Whole Wheat Gingerbread Cookies

Whole Wheat Gingerbread Cookies

I love making gingerbread cookies with my boys. The house smells wonderful and there is something so fun about watching them create the cookie shapes of their choice. This gingerbread dough is ideal for little helpers as it is pliable and does not easily crumble. The dough produces a very flavorful gingerbread cookie that is not overly sweet. A little frosting, such as a royal icing or a simple sugar glaze, will tame some of the spicy flavor of the cookie.

Recipe adapted slightly from Martha Stewart’s classic gingerbread cookie recipe and makes about 32 cookies (with ~ 5.5 grams added sugar per cookie), depending on their size, or a small gingerbread house.


  • 3 cups whole wheat pastry flour
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • ¾ teaspoon ground cloves
  • ½ teaspoon finely ground black pepper
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup coconut oil (unsalted butter can be used instead, if you prefer)
  • ½ cup unsulphured molasses
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 1 tablespoon water, if needed

Directions for Making Dough

  1. Combine dry ingredients in a large bowl and set aside
  2. Mix coconut oil and brown sugar together in a large bowl with an electric mixer until fluffy
  3. Add in eggs and molasses, mix until incorporated
  4. Add dry ingredients, mixing on low until just combined
  5. If dough is crumbly or appears dry, add 1 tablespoon water and mix until just fully incorporated
  6. Divide dough in half and wrap each in parchment and then plastic. Refrigerate until cold and firm, about one hour or up to a week

Baking Directions

  1. Preheat oven to 350°F
  2. If making cookies, roll out dough on a piece of parchment paper with a lightly floured rolling pin to ¼-inch thick.  Roll slightly thinner for gingerbread house pieces
  3. Cut into shapes of your choice, leaving space between cookies for baking
  4. Remove scraps of dough from parchment paper and transfer parchment paper with cookies onto a cookie sheet
  5. Bake cookies until crisp but not dark, 10 to 12 minutes, depending on size. For softer cookies, bake for slightly less time, about 8 to 10 minutes, depending on size
  6. Cool cookies on wire racks

Once the cookies are cool, they are ready to be decorated however you like and can be stored in an airtight container for several days.

This dough also works quite well to make the building blocks of a gingerbread house. I prefer to roll the dough out a little thinner than ¼-inch and bake the pieces until crisp (12 to 14 minutes for larger pieces).


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