Gingerbread Cookie - Low-Fat
This is a delicious gingerbread cookie that is more cake-bread-like and full of warming spices.
Servings 14 cookies
Ingredients
- 2-1/4 cups whole wheat and all purpose flour
- 2 Tbsp butter, melted
- 1 egg beaten
- 1/4 cup molasses
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp ground allspice
- 1-1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp cardamom (optional)
Instructions
- Fully combine ingredients to make cookie dough. It will look like moist cookie crumbs.
- Add dough to plastic wrap and tightly wrap pace to make a rectangle.
- Refrigerate for at least one hour. The longer you let the dough rest, the spices will aromatically meld in (for up to a week in the refrigerator)..
- Roll out dough to about 1/4 inch thick. Cut out cookie shapes. This will make about 14 regular sized cookies.
- Preheat oven (and refrigerate cookie tray while waiting for preheated oven to heat up).
- Bake on 325°F/165°F for 10-15 minutes. Cookie bottoms will have darker baked brown marks.
- After cookies have cooled, you can add icing. Icing: melt white chocolate in a double broiler. To make more, add a small amount of refined coconut oil.
- Smear white chocolate to tops of cookie and zhugh with decorations while the chocolate is not set.