Whole Wheat Gingerbread Children |
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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 36 |
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For years we made Aunt Dawn's crispy gingerbread boys. I found this chewy cookie, and it became my family's favorite... Sorry Aunt Dawn! (servings are aproximate) Ingredients:
1 1/2 cups castor sugar |
1 cup butter - softened |
1/3 cup molasses |
1 egg |
2 cups unbleached all purpose flour |
1 1/4 cup whole wheat flour |
2 tsp baking soda |
1/2 tsp kosher salt |
2 tsp ginger |
2 tsp cinnamon |
Directions:
1. In a large bowl, beat sugar and butter until light and fluffy. Add molasses and egg, blend well.
2. Lightly spoon flours into measuring cup; level off and dump into another bowl, add soda, salt, ginger, and cinnamon; mix well.
3. Add flour mixture a little at a time to butter/molasses mixture, combining well after each addition. Divide dough into 4 balls.
4. Cover with plastic wrap and refrigerate only 1 hour.
5. Heat oven to 350F.
6. On a lightly floured surface, roll out dough one ball at a time, at 1/8 inch thick Cut with floured Gingerbread boy and girl cookie cutters.
7. Place 1 inch apart on an ungreased cookie sheet. Gently move arms and legs of the cookies for different poses.
8. Cut scrap dough into hats, scarves, mitten, boots, etc. Place on the cookie children so they stay warm.
9. Bake at 350 for 6 to 9 minutes, or until set, they will be a light golden brown.
10. Cool 1 minute, transfer to cooling rack and cool completely, then decorate as desired.
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