Ingredients for Low Fat Gingerbread Cookies
- All Purpose Flour
- Whole Wheat Flour
- 1 teaspoon ground ginger
- Cinnamon
- Pumpkin Pie Spice
- 1 teaspoon baking soda
- Baking Powder
- 3/4 cup packed light brown sugar
- Molasses
- 1 large egg
- 1/2 cup (1 stick) unsalted butter, softened
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How to Make Low Fat Gingerbread Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with aluminum foil.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
- In a separate bowl, cream together 1/2 cup (1 stick) unsalted butter, softened, and 3/4 cup packed light brown sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).
- On a lightly floured surface, roll out each disc of dough to 1/8 inch thickness.
- Use cookie cutters to cut out desired shapes. Place cookies onto the prepared baking sheets.
- Bake for 8-10 minutes, or until edges are lightly golden. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
12g
Fat
4g
Carbs
3g
