Gingerbread Cookies With Wheat Germ

Gingerbread Cookies With Wheat Germ

Try this healthy gingerbread cookies inChristmas. We ensure you that your whole famliy will like them ! If you want to hang them on the tree, don’t forget to put a hole in the top before you bake them.



  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons vegetable oil
  • 1/4 cup molasses
  • 1/4 cup light brown sugar
  • 1/2 teaspoon baking soda
  • 1 egg, beaten
  • 1/2 cup FoodThink Toasted Wheat Germ
  • 1 tablespoon ground ginger
  • 2 1/4 cups whole wheat pastry flour, plus more for rolling out dough


  • 1 cup confectioners’ sugar
  • 1 tablespoon meringue powder
  • 2 tablespoons warm water


To make cookie

  • Preheat oven to 350° F.
  • In large bowl, mix melted butter, oil, molasses, brown sugar and baking soda. Stir with egg.
  • Add wheat germ, ground ginger and half of flour. Stir until combined. Slowly add remaining flour until dough is no longer sticky. (On dry days you may need less flour; on humid days you may need more.)
  • Sprinkle cutting board with flour and knead dough until smooth. Roll out dough, adding flour as necessary so dough does not stick. Cut into desired shapes.
  • Gather up the dough scraps and roll them out again to cut more cookies.
  • bake for 10 to 12 minutes until a light golden brown. Cool completely before icing.

    To make icing

  • In grease-free mixing bowl, combine sugar and meringue powder. Add water and beat until icing forms peaks (about 8 to 10 minutes with a heavy-duty mixer, 10 to 12 minutes with a handheld mixer.)
  • Keep icing covered with damp cloth while using it and store in an airtight container (it does not need refrigeration; beat at low speed before using again).
  • You can color icing by adding food coloring a little at a time.
  • Spoon icing into small sealable plastic bag. Seal bag and cut small piece of corner off. Pipe icing onto cookies.
  • If you want to hang them on the tree, don’t forget to put a hole in the top before you bake them.

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