Giant Low Fat Ginger Cookies Recipes

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GIANT GINGERBREAD COOKIE



Giant Gingerbread Cookie image

This giant gingerbread snowflake cookie is a triple threat: super simple to prepare, a great baking project with kids and show-stopping enough to take center stage on your holiday dessert table.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 16

2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
2 sticks unsalted butter, at room temperature
1/4 cup granulated sugar
1 large egg
1/3 cup molasses (not blackstrap)
1 teaspoon pure vanilla extract
1 pound confectioners' sugar
2 tablespoons meringue powder
4 to 6 tablespoons water
Granulated sugar, for sprinkling

Steps:

  • Make the cookie: Line a baking sheet with parchment paper. Whisk the flour, ginger, cinnamon, allspice, nutmeg, salt and baking soda in a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until just combined. Mix in the molasses and vanilla. Reduce the speed to medium low and beat in the flour mixture until just combined.
  • Turn out the dough onto the baking sheet. With lightly floured hands, press the dough into a 10-inch round, about 1/2 inch thick. Lightly cover with plastic wrap and refrigerate at least 30 minutes.
  • Preheat the oven to 350˚ F. Uncover the dough. Bake until the cookie is slightly puffed and golden around the edges, 18 to 20 minutes. Let cool 5 minutes on the pan, then slide the cookie (on the parchment) onto a rack to cool completely.
  • Meanwhile, make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Add 4 tablespoons water and whisk until the mixture is smooth and stiff peaks form. Add more water, 1 teaspoon at a time, until the icing is thin enough to pipe.
  • Transfer the icing to a piping bag with a small star tip. Pipe a snowflake design on the cookie. Sprinkle with granulated sugar and let the icing set, about 30 minutes. Cut the cookie into wedges.

GIANT GINGER COOKIES



Giant Ginger Cookies image

To preserve the appearance of the sugary tops, layer cookies between parchment or wax paper when packing them for school lunches or as gifts. Freezing the dough for 20 minutes makes it easier to work with.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 50m

Yield Makes 12

Number Of Ingredients 11

2 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1/2 cup granulated sugar, plus 1/3 cup for coating
6 tablespoons molasses
1 large egg

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
  • With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
  • Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
  • Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. -Barbara Gray, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Provided by AMY1028

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 12

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  • In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g

GIANT LOW FAT GINGER COOKIES



Giant Low Fat Ginger Cookies image

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

1 cup whole wheat flour
1 cup white flour
2 teaspoons baking soda
1 dash salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 1/4 cups brown sugar
2 tablespoons butter
1/4 cup molasses
2 large egg whites or 1/4 cup egg substitute
1/2 cup unsweetened applesauce

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.

LOW-FAT GINGER COOKIES



Low-Fat Ginger Cookies image

Applesauce and egg substitute are used to replace the fat in this recipe. I haven't tried this yet, but one of the trainers at my gym swears by them!

Provided by AnnieLynne

Categories     Dessert

Time 55m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 12

1/4 cup unsweetened applesauce
1/2 cup white sugar or 1/2 cup Splenda granular
1/4 cup brown sugar, firmly packed
1/4 cup light molasses
1/2 cup egg substitute
1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger

Steps:

  • Preheat the oven to 350 degrees.
  • Whisk egg substitute into applesauce, sugar, brown sugar and molasses.
  • In another bowl combine and sift dry ingredients together. Fold dry ingredients into wet ingredients.
  • Let dough rest in the refrigerator 30 minutes or longer before baking.
  • Spray cookie sheet with nonstick spray and place a tablespoon of dough 2-inches apart on the baking sheet.
  • Bake 10-12 minutes until lightly browned. (Longer baking time yields crunchier cookies.).

Nutrition Facts : Calories 52.1, Fat 0.2, Sodium 94.1, Carbohydrate 11.5, Fiber 0.4, Sugar 5.6, Protein 1.2

GIANT GINGERSNAPS



Giant Gingersnaps image

Mustard powder gives this oversized version of a favorite holiday cookie a little bite.

Provided by SandyG

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 1h15m

Yield 14

Number Of Ingredients 13

2 cups flour
4 teaspoons ground ginger
2 teaspoons baking soda
½ teaspoon ground allspice
¼ teaspoon mustard powder
¼ teaspoon salt
¼ teaspoon black pepper
2 sticks butter, at room temperature
½ cup date, coconut, or brown sugar
½ cup raw cane sugar
⅓ cup date syrup
1 large egg
1 tablespoon raw cane sugar, for sprinkling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Arrange racks in upper and lower thirds of oven. Line 2 baking sheets with parchment paper.
  • Whisk together flour, ginger, baking soda, allspice, mustard powder, salt, and pepper in a bowl. Beat together butter, date sugar, and 1/2 cup raw sugar in a separate bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in syrup and egg. Reduce mixer speed to low and gradually beat in flour mixture until a soft dough forms. Turn out dough and wrap in plastic wrap; refrigerate 1 hour.
  • Cut dough into 14 pieces and roll each into a ball between your hands until smooth. Transfer to prepared baking sheets, spacing at least 3 inches apart. Flatten into 2 1/2-inch rounds (about 1/2 inch thick). Sprinkle with remaining tablespoon raw sugar.
  • Bake, switching positions of sheets halfway through baking, until set, 12 to 15 minutes. Let cool 1 minute on baking sheets, then transfer to a wire rack to cool completely, about 20 minutes.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 64.2 g, Cholesterol 48.1 mg, Fat 13.7 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 8.5 g, Sodium 327.2 mg, Sugar 7.6 g

HEALTHIER SOFT AND CHEWY GINGER COOKIES RECIPE



Healthier Soft and Chewy Ginger Cookies Recipe image

These Healthier Soft and Chewy Ginger Cookies are simple, quick, delicious and healthy. You will love them.

Provided by Camille Beckstrand

Categories     Dessert

Time 20m

Number Of Ingredients 13

2 ¼ cups white whole wheat flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon salt
4 Tablespoons unsalted butter
½ cup unsweetened applesauce
¾ cup coconut sugar
1 egg
1 Tablespoon water
¼ cup molasses
¼ cup coconut sugar (for rolling)

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
  • In a large bowl, cream together butter, applesauce and coconut sugar until light and fluffy.
  • Beat in egg, then stir in water and molasses.
  • Gradually stir in flour mixture until just combined. Shape dough into 1-inch balls, roll in sugar (if desired) and place 2" apart on ungreased cookie sheet.
  • Bake for 8-10 minutes.
  • Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack.

Nutrition Facts : Calories 43 kcal, Carbohydrate 7 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 9 mg, Sodium 70 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

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