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20 minute dinner recipes

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The Carlsmith Family's Gingerbread Cookies

http://www.eatingwell.com/recipes/the_carlsmith_familys_gingerbread_cookies.html

From EatingWell:  December 2005/January 2006

The dough is pleasantly easy to work with for children and parents alike: it won't stick or tear when you roll it out. Dress the finished cookies up with a quick cookie glaze, colored sugars or a sprinkle of powdered sugar.

About 80 cookies (2- to 3-inch) | Active Time: 50 minutes | Total Time: 3 hours 35 minutes (including 2 hours chilling time)

Ingredients

Preparation

  1. Whisk whole-wheat flour, all-purpose flour, baking soda, cinnamon, ginger, cloves and salt in a large bowl. Beat butter, oil and sugar in another large bowl with an electric mixer until creamy. Add egg, molasses and vinegar; beat until combined. Add the dry ingredients and stir to combine. The dough will be very soft. Divide the dough into 4 equal portions, wrap in plastic wrap and refrigerate until chilled, at least 2 hours or overnight.
  2. Preheat oven to 350°F. Coat several baking sheets with cooking spray or line with parchment paper.
  3. Working with one portion of dough at a time, on a floured surface, roll the dough 1/4 inch thick. Cut cookies using cookie cutters. Gather scraps and reroll. Using a spatula, place the cookies 1/2 inch apart on the prepared baking sheets. Repeat with the remaining dough.
  4. Bake the cookies, one batch at a time, until puffed but still soft, 10 to 12 minutes. Transfer to a wire rack to cool.

Nutrition

Per cookie : 65 Calories; 2 g Fat; 1 g Sat; 0 g Mono; 6 mg Cholesterol; 11 g Carbohydrates; 1 g Protein; 1 g Fiber; 41 mg Sodium; 62 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate

Tips & Notes