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Low-Fat Gingerbread Cookies

Prep time: N/a | Difficulty: medium | Serves: 16

A tasty holiday dessert, this is sure to please any sweet tooth!

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View All christmas dessert family favorites

Nutritional information per serving (1/16 of recipe)

Fat

2.7g 

Saturated

1.5g 

Carbohydrate

33g 

Protein

N/a 

Calories

166kcals 

Ingredients

  • 3 tablespoons unsalted butter, softened
  • 3/4 cup (150g) firmly packed brown sugar
  • 1/2 cup (147g) unsweetened applesauce
  • 1 egg
  • 1/3 cup (110g) dark molasses
  • 3 cups (385g) all-purpose flour plus more for dusting
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1½ tablespoons egg whites
  • 1/4 cup (25g) powdered sugar
  • Pinch of cream of tartar

Method

  1. In a large mixing bowl, beat the butter, sugar, and applesauce until smooth. Add the egg and molasses, mix well.
  2. In another large bowl, combine flour, baking soda and spices. Add to the sugar and molasses mixture, stirring well.
  3. Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2.5 hours.
  4. Preheat oven to 350°F (176°C). 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.
  5. Roll the dough out to 1/8 inch thickness, sprinkle a little flour on top of the dough it it’s a little sticky.
  6. Cut the gingerbread with a cookie cutter shape of your choice, try to find a smaller one to reach the goal of 48 cookies.
  7. Place the cookies 1 or 2 inches apart on a lined baking sheet. Bake 10-12 minutes.
  8. Mix the egg whites with lemon juice. Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, it it’s too thick add a drop of lemon juice. Add to a piping bag to decorate cookies when cookies are cooled.
  9. Depending on the size of your cookie cutter, this recipe makes about 48 cookies.
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