These classic holiday cookies, which we adapted from Carol Gelles' 1,000 Vegetarian Recipes, are rich with molasses and spices and nutty from the addition of whole wheat flour.
Ingredients
- 2 cups flour, plus more for dusting
- 2 cups whole wheat flour
- 1 1⁄2 tbsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 1⁄4 tsp. ground cloves
- 1⁄4 tsp. kosher salt
- 8 tbsp. unsalted butter, softened
- 1⁄2 cup brown sugar
- 1⁄2 cup molasses
- 1 egg white
- 3 cups confectioners' sugar
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Instructions
Step 1
Combine flours, ginger, cinnamon, baking soda, cloves, and salt; set aside. Using an electric hand mixer, beat butter and sugar until fluffy. Add molasses and 1⁄2 cup water. Slowly add flour mixture and mix until combined. Cover with plastic wrap and refrigerate 1 hour.
Step 2
Preheat oven to 350°. On a lightly floured surface, roll dough out into a 12” circle, 1⁄4” thick. Cut cookies into shapes. Place onto an ungreased baking tray and bake 12 minutes, or until the cookies do not leave an indentation when lightly touched. Cool on rack. Whisk egg white until thick and foamy. Add in confectioners’ sugar and 1⁄4- 1⁄2 tsp. water and whisk until smooth. Place in a piping bag with 1⁄8” circle tip and decorate as desired.
- Combine flours, ginger, cinnamon, baking soda, cloves, and salt; set aside. Using an electric hand mixer, beat butter and sugar until fluffy. Add molasses and 1⁄2 cup water. Slowly add flour mixture and mix until combined. Cover with plastic wrap and refrigerate 1 hour.
- Preheat oven to 350°. On a lightly floured surface, roll dough out into a 12” circle, 1⁄4” thick. Cut cookies into shapes. Place onto an ungreased baking tray and bake 12 minutes, or until the cookies do not leave an indentation when lightly touched. Cool on rack. Whisk egg white until thick and foamy. Add in confectioners’ sugar and 1⁄4- 1⁄2 tsp. water and whisk until smooth. Place in a piping bag with 1⁄8” circle tip and decorate as desired.
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