- 1 cup white whole wheat (scooped and leveled)
- 1 cup all-purpose flour (scooped and leveled)
- 1/2 teaspoon salt
- 1 teaspoons baking soda
- 1/2 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 10 tablespoons butter, cold and cut into 1/2 tablespoon pats
- 1 cup light brown sugar (scooped and leveled)
- 1 large egg
- 1/4 cup molasses
- 3 cups powdered sugar
- 2 tablespoons unsalted butter, softened
- 5 tablespoons 2% milk
- 1 teaspoon vanilla extract
- First, add all of the dry ingredients to a medium bowl and whisk until combined. Set aside for later.
- Next, using a stand mixer* butter and brown sugar together at medium speed. This will take around 3-4 minutes.
- Add molasses to the sugar and butter and cream the molasses into the mixture (~1 minute)
- Crack the egg into the creamed mixture mix on medium until combined.
- Finally, slowly add the dry ingredients to the wet ingredients with a 1/2 cup scoop at a time and mix on medium. Repeat until all dry ingredients are gone and the dough is combined. The dough should be a little thicker than normal cookie dough, but still be very easy to form a ball.
- Wrap the cookie dough ball in plastic and place it into the refrigerator for at least 4 hours (the longer the better).
- When there is 20 minutes left of refrigerator time, preheat the oven to 350ºF and spray a baking sheet with non-stick cooking spray.
- Once the dough has cooled. Remove from fridge and sprinkle flour onto a hard, cool surface as well as a rolling pin.
- Then, cut the cookie dough ball into quarters. Place one quarter on the floured surface and place the rest in the cookie dough in the refrigerator to stay cool until it’s time to roll it out.
- Use a rolling pin to roll out the dough so that it’s around 1/4-inch thick. If it’s sticking, sprinkle on some more flour.
- Use small/medium cookie cutters to create sugar cookie cut-outs. Place shapes onto your parchment-lined plate and freeze the cookie cut outs for 10 minutes.
- After 10 minutes, place the frozen cut outs on a parchment-lined baking sheet. Space the cookies out enough to leave room for them to expand.
- Bake at 350ºF for 6-8 minutes or until cookies begin to brown. They cook fast, so be careful! While these cookies are baking, prepare the next batch.
- Immediately remove from hot pan and place on cooling rack.
- Let cool for at least 30 minutes before frosting.
- For the frosting, add all the ingredients for the frosting into a large bowl and mix over low/medium speed until the frosting is thick, creamy, and smooth.
- Frost cookies with icing and then decorate with sprinkles and edible glitter.
- Will stay for up to 5-7 days in an airtight container.
Nutrition FactsServing Size: 1/15 Calories: 307 Sugar: 30 Fat: 9 Carbohydrates: 54 Fiber: 1 Protein: 2
Keywords: gingerbread cookies