Whole Wheat Gingerbread Cut Out Cookies

whole wheat gingerbread cut out cookies

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A wholesome gingerbread cookies that’s delicious and sturdy enough for decorating with kids.


Units Scale
  • 1 cup butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1/2 cup Crosby’s Fancy Molasses
  • 2 Tbsp lemon juice
  • 3 cups all-purpose flour, spooned in
  • 1 cup whole wheat flour, spooned in
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ginger
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp each, nutmeg, cloves


  1. In a large bowl mix butter and sugar until creamy.
  2. Beat in egg and molasses.
  3. Add lemon juice.
  4. Sift together dry ingredients and gradually add to creamed mixture.
  5. When flour mixture is fully incorporated gather dough into a ball, cut in half and pat into two disks.
  6. Chill for one hour.

To bake:

  1. Preheat oven to 350 F.
  2. Roll dough on a lightly floured surface to ¼” thick and cut into shapes.
  3. Bake on a parchment lined baking sheet for 8-10 minutes or until golden around the edges.

Simple icing:

  • 2 Tbsp. soft butter
  • 1 cup icing sugar
  • 1-2 Tbsp. milk or cream
  • 1/2 tsp. vanilla

In a medium bowl mash the butter and add about half of the icing sugar. Mash them together for a bit then add 1 Tbsp. of milk and the vanilla. Mix well then add remaining icing sugar and more milk as needed. This icing should be a little runny for easy decorating.