Skinny Gingerbread Men and Women Cookies
I don’t know about you ladies but nothing says Christmas to me like gingerbread cookies. In fact, I love these little guys so much that I have taken to collecting the non-edible versions and decorating my house with them during the holiday season. Thankfully, my daughters have inherited my love of baking and one of their favorite desserts to bake is gingerbread! Maybe it is the spicy smell, the fact they get to roll out dough and use cookie cutters, or decorate with icing, maybe it is all of these things, who knows?! All I know is this is one of my very favorite activities to do and making delicious cookies that aren’t likely too add too horribly to your waistline is just another plus! Check out this amazing recipe from Cooking Light and you will certainly be adding gingerbread cookies to your holiday baking list.
Skinny Gingerbread Cookies
- 10.1 ounces all-purpose flour (about 2 1/4 cups)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup packed brown sugar
- 1/2 cup butter, softened
- 3 tablespoons molasses
- 1 large egg
- Cooking spray
- 1 cup sifted powdered sugar
- 1 tablespoon water
- To prepare cookies, weigh or lightly spoon flour into measuring cups; level with a knife.
- Combine flour, ginger, and next 5 ingredients (through nutmeg) in a bowl; stir with a whisk.
- Combine brown sugar, butter, and molasses in a large bowl; beat with a mixer at medium speed 2 minutes.
- Add egg; beat well.
- Add flour mixture to sugar mixture; beat at low speed until well blended.
- Divide dough in half (dough will be sticky). Gently press dough into a 4-inch circle on heavy-duty plastic wrap.
- Cover with additional plastic wrap; chill 1 1/2 hours.
- Preheat oven to 350°.
- Roll each portion of dough to a 1/8-inch thickness on a floured work surface; cut with a 3-inch gingerbread man or woman cookie cutter to form 48 cookies.
- Place cookies 1 inch apart on a baking sheet coated with cooking spray.
- Bake at 350° for 8 minutes or until lightly browned.
- Remove cookies from baking sheet; cool completely on a wire rack.
- To prepare the icing, combine sifted powdered sugar and 1 tablespoon water.
- Spoon the mixture into a zip-top plastic bag.
- Snip a small hole off the corner of the bag.
- Pipe icing onto the cookies as desired
Nutrition Info and Tips
Amount per serving (1 cookie):
Saturated fat: 1.3g
Monounsaturated fat: 0.6g
Polyunsaturated fat: 0.1g
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