The Mission of a Christian

*singing* On the third day of Christmas………. I baked Gingerbread Men! 

I never really thought I was much of a gingerbread lover, but I have to say I really liked these!!  I found this recipe over at Enlightened Cooking, and, though the beginning of the recipe was a bit time-consuming, it was definitely well worth it!  My whole family loved them, and Kristina and Ryan had fun cutting them out with the cookie cutters.   

Day 3: Totally Awesome Whole Wheat Gingerbread Cookies

2/3 cup molasses (not robust)
2/3 cup packed dark brown sugar
2 tablespoons ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground cardamom (you could also use allspice)
1/2 teaspoon ground cloves
2 teaspoons baking soda
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces
1 large egg, lightly beaten
3 and 3/4 cups white whole wheat flour
1/2 teaspoon salt
1/4 cup all-purpose flour

Preheat oven to 325°F. Line 2 large cookie sheets with parchment paper.  (I used a baking stone).

Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter a few pieces at a time, letting each addition melt before adding next, until all butter is melted. Stir in the egg until combined; stir in white whole wheat flour and salt.

Transfer dough to a lightly floured surface and knead, dusting with as much of the 1/4 cup all-purpose flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature.

Roll out remaining dough to 1/4 inch thickness on a lightly floured board.

Cut out cookies with cutters; transfer to prepared sheets, arranging them about 1 inch apart.

Bake cookies in upper and lower thirds of oven; switching position of sheets halfway through baking, until edges are slightly darker, (I used one baking stone in the center of the oven) 11-13 minutes total (do not overbake—watch carefully!). Transfer cookies to racks. Cool completely. Repeat with remaining dough and scraps (re-roll once). Makes about 3 dozen medium cookies, Decorate, or eat straight up.

And…on the 4th day of Christmas……… I baked Whole Wheat, Oatmeal Chocolate Chip Cookies!

I actually do not have a picture for this one (my camera went dead), but I will send you to a post I wrote a while back that has a picture, along with the recipe. (Click HERE).  It IS an M&M cookie recipe, but the same recipe I use for chocolate chip cookies, just substitute a bag of chocolate chips in for the M&M’s.

Happy baking!

Filed under: Desserts/Cookies, From the Kitchen, Holidays, Recipes Tagged: | Gingerbread cookie recipe, Whole Wheat Gingerbread Cookies