands and softly knead for a minutes to make a consistent dough. Divide the dough into two thick disks and wrap each disk in plastic wrap, or place in large Ziploc bags. Refrigerate for about 3 hours. (The dough can be prepared up to 2 days ahead.)

4. Preheat oven to 350 degrees. 5. To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface. Using cookie cutters, cut out the cookies and transfer to non- stick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies. 6. Bake, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely.

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