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 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.
