Bake these less for a soft cookie, and bake these more for a gingersnap! We love the white pepper in this gingerbread cookie — it gives it a touch of oomph.

Whole Wheat Gingerbread Cookies

Ingredients

3 cups Community Grains Whole Wheat Pastry Flour
1-1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 Tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground white pepper
6 Tbsp unsalted butter at room temperature
3/4 c light brown sugar
1 egg
3/4 cup molasses
2 tsp vanilla

Baking Instructions

Preheat oven to 375ºF.
In a medium-sized bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and white pepper until blended.
Using a stand mixer, beat together brown sugar, butter, and egg on medium speed until creamed and blended. Add molasses and vanilla, and continue to blend.
With the mixer on low, gradually add in dry ingredients until blended. Do not overmix!
Divide dough in half, wrap in plastic and let stand at room temp for 2-8 hours to allow the spices to permeate the dough.
Lightly flour cutting board and rolling pin, and roll out dough to 1/4” thick, adding more flour and moving the dough around the board to keep it from sticking.
Use your favorite cookie cutter shape to cut out cookies and place them on baking sheet, one inch apart, and bake at 375ºF for 7-10 minutes. 7 minutes will produce a soft and slightly fluffy cookie, and 10 minutes will produce a gingersnap!
Combine remaining dough into a ball and reroll it out. Cut shapes and bake.
Let cookies cool on a cooling rack and decorate using royal icing. Enjoy!