Fat Free Gingerbread Cookies

11 steps · 45 min total

1. 01

   Sift Dry Ingredients

   Sift 2 cups all-purpose flour, 1/4 cup flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 1/2 teaspoons ground ginger, 2 teaspoons cinnamon, 1/4 teaspoon ground cloves, 1/2 teaspoon pepper, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice into a bowl. Set the mixture aside.
2. 02

   Combine Wet Ingredients

   In a large bowl, combine 1 cup brown sugar, 1/3 cup blackstrap molasses, 1/4 cup applesauce, 1 teaspoon vanilla extract, 1/4 teaspoon maple extract, and 1 tablespoon chai concentrate. Beat with an electric mixer for about 4 minutes, until the mixture is smooth.
3. 03

   Add Egg Whites

   Add 2 large egg whites and beat for another 1 minute, until everything is well combined.
4. 04

   Mix Dough and Chill

   Slowly whisk in the sifted dry ingredients, beating until they are completely incorporated into the wet mixture. Stir in 1/2 cup candied ginger.

   Cover the dough and chill it for at least 1 hour. (You can chill it overnight if you prefer, which often makes it easier to handle.)

5. 05

   Preheat Oven

   Preheat your oven to 35.
6. 06

   Prepare Baking Sheet

   Line a cookie sheet with parchment paper, or lightly grease it with cooking spray.
7. 07

   Roll in Cinnamon Sugar

   Combine 1/2 cup granulated sugar with 1 teaspoon cinnamon in a shallow bowl.

   Scoop about 1 tablespoon of the chilled cookie dough and place it into the cinnamon sugar mixture. Use your hands to coat the dough thoroughly and then shape it into a neat ball.

8. 08

   Arrange on Sheet

   Place the shaped cookie dough balls on the prepared cookie sheet, leaving about 3 inches of space between each cookie to allow for spreading.
9. 09

   Bake Cookies

   Bake for 10–12 minutes, until the edges are set and the centers look slightly puffed.
10. 10

    Cool Cookies

    Remove the cookies from the oven and carefully transfer them to a wire rack to cool completely.
11. 11

    Yield

    This recipe yields about 20 cookies.