Gingerbread Cookies


Gingerbread Cookies

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Ingredients
  • 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
Directions
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.
Tip
  • *Test Kitchen Tip: We do not recommend using brown sugar substitutes for this recipe.
Nutrition information
Per Serving: cal. (kcal) 73, Fat, total (g) 2, chol. (mg) 3, sat. fat (g) 1, carb. (g) 12, fiber (g) 0, pro. (g) 1, sodium (mg) 73, Other Carb () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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