Servings: 24 •
Serving Size: 1 Cookie •
Calories: 170 •
Fat: 5 g •
Saturated Fat: 3 g •
Carb: 28 g •
Fiber: 1 g •
Protein: 2 g •
Sugar: 14 g •
Sodium: 101 mg
Add in the 3/4 C. brown sugar and 2/3 C. molasses and continue to beat until well combined and creamy.
Beat in the egg and 1 Tsp. vanilla extract for a full two minutes.
In a separate bowl, whisk together the 3 1/2 C. spooned and leveled whole wheat white flour, 1 Tbsp. ginger, 1 Tbsp, cinnamon, 1 Tsp. baking soda, 1/2 Tsp. allspice, 1/2 Tsp. cloves, and 1/2 Tsp. salt.
On low speed, add the dry ingredients to the wet and mix until just combined.
Divide the dough evenly between two pieces of plastic wrap and form them into a disk, covered completely with the plastic wrap.
Place the disks into the fridge to chill overnight.
Preheat the oven to 350 degrees F. and line a couple of baking sheets with silicone baking mats or parchment paper; set aside.
Remove one of the disks from the fridge and roll out on a lightly floured surface to be about 1/4” thick.
Cut out your desired cookie shapes and transfer the cookies to the prepared baking sheets.
Note: I used a 4” gingerbread men cutter and got two dozen cookies out of it.
Place in the oven to bake for about 9 minutes.
Once done, remove from the oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to continue cooling.
Decorate as desired and enjoy!