Iced Ginger Cookies
These Iced Ginger Cookies are so much fun to bake and decorate with kids. Love the flavor of ginger all along and these cookies are perfect to pack in the cookie tins to distribute to neighbors and friends.
- 1 ¼ cups Whole wheat flour
- ½ cup Light brown sugar
- ½ cup Butter Softened
- ¼ teaspoon Salt
- ¼ teaspoon Vanilla extract
- 1 tablespoon Cocoa powder Unsweetened (sifted)
- 2 teaspoon Ground ginger -2 tsp
- as needed Icing – as needed
- to decorate Sprinkles – to decorate Optional
In a bowl, combine the wheat flour, cocoa powder, and ginger powder. Keep aside.
Cream the sugar and the butter in a mixer until soft and light. Add the vanilla and salt and mix again to combine.
Slowly add the flour mixture to form a dough. If needed sprinkle a teaspoon or so of water. I did not need any water to make the dough. Once the mixture incorporates, knead lightly to form a smooth dough.
On a floured surface, roll out the dough to about ¼ inch thick and then stamp out the shapes. Place them on a parchment-lined baking sheet.
Preheat the oven to 375 F. Bake the cookies for about 10 – 15 minutes or until they are slightly firm to touch. I baked them for about 12 minutes.
Cool on the sheet until firm and then transfer to a wire rack to cool completely.
Frost/ice the Iced Ginger Cookies as preferred.
Calories: 71kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 57mg | Potassium: 33mg | Fiber: 1g | Sugar: 4g | Vitamin A: 113IU | Calcium: 7mg | Iron: 1mg