Ginger Snap People
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 60 • Difficulty: Easy
These crisp cookies are great with coffee, tea or ice-cold skim milk. Wrap some in colourful plastic wrap for a healthy holiday gift.
Ingredients
All-purpose flour
2 cup(s)
Whole wheat flour
1 cup(s)
Baking powder
2 tsp(s)
Baking soda
½ tsp(s)
Table salt
¼ tsp(s)
Ground cinnamon
1½ tsp(s)
Ground allspice
¼ tsp(s)
Ground ginger
1 tbsp(s), or less to taste
Salted butter
¼ pound(s), softened (1 stick)
Packed brown sugar
1 cup(s), dark-variety
Raw egg
1 large, beaten
Blackstrap molasses
½ cup(s)
Vanilla extract
1 tsp(s)
Cooking spray
2 spray(s)
All-purpose flour
1 tbsp(s), for rolling out dough
Powdered sugar (confectioner's)
1½ cup(s)
Fresh lemon juice
2 tbsp(s), or less to taste
Lemon zest
2 tsp(s)
Instructions
1
In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice and ground ginger; mix well and set aside.
2
Using an electric mixer on high speed, in a large bowl, cream butter and sugar until light and fluffy. Add egg, molasses and vanilla; beat until thoroughly combined.
3
With mixer on low speed, add flour mixture, a little at a time, beating after each addition (dough will be stiff).
4
Divide dough into 2 equal-sized balls and shape each into a rectangle; wrap with plastic wrap and refrigerate for 1 to 2 hours.
5
Preheat oven to 375˚F. Coat 2 nonstick cookie sheets with cooking spray.
6
Unwrap dough and place on a lightly floured surface; let stand for about 15 to 20 minutes. Roll dough out to 1/4-inch thickness; cut cookies using a 3-inch gingerbread man cookie cutter.
7
Place cookies on prepared cookie sheets and bake until crisp, about 7 to 10 minutes. Remove from oven to wire rack and let cool.
8
Meanwhile, in a small bowl, to make icing, combine powdered sugar with lemon juice and zest; decorate cookies as desired.
9
Yields 1 cookie per serving.
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