Gingerbread Cookie Thins

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!
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Inactive: 40 min
  • Cook: 15 min
  • Yield: About 30 cookies
  • Nutrition Info
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Ingredients

Nonstick cooking spray, for greasing

1 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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