Reduced Sugar Reduced Fat Gingerbread Cookies Recipes

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.

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.

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.

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.

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.

REDUCED SUGAR, REDUCED FAT GINGERBREAD COOKIES

Steps:

• 1. Melt country crock with applesauce in microwave. Make sure "butter" is completely melted and mixed with the applesauce.
• 2. Stir in brown sugar, molasses, salt, and spices. Mix well.
• 3. Let cool til just warm and then beat in the egg.
• 4. In a separate bowl whisk together the baking soda, baking powder, and flour.
• 5. Stir flour mixture into the wet mixture until well incorporated.
• 6. Split the dough in half and wrap each tightly in plastic and refrigerate for AT LEAST an hour. The longer it refrigerated the easier it will be to work with.
• 7. When you're ready; preheat the oven to 350 and take out one half of the dough.
• 8. Put the dough on lightly floured parchment paper and lay plastic wrap on top. Roll out til about 1/8" thick.
• 9. Use floured cookie cutters to cut out shapes. Place them on a cookie sheet lined with parchment and bake for 8-12 minutes. The thickness of your cut outs will effect cook time.
• 10. Cool on pan for at least 5 minutes before transferring to cooling rack or paper towels.
• 11. Once completely cooled you can decorate with sprinkles, icing, etc ***The decorations will raise the WW point value***