These little thins are super gingery and satisfying, and two are less than 100 calories. They are best eaten within a day or two--although they won't last that long!
Recipe courtesy of Food Network Kitchen
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Total:
1 hr 15 min
Prep:
20 min
Inactive:
40 min
Cook:
15 min
Yield:
About 30 cookies
Level:
Easy

Nutrition Info

Ingredients

Directions

Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Sift together the flour, baking powder, cinnamon, ginger, salt, baking soda and cloves in a small bowl and set aside.

Combine the brown sugar, butter, molasses, milk and egg yolk in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until smooth, about 1 minute. Add the flour mixture and mix on low, increasing the speed gradually to medium high, until a ball of dough forms, about 3 minutes.

Lightly coat two pieces of parchment paper with cooking spray. Sandwich the dough between the two pieces (sprayed side touching the dough). Roll out until about 1/16-inch thick. Freeze so the dough gets really firm, about 30 minutes. Cut out with 2-inch cookie cutters and transfer to the prepared baking sheets. Whisk the egg white in a small bowl, brush onto the tops of the cookies and sprinkle with the crystallized ginger. Re-roll and cut out the scraps if desired.

Bake until golden, rotating the sheets about halfway through, 10 to 12 minutes. Let cool a few minutes on the sheets, and then transfer to a rack to cool.

This recipe has been updated and may differ from what was originally published or broadcast.

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