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Gingerbread Cookies

Serves 26

3-1/4 C flour
1/3 C margarine
1/2 C sugar
1/3 C molasses
1-1/2 tsp ground cinnamon
1 T ground ginger
3/4 tsp ground cloves
1 tsp baking powder
1/2 tsp vanilla
4 oz plain low-fat yogurt
4 egg whites

With mixer at low speed, beat 1-1/2 C flour and remaining ingredients until well mixed, constantly scraping the bowl with a rubber spatula. Knead in the remaining 1-3/4 C flour to make a soft dough. Wrap the dough in plastic wrap and refrigerate it for 2 hours, or until it is not sticky. Roll out the dough on a lightly floured surface and cut with cookie cutters. Place cookies on a nonstick baking sheet. Bake at 350° for 18 to 20 minutes, or until golden brown.


  • Decorate with raisins, currants, or slivers of crystallized ginger before baking.
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