Monday, December 12, 2016

Low-fat Gingerbread Cookies

                        Low-fat Gingerbread Cookies 
In these cookies, applesauce adds moisture and flavor. Adding minced candied ginger is a nice surprise. Chopped dried cranberries add a festive garnish. These can be made in advance and kept refrigerated until ready to serve. Sprinkle with the cranberries right before serving. 

1 egg
1⁄2 cup unsweetened applesauce
1⁄4 cup brown sugar
1 tablespoon molasses
11⁄2 cups whole wheat flour
1⁄2 teaspoon baking soda
1 teaspoon ground ginger
2 teaspoons pumpkin pie spice
2 tablespoons minced candied ginger (optional)
1 lemon, zested and juiced
1⁄2 cup powdered sugar

2 tablespoons dried cranberries, chopped
Preheat the oven to 350 degrees.

Beat the egg in a large bowl, then add the applesauce, brown sugar and molasses. 

Mix the whole wheat flour, baking soda, ginger and pumpkin pie spice together in a bowl and add to
the applesauce mixture. 

Fold in the candied ginger, if using and lemon

Bake on parchment-lined baking sheets for 10 to12 minutes until cookies are still soft but baked through. 

Allow to cool completely. 

Make a lemon glaze by mixing the lemon juice with
the powdered sugar. Drizzle cooled cookies with the glaze and sprinkle with dried cranberries. Makes 24 cookies.

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