Gingerbread Cut-Out Cookies
This healthy gingerbread cut-out cookie recipe has all the flavor of traditional gingerbread cookies but incorporates white whole-wheat flour and uses less butter. Pull out all your cookie cutters and decorate these adorable cookies with natural decorating sugar and icing.
Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Freeze the rolled-out dough airtight for up to 3 months. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
Equipment: 2 1/2- to 3-inch cookie cutters
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites, like icings or meringues. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions or use according to the recipe.
Find clear (or white) sanding sugar (aka sparkling or coarse sugar) in well-stocked baking stores, gourmet food shops or online at kingarthurflour.com.
Find red, green and other natural liquid dyes plus a rainbow of already-dyed decorating sugars at chocolatecraftkits.com.
1/2 starch, 1 other carbohydrate, 1/2 fat