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Iced Gingerbread Cookie Thins

http://www.eatingwell.com/recipes/iced_gingerbread_cookie_thins.html

From EatingWell:  November/December 2013

This healthy gingerbread cookie recipe incorporates white whole-wheat flour and uses less butter than traditional gingerbread cookies. These thin, sugar-kissed cookies are then topped with white icing and natural red decorating sugar to make a beautiful treat.

4 dozen 2-inch cookies | Active Time: 2 1/4 hours | Total Time: 3 1/4 hours

Ingredients

Cookie Dough

Cookie Icing & Decoration

Preparation

  1. To prepare cookies: Whisk all-purpose flour, whole-wheat flour, cinnamon, ginger, baking powder, cloves and salt in a medium bowl. Beat oil, butter, brown sugar, molasses, egg and orange zest in a mixing bowl with an electric mixer on low speed until well blended.
  2. With the mixer on low speed, then medium speed, beat about half the flour mixture into the wet ingredients until incorporated. Beat in the remaining flour mixture until just incorporated. Let the dough stand for 5 minutes. It should be somewhat firm, but not at all dry. If it seems overly sticky, stir in up to 2 additional tablespoons of all-purpose flour.
  3. Divide the dough into quarters. Roll each quarter into a 9-inch-long “log.” Divide the log into 12 equal pieces. Roll each piece into a ball. Place on a prepared baking sheet and refrigerate until very cold, about 1 hour.
  4. Position a rack in middle of oven; preheat to 350°F. Line a large baking sheet(s) with parchment paper.
  5. Place granulated sugar on a small plate. One at a time, dip the top of each ball of dough into the sugar; place, sugar-side up, about 2 1/2 inches apart on another prepared baking sheet. Coat the bottom of a wide glass with cooking spray, then dip it into the sugar. Flatten the balls with the glass to make cookies about 2 1/4 inches in diameter, dipping the glass into the sugar between cookies and spraying it as needed.
  6. Bake the cookies on the center rack, one pan at a time, until just firm to the touch, 8 to 13 minutes. Let stand for 5 minutes, then transfer to wire racks to cool.
  7. To prepare icing: Stir together confectioners’ sugar and dried egg whites in a small bowl. Stir in 2 tablespoons water, corn syrup and vanilla (or almond) extract until completely smooth. Add a little more water if necessary to achieve a thin consistency for drizzling.
  8. To decorate cookies: Spoon the icing into a small plastic bag with a tiny tip of one corner snipped off. Drizzle over the cooled cookies. Or dip a fork into the icing and quickly wave it over the cookies. Sprinkle the cookies with red sugar. Let stand until the icing sets before storing the cookies.

Nutrition

Per cookie : 92 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 6 mg Cholesterol; 16 g Carbohydrates; 1 g Protein; 1 g Fiber; 28 mg Sodium; 68 mg Potassium

Exchanges: 1/2 starch, 1/2 other carbohydrate, 1/2 fat

Tips & Notes