Ingredients
- 2 3/4 cup cake flour, sifted
- 1 Tbsp baking powder
- 1 Tbsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1/2 tsp table salt
- 1/4 tsp baking soda
- 1 large egg, beaten
- 1/4 tsp ground allspice
- 1 cup dark brown sugar, firmly packed
- 3/4 cup molasses, dark
- 1/2 cup reduced-calorie margarine, at room temperature
Directions
- In a large bowl, sift together first seven ingredients; set aside. In
mixer on medium, beat egg, allspice, brown sugar, molasses and margarine.
Add dry ingredients to liquid ingredients, a little at a time, mixing after
each addition to form a stiff dough.
- Gather dough into 2 equal balls, wrap in plastic wrap and refrigerate
until firm, 1 hour.
- Heat oven to 375°F. Lightly grease baking sheet with nonstick cooking
spray.
- Remove 1 ball of dough from refrigerator and roll it out on a lightly
floured surface to a 1/3-inch thickness. Cut gingerbread shapes from dough
with floured cutters (about 3 inches tall). Decorate as desired with
oven-safe decorations.
- Transfer cookies to baking sheet. Bake until slightly firm, 10 to 12
minutes. Remove to wire rack to cool. Yields 60 cookies. POINTS
do not include decorations.
Serves | 60
POINTS per serving | 1
|