Whole Wheat Gingerbread Cookies

• 1 cup unsalted butter softened
• 1 cup sugar packed golden yellow
• 1/4 cup molasses 100% pure fancy
• 1 large egg lightly beaten
• 1 teaspoon artificial vanilla extract Great Value
• 1/2 teaspoon sea salt iodized
• 1 1/2 cups whole wheat flour Great Value
• 1 1/2 cups white flour Great Value All Purpose
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 2 teaspoons cocoa Great Value Baking
• 2 teaspoons baking soda Great Value

1. In a large bowl, beat together butter and sugar until light and fluffy. Beat in molasses, egg, vanilla, and salt until combined.
2. In a separate bowl, whisk together dry ingredients; add to wet ingredients and mix until well blended and dough forms. Cover with plastic wrap and refrigerate for at least 1 hour before handling. If chilled overnight, allow the dough to warm up slightly or it may crack when it is rolled out.
3. Preheat oven to 350F (175C.) Line two baking trays with parchment paper, set aside. Divide dough into 4 pieces; roll out one at a time keeping the remaining dough refrigerated.
4. Roll dough to 1/4 inch (1/2 cm) thickness on a lightly floured surface. Cut into desired shapes using floured cookie cutters. Carefully transfer to prepared baking trays.
5. Bake for 7-9 minutes, rotating trays top to bottom halfway through, or until cookies are set. Cool 1-2 minutes on the tray then transfer to a wire rack to cool completely before decorating.

butter, sugar, molasses, egg, vanilla, salt iodized, whole wheat flour great value, white flour, ground ginger, ground cinnamon, cocoa great value, baking soda great value

Taken from www.yummly.com/recipe/Whole-Wheat-Gingerbread-Cookies-1676337 (may not work)