I made a small batch of gingerbread cookies this year as well. I used half of my last year's
gingerbread recipe but replaced the wheat flour with sifted rye flour. There wasn't much difference in outlooks or taste really. Perhaps the structure seemed a bit crunchier or maybe I just hoped so. I think regular, unsifted rye flour would make even a better option.
Remember kids, anything with rye in it is health food!