Healthy Holiday Recipe: Whole-Wheat Gingerbread Cookies
| 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 set.
Whole-Wheat Gingerbread Cookies
Adapted from Frontier Natural Products Co-op
INGREDIENTS
- 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
DIRECTIONS
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
INGREDIENTS
- 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)
DIRECTIONS
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.
I created this blog to raise awareness and start a dialogue about the various issues involved in school food. By writing about it, I hope to provide parents and educators with ideas and inspiration for making healthy changes in their own schools. Since healthy eating habits start at home, I also address common feeding challenges faced by parents.
Way to go, Stacy. They’re so pretty and the recipe looks great. Maybe not healthy, but certainly wholesome.
And yummy! I just ate one. I may still write it off as “healthy”…after all, they ARE whole wheat.
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