Gingerbread Cookies

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These holiday gingerbread cookies have less than half of the fat than most gingerbread cookies but the same great flavor and are super easy to make!

These holiday gingerbread cookies have less than half of the fat than most gingerbread cookies but the same great flavor and are super easy to make!Gingerbread Cookies

Gingerbread cookies are probably the most popular holiday cookie. I say this because I have gotten so many requests for a low-fat version the past few weeks. Some other popular cookies to make for the Holidays are Peppermint Meringues, Chocolate Chip Cloud Cookies, and No Bake Chocolate and Peanut Butter Cookies. If you don’t have cookie cutters, these can easily be turned into Gingerbread Christmas Trees!

These holiday gingerbread cookies have less than half of the fat than most gingerbread cookies but the same great flavor and are super easy to make!

These requests didn’t fall on deaf ears, I’ve been experimenting with many different versions of gingerbread but most of the recipes failed. Cookies are not the easiest to make low fat, but finally I found a recipe that worked.

I’m personally not a fan of gingerbread, but Madison absolutely loves them, so no cookies went to waste.

Helpful Notes

The one thing I must point out is that the dough is a bit stickier than traditional gingerbread dough, since most of the butter is replaced with applesauce. Dusting the work surface with flour before rolling the dough, and dusting a little flour on top makes them easier to work with. As you can see, they turned out great. Any flour on the surface after baking can easily be brushed off.

Storing Gingerbread

They will keep in a sealed container or cookie tin for several days, if not weeks and will still taste as fresh as day one.

These holiday gingerbread cookies have less than half of the fat than most gingerbread cookies but the same great flavor and are super easy to make!

These holiday gingerbread cookies have less than half of the fat than most gingerbread cookies but the same great flavor and are super easy to make!

These holiday gingerbread cookies have less than half of the fat than most gingerbread cookies but the same great flavor and are super easy to make!

These holiday gingerbread cookies have less than half of the fat than most gingerbread cookies but the same great flavor and are super easy to make!

These holiday gingerbread cookies have less than half of the fat than most gingerbread cookies but the same great flavor and are super easy to make!

These holiday gingerbread cookies have less than half of the fat than most gingerbread cookies but the same great flavor and are super easy to make!

These holiday gingerbread cookies have less than half of the fat than most gingerbread cookies but the same great flavor and are super easy to make!
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4.23 from 9 votes
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Gingerbread Cookies

133 Cals 1.9 Protein 29.8 Carbs 1.7 Fats
Prep Time: 20 mins
Cook Time: 10 mins
Chill Time: 2 hrs
Total Time: 2 hrs 30 mins
Yield: 24 servings
COURSE: Dessert
CUISINE: American
These holiday gingerbread cookies have less than half of the fat than most gingerbread cookies but the same great flavor and are super easy to make!

Ingredients

  • 3 tbsp unsalted butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 1/3 cup dark molasses
  • 3 cups all-purpose flour plus more for dusting
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves

For the Icing:

  • 1 1/2 tbsp egg whites
  • 1/4 tsp fresh lemon juice
  • 1 cup powdered sugar
  • pinch of cream of tartar

Instructions

For the cookies:

  • In a large mixing bowl, beat the butter, sugar and applesauce until smooth.
  • Add the egg and molasses, mix well.
  • In another large bowl, combine flour, baking soda and spices.
  • Add to sugar and molasses mixture, stirring well.
  • Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.
  • Preheat oven to 350°F.
  • Generously dust the surface of your working area with flour before rolling out the dough.
  • Work with one ball of dough at a time, keep the other refrigerated while you do so.
  • Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a little flour on top of the dough if it's a little sticky.
  • Cut the gingerbread with a cookie cutter shape of your choice.
  • Place cookies 1 or 2 inches apart on a silpat-lined baking sheet.
  • Bake 10-12 minutes.

