Skinny Gingerbread Cookies

Yay! Christmas is coming!! Time to make all these Christmas dishes and desserts!!

This Gingerbread cookie is super skinny LOW FAT! I substituted most of the butter with apple sauce to keep it moist. Maybe due to this reason, the dough is really sticky and hard to handle. And, I am not skilful in using cookies cutter.. so it was quite a mess. I ended up spending 2-3 hours making 5 batches of these cookies!! Hmm… It tastes… really healthy. There is always a trade-off between tastiness and fattiness. Brutal. However, this is a cookie that you will definitely not feel guilty after eating! (Each cookie is only 50 calories!!!!) And it has something that makes you keep eating them haha.

Recipes adapted from Skinny Taste

Ingredients:

3 tbsp unsalted butter, softened

1/2 cup +2 tbsp firmly packed brown sugar

1/2 cup unsweetened applesauce

1 egg

1/3 minus 2 tbsp cup dark molasses

3 cups all-purpose flour plus more for dusting

1 tsp baking soda

5 tsp ground ginger

2 tsp ground cinnamon

½ tsp nutmeg

1/4 tsp ground cloves

Directions:

1. In a large mixing bowl, beat the butter, sugar and applesauce until smooth. Add the egg and molasses, mix well.

2. In another large bowl, combine flour, baking soda and spices. Add to sugar and molasses mixture, stirring well.

3. Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for 2 hours.

4. Preheat oven to 350°F. Generously dust the surface of your working area with flour before rolling out the dough. Work with one ball of dough at a time, keep the other refrigerated while you do so. 

5. Roll the dough out to 1/4 or 1/8-inch thickness; sprinkle a little flour on top of the dough if it's a little sticky. Cut the gingerbread with a cookie cutter shape of your choice.

6. Place cookies 1 or 2 inches apart on baking sheet. Bake 10-12 minutes.