Rating: 3.25 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary test

total:
3 hrs 35 mins
Servings:
80

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 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.

  • 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

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

Nutrition Facts

1 cookie
67 calories; protein 0.9g; carbohydrates 11.5g; dietary fiber 0.6g; sugars 5.5g; fat 2g; saturated fat 0.8g; cholesterol 5.4mg; vitamin a iu 39IU; folate 0.3mcg; calcium 9.4mg; iron 0.3mg; magnesium 9.9mg; potassium 64mg; sodium 40.8mg.

1 other carbohydrate

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