Do you love soft gingerbread cookies? These delicious holiday cookies are perfect for the winter season. Make a batch to eat and a batch to share. These cookies are so good, you won't want to share.
Ingredients
4tablespoonsbutter½ stick, softened
¾cupbrown sugar
1egg
2tablespoonsmolasses or maple syrup
½cupoil or "Skinny Swap" with unsweetened applesauce
2cupswhite flour
1teaspoonbaking soda
1½teaspoonscinnamon
½teaspoonground ginger
½teaspoonallspice
½teaspoonnutmeg
¼teaspoonground cloves
¼teaspoonsalt
Instructions
In a large mixing bowl with an electric mixer, or in a stand mixer with the paddle attachment, beat the butter and brown sugar together on medium speed until fluffy
Beat in the egg until incorporated, then beat in the molasses and oil (or applesauce if substituting) until mixed well
In a separate mixing bowl, stir together the rest of the dry ingredients. Add it to the sugar and molasses mixture in 3 batches, mixing well between each addition.
When ready to bake, preheat the oven to 350° F and line 2 baking sheets with either parchment paper or a silicone baking mat. You can refrigerate cookie dough if you are not baking immediately.
Roll the dough into balls about 1½ tablespoons wide, or use a small cookie scoop
Place 2 inches apart and bake for 8-10 minutes
Notes
Nutrition Calculated Using the recommended "Skinny Swap" unsweetened applesauce in place of oil. Smart Points: 6