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
GINGER COOKIES
Steps:
- In a mixing bowl, add brown sugar, applesauce, molasses, fresh ginger and mix until smooth.
- Add egg whites and mix again.
- In a separate bowl, sift together the flour, baking soda, salt, cinnamon, allspice, nutmeg, black pepper and ground clove.
- Dump the dry mixture into the wet mixture and mix until just combined.
- Stir in candied ginger.
- Chill the dough for 3 hours.
- Scoop out small portions of the dough and form little balls. Roll them in a bowl of cinnamon sugar and place on a baking tray, lined with parchment paper.
- Bake at 350 degrees for 13-15 minutes or until the edges have set. Enjoy!
Nutrition Facts : Calories 126 kcal, Carbohydrate 30 g, Protein 1 g, Sodium 105 mg, Sugar 21 g, ServingSize 1 serving
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.
EGG-FREE GINGERBREAD COOKIES
These cookies were given to me by my best friend, whose son loves to make them as much as he loves to eat them.
Provided by PREGOCOOK
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 8h55m
Yield 48
Number Of Ingredients 13
Steps:
- Combine butter and sugar in a bowl.
- Bring water, corn syrup, cinnamon, cloves, and ginger to a boil in a saucepan. Pour over butter and sugar and beat until blended. Gradually stir in flour and baking soda until dough is smooth.
- Halve the dough and form into discs. Wrap discs in plastic wrap and refrigerate, 8 hours to overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Let dough soften slightly. Roll it out to 1/8-inch thickness. Cut dough using gingerbread men cookie cutters. Arrange on ungreased cookie sheets.
- Bake in the preheated oven until tops look dry, 8 to 10 minutes. Cool on wire racks.
- Beat powdered sugar, butter, and vanilla extract together until stiff. Thin mixture out with milk. Spread frosting over cooled cookies.
Nutrition Facts : Calories 108.2 calories, Carbohydrate 17.9 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 34.8 mg, Sugar 12.4 g
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