Reflux Friendly Low-Fat Gingerbread Cutout Cookiesby Jennifer Mitchell Wilson B.S. Dietetics, Dietitian, Health Professional
If you are looking for a delicious Christmas cookie that will not irritate your reflux then this is the one for you. These cookies are low fat and the wheat flour adds some healthy fiber. The ginger, while slightly spicy, is great for digestion as well. Enjoy these cookies and have a wonderful holiday
Gingerbread Cutout Cookies
If you bake infrequently be sure to purchase fresh spices for the best flavor!
Preheat the oven to 375 degrees
2 cups All-Purpose Flour
1 cup whole wheat flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp table salt
1 tbsp + 1tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
6 Tbsp unsalted butter, softened - 3/4 cups dark brown sugar, packed
1 large egg or 3 tbsp egg whites
1/2 cup molasses
2 tsp vanilla extract
1 tsp lemon zest, finely grated
Combine the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. In a separate bowl, combine the butter, dark brown sugar, and the egg. Beat on medium speed until well blended. Next add the molasses, vanilla, and lemon zest. Gradually stir in the dry ingredients until well blended and smooth. Wrap the dough in plastic and let it stand at room temperature for at least 2 hours or up to 8 hours.
Grease cookie sheets.
Roll the dough on a lightly floured work surface with a floured rolling pin to about 1/2" thick. Cut out the cookies using your favorite cookie cutter. Transfer the cutouts to the cookie sheets with a spatula. Roll the dough scraps into the remaining dough and continue the process until all the dough is used.
Bake for 7 to 10 minutes until the edges of the cookies are just starting to brown. Transfer the cookies to racks to cool. These cookies can be decorated with your favorite icing. Royal icing and cream cheese frosting pair well with these cookies. I hope you enjoy these treats as much as our family does!