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December 12, 2017

Skinny Gingerbread Cookies

Written by: Christina Dauer, MPH, RD, LD/N, CDE

Makes: 48 Cookies

Cookie Ingredients:

3 tablespoons unsalted butter, softened

3/4 cup firmly packed brown sugar

1/2 cup unsweetened applesauce

1 egg

1/3 cup dark molasses

3 cups all-purpose flour; plus, more for dusting

1 teaspoon baking soda

2 teaspoon ground ginger

1 tablespoon ground cinnamon

1/2 teaspoon allspice

1/4 teaspoon ground cloves

Icing Ingredients:

1 1/2 tablespoon egg whites

1/4 teaspoon fresh lemon juice

1 cup powdered sugar

pinch of cream of tartar


  1. In a large mixing bowl, beat the butter, sugar and applesauce until smooth. Add the egg and molasses, mix well.
  2. In another large bowl, combine flour, baking soda and spices. Add to sugar and molasses mixture, stirring well.
  3. Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.
  4. Preheat oven to 350 degrees Fahrenheit. Generously dust the surface of your working area with flour.
  5. Roll the dough out to 1/4 or 1/8-inch thickness. Sprinkle a little flour on top of the dough if it’s a little sticky. Cut the gingerbread with a cookie cutter shape of your choice.
  6. Place cookies 1 or 2 inches apart on a baking sheet sprayed with non-stick cooking spray. Bake 10-12 minutes.
  7. For the Icing: Mix the egg whites with lemon juice. Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it’s too thick add a drop of lemon juice. Add to a piping bag to decorate cookies when cookies are cooled.

Adapted from:

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