Whole Wheat Gingerbread Cookies Recipe

Name: Whole Wheat Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter softened; 1 cup sugar packed golden yellow; 1/4 cup molasses 100% pure fancy; 1 large egg lightly beaten; 1 teaspoon artificial vanilla extract Great Value; 1/2 teaspoon sea salt iodized; 1 1/2 cups whole wheat flour Great Value; 1 1/2 cups white flour Great Value All Purpose; 2 teaspoons ground ginger; 2 teaspoons ground cinnamon; 2 teaspoons cocoa Great Value Baking; 2 teaspoons baking soda Great Value

Servings: persons

1 cup unsalted butter softened
1 cup sugar packed golden yellow
1/4 cup molasses 100% pure fancy
1 large egg lightly beaten
1 teaspoon artificial vanilla extract Great Value
1/2 teaspoon sea salt iodized
1 1/2 cups whole wheat flour Great Value
1 1/2 cups white flour Great Value All Purpose
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons cocoa Great Value Baking
2 teaspoons baking soda Great Value

1
In a large bowl, beat together butter and sugar until light and fluffy. Beat in molasses, egg, vanilla, and salt until combined.
2
In a separate bowl, whisk together dry ingredients; add to wet ingredients and mix until well blended and dough forms. Cover with plastic wrap and refrigerate for at least 1 hour before handling. If chilled overnight, allow the dough to warm up slightly or it may crack when it is rolled out.
3
Preheat oven to 350F (175C.) Line two baking trays with parchment paper, set aside. Divide dough into 4 pieces; roll out one at a time keeping the remaining dough refrigerated.
4
Roll dough to 1/4 inch (1/2 cm) thickness on a lightly floured surface. Cut into desired shapes using floured cookie cutters. Carefully transfer to prepared baking trays.
5
Bake for 7-9 minutes, rotating trays top to bottom halfway through, or until cookies are set. Cool 1-2 minutes on the tray then transfer to a wire rack to cool completely before decorating.

970

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup unsalted butter softened, 1 cup sugar packed golden yellow, 1/4 cup molasses 100% pure fancy, 1 large egg lightly beaten, and more.

Yes, Whole Wheat Gingerbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat Gingerbread Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions