Reduced Sugar Gingerbread Cookies Recipes

SOFT GINGERBREAD COOKIES

Soft Gingerbread Cookies image

These cookies are warm and delicious on a cold winter's day. Cut them into any shape to fit your holiday celebrations.

Provided by sal

Categories Desserts Cookies Gingerbread Cookie Recipes

Time 3h45m

Yield 36

Number Of Ingredients 10

Ingredients

¾ cup molasses
⅓ cup packed brown sugar
⅓ cup water
⅛ cup butter, softened
3 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground allspice
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground cinnamon

Steps:

In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 15.8 g, Cholesterol 1.7 mg, Fat 0.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.4 g, Sodium 42.9 mg, Sugar 5.8 g

REDUCED SUGAR GINGERBREAD COOKIES

REDUCED SUGAR GINGERBREAD COOKIES image

Yield 10 people

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
½ tsp baking soda
¼ tsp baking powder
½ cup (1 stick) unsalted butter
½ cup Truvía Baking Blend
2 tsp ground ginger
2 tsp ground cinnamon
¾ tsp ground cloves
½ tsp finely ground pepper
¾ tsp coarse salt
1 large egg
½ cup molasses
Icing and decorations (optional)

Steps:

1. Whisk together flour, baking soda, and baking powder in a large bowl. Set aside. 2. Place butter and Truvía Baking Blend in a large bowl. Using an electric mixer, blend on medium speed until fluffy. Mix in spices and salt, then egg and molasses. Add flour mixture, mix until just combined. Divide dough into thirds, wrap each in plastic wrap. Refrigerate until cold. 3. Line baking sheets with parchment paper; set aside. Roll out dough on a clean work surface to 1⁄4-inch thick. Using a 4 ½-inch gingerbread man-shaped cookie cutter, cut out cookies, and place on a baking sheet, at least 1-inch apart. Refrigerate until cold. 4. Preheat oven to 350° F. Bake cookies until crisp but not dark, 10 to 12 minutes. Let cool on sheets on wire rack. 5. If you are using icing and decorations, decorate cookies and then set aside so icing hardens. Makes 2 dozen gingerbread men.

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

Ingredients

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.

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