Everyone loves gingerbread cookies! This version is perfectly spicy, crisp on the outside and soft on the inside, and topped with a cinnamon-scented icing. This would be such a fun project for kids- they can choose what shape cookies they want, and go crazy with the icing!

Ingredients:

1 1/3 c whole wheat flour

3/4 c all purpose flour

1/2 T baking powder

1 t baking soda

1/2 T cinnamon

2 t ginger

1/2 t nutmeg

1/4 t cloves

1/2 c canola oil

1/2 c granulated sugar

1/4 c water

1/2 c molasses

1/2 t vanilla

Icing:

2 c powdered sugar

1/2 t vanilla extract

1-3 T non dairy milk

1/2 t cinnamon

In a medium bowl, mix all the dry ingredients except the sugar. In a large bowl, mix the sugar and oil and beat for 1-2 minutes, until well combined and light. Add the water, molasses, and vanilla, and mix well. Gradually add in the dry ingredients, beating well after each addition. Once all the dry ingredients have been combined with the wet, form the dough into a ball, wrap with plastic wrap, and refrigerate for at least 2 hours, preferably overnight. Once ready to bake, give the dough a short knead to warm it up. Roll the dough to a 1/4” thickness and use cookie cutters to cut out the dough. Chill the unbaked cookies for 5-10 minutes in the freezer. Bake at 325F for 8-10 minutes depending on the size of your cookies. Try to keep each tray with similar sized cookies so the baking times will be the same. Allow to cool completely- these cookies come out of the oven quite soft and firm up quickly!

For the icing, mix the sugar and vanilla, then add the milk a tablespoon at a time until the icing is thick enough to be piped. Add the cinnamon and mix thoroughly. Using a piping bag, decorate your cookies however you like! You can also use food coloring to color the icing. Simply portion out the icing and color each bowl separately.

Julia Massicotte will be creating and sharing recipes that showcase ingredients you can buy at City Feed every week!   Currently working for us as a Floor Supervisor at City Feed and Supply, Julia is also a trained opera singer, avid fiber artist, and enthusiastic cook. She’s been helping her mother in the kitchen since infancy, but started cooking independently when she went vegetarian in sixth grade (she’s vegan now!). She favors simple recipes that bring out the best flavor in the fruits and vegetables she loves. She also enjoys venturing into more complicated recipes, including baking bread and sweets! Julia is looking forward to sharing the tips and tricks she’s learned over the last 20 years—keep your eyes peeled for her original recipes, and visit City Feed today to chat veggies with her!