Homemade Gingerbread Cookies!
One of the things that I love about this recipe is that it’s not too sweet at all. In fact, it’s almost like a gingerbread sweet bread, and then rolling it in sugar just adds the little bit of extra sweetness that you need.
If you’d like it sweeter, you can also just add a little extra sugar to the recipe!
- ¾ Cup of Salted Butter
- ¾ Cup (packed) Brown Sugar or Sucanat
- ½ Cup Molasses
- 1 Egg
- 1½ teaspoon Vanilla Extract
- 2 cups of Whole Wheat Flour
- 1 cup of Whole Grain White Flour (Feel free to use 3 cups of regular flour, but I feel better about eating 10 cookies if it has whole wheat in them, lol!)
- 2½ teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- 1 teaspoon Baking Soda
- ⅛ teaspoon of salt (if you used salted butter), or ¼ teaspoon salt if you used unsalted butter
- Around ¼ of a cup of Organic Cane Sugar (or just regular sugar)
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
- Cream the butter and brown sugar in a large mixer.
- Once the butter and sugar are mixed together well, then add all of the other “wet” ingredients including the molasses, egg, and vanilla.
- Mix the flour, ginger, cinnamon, nutmeg, baking soda, and salt together in a separate bowl and then add SLOWLY to the wet ingredients.
- Mix everything together well.
- Roll the dough into little balls about 1½ inches thick. Roll each dough ball in the granulated sugar and place on the cookie sheet that was lined with parchment paper.
- Bake for around 10 minutes, take the cookies out of the oven, and then let the cookies sit on the cookie sheet for another 5-10 minutes or so to firm up some more.
- Cool the cookies on a wire rack and enjoy!!