Eggless Whole Wheat GingermanBread Cookie
A popular and healthy Christmas Gingerbread man Cookie made with whole wheat flour and spices (ginger, cinnamon, nutmeg, black pepper) and sweetened with molasses and brown sugar.
Servings 30 cookies
Calories 123kcal
Ingredients
- 2 cup whole wheat flour
- 1/2 cup all purpose flour maida
- 1 tsp baking soda
- 125 g butter softened
- 1/2 cup molasses or replace it with honey, golden syrup or maple syrup
- 1/2 cup brown sugar or use regular sugar.
- 2 tsp powdered ginger
- 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1/4 tsp black pepper powder
- 1 tbsp flax seed powder
- 2 tbsp sugar just for dusting before baking
- 1 cup icing sugar
- 1.5 tbsp milk
- 1 tsp vanilla extract
- extra flour for dusting while rollig cookies
- 4 tbsp extra milk if required if the dough gets dry
- cling wrap for wrapping dough for chilling in fridge
- butter paper for baking and for making icing cone
- gingermanbread cookie cutter or any desire shape cutter
Instructions
- Dry ingredients Mix: In a bowl sift whole wheat flour, maida, ginger powder, cinnamon powder, nutmeg powder, black pepper powder.
- Wet Ingredients Mix: In another bowl take soften butter, brown sugar, and flax seed powder. Beat them well with the electric beater for 3-4 minutes until light and fluffy.
- Add the molasses and beat it again on high speed for 3-4 minutes.
- It should be light and fluffy.
- Now fold in gently the dry ingredients in two batches. Mix them with a spatula.
- Now mix them with your fingers and knead to make a soft dough.
- Shape it in a disc and clingwrap it. Fridge it for 30 minutes. If possible you can cool it more.
- Remove from the fridge and divide into four parts and shape it into ball . Dust it with flour and roll it to 4mm thickness. (Since whole wheat flour is used, the dough can become dry while rolling. Just put some milk and smoothen it and then dust it with flour and roll). Its time for asking your kids help now. My son shaped the cookie with his new gingermanbread cookie cutter.
- Similarly roll the other dough and cut it in similar way.
- Line a baking tray with butter paper and place the cookies on it. Sprinkle some regular sugar over it.
- Bake it in a preheated oven @ 170 C for 10 minutes or just golden. Do not bake more. The cookies will become hard. They will be soft when removed from oven. Place them to cool.
- In the meantime prepare icing. Take icing sugar in a bowl. Add milk and vanilla essence to it. Mix them well. Put them in a piping bag or a simple cone make from plastic sheet or butter paper.
- Decorate the cooled cookies as per your choice.
- They are ready to serve , store and wrap. Just gift and eat them. Enjoy with a hot cup of milk or tea.
Notes
Note:
Whole wheat flour can be replaced entirely with all purpose flour or in 50: 50 ratio of both flours.
Molasses can be replaced with honey, golden syrup or maple syrup.
Brown Sugar can be replaced with regular sugar.
If the dough becomes dry then add some milk and smoothen it.
If it is sticky then just chill in the fridge and use it. The more you chill the dough, it will be easy to roll it.
You can roll the dough between the plastic sheets.
Just bake the cookie for 10 minutes at 170 C. If you bake more then the cookie will become hard. Or bake it for 12 minutes at 160 C.
Nutrition
Calories: 123kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 70mg | Potassium: 132mg | Fiber: 1g | Sugar: 12g | Vitamin A: 100IU | Calcium: 20mg | Iron: 0.9mg