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Low Fat Gingerbread Cookies
Chef Tom
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Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Course
Dessert
Cuisine
American
Servings
24
servings
Calories
135
kcal
Ingredients
US Customary
Metric
1x
2x
3x
3
tbsp
unsalted butter
softened
3/4
cup
firmly packed brown sugar
1/2
cup
unsweetened applesauce
1
egg
1/3
cup
dark molasses
3
cups
all-purpose flour plus more for dusting
1
tsp
baking soda
2
tsp
ground ginger
1
tsp
ground cinnamon
1/2
tsp
allspice
1/4
tsp
ground cloves
For the Icing:
1 1/2
tbsp
egg whites
1/4
tsp
fresh lemon juice
1
cup
powdered sugar
pinch
of cream of tartar
Instructions
In a large mixing bowl, combine the butter, sugar and applesauce and beat 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.
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.
For the icing:
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.
Use a piping bag to decorate cookies once the cookies are completely cooled.
Nutrition
Sodium:
54
mg
Calcium:
20
mg
Vitamin C:
1
mg
Vitamin A:
54
IU
Sugar:
16
g
Fiber:
1
g
Potassium:
104
mg
Cholesterol:
11
mg
Calories:
135
kcal
Saturated Fat:
1
g
Fat:
2
g
Protein:
2
g
Carbohydrates:
28
g
Iron:
1
mg
Keyword
cookies, low fat
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