Healthy Gingerbread  Cookies

These Healthy Gingerbread Cookies are soft, moist, and taste exactly like traditional gingerbread men but without all of the added sugar. Make ahead and freezer friendly, these delicious cookies are the perfect addition to your holiday baking list!

Whole Wheat or Spelt Flour All Purpose Flour Ginger, Cinnamon  Nutmeg, Cloves Baking Soda & Salt Butter Cane Sugar or Coconut Sugar Egg Molasses Icing Sugar

Ingredients You Need

In a large bowl, add whole wheat flour, all-purpose flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt. Whisk until no lumps.


In another large bowl, add butter and sugar. Beat with an electric mixer until combined and creamy.


Add egg and molasses. Beat until combined well (don't overbeat to prevent butter separation).


Add flour mixture, first stir with spatula and then mix with your hands until a ball of dough forms.


Divide it into two balls, place on two separate sheets of plastic wrap, flatten into discs, wrap and refrigerate for 30 minutes.


Preheat oven to 350 degrees F and line two large baking sheets with unbleached parchment paper or silicone baking mats. Set aside.


Remove chilled dough from fridge, warm up on counter for 5 minutes, unwrap from plastic. Dust surface and rolling pin with flour and roll the dough 1/4 inch thick.


Using your favorite cookie cutters, cut out cookies and transfer to baking sheet (loosening with small spatula if necessary), leaving just 1/2 inch in between.


Bake for 8 minutes for soft cookies and 12 minutes for crunchy cookies. Do not overbake as cookies will harden during resting.


In a small bowl, add icing sugar and water; whisk until smooth and no lumps.


Transfer to a sandwich size resealable bag, push to one corner, twist bag on top and cut a tiny hole at the tip.


Decorate cookies as you wish by pushing icing through the hole. Let icing dry. Do not stack them until then.


Store in an airtight container for up to 1 week or freeze for up to 6 months.


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