Gingerbread cookies are a popular choice to make for the holidays and make a great family project! This healthier twist on a classic gingerbread cookie uses whole wheat pastry flour and less sugar. Don’t worry though, they are just as delicious.
In a large bowl, mix together the flour, ginger, cinnamon, salt, baking soda, and baking powder.
In another bowl, combine the melted butter or coconut oil, maple syrup, brown sugar, and molasses. Mix well.
Add the wet ingredients to the dry and mix until a dough is formed. Divide the dough into 2 discs, wrap in plastic wrap, and place in fridge for 1 hour or overnight.
Preheat oven to 350˚F (175˚C). Line a baking sheet with parchment paper.
Roll out 1 disc of dough on a flowered work surface, until it is about ¼ inch thick. Use cookie cutters to cut shapes out of your dough. Place shapes on baking sheet. Combine the scraps of dough into a ball, and roll out again, repeating until you have used up all of the dough. Repeat with remaining disc of dough.
Bake cookies on middle rack of the oven for 8 to 10 minutes. Remove from oven and allow to cool.
To make the icing, combine icing sugar and lemon juice in a small bowl and mix until smooth. It should be thick enough that it could be pipped onto the cookies.
Place icing in a plastic bag and cut the tip off. Frost your cookies as desired. Allow the icing to harden for 10 to 20 minutes before serving.
Whole wheat flour will make these cookies very crumbly. Either use whole wheat pastry flour which can be found in most grocery stores in the baking section, or use all purpose flour.
