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
- 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
- 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!