Gingerbread Cookie Cutouts

Preparation

1. Step 1

   In a large bowl, stir together the brown sugar, molasses, oil, egg substitute, and sugar.

   Step 2

   In a medium bowl, stir together 3 cups flour, the baking powder, cinnamon, ginger, baking soda, cloves, and salt. Gradually add to the brown sugar mixture, stirring to form a soft dough. Return the dough to the medium bowl, cover tightly, and refrigerate for 2 to 12 hours.

   Step 3

   Preheat the oven to 375°F. Lightly spray two baking sheets with cooking spray. Set aside.

   Step 4

   Sprinkle the remaining flour on a flat work surface. Roll half the cookie dough to 1/8-inch thickness. Dip the edges of cookie cutters in flour, shaking off the excess. Cut out the cookies, continuing to dip the cookie cutters in flour as needed to keep the dough from sticking. Transfer the cookies to one of the baking sheets. Repeat with the remaining dough.

   Step 5

   Bake for 5 to 6 minutes, or until the cookies are slightly firm to the touch (they shouldn’t brown). Transfer the baking sheets to cooling racks. Let the cookies cool slightly. Transfer the cookies to the cooling racks. When the cookies have cooled completely, store them in airtight tins for up to one week.

2. COOK’S TIP ON MOLASSES

   Step 6

   A by-product of sugar refining, molasses is available in three grades: light (or mild), dark, and blackstrap. Light molasses is the lightest in body and color and the sweetest in taste. Many pancake and waffle syrups include light molasses, which can replace or supplement sugar or honey in some cooking. Dark molasses is more robust, thicker, less sweet, and darker in color. Its distinct flavor spices up foods such as gingerbread, gingerbread cookies, and baked beans. Light and dark molasses are interchangeable, depending on your taste preference; blackstrap molasses, however, is bitter and shouldn’t be used unless your recipe specifically calls for it.

3. Nutrition information

   Step 7

   (Per serving)

   Step 8

   Calories: 172

   Step 9

   Total fat: 3.5g

   Step 10

   Saturated: 0.5g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 1.0g

   Step 13

   Monounsaturated: 2.0g

   Step 14

   Cholesterol: 0mg

   Step 15

   Sodium: 103mg

   Step 16

   Carbohydrates: 33g

   Step 17

   Fiber: 1g

   Step 18

   Sugars: 15g

   Step 19

   Protein: 3g

   Step 20

   Calcium: 45mg

   Step 21

   Potassium: 172mg

4. Dietary Exchanges

   Step 22

   2 other carbohydrate

   Step 23

   1/2 fat