Gingerbread Cookies

-2 ¼ cups all-purpose flour
-1 tsp ground ginger
-1 tsp ground cinnamon
-1/2 tsp baking powder
-1/4 tsp baking soda
-1/4 tsp salt
-1/4 tsp ground nutmeg
-1/2 cup packed brown sugar
-1/2 cup butter, softened
-3 Tbsp molasses
-1 large egg
-Cooking Spray

-1 cup sifted powdered sugar
-1 Tbsp 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 mixture 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/ ½ hours.

Preheat oven to 350°F.

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°F for 8 minutes or until lightly browned. Remove cookies from baking sheet; cool completely on a wire rack.

To prepare icing, combine sifted powdered sugar and 1 Tbsp 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.

Per serving (2 cookies): Calories 102, Fat 2.1 g (Saturated 1.3 g), Cholesterol 14 mg, Sodium 67 mg, Carbohydrate 19.4 g, Fiber 0.4 g, Protein 1.4 g
Yield: 4 dozen

Source: Dean Health Holiday Holdout

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s