Try this healthy gingerbread cookies inChristmas. We ensure you that your whole famliy will like them ! If you want to hang them on the tree, don’t forget to put a hole in the top before you bake them.
- 2 tablespoons unsalted butter, melted
- 2 tablespoons vegetable oil
- 1/4 cup molasses
- 1/4 cup light brown sugar
- 1/2 teaspoon baking soda
- 1 egg, beaten
- 1/2 cup FoodThink Toasted Wheat Germ
- 1 tablespoon ground ginger
- 2 1/4 cups whole wheat pastry flour, plus more for rolling out dough
- 1 cup confectioners’ sugar
- 1 tablespoon meringue powder
- 2 tablespoons warm water
To make cookie
- Preheat oven to 350° F.
- In large bowl, mix melted butter, oil, molasses, brown sugar and baking soda. Stir with egg.
- Add wheat germ, ground ginger and half of flour. Stir until combined. Slowly add remaining flour until dough is no longer sticky. (On dry days you may need less flour; on humid days you may need more.)
- Sprinkle cutting board with flour and knead dough until smooth. Roll out dough, adding flour as necessary so dough does not stick. Cut into desired shapes.
- Gather up the dough scraps and roll them out again to cut more cookies.
- bake for 10 to 12 minutes until a light golden brown. Cool completely before icing.
- In grease-free mixing bowl, combine sugar and meringue powder. Add water and beat until icing forms peaks (about 8 to 10 minutes with a heavy-duty mixer, 10 to 12 minutes with a handheld mixer.)
- Keep icing covered with damp cloth while using it and store in an airtight container (it does not need refrigeration; beat at low speed before using again).
- You can color icing by adding food coloring a little at a time.
- Spoon icing into small sealable plastic bag. Seal bag and cut small piece of corner off. Pipe icing onto cookies.
- If you want to hang them on the tree, don’t forget to put a hole in the top before you bake them.
To make icing