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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| whole wheat flour: 1 cup |
| ground ginger: 1 1/2 tsp |
| ground cinnamon: 1 tsp |
| pumpkin pie spice: 1/2 tsp |
| baking soda: 1/4 tsp |
| baking powder: 1/2 tsp |
| granulated sugar: 1/3 cup |
| molasses: 1/4 cup |
| eggs: 1 |
| salted butter: 1/4 cup |
Low Fat Gingerbread Cookies
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
8 min -
Servings
36 serving(s)
Tags
- Preheat oven to 350°F.
- Combine dry ingredients (except sugar) and blend well.
- In a separate bowl combine the wet ingredients plus sugar and beat until smooth.
- Stir dry ingredients into the wet mixture.
- Separate into 2 parts, cover, and refrigerate for 1 hour or more.
- Roll out cookies 1/8 inch thick and cut out shapes.
- Place onto aluminum foil lined baking sheet.
- Bake for 8 minutes.