Gingerbread is a favorite of mine and this cookie is a nice tribute to the flavors. It is a soft cookie that has lots of texture and a rich, spicy flavor. The ground ginger and pinch of black pepper give it an extra boost of spiciness, but you can omit the black pepper if it's too much for you. Like with the Soft Snickerdoodle recipe, I used a combination of regular butter and light cream cheese to get a nice light and fluffy consistency while keeping the calories and fat in check.
6 tbsp. butter, softened to room temperature
1/2 cup (4 oz.) 1/3-less-fat cream cheese, softened to room temperature
1/2 cup packed brown sugar
1/2 cup white sugar
2 whole large eggs
1/3 cup blackstrap molasses
1/2 tsp. pure vanilla extract
2 cups unbleached all-purpose flour
1 cup whole wheat flour (I used King Arthur White Whole Wheat)
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. allspice
pinch black pepper (optional)
1/4 cup turbinado sugar (or regular granulated sugar, but you'll likely need less of it)
Preheat oven to 350 degrees F. In a large mixing bowl, blend butter and cream cheese at medium speed with an electric mixer until whipped. Add brown sugar and white sugar and continue to beat at medium speed until light and fluffy. Add eggs, molasses, and vanilla extract and beat until combined. In a medium mixing bowl, combine dry ingredients (all-purpose flour through black pepper). Gradually add flour mixture to butter mixture, beating at low-medium speed until combined. Chill 30-60 minutes or until easy to handle. Form into 1/2- to 1-inch dough balls (I measure mine using a scale to weigh 21 grams or 3/4 oz). Roll each ball in turbinado sugar. Put on ungreased baking sheets about 2 inches apart and bake in preheated oven for about 7-8 minutes or until very lightly browned and "set". Leave on pan for another minute or so and then place on wire rack to cool.
Servings: about 48 cookies (1 cookie per serving)
70 calories, 12.5 grams carbohydrate (0.5 gram fiber), 1.5 grams protein, 2 grams fat (1 gram saturated).
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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