Gingerbread Cookie Thins
- Level: Easy
- Yield: About 30 cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 70 calorie
- Total Fat
- 2 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 20 milligrams
- Sodium
- 70 milligrams
- Carbohydrates
- 12 grams
- Protein
- 2 grams
- Sugar
- 6 grams
- Total: 1 hr 15 min
- Prep: 20 min
- Inactive: 40 min
- Cook: 15 min
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
- 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.