Gingerbread Cookies

Molasses, ginger, cinnamon, and cloves give these holiday treats just the right blend of flavors.

CARB GRAMS PER SERVING: 12

Rated :

by 1 person

carmelas2 says:

we made this for christmas and everyone loved them. soft and really good

Nutrition Facts Per Serving:

Calories 73
Total Fat (g) 2
Saturated Fat (g) 1
Cholesterol (mg) 3
Sodium (mg) 73
Carbohydrate (g) 12
Fiber (g) 0
Protein (g) 1
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0

Diabetic Exchanges

Other Carbohydrates (d.e.) 1

1/4	cup butter, softened
1/4	cup 50% to 70% vegetable oil spread
1/2	cup packed brown sugar*
2	teaspoons ground ginger
1	teaspoon baking soda
1	teaspoon ground cinnamon
1/4	teaspoon salt
1/4	teaspoon ground cloves
1/4	cup full-flavor molasses
1/4	cup refrigerated or frozen egg product, thawed, or 1 egg
2	cups all-purpose flour
3/4	cup white whole wheat flour or whole wheat flour

1. In a large bowl, combine butter and vegetable oil spread; beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, ginger, baking soda, cinnamon, salt, and cloves. Beat until well mixed, scraping side of bowl occasionally. Beat in molasses and egg. (Mixture will look curdled.) Add all-purpose flour and whole wheat flour, beating just until combined. Divide dough in half. Cover and chill the dough for 2 to 3 hours or until easy to handle.

2. Preheat oven to 375 degrees F. Lightly grease cookie sheets or line with parchment paper; set aside. On a lightly floured surface, roll dough, half at a time, to 1/8-inch thickness. Using a 2- to 3-inch gingerbread person cookie cutter, cut out shapes; reroll scraps as necessary. Place cutouts 1 inch apart on prepared cookie sheets.

3. Bake for 4 to 6 minutes or until edges are firm and centers are set. Cool on cookie sheets on wire racks for 1 minute. Transfer to wire racks; cool. Makes 36 (3-inch) cookies.

*Test Kitchen Tip:We do not recommend using brown sugar substitutes for this recipe.

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Comments & Ratings

Comments ( 9 )

carmelas2 wrote:

we made this for christmas and everyone loved them. soft and really good

12/28/2009 11:13:07 AM Report Abuse

gayburns wrote:

carbs are sugar, being a diabetic I count carbs since all carbs are sugars - sugar is carbs and you can substitute splenda if you feel better with this

12/16/2009 10:59:15 AM Report Abuse

tks12949 wrote:

Would these cookies be okay to give to my grandkids for Christmas. They love home-made cookies but I don't want to give them the sugary kind for diabetes runs in the family.

12/2/2009 12:43:46 PM Report Abuse

plnoontime wrote:

It is amazing to me that this, being a diabetic network site, does not list sugar grams in the Nutritional Facts Per Serving. Please consider including it in future dessert recipes, as some of us are required to count not only carb intake, but sugar intake as well. Thank you.

12/2/2009 10:35:16 AM Report Abuse

anonymous wrote:

I would think that with 12 grams of carbs in one cookie that the sugar is added. I was told by dietician to only count the carbs.

12/1/2009 03:58:55 PM Report Abuse