Gingerbread Cookies Low Fat Recipes

BIG SOFT GINGER COOKIES

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.

GINGERBREAD COOKIES

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.

GINGERBREAD COOKIES LOW-FAT

Steps:

• In a big bowl. beat butter, brown sugar, egg.
• Fill a one cup measuring cup with 1/4 cup blackstrap molasses. Then continue to fill the measuring cup to the 2/3 cup mark, with honey. Add to butter, sugar and egg. Mix well.
• Grate chunk of ginger -about 2 tbsp-, then add to bowl and mix.
• Sift dry ingredients into the big bowl and mix well.
• Chill dough for 2 hours.
• Roll out 1/4-inch thick and cut into shapes. Bake 8-10 minutes.

FAT FREE GINGERBREAD COOKIES

Steps:

• Mix it all together, roll into balls, press with a fork dipped into sugar.
• Bake at 300F about 12 minutes.

LOW-FAT GINGERBREAD

Steps:

• preheat the oven to 325 degrees.
• spray two eight inch square pans with cooking spray.
• measure out dry ingredients (NOT including splenda), mix together, and set aside.
• in another bowl, whisk molasses, applesauce, buttermilk, egg substitute, and splenda until smooth.
• gradually fold in all of the dry ingredients into the wet batter.
• batter will be very thick and viscous.
• in a small saucepan, bring the 1/2 cup of water to a boil and add to the batter.
• stir until incorporated.
• batter will obviously have thinned out.
• pour the batter into the two pans, and bake from about 30 to 40 minutes, or until an inserted knife comes out clean.
• DO NOT OVERBAKE.
• invert onto a plate or other surface and cool at least half an hour before cutting.

GIANT LOW FAT GINGER COOKIES

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 GINGERBREAD COOKIES

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.

LOW FAT GINGERBREAD CAKE

Steps:

• Preheat oven to 350°F Lightly oil a 1/2 gallon (7 X 11 inch) baking pan. Set aside.
• In a large bowl, whisk together wet ingredients (apple butter, buttermilk, molasses, oil, egg and vanilla).
• In another bowl, stir together dry ingredients (flour, brown sugar, ginger, cinnamon, cloves, baking soda and salt), breaking up any lumps of brown sugar with your fingertips.
• Stir dry ingredients into apple butter mixture until well combined.
• Scrape batter into prepared baking dish and smoothing top.
• Bake for 30 to 40 minutes or inserted knife comes out clean. Let cool for 10 minutes before removing from pan.