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Low-Fat Gingerbread Cookies


By Carrots 'N' Cake (Visit website)



Today’s very snowy afternoon was perfect for bumming around the apartment, listening to Christmas carols, and baking gingerbread cookies! Ahh, I love the holidays! :D


I’ve never before baked gingerbread cookies from scratch, but it wasn’t nearly as tough as I thought it would be, and they turned out very tasty, especially the ones with frosting and sprinkles on top!



To make the cookies, I used a gingerbread cookie recipe from Allrecipes.com. Unfortunately, mid-way through mixing ingredients for the cookie dough, I realized that we didn’t have any eggs… and in this blizzard-like weather, there was no way I was going out to buy some more! Instead, I made a couple of modifications to the recipe. 



Instead of 1 egg and 1 cup of shortening, I substituted 1/2 cup of canned pumpkin and 1/8 cup of Smart Balance. 
I halved the recipe, but it still made 36+ gingerbread men! We are having friends over later tonight, so hopefully, they will eat lots of them! I can’t be snowed-in with all of these wonderful gingerbread treats– I’ll eat them all! :-| 

I made two versions of gingerbread cookies: a healthy version (no frosting) and a less healthy version (with frosting). For the frosting, I used store-bought Betty Crocker transfat-filled vanilla frosting. I agree, ewwwww, but sometimes you just gotta get crazy! ;)










I just made this plate of cookies for our guests. I hope they enjoy them! :D


Happy weekend, guys! I’m off to enjoy being snowed-in! :D








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