Thursday, December 23, 2010

Healthier Gingerbread Cookies

Above are some of my gingerbread cookies - freshly cut out dough.  The aroma of gingerbread fills the air when you bake these babies.  I used a Betty Crocker gingerbread cookie recipe but substituted honey for brown sugar and used whole wheat flour instead of white.  Instead of using sugary frosting I used raisins to decorate the cookies.  This is a guilt free way to enjoy the holidays!  mmm delicious!

The Gingerbread Man Story
Run Run Run as fast as you can
You can't catch me
I'm the Gingerbread Man

To make cookies from scratch:


  • 3/4 cup honey
  • 1 stick butter or margarine, softened
  • 2 large eggs
  • 1/4 cup molasses
  • 3 3/4 cups whole wheat flour, plus more for dusting work surface
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt


Cream the honey and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.
Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.
Preheat the oven to 350 degrees F.
Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick. Cut out with gingerbread boy and girl cookie cutters. You can re-roll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.
Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.
To decorate, add three raisins down the front of the cookie to serve as buttons.

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