These healthier easy gingerbread cookies are made with whole-grain flour for a some added nutrition. The dough is super easy to make and you can decorate them however you like!
And the saga continues…
Now, before you go ahead and look at these sparkly snowflakes in doubt thinking “that
Really, many people think gingerbread cookies are hard to make, which is not the case. So let’s break it down a little further.
How to make gingerbread cookies:
- Mix all the dough ingredients together in a stand mixer
- Pop the dough into the fridge for 1-4 hours to chill
- Use a rolling pin to roll out the dough
- Use your favourite cookie cutter to cut out shapes
- Place on a baking sheet and bake
- (Optionally) Use a piping bag to pipe royal icing onto the cookies
- BOOM. YOU JUST MADE GINGERBREAD COOKIES. *applause*
Pretty simple once it’s broken down into steps, right?
A few notes on this recipe:
These healthier easy gingerbread cookies are made healthier by using whole-grain flour, and part coconut sugar which has a lower glycemix index than regular sugar. (Basically, it will give you less of that sugar-high and crash afterwards than regular table sugar.) If you prefer using regular flour, or a 1 to 1 gluten-free baking flour, both of those options will work well too.
I like to use an organic blackstrap molasses for these cookies. This gives them a super deep and robust flavour, but regular (also known as fancy) molasses tastes great too! If you’re wondering what the difference is between regular molasses and blackstrap molasses let’s clear that up quickly:
Molasses is made from the boiling of cane sugar. Regular molasses results from the first boil, which leaves it with a lighter and sweeter taste. Blackstrap molasses is made from the third boil (the can sugar is boiled down 3 times) which gives it a richer flavour with more depth.
Ok, moving onto some icing tips!
First, you’ll want to make sure to having a piping bag on hand and the right piping tips. I like to use the wilton #1 and #2 round decorating tip. These are the perfect decorating tips if you’re looking to make some fun designs on your cookies, or even just gingerbread men!
Next, you’ll want to get the right icing consistency. This is the *only* part of the recipe that is a little bit trickier. If your icing is too thick, it will be hard to pipe on well. If it is too thin, it will leak. So how do you know the right consistency?
You’re looking for a “5-second consistency.” This means, if you run a knife through your icing, it should seep back together within 5 seconds. I found this video quite helpful for making royal icing & piping tips!
Happy gingerbread season loves! xxPrint
These gingerbread cookies are made with healthier ingredients than a traditional gingerbread cookie and are easy to make!
- 1/2 cup butter (or dairy-free butter) at room temperature
- 1/2 cup organic cane sugar
- 1 egg
- 1/2 cup molasses
- 1/2 tsp vanilla extract
- 2 1/4 cups whole grain Spelt flour
- 1 tsp cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 cups powdered sugar
- 2 egg whites
- 1 tsp vanilla extract
- 3–5 tsp water
- In a stand mixer, cream together the sugar and butter until light and fluffy, then add the egg, molasses and vanilla and mix until combined.
- Mix all the dry ingredients together and slowly add to the mixer. Mix until everything is well combined.
- Cover your dough and place it in the fridge for at least an hour until it’s firm enough to work with.
- Preheat the oven to 350 degrees F and line a baking pan with parchment paper.
- Roll out the dough on a lightly floured surface until it is about 1/4 inch thick.
- Use cookie cutters to cut out shapes and place the cookies onto the baking sheet.
- Bake for 8-10 minutes
- Mix the powdered sugar, egg whites and vanilla extract together in a stand mixer until smooth and shiny.
- Slowly add the water, one tsp at a time until your icing drizzles off a spoon and holds for a few seconds before melting back into the icing. (If it’s too thick, add some more water. If it’s too thin, add some more icing sugar.)
- Use a piping bag to pipe the icing onto your cookies.
Use blackstrap molasses in these cookies if you have some on hand. It has a deeper more rich flavour and will make these cookies taste amazing!
You want the icing to have a 5-second consistency. If you a run knife through it, the icing should seep back together in 5 seconds.
- Serving Size: 1 cookie
- Calories: 207
- Sugar: 25g
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 2g
Keywords: Easy gingerbread cookies, healthy gingerbread cookies
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