Low Fat Gingerbread Cookies Recipe

Name: Low Fat Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1 cup whole wheat flour; 1 1/2 teaspoons ground ginger; 1 teaspoon cinnamon; 1/2 teaspoon pumpkin pie spice; 1/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/3 cup sugar; 1/4 cup molasses; 1 egg; 1/4 cup butter

Servings: persons

1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup sugar
1/4 cup molasses
1 egg
1/4 cup butter

1
Preheat oven to 350u00b0F.
2
Combine dry ingredients (except sugar) and blend well.
3
In a separate bowl combine the wet ingredients plus sugar and beat until smooth.
4
Stir dry ingredients into the wet mixture.
5
Separate into 2 parts, cover, and refrigerate for 1 hour or more.
6
Roll out cookies 1/8 inch thick and cut out shapes.
7
Place onto aluminum foil lined baking sheet.
8
Bake for 8 minutes.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 cup whole wheat flour, 1 1/2 teaspoons ground ginger, 1 teaspoon cinnamon, and more.

Yes, Low Fat Gingerbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Fat Gingerbread Cookies

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