You’ll know the holidays have arrived when the spicy aroma of gingerbread cookies fills your home!

　　

Ingredients

Serves 18; 2 4-inch cookies per serving

　　3/4 cup firmly packed light brown sugar

　　1/2 cup molasses (dark preferred)

　　1/4 cup canola or corn oil

　　1/4 cup egg substitute or 1 large egg

　　2 tablespoons sugar

　　3 cups all-purpose flour (plus more as needed for making dough)

　　1 teaspoon baking powder

　　1 teaspoon ground cinnamon

　　1 teaspoon ground ginger

　　1/2 teaspoon baking soda

　　1/2 teaspoon ground cloves

　　1/4 teaspoon salt

　　Cooking spray

　　

Step 1

In a large bowl, stir together the brown sugar, molasses, oil, egg substitute, and sugar.

　　

Step 2

In a medium bowl, stir together 3 cups flour, the baking powder, cinnamon, ginger, baking soda, cloves, and salt. Gradually add to the brown sugar mixture, stirring to form a soft dough. Return the dough to the medium bowl, cover tightly, and refrigerate for 2 to 12 hours.

　　

Step 3

Preheat the oven to 375°F. Lightly spray two baking sheets with cooking spray. Set aside.

　　

Step 4

Sprinkle the remaining flour on a flat work surface. Roll half the cookie dough to 1/8-inch thickness. Dip the edges of cookie cutters in flour, shaking off the excess. Cut out the cookies, continuing to dip the cookie cutters in flour as needed to keep the dough from sticking. Transfer the cookies to one of the baking sheets. Repeat with the remaining dough.

　　

Step 5

Bake for 5 to 6 minutes, or until the cookies are slightly firm to the touch (they shouldn’t brown). Transfer the baking sheets to cooling racks. Let the cookies cool slightly. Transfer the cookies to the cooling racks. When the cookies have cooled completely, store them in airtight tins for up to one week.

　　

COOK’S TIP ON MOLASSES

Step 6

A by-product of sugar refining, molasses is available in three grades: light (or mild), dark, and blackstrap. Light molasses is the lightest in body and color and the sweetest in taste. Many pancake and waffle syrups include light molasses, which can replace or supplement sugar or honey in some cooking. Dark molasses is more robust, thicker, less sweet, and darker in color. Its distinct flavor spices up foods such as gingerbread, gingerbread cookies, and baked beans. Light and dark molasses are interchangeable, depending on your taste preference; blackstrap molasses, however, is bitter and shouldn’t be used unless your recipe specifically calls for it.

　　

Nutrition information

Step 7

(Per serving)

　　

Step 8

Calories: 172

　　

Step 9

Total fat: 3.5g

　　

Step 10

Saturated: 0.5g

　　

Step 11

Trans: 0.0g

　　

Step 12

Polyunsaturated: 1.0g

　　

Step 13

Monounsaturated: 2.0g

　　

Step 14

Cholesterol: 0mg

　　

Step 15

Sodium: 103mg

　　

Step 16

Carbohydrates: 33g

　　

Step 17

Fiber: 1g

　　

Step 18

Sugars: 15g

　　

Step 19

Protein: 3g

　　

Step 20

Calcium: 45mg

　　

Step 21

Potassium: 172mg

　　

Dietary Exchanges

Step 22

2 other carbohydrate

　　

Step 23

1/2 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition