Filed Under: 30 minutes or more, Bake Sale, Child, Dessert, Pregnancy

Spiced Halloween Gingerbread Cookies

Sweetened with molasses, these cookies are packed with the goodness of whole-wheat flour and soy milk. Tip: If you don't have piping bags, use a resealable bag with the corner cut off.

September 13th, 2010

By LeeAnne Wright

Prep Time
90 Minutes
  • 3/4 cupbutter1/2 cupbrown sugar1egg1/3 cupmolasses2 tbspsoy milk3 cupswhole-wheat flour1 tspcinnamon1 tspginger1/2 tspground cloves1/2 tspcumin1/4 tspnutmeg1/4 tspsalt
  1. Preheat oven to 350 deg. F.In a large bowl, beat butter and brown sugar together until well combined. Beat in egg, soy milk and then molasses. Don't be alarmed if the batter separates.Combine dry ingredients in a separate bowl. Mix dry ingredients into wet ones in three stages. This will form a firm dough. Divide dough into two portions and flatten each into a disc. Wrap in plastic and chill for an hour or up to three days.Roll out chilled dough on a lightly floured surface to a 1/4-inch thickness and cut into shapes with a cookie cutter. Place cookies 1 inch apart and bake for 15 minutes or until set and firm. Transfer to a rack and cool.

Nutrients Per Serving

220 calories, 8 g fat, 81 mg calcium, 61 mg sodium, 34 g carbohydrates, 5 g fibre, 5 g protein. Excellent source of manganese. Good source of magnesium and phosphorus. Source of calcium, folate, biotin, iron, potassium, zinc, vitamin B1 and niacin.

Spiced Halloween Gingerbread Cookies
Photo by Michael Alberstat

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