These holiday gingerbread cookies contain less than half the fat of most traditional gingerbread cookies while keeping the warm, classic flavor. They’re easy to make, perfect for holiday baking, and ideal when you want a lighter treat without sacrificing taste.
Gingerbread Cookies
Gingerbread CookiesGingerbread cookies are a holiday favorite for many. If you’re looking for lower-fat options, this version swaps most of the butter for unsweetened applesauce while still delivering the cozy spice notes you expect from gingerbread. These cookies are great for decorating — make classic gingerbread men or simple shapes like trees and stars if you don’t have themed cutters. Other festive cookies people often enjoy include Peppermint Meringues, Chocolate Chip Cloud Cookies, and No-Bake Chocolate and Peanut Butter Cookies.
About this low-fat gingerbread
Creating lower-fat cookies can be tricky because fat contributes to texture and flavor. In this recipe, applesauce replaces most of the butter to reduce fat while the combination of dark molasses, brown sugar and warm spices preserves the traditional gingerbread taste. The dough will be slightly stickier than a full-butter dough, so a few handling tips below will help you get clean cutouts and even baking.
Helpful tips for rolling and cutting
- Chill the dough: After mixing, divide the dough into two flattened discs, wrap them, and chill for at least two hours. Chilled dough is easier to roll and cut.
- Flour the surface: Generously dust your work surface and rolling pin with flour before rolling. If the top of the dough is sticky, sprinkle a little flour on top and roll gently to avoid overworking the dough.
- Work in batches: Keep the unused portion chilled while you roll and cut one disc at a time. This prevents the dough from softening too much.
- Thickness: Roll to about 1/4 to 1/8 inch for crisp edges and a tender center. Thinner cookies bake faster, so watch them closely.
Storing and serving
Store fully cooled cookies in a sealed container or a cookie tin. They will keep for several days and often taste just as fresh the next week. If you plan to stack decorated cookies, allow the icing to dry completely before stacking to prevent smudging.
Gingerbread Cookies — Recipe
Yield: about 24 servings (roughly 48 small cookies depending on cutter size). Serving size: 2 cookies.
Prep: 20 mins · Cook: 10 mins · Chill: 2 hrs · Total: about 2 hrs 30 mins
Ingredients
- 3 tbsp 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 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground cloves
For the icing
- 1 1/2 tbsp egg whites
- 1/4 tsp fresh lemon juice
- 1 cup powdered sugar
- Pinch of cream of tartar
Instructions — Cookies
- In a large bowl, beat the softened butter, brown sugar and applesauce until smooth and combined.
- Add the egg and molasses; mix until evenly incorporated.
- In a separate bowl, whisk together the flour, baking soda and all the spices.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Divide the dough into two flattened discs, wrap in plastic wrap and chill in the refrigerator for at least 2 hours.
- Preheat the oven to 350°F (175°C).
- Generously dust your work surface and rolling pin with flour. Work with one disc at a time, keeping the other chilled.
- Roll the dough to 1/4 or 1/8-inch thickness. If the dough is sticky, sprinkle a little flour on top and roll gently.
- Cut shapes with cookie cutters and place cookies 1–2 inches apart on a baking sheet lined with a Silpat or parchment paper.
- Bake 10–12 minutes, until edges are set. Allow cookies to cool completely before decorating.
Instructions — Icing
- Whisk the egg whites with lemon juice until combined.
- Add powdered sugar and a pinch of cream of tartar; mix until smooth. Adjust thickness with more powdered sugar (thicker) or a tiny drop of lemon juice (thinner).
- Transfer icing to a piping bag or a resealable plastic bag with a small corner snipped off and decorate cooled cookies. Let icing dry before storing.
Notes
Yield varies with cutter size; this amount makes about 48 small cookies. Because much of the butter is replaced with applesauce, the dough will be slightly stickier than a traditional gingerbread dough — flouring your surface and keeping the dough chilled are the best ways to manage stickiness. Any excess flour on cookie surfaces brushes off easily after baking.
Nutrition (approx. per serving)
Calories: 133 · Carbs: 29.8 g · Protein: 1.9 g · Fat: 1.7 g · Fiber: 0.2 g · Sugar: 15.3 g · Sodium: 61.8 mg
Serving ideas and variations
Decorate these cookies with classic royal icing or a simple powdered sugar glaze. For extra flavor, add a pinch of nutmeg or swap some of the all-purpose flour for whole wheat pastry flour for a slightly nuttier profile. These cookies pair wonderfully with hot tea, coffee or a warm mug of spiced cider.
If baking with children, let them help cut shapes and decorate — gingerbread cookies are a timeless holiday activity and make lovely edible gifts.