Our Favorite Gingerbread Cookie

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/3 cup Brown sugar, light
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1 cup Whole wheat flour

• Dairy

  • 1/2 cup Butter, unsalted

Found on kristineskitchenblog.com

Description

Ingredients

• 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 (1 stick) unsalted butter, softened slightly
• ⅓ cup light brown sugar
• ½ cup molasses
• 1 egg yolk
• 1 teaspoon vanilla extract

Directions

• 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.