This recipe comes from the December 2012 issue of Cooking Light magazine. It reminds me of the gingerbread cookies my Gran used to make when I was a child. She always made at least one gingerbread man and woman, just for me. Of course, this recipe has way fewer calories and that is always a plus.
Gingerbread People
11 ¼ oz. all-purpose flour (about 2 ½ cups)
1 tablespoon ground ginger
1 teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup packed dark brown sugar
½ cup butter, softened
¼ cup golden cane syrup
2 tablespoons molasses
1 large egg
Icing
½ cup powdered sugar
2 teaspoons 2% reduced-fat milk
Preheat oven to 350 degrees.
To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ginger, baking soda, cinnamon, and salt, stirring mixture well with a whisk.
Place brown sugar and butter in a bowl. Beat with a mixer at medium speed 2 minutes or until light and fluffy. Add can syrup, molasses, and egg; beat 1 minute or until well combined. Add flour mixture, and beat on low speed 1 minute or until just combined. Gently press mixture into a disc, and wrap in plastic wrap. Chill for 30 minutes.
Divide dough in half. Roll each dough portion to a 1/8-inch thickness on a lightly floured surface; cut with 5-inch cutters to form 26 cookies. (Reroll scraps as necessary.) Place cookies 1 inch apart on a baking sheet covered with parchment paper. Bake at 350 degrees for 8 minutes or until lightly browned. Let cool on baking sheet 5 minutes. Remove cookies from baking sheet; cool completely on wire rack.
To prepare icing, combine powdered sugar and milk, stirring with a whisk until smooth. Spoon icing into a small zip-top plastic bag. Snip a tiny hole off one corner of the bag. Pipe icing onto cookies as desired.
Makes 26 cookies at 124 calories each.
