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