Holiday Recipe: Whole-Wheat Gingerbread Cookies With No Artificial Colors (Kids Cook Monday)
|December 10, 2012||Posted by Stacy under Healthy treats, Recipes|
Calling these gingerbread cookies “healthy” might be a stretch since they contain a fair amount of butter and sugar. But they are made with 100% whole-wheat flour and contain no food dyes whatsoever. In my book, it makes them a perfect holiday treat for my family.
I baked them on Friday for the annual cookie swap at my twins’ preschool. For decorations, my kids and I used pink and green sprinkles made with vegetable colorants (from India Tree) and dark chocolate chips (65 percent cacao–from Sunspire). My kids and my husband loved them. I brought two dozen to the cookie swap and they were devoured.
I posted a photo of the cookies on my Facebook page over the weekend and was asked for the recipe. So I’m sharing it here. If you plan on making them for a party or other special event, be sure to leave time for the icing to to harden. It didn’t take long in our arid climate–only about an hour–but you should factor in more time if you’re in a damp area.
Whole-Wheat Gingerbread Cookies
Adapted from Frontier Natural Products Co-op
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/4 cup honey
- 1 egg
- 1 teaspoon pure vanilla extract (preferably organic)
- 1 1/2 cups unbleached white whole-wheat flour
- 1 cup whole-wheat pastry flour
- 1 1/2 teaspoons ginger powder
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/8 teaspoon cloves
- 1/4 teaspoon salt
Preheat oven to 350 degrees. In a large bowl, cream together butter, sugar, molasses, and honey. Beat in egg and vanilla extract. In a medium bowl, combine dry ingredients. Add to wet ingredients and mix well. Working in batches, roll the dough to 1/4-inch thickness on a floured surface. Cut into shapes with cookie cutters. Place on ungreased baking sheets. Bake about 8 to 10 minutes, until slightly browned and sturdy (be sure to check them after 8 minutes and don’t overcook). Cool completely on a wire rack before applying icing and decorations.
Glossy White Icing
- 1 1/2 cups confectioner’s sugar
- 3 teaspoons whole milk
- 3 teaspoons light corn syrup (normally, I’m not a fan of corn syrup, but it helps give these cookies a beautiful shiny glaze)
- 1/4 teaspoon pure vanilla extract (preferably organic)
In a small bowl, stir together confectioner’s sugar and milk until smooth. Whisk in light corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick, add a touch more corn syrup.
Do you have a favorite holiday cookie or dessert recipe that could be considered even a little healthy? I’d love to hear it! To leave a comment, scroll down to the bottom of the page.