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 drizzled with white and chocolate icing in a crisscross pattern for a beautiful presentation.
Make Ahead Tip: Cover and refrigerate the chocolate filling for up to 1 week. Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites, like icings or meringues. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions or use according to the recipe.
105 calories; protein 1.3g; carbohydrates 18.1g; dietary fiber 0.6g; sugars 11.8g; fat 3.3g; saturated fat 1.2g; cholesterol 6.6mg; vitamin a iu 39IU; vitamin c 0.3mg; folate 16.2mcg; calcium 21.2mg; iron 0.9mg; magnesium 12.7mg; potassium 76.8mg; sodium 28.9mg; added sugar 11g.