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.
Ingredients:
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
*
Directions:
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.
the applesauce mixture.
Fold in the candied ginger, if using and lemon
zest.
zest.
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.
the powdered sugar. Drizzle cooled cookies with the glaze and sprinkle with dried cranberries. Makes 24 cookies.
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