GINGERBREAD COOKIES
These holiday gingerbread cookies have less than half of the fat than most gingerbread cookies but the same great flavor and are super easy to make!
Provided by Gina
Categories Dessert
Time 2h30m
Number Of Ingredients 15
Steps:
- In a large mixing bowl, beat the butter, sugar and applesauce until smooth.
- Add the egg and molasses, mix well.
- In another large bowl, combine flour, baking soda and spices.
- Add to sugar and molasses mixture, stirring well.
- Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.
- Preheat oven to 350°F.
- Generously dust the surface of your working area with flour before rolling out the dough.
- Work with one ball of dough at a time, keep the other refrigerated while you do so.
- Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a little flour on top of the dough if it's a little sticky.
- Cut the gingerbread with a cookie cutter shape of your choice.
- Place cookies 1 or 2 inches apart on a silpat-lined baking sheet.
- Bake 10-12 minutes.
- Mix the egg whites with lemon juice.
- Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it's too thick add a drop of lemon juice.
- Add to a piping bag to decorate cookies when cookies are cooled.
Nutrition Facts : ServingSize 2 cookies, Calories 133 kcal, Carbohydrate 29.8 g, Protein 1.9 g, Fat 1.7 g, SaturatedFat 1 g, Cholesterol 11.6 mg, Sodium 61.8 mg, Fiber 0.2 g, Sugar 15.3 g
REDUCED SUGAR, REDUCED FAT GINGERBREAD COOKIES
Do you like Gingerbread cookies around the holidays? I do! So I wanted to find a way to reduce the fat and sugar in the recipe to make it Weight Watchers friendly. These cookies are so good you wouldn't know some ingredients have been substituted! I will say these cookies come out a bit softer but I'm ok with that. Of course...
Provided by Laura Hinkeldey
Categories Cookies
Number Of Ingredients 13
Steps:
- 1. Melt country crock with applesauce in microwave. Make sure "butter" is completely melted and mixed with the applesauce.
- 2. Stir in brown sugar, molasses, salt, and spices. Mix well.
- 3. Let cool til just warm and then beat in the egg.
- 4. In a separate bowl whisk together the baking soda, baking powder, and flour.
- 5. Stir flour mixture into the wet mixture until well incorporated.
- 6. Split the dough in half and wrap each tightly in plastic and refrigerate for AT LEAST an hour. The longer it refrigerated the easier it will be to work with.
- 7. When you're ready; preheat the oven to 350 and take out one half of the dough.
- 8. Put the dough on lightly floured parchment paper and lay plastic wrap on top. Roll out til about 1/8" thick.
- 9. Use floured cookie cutters to cut out shapes. Place them on a cookie sheet lined with parchment and bake for 8-12 minutes. The thickness of your cut outs will effect cook time.
- 10. Cool on pan for at least 5 minutes before transferring to cooling rack or paper towels.
- 11. Once completely cooled you can decorate with sprinkles, icing, etc ***The decorations will raise the WW point value***
FAT FREE GINGERBREAD COOKIES
These soft gingerbread cookies are almost good enough to eat for breakfast! Very fast to make, and require no eggs or fat.
Provided by 838774
Categories Dessert
Time 27m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 6
Steps:
- Mix it all together, roll into balls, press with a fork dipped into sugar.
- Bake at 300F about 12 minutes.
LOW FAT GINGERBREAD COOKIES
Make and share this Low Fat Gingerbread Cookies recipe from Food.com.
Provided by Chef_Ania
Categories Dessert
Time 38m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Combine dry ingredients (except sugar) and blend well.
- In a separate bowl combine the wet ingredients plus sugar and beat until smooth.
- Stir dry ingredients into the wet mixture.
- Separate into 2 parts, cover, and refrigerate for 1 hour or more.
- Roll out cookies 1/8 inch thick and cut out shapes.
- Place onto aluminum foil lined baking sheet.
- Bake for 8 minutes.
GIANT LOW FAT GINGER COOKIES
These are wonderful soft and chewy ginger cookies. They make a lovely afternoon treat or could be put in a lunch box. They are originally from "Hey, Mom! I'm Hungry!" by Susan Powter and were supposed to be cookies to use to make ice cream sandwiches. Honestly, though, they never last long enough in our house to put ice cream between them! They are gobbled up as soon as they are cool enough to hold!
Provided by ladypit
Categories Drop Cookies
Time 25m
Yield 22 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 325°F.
- Combine the flour through the brown sugar and mix well.
- Using an electric mixer combine the butter, molasses, egg whites, and applesauce.
- Add the dry ingredients and mix well.
- Spray a baking sheet with non-stick spray.
- Drop the batter by 1 1/2 tablespoons onto the baking sheet.
- These will spread so allow some room.
- Bake for about 15 minutes per batch or until they are starting to brown on the bottom.
- Let these cool on a rack.
THE MOST WONDERFUL GINGERBREAD COOKIES
This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. **I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. For some reason this helps make the dough more workable. I live in FL and we have terrible humidity, but I have never had a problem with sticky dough in this recipe.
Provided by gingerkitten D
Categories Dessert
Time 2h23m
Yield 24 5inch tall cookies
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses, vanilla, and lemon zest and continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
- (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
- Grease or line cookie sheets with parchment paper.
- Place 1 portion of the dough on a lightly floured surface.
- Sprinkle flour over dough and rolling pin.
- Roll dough to a scant 1/4-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool you may decorate them any way you like.
- I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
GINGERBREAD COOKIES LOW-FAT
Make and share this Gingerbread Cookies Low-Fat recipe from Food.com.
Provided by lilacfairie
Categories Dessert
Time 2h10m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- In a big bowl. beat butter, brown sugar, egg.
- Fill a one cup measuring cup with 1/4 cup blackstrap molasses. Then continue to fill the measuring cup to the 2/3 cup mark, with honey. Add to butter, sugar and egg. Mix well.
- Grate chunk of ginger -about 2 tbsp-, then add to bowl and mix.
- Sift dry ingredients into the big bowl and mix well.
- Chill dough for 2 hours.
- Roll out 1/4-inch thick and cut into shapes. Bake 8-10 minutes.
Nutrition Facts : Calories 79.8, Fat 1.9, SaturatedFat 1.1, Cholesterol 10.4, Sodium 116.1, Carbohydrate 14.7, Fiber 0.3, Sugar 5.9, Protein 1.2
GINGERBREAD COOKIES
Put your feet up and enjoy these moreish gingerbread cookies with a cuppa, made with aromatic cloves, ginger, cinnamon and rich black treacle
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 32m
Yield Makes 20 cookies
Number Of Ingredients 11
Steps:
- Beat together the butter, treacle, brown sugar and salt in a large mixing bowl. Add the egg, then beat through all of the remaining dry ingredients apart from the caster sugar. Chill the mixture in the fridge for 1 hr.
- Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment. Roll the mixture into 20 even-sized balls (weighing for accuracy, if you like). Tip the caster sugar onto a small plate, then add each ball and roll around to coat. Space each ball out on the baking sheets. Bake for 9-10 mins until golden brown. Leave to cool completely on a wire rack.
Nutrition Facts : Calories 135 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.18 milligram of sodium
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