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The Carlsmith Family's Gingerbread Cookies
The Carlsmith Family's Gingerbread Cookies
4 Reviews
From the EatingWell Kitchen
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.
- By: EatingWell Test Kitchen
Ingredients 80 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 80 servings
Nutrition per serving may change if servings are adjusted.
- 3 cups whole-wheat pastry flour
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¼ cup canola oil
- 1 cup sugar
- 1 large egg
- 1 cup molasses
- 2 tablespoons white vinegar
Preparation
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Active
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Ready In
- 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.
- Preheat oven to 350F. Coat several baking sheets with cooking spray or line with parchment paper.
- Working with one portion of dough at a time, on a floured surface, roll the dough ¼ inch thick. Cut cookies using cookie cutters. Gather scraps and reroll. Using a spatula, place the cookies ½ inch apart on the prepared baking sheets. Repeat with the remaining dough.
- Bake the cookies, one batch at a time, until puffed but still soft, 10 to 12 minutes. Transfer to a wire rack to cool.
- Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
- Equipment: Cookie cutters
- Serving size: 1 cookie
- Per serving: 67 calories; 2 g fat(1 g sat); 1 g fiber; 11 g carbohydrates; 1 g protein; 0 mcg folate; 5 mg cholesterol; 6 g sugars; 39 IU vitamin A; 0 mg vitamin C; 9 mg calcium; 0 mg iron; 41 mg sodium; 64 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 1 other carbohydrate
Reviews 4
December 20, 2012
By: EatingWell User
Terrible time rolling out the dough
I chilled the dough for 24 hours and still it crumbles like sand when rolled out. Extremely disappointing.
Pros: Will probably taste good
Cons: Dough is very difficult to roll out
December 17, 2012
By: EatingWell User
YUM-YUM
Made these with 8 knidergarteners. We had a great time measuring,mixing, and after setting in the fridge overnight I dived the dough up. Great time rolling and cutting . Oh, the decorating was a blast. The best was tasting MMMMM. there was enough for them to share with their families. Some parnets asked for the recipe. One commented on how proud their daughter was of the cookies she made:) We were having so much fun I forgot to take a picture.
Pros: very easy
Cons: No cons, just pure enjoyment!!
December 04, 2011
By: EatingWell User
An excellent cookie
This is an excellent gingerbread cookie recipe. The dough is very easy to work (when properly chilled) and the mix of spices is just right. I've made these every year since they appeared in a 2007 Eating Well cookie pamphlet and my family really enjoys them. The original recipe suggested glazing them with a glaze of 2 c. confectioner's sugar flavored with 2 - 2.5 T of water and 1 tsp. of vanilla or orange juice. I've routinely made the glaze with o.j. instead of water and added orange zest and even a little more orange flavoring to get a nice citrus flavor. The orange is a bit unexpected and a wonderful compliment to the spice.
Pros: Keep very well and even improve with age
November 28, 2011
By: EatingWell User
Let dough rest overnight to reduce stickiness
So much better than my Grandma's hard gingerbread cookies, soft and delicious but -- eggs, dairy, all those allergens my nieces are allergic to.
Pros: easy to roll out if you need let it age overnight
Cons: sticky and frustrating if you use it right away, large recipe
