Servings: Makes 48 cookies
Amount Per Serving: 2 1/2 inch cookie
Total Time: 3 to 4 hours
- 2 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 tsp baking soda
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1/2 cup molasses
- 1/4 cup canola oil
- 1 large egg
- 1 tsp vanilla
- 1 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 tsp cinnamon
What was the Gingerbread Man running from? Nothing! He was running towards Fareway's amazing Gingerbread Cookie recipe!
Prepare as directed and cool. Layer unfrosted cookies between sheets of waxed paper in an airtight container. Cover and store are room temperature for up to 1 day or freeze for up to 3 months. Thaw cookies at room temperature before frosting.
Stir together all-purpose flour, whole wheat flour, baking soda, cinnamon and cloves; set aside.
In a large bowl, beat together butter and sugar.
Add molasses, oil, egg and vanilla; beat until combined.
Beat in ginger.
Add as much of the flour mixture as you can mix in.
Stir in any remaining.
Cover and chill dough for 3 to 4 hours, or until easy to handle.
Preheat oven to 375°F.
On a lightly floured surface, roll dough to 1/8 inch thickness.
Cut dough into desired shapes and place one inch apart on ungreased cookie sheet.
Bake for 5 to 6 minutes or until edges are firm and just starting to brown.
Transfer cookies to a wire rack and let cook.
66 calories; 22 g fat; 1 g saturated; 6 mg cholesterol; 23 mg sodium; 11 g carbohydrate; 0 g fiber; 1 g protein