Holidays say traditions to me. One thing that brings memories, family togetherness, and fun together is food! I think Holiday baking with your kids is one of the best ways to create these traditions and memories with your kids. Gingerbread is full of yummy spices, delicious aroma and is the perfect food to create these memories with. These gingerbread cookies have whole wheat goodness and coconut oil for a hint of that yummy flavor and a dairy free cookie!
One important thing when baking is to have the right tools. MightyNest has some of the highest quality baking tools that not only makes the process easier, but helps make cleaning up a snap! The products we used to make our cookies include:
- Stainless Steel Jelly Roll Pan. It is made from thick gauged steel that will last for years, won’t rust and doesn’t have any chemicals from nonstick teflon.
- Silicone Mixing Spoon with Stainless Steel Handle. It can withstand high heat so it’s a great tool for mixing sauces over the stove, plus is sturdy and is great for scooping sticky things like molasses!
- Stainless Spatula. Super strong and compact – great for transferring cookie cutouts to your baking tray.
- Maple Rolling Pin: Handmade in Indiana from a sustainably harvested forest.
- Natural Sugar Sprinkles. Family-made in Maine from natural plant and vegetable extracts.
- Natural Food Coloring. Family-made in Maine from natural plant and vegetable extracts.
- Stainless Steel Mixing Bowl Set. Stainless bowl set has silicone bases so they don’t slip.
- Star Cookie Cutter. Made from high grade stainless steel so they will never rust or lose their shape.
To make these cookies, first mix your dry ingredients in a medium size bowl and whisk together. I love the stainless mixing bowls from mighty nest because the silicone bottom makes sure the bowl stays in place. When my kids are helping me mix, this is a major plus! Mix your coconut oil, brown sugar, and vanilla in a stand mixture and beat until smooth and creamy. Then add your molasses. Mix dry and wet ingredients together. Roll out your dough and use extra flour if needed if it is too sticky. Lay out your cookies on parchment line baking sheet. This will not only help your cookies bake more evenly, and not stick to the pan, but makes cleaning your pan super quick!
For my kids, they love making the cookies but their favorite part is decorating them. There are a lot of kids out there that are sensitive to food dyes, and colored frosting and sprinkles can make that difficult. Maggie’s natural food coloring and sprinkles use all natural plant, fruit and vegetable extracts to color their products and so you can feel good knowing there are no artificial colors or food dyes in their products. For the icing, we love this recipe. But you can also use a royal icing as well if you like your icing to harden so that you can stack your cookies.
These cookies are soft, but have a lot of substance. If your family isn’t used to eating a lot of whole wheat, they may prefer a ratio of whole wheat to all-purpose flour in these cookies. It may be a good idea to start out 2 cups AP to 1 cup WW.
These are fun to make and also fun to giveaway! My girls loved making and decorating them and then giving them to their friends.
Whole Wheat Gingerbread CookiesPrint Pin Rate
- 3 cup flour, whole wheat
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 teaspoon ginger root, fresh
- 1 3/4 teaspoon cinnamon
- 1/4 teaspoon cloves, ground
- 6 tablespoon coconut oil
- 3/4 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 teaspoon vanilla extract
- Preheat oven to 375 deg. Line a cookie sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a stand mixer, beat softened coconut oil, brown sugar, and egg on medium speed until almost whipped.
- Add molasses, and vanilla and continue to mix until well blended.
- Gradually stir in dry ingredients until smooth.
- If you aren’t making the cookies immediately, divide dough in half and wrap each half in plastic and refrigerate. It can be stored in the fridge for up to 3 days, but needs to return to room temperature before rolling out.
- Place 1 portion of the dough on a a silpat mat, or a lightly floured surface.
- Sprinkle flour over dough and rolling pin.
- Roll dough to about 1/4-inch thick.
- Cut out cookies with your favorite cookie cutter and place cookies on baking tray about 1 1/2 inches apart.
- Bake for 7-10 minutes (the lower time will give you softer cookies)
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool decorate with icing.