Whole Wheat Gingerbread Men Cookies — The Skinny Fork by Gordon Ramsay

Whole Wheat Gingerbread Men Cookies — The Skinny Fork

The Skinny:
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

Place the 2/3 C. butter into the base of a stand mixer fitted with the paddle attachment. Beat for about two minutes.

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!

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