Gingerbread Cookie Thins
Recipe courtesy of Food Network Kitchen
From Food Network Kitchens
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!]
- Nonstick cooking spray, for greasing
- 3/4 cup whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon fine salt
- 1/8 teaspoon baking soda
- Pinch ground cloves
- 1/3 cup packed light brown sugar
- 2 tablespoons melted unsalted butter
- 2 tablespoons molasses
- 1 tablespoon reduced-fat milk
- 1 large egg, separated
- 2 tablespoons finely chopped crystalized ginger
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 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.
For 2 cookies: Calories 70; Fat 2 g (Saturated 1 g); Cholesterol 20 mg; Sodium 70 mg; Carbohydrate 12 g; Protein 2 g; Fiber 0 g; Sugar 6 g