For the icing:

  • Mix the egg whites with lemon juice.
  • Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it's too thick add a drop of lemon juice.
  • Add to a piping bag to decorate cookies when cookies are cooled.

Notes

Depending on the size of your cookie cutter, makes about 48 cookies.
Adapted from Low Fat Cooking.com

Nutrition

Serving: 2cookies, Calories: 133kcal, Carbohydrates: 29.8g, Protein: 1.9g, Fat: 1.7g, Saturated Fat: 1g, Cholesterol: 11.6mg, Sodium: 61.8mg, Fiber: 0.2g, Sugar: 15.3g
WW Points Plus: 4
Keywords: Gingerbread Cookies, healthy christmas cookies, healthy gingerbread cookies, low fat gingerbread cookies, simple gingerbread cookies

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122 comments

  1. what can I use in place of applesauce

  2. Delicious! Used 3 tsp of ground ginger… perfect
    Chilling is essential

  3. This is our family’s favorite Gingerbread recipe. Not too sweet or strong. Softer/chewy not crunchy. Perfect for a typically non-gingerbread lover (like me).
    Yes, the dough is sticky & requires patience. I do not try to put into 2 rolls like instructions say (too difficult to mess with)… I just throw everything into the fridge in a metal bowl. After 2 hours of fridge, I freeze for about 10 minutes, get a batch done as quickly as possible and put any remaining dough (I do not reroll out after 1st roll until it has had time in the freezer) back in the freezer for another 10 minutes. This saves a lot of sticky/headache. Also roll out on parchment paper!! Makes ALL the difference!

    I hate to give it 4 stars, but the patience required does take one off (but it’s worth it to us!)

  4. These should have many more 5 star reviews. I made a quick batch as drop cookies and they performed well and tasted great. When I have more time I will try chilling and rolling. For today I pressed lightly with a wet palm and dusted with white sugar before baking. A good, old fashioned soft molasses cookie without all the fat!

  5. I thought this recipe was excellent! Was slightly wary after reading some of the reviews, but had none of the issues mentioned. I immediately tasted the dough after mixing and found it had amazing, intense flavor from the spices and was pretty excited. After chilling, rolling, and baking I tasted a cookie when it had cooled enough and found that flavor had muted and was a bit disappointed. BUT! The following day we decorated with the icing recipe provided, and I found the flavor was great! They were soft and slightly chewy, and the icing added just the right amount of sweetness. This recipe is a keeper, and will be our Go-To from here on out! 

  6. My dough was a bit sticky so I ended up added more flour in while rolling the dough out. Keeping the dough chilled in between rolling them out helped a lot. The cookies turned out not too sweet which is great. 

  7. do not make these. Terrible. Way too sticky after chilling so I added flour and they were still too sticky. Rolled them into balls and they baked terribly.

    • We made the cookie dough yesterday, refrigerated it overnight which helped it firm up and rolled it out today. The dough is sticky as stated in the recipe due to the replacement of the majority of the butter with applesauce . We followed the recipe directions by sprinkling flour on our hands, on the work surface and the top of dough when rolling it out. They turned out perfect using Christmas cookie cutters. We just made sure to keep using extra flour dusting when re-rolling the dough. The cookies puff up just a little bit and bake firm but soft when you bite into them. We also made sure the baking pan cooled in between batches. So try the recipe again, but follow the flour suggestion I’m the recipe. This is a 5 star in my opinion!!!

  8. My son has been begging me to make gingerbread men (he’s obsessed with the story), so we made these yesterday. I rolled them a bit thicker and they came out soft and chewy while still holding their shape. Even my husband who hates crispy cookies liked them! I love that they are a little lower in calorie than a lot of cookies.

  9. Love this recipe better then the Pillsbury . Homemade is always better.

  10. These are terrible, just terrible. Dull flavor and not sweet enough.

  11. I am wondering if anyone has made these dairy free by using shortening? I have a GF and diary free daughter and baking for her has become a goal of mine.