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Gingerbread Cookies

These Gingerbread Cookies are soft and chewy and perfect for decorating! This gingerbread cookies recipe is our favorite, and it's just a bit healthier.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Servings: 24 3-inch cookies
Calories: 105kcal


  • 1 cup whole wheat flour I like white whole wheat
  • 1 cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ cup unsalted butter, softened slightly
  • 1/3 cup light brown sugar
  • ½ cup molasses
  • 1 egg yolk
  • 1 teaspoon vanilla extract


  • In a medium bowl, whisk together both flours, baking powder, baking soda, salt and spices.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar for 2-3 minutes at medium speed, until light and creamy. Add the molasses, egg yolk and vanilla and beat until combined.
  • Reduce mixer speed to low and mix in the flour mixture.
  • Form the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for at least 2 hours and up to 2 days.
  • When you’re ready to bake the cookies, preheat oven to 350 degrees F.
  • Roll out dough on a floured work surface. (I like to use my silpat.) Use cookie cutters to cut cookies into desired shapes. Place on a parchment-lined baking sheet. Baking time will vary depending on the size of your cookies. Medium gingerbread cookies bake for 9-10 minutes, and mini cookies bake for about 7 minutes. Let cookies cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.


Serving: 1cookie | Calories: 105kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 64mg | Potassium: 138mg | Sugar: 8g | Vitamin A: 130IU | Calcium: 26mg | Iron: 0.8mg
Nutrition information is only an estimate.
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