Share Some Gingery Christmas Cheer…..
Today is December 1 and it is time to put our Christmas recipes into over drive! Stock up on the basics, because you are going to need them to keep up with what I’ll be dishing out over the next 25 days! Plus, over the next three Mondays a I will be doing collaborative posts with a fellow blogger who is dynamite at fashion so get ready for a fun holiday party series! Now, back to Christmas recipes, over the past month I have really been craving gingerbread cookies. I’m not really sure why, I have never been over the top excited about them, but I’ve just been really craving them!
(Ok, gingerbread men all dolled up with their red hot buttons and icing smiles are pretty cute.)
All the times I have ever seen gingerbread cookies made they’ve been chilled. I really don’t like wasting my time having to chill things if I don’t have to. It is kind of like letting things set out and get to room temperature. When I’m ready to cook, I’m ready to cook, and I don’t like waiting around. 😉 But in my impatience and haste I’ve learned to either cook something else in the meantime while the kitchen is dirty, or go do something else.
I racked my brain trying to figure out how to make these cookies without chilling the dough! I just couldn’t do it. So, I started looking around, and doing my research and ran across a recipe that didn’t require chilling the dough, and I feel pretty dumb now because they are almost exactly like my Snickerdoodles with a few changes. Did I follow the recipe? Of course not. I think I changed all but two ingredients, but needless to say they turned out amazing.
Not overpowering, but just right, and super soft!
I can’t take credit for the idea though, so below I am going to be linking my recipe to theirs as a nod to inspiration. 🙂
Here is the good news, or maybe great, a traditional gingerbread cookie will cost you over 100 calories. Yep, just for one cookie! These guys, well, they will only set you back 67 calories per cookie! That is amazing! They are refined sugar free, and I used less butter, and light butter, to sum it up, just those two things brought the calories that far down. Of course they still have molasses and all the gingery goodness of a regular gingerbread cookie, but you can eat them with your head held high.
Plus, these are great for sending to friends and loved ones! They will ship well, just like the Snickerdoodles. Just make sure that they are kept in separate packaging from any bars or hard cookies.
If they are going to take over a week to get there the quality may be iffy. If this happens, if they get a little hard, your recipient can toss a piece of bread in a closed container for a day and they will be soft again. 😉 Once your package is on its way make sure you keep a few for yourself, think warm gingery thoughts, sit back, relax, and enjoy!
Soft Ginger Cookies
By Angie Gouchenour
1 – 1/8 cup all purpose white flour
1 teaspoon ground ginger
1 teaspoon baking powder
3/8 teaspoon ground cinnamon
1/8 teaspoon salt
¼ cup light butter- room temperature
¼ cup Truvia zero calorie sweetener (Plus 2 teaspoons for rolling dough) (or 1/2 cup of regular sugar. Watch when adding the flour so they don’t get to crumbly. You may need a bit less.)
3 Tablespoons egg whites (or 1 egg white)
2 Tablespoons molasses
Pre heat oven to 350’f
In a small bowl combine flour, ginger, baking powder, cinnamon and salt; set aside
In a medium bowl cream together butter and Truvia
Combine egg whites and molasses with butter mixture – mix well
Pour flour mixture into wet ingredients, mix until combined
Form 12 balls with dough, roll each in remaining Truvia, place on a non-stick cookie sheet
Lightly flatted cookies with the bottom of a glass
Cook for 8-10 minutes
Remove from oven and cool on cooling racks
67 calories per cookie
Inspired by Allrecipes