Amazing Low Fat Gingerbread Cookies: A Must-Try Recipe

Who says you can't enjoy holiday treats without the extra baggage? I'm talking about those delicious, but often heavy, gingerbread cookies. This year, we're doing things differently. We're diving into the world of low fat gingerbread cookies, and trust me, you won't miss the extra fat one bit. I know, I know, “low fat” and “delicious” don't always go hand-in-hand, but this recipe is a game changer. We're using a clever swap that keeps all the spice and warmth you love, without the unnecessary calories. I'll walk you through how to make these cookies, from mixing the dough to baking them to perfection. We'll even cover how to decorate them because what's a gingerbread cookie without a little icing art? Get ready to enjoy the festive flavors with a lighter twist. This is your guide to making the best low fat gingerbread cookies ever, let’s get started!

Making Low Fat Gingerbread Cookies

The Secret Ingredient

Okay, so the key to making these low fat gingerbread cookies work is applesauce. Yes, you read that right! Instead of loading up on butter, we're swapping most of it out for applesauce. It might sound weird, but it keeps the cookies moist and reduces the fat content significantly. Now, this does make the dough a bit stickier than your average gingerbread dough, so be prepared for that. It's not a big deal, though, just something to be mindful of when you're getting your hands dirty.

Another thing, because we are reducing the fat, the dough will feel a little different. Don't panic! It just means we need to give it a little extra love before we start rolling and cutting. That means chilling time. We’re going to need to chill the dough for at least 2 hours, or even better, overnight. This makes it easier to handle and prevents the cookies from spreading too much in the oven. Trust me, this chilling step is non-negotiable for perfect low fat gingerbread cookies.

Baking Your Low Fat Gingerbread Cookies

Rolling and Cutting

Alright, the dough is chilled, and you're ready to roll – literally. Now, this is where that stickiness I mentioned earlier might try to get the better of you. Don't let it! Lightly dust your work surface with flour, and I mean lightly. You don't want to add too much flour because that can make the cookies tough. Roll the dough out to about 1/8 inch thickness. If you go too thin, they might burn, too thick and they will not be cooked properly. Grab your favorite cookie cutters and cut out those gingerbread shapes. Re-roll the scraps and cut out more until all the dough is used. It's like a little cookie-making puzzle.

Carefully transfer the cut-out cookies to a baking sheet lined with parchment paper. This helps prevent sticking and makes cleanup a breeze. Plus, it ensures that the cookies bake evenly. I learned this the hard way. If you put those cookies straight on to the baking sheet, you will have a very hard time getting them off, and you will break them. Trust me on the parchment paper.

Baking to Perfection

Now, it's time to bake these little guys. Preheat your oven to 350°F (175°C) and bake for about 10 to 12 minutes. Keep a close watch on them because ovens can be a bit temperamental. You want the edges to be golden brown, but the centers should still be soft. They'll firm up as they cool. Over-baking is a crime, nobody wants a rock-hard gingerbread cookie. When they're done, take them out and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

If you're like me, you might be tempted to sneak one while they're still warm. But resist! Let them cool completely before you start icing them. This will make the process easier and the icing will set better. Hot cookies + icing = a sticky mess. I have made that mistake before. So, patience is key here. Once they're cool, they're ready for the final touch: decoration.

Cooling and Decorating

The cooling step isn't just about letting the cookies firm up; it's also about making sure they're ready for their close-up with icing. If you try to decorate them while they're still warm, you'll end up with a melty, gooey mess. I've been there, and it's not pretty. So, be patient. Let those cookies cool down completely before you even think about picking up that piping bag. Trust me, it’s worth the wait.

Once your low fat gingerbread cookies are completely cool, it's time for the fun part: decorating! You can use a simple icing made from egg whites, lemon juice, and powdered sugar. Or get creative with colored icing, sprinkles, and other edible decorations. This is where you can let your imagination run wild. You can even get the kids involved, that is what I do, and it is a lot of fun. Just remember that the icing needs to harden, so don’t stack the cookies until they are fully dry. Once decorated, these cookies are ready to be displayed or eaten, or both!

Enjoying Your Low Fat Gingerbread Cookies

Storing and Sharing

Okay, so you've baked your low fat gingerbread cookies, they're decorated beautifully, now what? Well, if you're not planning on eating them all at once (and I get it if you are), you need to store them properly. The best way to keep these cookies fresh is in an airtight container or a cookie tin. They'll stay delicious for several days, which is great if you want to spread out the holiday cheer. Just make sure the icing is completely dry before you stack them, or you'll end up with a sticky mess. Nobody wants a cookie that sticks to another cookie. These cookies are also perfect for gifting! Wrap them in some festive paper or put them in a cute box. It is a great way to share the holiday joy with others.

I remember one year, I made a huge batch of these cookies and gave them out to all my neighbors. They were a big hit, and everyone loved that they were a bit lighter than the usual gingerbread cookies. It's such a simple way to brighten someone's day. So, whether you're keeping them for yourself or sharing them with others, these cookies are a real treat.

Nutrition and Enjoyment

Now, let's talk numbers. Each serving of two of these low fat gingerbread cookies comes in at about 133 calories, 1.9 grams of protein, and just 1.7 grams of fat. That's a pretty sweet deal for a festive treat, isn't it? It’s always good to know what you’re eating, especially during the holidays when it’s easy to overindulge. But the best part? You can actually enjoy these cookies without feeling like you’re completely derailing your health goals. It's all about balance, right? These cookies are a great example of how you can have your cake (or cookie) and eat it too.

So go ahead, grab a couple of these low fat gingerbread cookies, pour yourself a cup of tea or coffee, and just enjoy the moment. That’s what the holidays are all about, sharing good food, good company, and good times. These cookies aren't just a treat; they're a reminder that you can make smart choices without sacrificing flavor or fun. They're a little bit of holiday magic you can feel good about enjoying.