- 1 whole egg
- ½ cup butter
- 4 ounces of sugar
- 3 cups whole wheat flour
- ½ cup blackstrap molasses, unsulphured
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon Himalayan salt
- ½ teaspoon nutmeg
I enjoy making these in the winter time. There is nothing like having the aroma of gingerbread in the house for the holidays.
Before I get started grab 2 cookie trays and line them with parchment paper. I also cut 2 separate pieces of parchment paper identical in length. We will be using them later.
I take ½ a cup of butter and put it in my large baking bowl. I let the butter stand at room temperature in the bowl for approximately 15 minutes before adding 4 ounces of sugar to the bowl.
After I add the sugar to the bowl, I add 1 whole egg and the black strap molasses to the bowl. I use my hand held mixer to combine the ingredients thoroughly. I then set this bowl to the side.
Next, I grab another large baking bowl, and I add 3 cups of whole wheat flour and the other dried ingredients. I make sure they are combined well in the mixing bowl before I add the bowl with the egg, black strap molasses and sugar to it.
At this point the ingredients usually become tough to combine thoroughly. This is when clean hands come in handy, pun intended. I finish combining the dough with my hands before separating the dough into two portions.
I wrap each portion in Saran Wrap and place it in the refrigerator for a little over an hour. This is the hardest part of the whole recipe, waiting for an hour.
Once I remove the dough from the refrigerator, I place it on the counter. I remove one of the portions from the Saran Wrap and place it between the 2 sheets of parchment paper. With a rolling pin, I roll out the dough between the sheets of parchment paper.
For these cookies you’ll want the dough to be fairly thin once you roll it out. I take a lid from a jar and use it as my cookie cutter. If it is a special occasion or holiday it is fun to use themed cookie cutters.
After the cookies are cut out, I place them on the lined baking sheet. I proceed to do this with the second batch of dough as well. Once all of the cookies are cut out and on the baking sheets, I stick them in the freezer for 10-12 minutes or until they are firm.
While I am waiting for my cookies to firm up, I set the oven temperature to 350 degrees. When the cookies are firm, I place them in the oven and bake them for approximately 15 minutes. The temperature time will depend on you oven. The cookies should be done, but not crisp.
Nutritional information per serving
Serving size 1 cookie – Yields approximately: 60 small cookies
- 50 calories
- 1 gram of protein
- 8 grams of carbohydrates
- 2 grams of fat
You can add chopped walnuts to the cookies prior to baking. Press the walnuts firmly into the cookies.
Consider picking up some inexpensive, small cookie cutters for the upcoming holiday season. Snowflakes make a great choice. Once the cookies cool, I like to gently sprinkle powdered sugar over them.
These cookies are not only healthy; they are pretty simple to make. They also make a great last minute gift.
How did you make yours? Let us know in the comment section below