Tuesday, April 21, 2015

Reduced-fat Gingerbread Cookies

Made the dough with XT this evening. She dumped in the ingredients and helped cut out shapes.The dough was made in the evening before dinner prep, and then rolled out after eating. Used the star cutter and a knife to make simple shapes. House was cold so didn't need to chill long. They rise a little and are on the chewy side. Makes about 40-50 small cookies.
  • 3.5 T butter (48 g), softened
  • ~0.65 c brown sugar (original is for 3/4 c packed, but reduced to loose 1/2 c+)
  • 1/2 c applesauce
  • 1 egg
  • 1/3 c molasses
  • scant 3 c flour
  • 1 t soda
  • 2 t ginger
  • 1 t cinnamon
  • 1/2 t allspice
  • 1/4 t cloves
  • 1/4 t salt
  1. In a large bowl, beat the butter, sugar and applesauce.
  2. Mix in the egg and molasses.
  3. In a separate bowl, combine the flour and spices.
  4. Beat flour mixture into wet mixture.
  5. Divide the dough into 2-3 pieces, dusting with flour, and flattening.
  6. Cover and refrigerate for 1-2 hours.
  7. Roll to 1/8"-1/4" thick, dusting pin and counter with flour to prevent sticking. Cut out shapes. Optional: add on faces or other decorations using the cookie dough
  8. Place on parchment paper (not directly on cookie sheet, as it's very sticky).
  9. Bake for 9-10 minutes at 350F.
  10. Move to cooling rack immediately.
  11. Store in air tight container.

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