The Carlsmith Family's Gingerbread Cookies

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.

Tips & Notes

• 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

• Tools for decorating:
• For easy decorating, you'll want to have on hand regular or disposable pastry bags and tips, white and dark chocolate and a variety of cookie cutters, colored sugars and food coloring.
• Sources
• Cookie decorating items: Kitchen Krafts (www.kitchenkrafts.com, 800-776-0575) has a wide array of cookie cutters, edible glitters, cookie stencils, dragees and sanding sugars. Similar items, as well as toasted coconut and cookie molds, stamps and cutters, can be found in The Baker's Catalogue of King Arthur Flour (www.bakerscatalogue.com, 800-827-6836).

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

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